Last Activity:03-04-2015 4:28 AM
33 Likes on 28 Posts
Posted in thread: Single Infusion Mash for Millet? Too good to be true? on 02-28-2015 at 10:50 PM
Thanks!I just ordered a bunch of grain and threw in some liquid amylase with the order. Have to
compare to the type you reference.
Posted in thread: Single Infusion Mash for Millet? Too good to be true? on 02-26-2015 at 01:37 AM
Ah, that makes!What enzymes would you use that are available to us mortals? I am still using
the stuff from EC Kraus.
Posted in thread: Millet Grind and Sparge Question on 02-24-2015 at 09:09 PM
One option to consider for 10 lb or smaller grain bill is to just use a simple bag method until
you really figure out what you want. I have been mashing in a metal kettle where i can add heat
Posted in thread: First gluten free all grain attempt on 02-24-2015 at 02:34 AM
Yes, it appears the price for pale malt went up from about $2/lb to $2.80/lb and the shipping
for me went from $1.25/lb to about $2/lb. That is more than $1.50/lb increase in price for
me!Will have to...
Posted in thread: Single Infusion Mash for Millet? Too good to be true? on 02-22-2015 at 06:27 PM
I might try something like that and see what happens. No cereal mash with the buckwheat?Is
"underlet" just adding the sparge water to the bottom of the mash tun and letting it percolate
Posted in thread: First gluten free all grain attempt on 02-22-2015 at 03:30 PM
Chris, what mash schedule did you use? My wife is very gluten intolerant. She can't even have
an Obsession without a mild reaction. So, I've been reading how to do a millet all-grain. (She
Posted in thread: Single Infusion Mash for Millet? Too good to be true? on 02-20-2015 at 03:55 AM
This is intriguing but I have a few questions if you guys don't mind.So you are saying dough in
at 155F and let sit for 2 hours. Do a few step sparges and go.How stiff is the mash at the long
Posted in thread: First gluten free all grain attempt on 02-19-2015 at 10:45 AM
WOW, violent fermentation! I normally get steady fermentation but never even close to needing a
blow off tube with my previous batches using partial mash and sorghum syrup. I left this batch
for a few...
Posted in thread: How Much Grain to Use in a Recipe on 02-18-2015 at 11:44 AM
There are some on this forum that have taken the time to try and identify the extract potential
of the different malts for more accurate batch planning. Look at some of the posts from Osedax
and you w...
Posted in thread: First gluten free all grain attempt on 02-18-2015 at 11:08 AM
Yes, seems the price went up 40% !!!The Munich does sound intriguing. I did not know Munich was
considered a base malt. I think I will pick some up but have to decide how much to get.