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Interested in this too. The only info I've come across indicated that the ageing process is more efficient when the beer is in one large container as opposed to separate bottles. So, bottle ageing takes more time but produces similar results.

Don't use ice packs in the wort. You can never be 100% sure the outside isn't harboring bacteria (even if you sanitize thoroughly). I would ferment in the carboy and move to the bucket to bottle. I've never bottled from a bucket but I assume you'd get lots of yeast in the beer bottles. Edit...

Using a secondary is not necessary. Typically it's used to help increase clarity in the beer and prevent the beer from sitting on the yeast for extended periods of time -which with weaker strains of yeast or much larger volumes of beer, it can produce off flavors.

Also the secondary is probably not necessary for this beer. Just keep it in the primary till its done. Best way to tell is by checking the gravity. OG= Original Gravity. This is the density of the liquid with the sugar. 1.000 is water. With the sugar water will be more dense. You might see...

The yeast will probably ferment best at 70 degrees. This means the environment should be 5-10 degrees cooler (making alcohol produces heat). You can pitch yeast at 70 degrees f, but the closer you are to 60 the better.

This kit uses extract, basically flavored sugar in dry and liquid form. When cooling you can add water to hit your target volume. Make sure the water is sterile -so either bottled water or boil it for 15 minutes. For instance, you're brewing a 5 gallon batch but only have a 5 gallon pot. To...

One of my favorite stouts. A big oatmeal stout.

Quick update. Brewed it as one 10 gal IPA. same grain bill listed on the front. 24 lb 2row, 1.5 lb crystal 40 l, 2.5 lb carapils. I added 16 oz dextrose to the boil. OG 1.077. Us05. I'd like to brew a partigyle, but it'll probably need to wait till the spring. Thanks again for all the...

Bringing back this thread. A simple search for this beer recipe doesn't give any results -though I haven't checked page 2 of Google yet.

I see what you're saying. I already have the grains milled together so my options are limited at this point. I like the suggestion for the future. Maybe 10 gallons of a regular ipa is the best route now and reevaluate the partigyle style in the future. The reason this came to mind was cause I...

Brewing 9 gallons today!

After you have your final volume of wort in the bucket, vigorously shake it -covered of course. Similar to Rmikevt, I have also gone elbow deep and gotten away without an infection. I scrubbed and sanitized my arms but immediately after I kept thinking "that was dumb, I'm never doing that again ".

What minky said. That looks like a great deal. Since you're only doing extract, I assume (maybe seeping some grains), it's going to be fairly difficult to not hit your OG. If this happens in the future and you really need the reading simply take a sample (refrigerate it) and pick another one...

Sounds great, I'll set my temperature accordingly. Just hope they have it at my LHBS. And no hate for Xpertskir's writing coming off "grumpy". He started the dialog that'll hopefully prevent 5 gallons of subpar beer being brewed. I'm sure lots of people come here, ask advise, then proceed...

Thank you. I'll look at the wy1968 and make the revisions. Appreciate all the help and I'll report the results.

http://beersmith.com/blog/2011/10/07/parti-gyle-brewing-two-beers-from-one-mash/ Here is the fixed link from the first page. Interesting read on estimating OG for both batches. Unless I want my strong batch to be 2 gallons I think capping the mash is the solution. I wish I had beersmith to...

So from what I've read here it looks like I have a couple options : 1. Do it how I originally planned and hope for the best. 2. Cap the mash with maybe 1-2 lb munich, some of the grain I already have, and some crystal that I could pick up tonight or tomorrow before brew day and mix the...

So theres no change in the type of sugar just that the yeast works harder at higher gravities?

I like the trading idea. Already bought the same us05 for both beers so that idea is out. And separating the grains to add a bit more to the sparge is a decent idea.

Hold on, don't jump to conclusions. Like many on this site I'm here to learn. That said, I'll listen to advice from strangers but I'm more inclined to do so when is backed up by research. I picked up the grains today so I'm locked in the grain bill, but id still like to learn.