Recent content by DShoaf

My understanding of rice hulls is that they can be added to a mash without any effect on the taste or body of the beer and their function is to loosen the mash up a little. Might work, I have never tried it though.

I am new to all grain, but I have done some research on the matter. Take my advice with a bit of caution because I am by no means an expert. Okay, most every beer is mashed between 150-158 degrees. This I believe is open to some debate, but as a jumping off point and a safe bet use this as...

You know money is a factor... At least being broke and brewing are two easy things to make work. See I have a burner now and it was intended for a 5 gallon kettle. My 10 gal sits on there but not how I would like it too. It takes a little know how to get it where it needs to be. The Banjo I...

I just checked my pot and it's Stainless Aluminium Stainless sandwich on bottom. Why? I am not exactly sure, but I can tell you that I am going to ask my chemistry proffessor tomorrow and get some conclusive answers about what the benefits would be? I get the durability factor, but lets be...

Currently I have a 40 Qt. Stainless Steel Stock Pot for my boil. I am looking to do 10 gallon batches. I am thinking about converting a Keg to a keggle, but there is pretty good deals on Aluminium pots out there. So I was hoping to get the pro's and con's of Steel and Aluminium. Whats the...

That was my fear unfortunatly. I think I am going to save up for the Banjo plus and get that. I will be doing my boil in a keggle.

Has anyone used the Bayou Classic SP1 Jet Cooker to brew beer with. I want to put a keggle on top of it and use it for my boil. It is cheap and packs a helluva punch. Just wondering if anyone has used this burner. Thanks Dan

I was getting hung up on the heat factor. Let it sit or heat it? I think that while the draining process takes a decent amount of time I could hit it with the flame a little. Thanks for the posts. I have another question, as I am extreamly new to all grain. Just wondering if I have the...

So you do your vorlauf and then drain you MLT. Now I have some wort in my brew kettle. Does it just sit there and wait until I am done sparging??? Is the cooling of the wort something I have to correct or does it just sit there happily waiting the first sparge water to join it???

Here is the revised recipe. I think I want to keep a very small portion of the Special B. I like the flavor profile, it seems like in the correct amount it will be what my beer needs. 1/8th a pound will impart a marginal flavor, so I think I am going to keep it in there. I scaled back the...

I heard that by adding the rice hulls in your mash you decrease the dough balls and they help prevent stuck mashes. I do want a carmel note to come through in the beer. The beer I am trying to mimic isn't a textbook PA. It is certainly on the darker side of the PA SRM and is lower on the...

Ok so I am new to all grain and I am going to jump into the all grain business here for my next brew. I have devised a recipe for a Pale Ale as a Clone to Short's Brewing Company's: Pandemonium Pale Ale. First I have no idea what I am doing exactly, but I have read the flavor profile of these...

I want to do an American Wheat beer for the summer. So far I have centenial .5 Oz @ 60 mins, cascade .5 Oz @ 15 mins and 5 mins, for my hops schedule. This gives me an IBU of about 24.1 I cannot figure out what yeast to use to compliment the fruity flavors of the hops??? This will be my...

Thanks for the help, between the stickies and the videos I think I am going to jump into all grain. I am sure I will be back with questions, but thanks again.

I have been brewing for a year. Extract kits and partial mashes. All grain just seems to be the next logical step for me. This is what I have: I have a 10 gal brew kettle with top, a 5 gal brew kettle with top, One propane burner. I need to make a mash tun and I am going to construct one...