Easy Partial Mash Brewing (with pics) - Page 6

FishinDave07 · 08-21-2008, 01:04 PM

+2 this would be a great sticky in the All grain/Partial Mash forum

**Pi Kapp Beer Guy** · 08-23-2008, 06:33 AM

Well this is an excellent thread and with such it motivates me. However i am held back by a lack of knowledge. When looking into grains some places offer to mill them before they are packaged. Do i need to have this done when partial mashing, steeping or both?

**Rick_R** · 08-23-2008, 01:25 PM

Quote:

Well this is an excellent thread and with such it motivates me. However i am held back by a lack of knowledge. When looking into grains some places offer to mill them before they are packaged. Do i need to have this done when partial mashing, steeping or both?

If you don't have the equipment to do so at home, then yes.

Rick

jayhuff · 08-23-2008, 03:54 PM

This will defintely be something I try in the near future. Thanks for the step by step!

**DeathBrewer** · 08-23-2008, 10:04 PM

Quote:

Originally Posted by Pi Kapp Beer Guy

Well this is an excellent thread and with such it motivates me. However i am held back by a lack of knowledge. When looking into grains some places offer to mill them before they are packaged. Do i need to have this done when partial mashing, steeping or both?

yes, the grains should always be crushed..."cracked open" is best, not milled to dust.

**memphomaniac** · 08-24-2008, 02:27 AM

Thanks for this. It's a great thread for me, as I'm going to attempt two partial mash batches tomorrow after nine years of doing no batches. I went crazy on buying supplies and actually have enough to do a third recipe (a hefe), but I haven't quite figured out how I'm going to keep the fermenting temps down so I don't get much banana (which method to use). If I'm feeling froggy after the first two, I might jump on it.

**DeathBrewer** · 08-24-2008, 10:24 PM

make a small enclosed box out of foam and stick a couple of ice packs in there against the walls (not the carboy)

you can put it together with calk and duct tape. it's cheap, fast, easy and you can easily get ~20°F below ambient.

google son-of-fermentation chiller. it's the lazy man's model of that.

you could also fill a cooler or bucket with water and put your fermenter in there. change out ice every couple of days or so.

trust me, get your temp under control. it's one of the most important steps for a quality end product.

**Saccharomyces** · 08-24-2008, 10:28 PM

Quote:

Originally Posted by DeathBrewer

trust me, get your temp under control. it's one of the most important steps for a quality end product.

+1

In my opinion the three most important things in brewing good beer are (in order):

#1 Sanitation
#2 Fermentation temperature control
#3 Quality ingredients

If there was a #4 on that list, it'd be listen to DeathBrewer's and Revvy's advice.

**memphomaniac** · 08-26-2008, 05:18 PM

Thanks for the advice, guys. I'm currently swapping ice packs out of two unplugged Sanyo 4912s. The fermometer temps are staying around 68-72 and a thermo probe in a bottle of water is reading around 60-63. I was hoping the fridges would adjust to higher temps, but the best I can do is in the 50s. Coming from a barbecue discipline, I'm enjoying monitoring the temps and making adjustments, but I'm sure some sort of temp controller is on my horizon.

**DeathBrewer** · 08-27-2008, 12:05 AM

you can use fridges with external temperature controllers. search these here forumzes