My partial mash Porter was bottled this past Saturday, and as far as I can tell from a "sneak" drink at bottling time, will taste great in about a week. I'm very impressed by the improved clarity of the brew and I want to give this a go with a paler variety of ale again.
My next attempt will be a partial mash IPA, because I just like the style and I'm encouraged by the prospect of a clearer batch. I've studied up on a better partial mash technique posted at BYO, which to me sounds optimal for my purposes. I get the fun and flexibility of using a wider variety of grain, improved clarity, and more manageable equipment requirements than the full grain method. As much as it intrigues me, I really don't think I have the drive to go full grain. Maybe when I have a few more months of partial mashing experience? It just seems to open up a very time-consuming and, to my taste, overly complicated area of the hobby.
In addition to changing my mashing method, I plan to reduce fermentation to one step. The last racking to secondary seemed superfluous when the brew was mostly clear to begin with. Why introduce another potentially contaminating step? I also plan to use the new hydrometer I received for my birthday (thanks, Zak!). It's time to start taking OG and FG readings on these experiments.
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