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5+504= 509

10 here so 10+20,064 = 20,074

Thanks Doc. Good stuff. Cheers!

I'm about 4 weeks into a 5 gallon batch using EC-1118 and table sugar(didn't have Montrachet or corn sugar on hand and wanted to get a batch going asap). About to start another batch by the book and thinking about trying a 3rd batch and shoot for something sweeter. I'm sure its probably...

Ahhh I understand now. Thanks again for all your help.

So lets see if I got this right... Mini-Mash Kit grains + 3# 2 row + 8oz chocolate malt + 8oz flaked barley Sound about right?

Will the Muslin Grain bag that came with the extract kit work for the Partial Mash? Its more like a giant sock but looks like it could hold a lot more than comes with the kit?

I've got a 5 gallon SS pot and a 4 gallon enamel pot. So... +4oz Chocolate malt +4oz Flaked barley +2# 2 row All of it Milled? Sorry but I haven't ventured into AG or even Partial Grain brewing yet so total noob.

A mini-mash method such as DeathBrewer's Easy Partial Mash instructions right here on HBT ?

Thanks for the help. One of the hops is an aroma hops that gets added at the end of the boil but cant remember which one.

Oops :drunk: Dark Liquid Malt Extract lol It is unhopped. Yes its a 5 gallon batch. It has a grain bag, specialty grains well here we go 6 lb. Dark liquid malt extract, 4 oz. Chocolate Malt, 4 oz. Caramel 10L, 4 oz. Roasted Barley, 4 oz. Flaked Barley specialty grain, 1 tsp. Gypsum, 1/2...

Thanks for all the tips. The problem I'm facing is the kit has DLME in a plastic container and I've read the storage time in a refrigerator for that is only about 3 months so I need to make this batch as quick as possible. I still have a ton of Dry Irish Stout in bottles so I thought I would try...

So just use the Quick oats and add them to the steeping grains? What about baking them to add a 'nutty' flavor, would that work with steeping or only if you mash? The kit came with a dry Munton Ale yeast packet, but I also have White Labs WL004 Irish Ale yeast in my yeast bank or various wine...

Thanks for the info. I think the baking for 60 minutes was supposed to provide a 'nutty' flavor but that may only apply if you mash instead of steep.

I'm looking for info on converting an extra Dry Irish Stout extract kit I have into an Oatmeal Cream Stout. Adding the Lactose to make it a cream/milk stout shouldn't be a problem but the Oatmeal is the difficult part because it needs to be mashed? I'm not looking for perfection in this...

I've read through most of this thread and have a few questions. 1) Do you put any water(how much?) in the pressure cooker to sterilize the vials? Some of the pictures look like about an inch of water is in the bottom of the pressure cooker but some showed them empty and I missed where it...