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First off, what is kettle caramelization? At what point during a boil does it happen? What styles of beer can benefit from it and what styles will suffer from it?

For those of you who have done a parti-gyle batch before, do you store your 2nd/3rd runnings or boil them the same night you collect them? If anybody has stored them before, how do you store them? Freeze or refrigerate? Store at room temperature? In an airtight container or a not so airtight...

@ ReDim That sounds like WAY too much work.......I'll just add some DME and avoid all the salts and dehumidafiers. TY!

At what point is "kettle caramelization" taking place? 2 hours into the boil? 3 hours?

@ BrewMU TY!

So far I've only brewed single and double IPAs. What styles would NOT support some kettle caramelization?

Is it possible/practical to make a high gravity wort (i.e. 1.090+) using purely only grain, or must sugar and/or malt extracts be used to achieve higher gravity worts? If possible, are there any tricks in doing so? If not possible/practical, why not? Thanks in advance for any answers and/or...

TY all.

TY all.

When pitching rehydrated yeast (especially if using more than one package) should I pitch the yeast AND the rehydrating water or dump the water off and just pitch yeast slurry itself?

What is "BIAB"?

OK it'll probably be awhile before I graduate to all-grain brewing but I have a question for future reference. How much water is a good amount to sparge with? I've read that 2 quarts of water per pound of grain is a good ratio to MASH with but the article didn't say how much to sparge with. I've...

Once again you guys have been a tremendous help. Much appreciated!

Where do I get some of that?

@runningweird I don't understand your abreviation. What is "tsp." ?

I would like to hear from as many people as possible what kind of cleaners they use for their brewing equipment. I ask because I was in a hurry to brew my last batch so I didn't have time to wait 5 days for an internet order to come in. Also my local brew shop is only open from noon to 5 pm on...

Thanks a lot everyone!

I have another quick question. If using more than one packet of dry yeast, would I multiply the amount water used for rehydrating or just use the original 1 cup of warm water with the multiple packets of yeast?

Much appreciated all!

OK I read John Palmer's book "How to Brew." He recommends "X" amount of yeast cells per "X" gravity wort. Obviously the higher the gravity, the more cells he recommends pitching. Unless I misunderstood, he seems to be talking about liquid yeast only when making a starter. My question is, can you...