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Now I’ve read that if you only do a partial boil it will affect the hop yield, but when it comes to steeping specialty grains I’ve read that there are better results with doing 2.5 gallon steep as opposed to a 5 gallon steep. Any insight on this?

I'm starting to question if I should just skip the 104* rest and just have the water set to go for the 153* sacch rest. Using the EZ Water Adjustment Calculatorhas helped me to understand additions and what not, but I fear that if I use a multi rest with distilled water it's going to require...

Thanks for the reply. So when adding salt to the water do I do it for the dough in rest, the sacch rest, or both. This is the last thing I am hung up on. Thanks again.

My goal is not to mimic a certain water exactly but more less to have proper RA for a Porter with an SRM of 22 as well as a neutral chloride to sulfate ratio. I got the idea for the 104 rest from 14.3 Doughing-In to help boost the yield. I wanted to know if I should build the water before the...

I'm doing a multi rest mash for twenty minutes at 104° and then the sacch rest for sixty minutes at 153°. I use distilled water and need to build from scratch so my question is do I even the salts out over both my strike water and the mash infusion or do I just add them all to one or the other...

Was this a partial boil? If so I believe you're increased reading is due to not mixing the concentrated wort in well enough with the top of water.

Alright after a night of reading and working with the calculator I'm confident that I have that figured out. I still can't figure out why additions wouldn't be added to the spage water instead of the boil. Is this because the mash will filter out the salts or change the PH of the mash? The other...

I think? I just didn't scroll down and read "Notes: Add mash salts directly to the mash. Add sparge salts directly to the boil (not the sparge)."

Just posting for the sake of conversation and looking for insight. I read this whole thread and watched the videos and it's all been very educational. When I get home I'll send out for a water test but our city water doesn't taste good but I'll check it out any way. After consulting Palmer I...

I spent a good deal of time reading about additions to distilled and ro water with extract batches yesterday and this is what I came away with: additions are not necessary because with extract it's mashing chemistry is in the past. One could focus on controlling flavor ions by using distilled or...

Couldn't just post the link? I'm not trying to sound like a wise guy, but I know how to use google. There are a great deal of sources out there with varying opinions and was curious if anyone had a source they trusted. Also I have a question for the op and want to know if they're using extract...

I was doing some reading on the use of various salts and it's effect on brew. I've been using distilled water without brewing and had some concerns about the emptiness to my batches. Are there any sites out there that map out water building? Beer Advocate #38 touched base on the chloride /...

Not sure if this was the most sanitary way to do it but I ran into the same problem once in that the suds from the star san made the mouth of the carboy slick. I used a paper napkin and dried off the mouth of the carboy. Like I said not the ideal way I'm sure but it worked.

Is this a no boil kit? I've always added honey at the end of my boil and the last batch I brewed was a dipa and I added 1.5# of orange blossom so your amount is not to much imo. After tasting a sample at three weeks I felt the honey flavor was a bit overwhelming. It's still in secondary for...

I'm going to do my 1st lager and here are my plans: Pitch calculator said two packs of wy for a 2L starter. Use stir plate 12-18 hours at 72 degrees. After that time is up, chill the starter in the fridge, once all has settled, decant most of the starter wort, swish the remaining wort/yeast and...

I've done two batches and the one thing I need to do is increase the volume of my boil because I've had some issues with mixing the wort with post boil water addition. This has lead to inaccurate hydrometer readings and possibly some of that watered down flavor the op mentioned. I have read...

kingmatt, do you use this method with lagers?

I'm planning on starting a new brew that requires a 2L starter with two packs of wy per pitching calculator. I've read some great articles on mrmalty and maltosefalcon regarding yeast starters. They made mention of not pitching large starters all at once but offered no suggestion on what would...

Thanks for the replies guys. I read those two articles and points from this thread and came away with letting it start at 72° and then try and chill it to fermenting temps to avoid shocking the yeast. Now here's a follow up question. Per pitch calculator I need 2 packages of wy and a 2L...

Avid, Thanks for the reply. I put the OG on a pitch calculator after your post as I thought one would be enough, but it clearly is not. Thank you for pointing that out to me. I live in Florida, so I have to use a fridge with an ETC on it, and I was planning to chill it to 48-58 F to...