Last Activity:01-11-2013 6:08 AM
7 Likes on 6 Posts
Posted in thread: My idea for a mash tun-please dont laugh on 01-06-2013 at 02:34 PM
Isulate the sink with a box of 2" rigid foam insulation. You can cut it with a knife or hand
saw and the tun will be more well insulated than most cooler tuns.
Posted in thread: when to fly or batch on 01-02-2013 at 11:16 PM
I now batch sparge as a matter of convenience, because it is a 4.5 hr brew day instead of a
6+hr brew day. When I fly sparge, one thing I notice is that within a few minutes of a 30-45
min sparge the ...
Posted in thread: Tough time with a rye ale on 11-25-2012 at 03:14 PM
Thanks, good ideas.Anyone have experience doing protien rests with rye?
Posted in thread: Tough time with a rye ale on 11-25-2012 at 01:12 PM
I had a 18lb grain bill with 4.25 lb of rye:13.75# 2 row pale1# cara rye3# Rye malt1/4#
chocolate rye1 ton of rice hullsI could tell stirring the mash (1.1 qts/lb) that this was more
gelatinous than n...
Posted in thread: Efficiency Problems on 11-18-2012 at 12:49 AM
I don't get bad flavors from batch sparging and neither should you.The red flag that I see is
you building water. Use some well water or spring water or some other natural source as a
control. I may b...
Posted in thread: Can I mix my water and grains and THEN heat to mash temp? on 11-11-2012 at 05:52 PM
yes, I've heard of people doing this. the issue with doughing in cold I think is that the malt
balls easier and you might have a harder time getting everything mixed thoroughly.I think this
is wrong. ...
Posted in thread: Mashout on 11-07-2012 at 11:15 PM
Nope, but I've seen plenty of modern experiments that conclude that if my temps and mash PH
were spot on and consistent for 15 minutes, I certainly could.Eric Watson on the Brewing
Network has an epis...
Posted in thread: What's up with all the recipes with Munich malt?? on 11-04-2012 at 10:11 PM
Cheating implies a competition with agreed upon rules.
Posted in thread: A good arguement for the Burton union on 11-04-2012 at 10:10 PM
Last night's brew went a little over volume. My carboy was full to the throat, before I added
the yeast slurry. I capped it with a stopper and blow off tube but the liquid level was right
to the stopp...
Posted in thread: What's up with all the recipes with Munich malt?? on 11-04-2012 at 08:51 PM
[QUOTE=Golddiggie;4557823]Since I have yet to brew an "American" style beer, and don't know if
I ever will, Munich probably won't ever be milled/mashed here. With the range of styles
available to me, ...