so i just mashed in my first batch and it smelled just like mashing in a fresh batch. crossing my fingers. I'll know in an hour or so what kind of sugars we will come up with.
I ground up 3 batches of grain for 3 different beers back in march. Then I was overwhelmed with many other responsabilities. I want to know if I can still use this grain. After crushed i repacked them in briess 50 lb grain back and taped them up. Thanks in advance....:drunk:
I have a couple dozen successful brews under my belt now. But I would like to step out of my comfort zone and brew a 3 gallon batch of imperial breakfast stout. I would like my abv to be 12-12.5%. My question is do I use 2 viles with a 1000 MIL starter? I was told to use a vile with a big...
i think you will be fine, although it will depend on how much you spiced it. for future thoughts, my last pumkin beer i did i used the pie filling and it was so much easier and it gave the same characteristic as real pumkin with a lot less hassle. really you should be fine. when you rack...
Thank you everyone for your replies. I just signed up to this forum less than two hours ago and have more information than i thought i would get in a week.:tank:
dishwasher, we have a newer one that is stainless steel that has a sanitize selection on it. i use that for new bottles. for re-used bottles i use star sans or iodophor and do the submerse in the sink and then set to dry.
ok so this time i heated my mash tun up with a gallon of water at 160 deg. for a few moments before i started my mash. i started my mash with 165 deg water and after an hour the temp was at 153 deg. and i rinsed with 155 deg.