Last Activity:01-26-2014 7:18 PM
Posted in thread: Cleaning Iceing Buckets rom Wal-mart on 01-06-2014 at 04:02 PM
I used hot water and a clean washcloth to get the residual icing out and then a hot Oxyclean
(or PBW) soak. Good rinse and you are ready to go with sanitizing.
Posted in thread: Multiple SMaSH IPA batches to learn hops on 02-05-2013 at 03:28 PM
From a practical standpoint, how do you handle small (1-gal) batches? One of the reasons I
chose an IPA is because I can use a full ounce of hops in a single gallon, and I can
vacuum-seal the DME, but...
Posted in thread: Multiple SMaSH IPA batches to learn hops on 02-05-2013 at 02:14 AM
I did 7 x 2gallon batches of single hop IPAs. Named them after the 7 Dwarfs. Grain bill was 85%
2 Row, 6% Munich, 5% Crystal 15L, 4% Crystal 45L.No reason why SMaSH wouldn't work just as
well. For me,...
Posted in thread: Mashing at 1.25 quarter per pound of grain is larger than my batch! on 11-26-2012 at 12:59 PM
Grain absorption is usually around 0.1 gallons (a little less if you BIAB and squeeze, a little
more if you do a traditional all-grain). So you'll lose 2.3 gallons to absorption, leaving you
Posted in thread: Two questions regarding mini mash on 10-28-2012 at 03:12 AM
Can't speak to the blanket question, but I do the same thing for my partial mashes or stove-top
all grain. YMMV but I've found I need to heat my sparge water to almost 190F in order to sparge
at 165F ...
Posted in thread: 1st place in competition! on 04-14-2012 at 11:14 PM
And then I found out there were only 3 entries. I'm significantly less proud now than when I
found out I won :(LHBS put on a stout competition and my beer won with a score of 35. Yes I
know, a good sc...
Posted in thread: Life of a starter on 04-14-2012 at 11:02 PM
70-75. Assuming no stir plate? Give it a swirl every half hour or so.
Posted in thread: Partial Mash on 04-09-2012 at 03:48 AM
Well your grain bill is consistent with a partial mash, but your technique is more in line with
extract with steeping grains. The key to "mashing" is proper temps (usually 148-158) and proper
Posted in thread: Show Us Your Label on 04-06-2012 at 05:48 PM
Labels that SWMBO designed for our wedding favors
Posted in thread: Large yeast starter for a group brew of ale (yielding 35G of wort) on 04-01-2012 at 04:27 AM
Do you have enough time to brew a 5G batch of small (low OG) beer? That's what I'd do and use
the yeast cake. Something low gravity, low hopped would be best.