I figure with a partial mash and lme I should be able to improve my efficiency rather than trying again with tons of grain.

ive been playing with northern brewers Russian imperial stout recipe and trying to convert it to a partial mash. what I got is: 5 gal batch, 6 gal boil partial mash: 7# American pale 2 row .5# American roast barley .25# UK black patent .5# UK chocolate .25# UK crystal 60 figure 3 gallons of mash wat...

got a not-so-imperial all grain stout and a fruity saison (extract) bottled... an esb next up for bottling sunday. will be doing a dubbel all grain and an irish red all grain next. love how cheap all grain is in comparison to extract..even if it is more work.

really digging propane... don't know why I was so afraid of it for so long? I am shocked at how long a tank is lasting too. finally think I got it figured out.. actually got a strong boil last time with foam! made the mistake of blowing on it to get the foam to drop rather than boiling over...lol. n...

did a saison with only mosaic for bitter/aroma/flavor... cranked the heat up on the fermentation. I was reluctant to try the hop for some time because of some ppl reporting unhappy experiences with it... but.. .I did. wow... I tried some of my trub bottle. the smell is like a tropical fruit salad. t...

short of drilling holes in a cooler... do you think I could hook an inline aquarium pump/recirculator to an extension off the tun manifold and pump the wort up and out to the pot?

if this might work how strong of a pump might I need?

gymrat... check. I see now that with all grain efficiency drops as you start getting larger volumes of grain. so if I was doing another big beer do a partial mash of say enough grain to get around 1.05 and hitting the flavors i want... and when done supplement it with lme or dme to hit the gravity.....

thanks all.. not giving up. dave- re the math and numbers and such, yeah easier is better but ive always been addicted to over-complicating everything i do. dont know why. i dont try to match styles for water, but was trying to get the ph to jive with what ez water said it should. my understanding w...

yep. that's my attitude... made a bunch of newbie mistakes. didn't mash long enough... next time i'll mash in less water and do a sparge. ph papers are aggrevating. they read too high until the mash is nearly completely done. At start plus 15 mins it read 6.5 ish... when it should have read 5.7 acco...

only got 50% efficiency??? ph too high due to added water to cool mash down to mash temp (strike was too hot)... no sparge biab... oh well. so my imperial stout is now just a regular stout. better luck next time I guess. 50 per cent... wow. total suckage. ive a good idea of all the mistakes I made.....

so you cant eat them ? like make a spent grain and cheesy hop bread or something?

if I ever did find some of my stored hops have gone cheesy... is there any use for them other than beer? I don't think I would like drinking beer that smelled like feet or gorgonzolla. . . but I also hate throwing money away.

2 lbs dme extra light 1 lb lme wheat 1 lb lme munich 2 oz honey malt 2 oz biscuit malt .25 oz coriander .5 oz orange peel 2.5 gal batch, 3.5 gal boil...30min boil danstar bella saison yeast... ramped up to 74f for the duration of the ferment I'm looking to make it with .5 tettnanger (30 min) and .5 ...

thanks muchly... those charts will come in very handy.

-z-

when trying to come up with an all grain recipe of your own, is there a guide or generally accepted practice as to how much base malt like 2 row to use in proportion to how much other malts?