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I did about 25-30 partial mash batches before switching to BIAB AG and I wish I'd done it much sooner. The cost of my switch was actually right around $200. Listed below is exactly the stuff that I bought to make the switch. Sometimes I wish I'd spent more on the kettle or the fryer (for...

What temp did you ferment at?

I often use both, because I'm curious to see if they differ. But generally, as others have said, refractometer for pre-pitch, hydrometer for post-pitch.

If I were in your position, I'd get a 15 gal kettle, a burner, and start doing all-grain BIAB batches. I'd also get at least 1 more 6/6.5 gal fermenter. And I agree with the above posters about starters and ferm temps, but I think you can do pretty well in that area without any fancy extra...

As with everything, to each their own. I went through a lengthy (a couple years) of doing partial mash batches before making the jump to all-grain BIAB. After making the switch I wished I had skipped the partial mash stage entirely. Sure you need a bigger pot and a bigger bag (and a burner if...

In.

I met my wife in NYC, and while we ultimately moved down here (Austin, TX) because we wanted space/yard for our family, living in a walkable neighborhood was an absolute requirement. By "walkable", I mean that we didn't want to always have to get in the car every time we wanted to go anywhere/do...

Second the vodka suggestion. I've only ever used vodka in airlocks. Generally the cheapest possible brand I can find.

Thanks. Looks like I missed the boat on the deal, but I'll keep your comments in mind should another come up.

AHBS Falconer's Flight IPA (partial mash and AG): I used this as a jumping off point for a few recipes. AHBS 21st Amendment Bitter American clone (partial mash): maybe my favorite beer that I've brewed. Morebeer Pliny the Elder clone (AG): even though I messed up a few things on brew day...

I came acroos one of these... http://www.truemfg.com/catalog.aspx?language_id=1&event_id=401&categoryId=624&productName=TWT-27 ...and was wondering if anyone had experiences with or opinions on turning this into a 3 or 4 tap kegerator. Thanks.

I'm in.

With all the great alternatives in this thread, I will never wash/rinse yeast again using the traditional pour/wait/pour/wait method. This is particularly interesting. How much in each dropper and how many droppers per fresh vial? Also, why salt water and not distilled?

Thanks everybody. And I should've qualified my "this has never happened to me..." It's only recently that I haven't made my starters the day before and poured the whole thing in. Probably why I'd missed the whole decanting of wort right out of the fridge practice. Thanks again.

When I brought it up to room temp was when I saw signs. And they weren't as vigorous as the first go 'round. In any event, I split the difference, decanted about half the wort, swirled it and pitched it. It's happily bubbling away in the fermenter this AM, so at least I know there was sufficient...

I have a Stone Ruination clone from last February. I let it sit on the dry hops too long, and while the age has mellowed it a bit, it's still not very good (which is why I have ~12 bombers left).

This has never happened to me before, so I was looking for advice. Last week I made a ~2L starter for some harvested WLP001. The intent was to use this for a Pliny the Elder clone (grain bill ~15#). When I made the starter, I used 2 cups of extra-light DME, let it go for about 2 days and then...

Question, re: water, since I see you're in Austin, too. Is the 5.2 stablizer all you add to the water? I'm assuming you filter, but no gypsum or other additives?

Thanks for the response. As soon as I posted I realized a pertinent piece of info would be that I'm doing full-volume BIAB. And of course, no recirc. I've been using blankets, etc. and still have to add hot water (perhaps unnecessarily) around the 40 min mark. And yes, that's the same...