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07-12-2014 9:35 AM

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  • Posted in thread: steeping Millet for partial mashes on 07-12-2014 at 03:21 PM
    I don't use enzymes when I steep the crystal but I always do when I partial mash. My process is
    to add water at the end to get up to 1.060 gravity, so without the crystal, it would be a
    little less vo...

  • Posted in thread: steeping Millet for partial mashes on 07-10-2014 at 12:29 AM
    Steeping some crystal malt is a great way to go. I will never go back to pure extract. The
    crystal is already converted to sugar so it adds character but a small gravity contribution.
    Lots of recipes ...

  • Posted in thread: New guy. Could use some help. on 06-25-2014 at 08:25 PM
    I second the suggestion to get "How to Brew"!!!@AlCophile ... I am intrigued by your suggestion
    for the JANUX course! Can you elaborate? I did just fine with "How to Brew" and this forum when
    I starte...

  • Posted in thread: Gluten Free Summer beer (extract) on 06-25-2014 at 07:23 PM
    I agree, 2 to 3 weeks in the keg is probably the "sweet spot" but I usually can't wait that
    long to start drinking it! :-)I am now set up for 10 gal batches so I can at least get some
    conditioning tim...

  • Posted in thread: Explain it like I'm 5: Cereal Mash on 06-25-2014 at 03:02 PM
    I do partial mashes and use Buckwheat in every batch. I like the head retention it brings to
    the table but it does complicate the mash schedule. As said above, cereal mashing is performed
    for unmalted...

  • Posted in thread: New guy. Could use some help. on 06-25-2014 at 12:14 PM
    I had the same issue as you when I started. My first 7 batches were lagers using saflager 34/70
    yeast. Was shocked that with all my beginners mistakes, they all came out drinkable. Not saying
    Ales are...

  • Posted in thread: Chestnut Beer Chips on 06-15-2014 at 01:13 PM
    Order some Harvester beers. will tell you right away if you like what chestnuts bring to the
    table. Some absolutely love it and some not so much.

  • Posted in thread: All Grain Belgian Witbier on 06-15-2014 at 12:18 AM
    I would not give up on Buckwheat! Just learn to work with it. 1.5 lb is all that is needed in a
    5 gallon batch to give good head retention. You have to cerial mash it first and then have a
    long final ...

  • Posted in thread: Gluten Free Summer beer (extract) on 06-13-2014 at 09:44 AM
    I always use rice solids if I use rice because I can't get the syrup at my LHBS. See if the dry
    stuff is less expensive.

  • Posted in thread: First gluten free extract brew on 06-13-2014 at 01:56 AM
    I think the high alcohol is due to the high sugar (3 lb). I usually use 1.5 lb max of added
    sugars in a 5 gal batch (1 lb candy syrup and 0.5 lb honey). You can offset some of the sorghum
    with rice sy...