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Another thread i read suggested using Gelatin in the secondary (rather than at bottling). I didn't want to steal the thread but i have some interesting follow up questions. First, I would have thought this might pull too much yeast out of suspension in the secondary, and possibly lead to...

I also neglected to comment on the Gelatin in the secondary. For circumstances which would commonly use a secondary (IE dryhopping, or long term conditioning), anyone ever heard of using gelatin in the secondary? I have only heard of doing this at bottling....maybe someone could weigh in on...

There is mixed reviews on using a secondary. The only 2 cents i will offer is this: I wouldnt bother with a secondary if you only plan on doing it for a week. i only secondary if it will be for 2 weeks or more......gives the beer time to clear a bit after the racking inevitably stirs things up...

Thanks! I will follow up after Brew Day!

Scottland, Thanks. I may take the biscuit out, and put it (already cracked) into the freezer till my next batch. May just throw it out. May use it in the pale. Not sure yet. I have no experience with biscuit malt, so in a Pale Ale it may stand out enough for me to understand it's flavor...

OK, so based on all the above advise, here is my new recipe: I am going cut the biscuit down to 1/2 lb, and add a another pound of 2 row. This will increase my total grain to 6lbs. My only other mash was 5.25 lbs of grain...so this wil be a nice experiment to see how this affects my...

Thanks for all of your input! A consideration, before i tweak my recipe based on suggestions, is this: My LHBS sells crushed grain by 1 lb increments, and hops by 1 oz increments. How would i store unused grain and unused (but opened) hops for 4 months. And will doing so have an adverse...

Hi again! Thanks to all who have helped. I am brewing a Pale Ale, and I have not yet done one. I have used John Palmer's Book, along with an onlne calculator, to arrive at the following recipe. Not quite sure if I have too much specialty malts, or the right ones, ect. Also, trying to get...

I echo that sentiment "I really don't like this idea in homebrewing that ingredients are built on quarter-pound increments." My Home brew store only sells by the pound, and i have a cheap plastic analog scale. In addition, I have only mashed once (JUST set up my bucket in bucket system) so i...

Thanks to all for the help. This also clarifies is why the book lists some mounts as % to grain bill, and others as amounts per 5 gallon batch. Certainly, flavors are still given off even if efficiency is horrible...so for something like Biscuit malt it may be ok adding additional biscuit malt...

OK, so in short, when there is a suggested % of grainbill or a reference to grainbill...and i am doing a partial mash, I include the DME equivelent (NOT just the grain). PS, i figured the DME has some other stuff in it other than base malt, which is why i use the lightest Briess DME available. :^)

Hi everyone! Thans for all the help i have recieved on my prior two threads! I am about to begin formulating another recipe. It will be another partial mash....my 2nd. I build my recipe based on the lierature "How to Brew" by John Palmer for ingredients, and use an online calculator for...

Thank you again, to all of you! I should clarify, I planned to take a gravity reading after a week, and IF IT WAS IN THE RIGHT BALLPARK, i would move to the secondary. I will leave this on the yeast for a few more weeks to clean up. A total of 3 to 4 weeks in the primary. Is your...

Thanks for everyone's input. And Cat, you are correct in both counts. First, I am a hydrometer user, but this 'finished fermentation' question was based soley on airlock activity (or in this case, lack thereof). I will be taking a sample in about a week when I move to my secondary (that...

OK, so let me preface by saying I am still relatively new to brewing, as i started up again recently after a 4 yr hiatus. I have a 1.083 OG stout in the fermenter, and it has stopped fermenting after 48 hrs. Prior batches of lower gravty ales have attenuated at 55% (dry yeast, never again)...

Buckeyebrewer, Thanks! Hopefully going forward this will solve my problems. Any advise on how to fix my brown ale that is already in the secondary? I have read amylese can help, and I do have on hand some LD Carlson Yeast Energizer, although the bottle mentions nothing about beer, only how...

Hi everyone! I am hoping someone can help me here. I am having ADD (attenuation deficit disorder - LOL). Although my current beer was intended to be my first shot at partial mash, I 'mashed' in a grainbag that was MUCH too tight, and ended up extracting only 16 gravity points in 2.5 gallons...