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What is the difference? I just bottled an IPA (PM) with an Apparent Attenuation of about 85% and Real Attenuation of about 69%. (1.062 - 1.009) Also, is it right in saying that the higher the attenuation, the "dryer" your beer will be? - less body.

If you are making a wheat beer do you need to use wheat DME for a starter? Will any "off" flavors be added if you use non-wheat DME?

I am going to purchase a Brew Pot for AG brewing. Will a 8 or 9 gal pot be big enough for 5 gal batches (can get a deal on one) or should I pay the extra for a ten gallon one?

Check this out. https://www.homebrewtalk.com/showthread.php?t=25709

Thanks. I don't have the equipment for AG yet so another board member converted your recipe to a Partial Mash recipe. I should be AG by late winter but for now PM has to do. Looking forward to making this beer.

I took the following quote from a past post in a recipe by Yooper Chick. "Hops were added as continous- first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuosly added, starting at 35 minutes" Does this mean that there...

Think about going to Partial Mash. All you need is a 3 gallon cooler and if you use a grain bag you don't have to modify the cooler. I am doing Partial Mashes now but will eventually move into AG when I purchase the extra equipment.

Unfortunately I am a Pirate fan - probably the worst franchise in baseball because of the cheap owners. But I keep hoping. Thank you for doing this and "GO Sox".

I enjoy Dogfish Head 60 Min IPA much more than the award winning 90 Min. I also like Weyerbacher Hops Infusion IPA which is brewed in Easton, PA. It is a very light, dry IPA. Dogfish 60 Min is probably my favorite, so I would greatly appreciate the conversion to Partial Mash. I will download...

I want to brew an IPA by using a Partial Mash recipe. I like a light bodied/moderately to highly hopped IPA. I looked at many recipes on the "Beer Recipator" site recommended by this board but I really can't tell what ingredients would produce the light body, dry, and nicely hopped beer that I...

I am going to heat the water to about 165 degrees then transfer it to a 3 gallon cooler. The grain bag will go into the cooler. Close the cooler and wait - drain, sparge, drain then boil. I am going to follow an article that I got from this site "Counter Top Partial Mashing".

I am taking the next step in brewing. After 7 batches, I am going to move on to partial mashes. A couple of questions. 1. I have about 5lbs of grain and am not going to brew for a week or so. Is it ok to just let it set in the plastic bag that it came in or should I refrigerate it, put it...

In response to an earlier post, Palmer does discuss the water to grain ratio. "For best results the ratio of steeping water to grain should be less than one gallon per pound." - quote from How to Brew by Palmer

coyote, I am located in Blairsville. Any home brewing clubs around us? I looked up Listerman's and may give them a try. They are located in Cincinnati, right?

Yea, I am close to the middle of PA also and that is a worry. That is why I order from Midwest - Less time on the truck. There are some AHB stuff that I want to order but am going to wait until fall.

Did you use the "smack pack" or the "activator smack pack"? I have had great sucess with the activator pack. I take it out of the fridge the night before and break the inner pack at around 5:30AM. It is ready to pitch by 1:00PM. My lag time, so far, has been 12 hours or less and the...

This was discussed about a month ago. I kept mine in the primary for around 13 days and bottled it. It tasted great after a week.

What is the best possible temperature at which good carbonation takes place? I have my cherry stout stored at about 67 degrees. And I, like f45bob, have very little carbonation after two weeks. This is the first time that this has happened. The other beers (4) that I have brewed have been...

Just some comments on the oven method. I do mine for an hour at 338 degrees. I put aluminum foil on each bottle and when I take them out of the oven, I just put them in an empty case to be used whenever. I always have bottles ready to go with this method. A caution. Put the bottles in a...

How do you know that it is infected?