So I am still new to all grain brewing and have mainly been using existing recipes for my ag so far and I have only brewed 4 times. I was just wondering how you choose what temperature you should mash out at and the boil you do before the mash. I always see them at about 150 and 170 respectively...
Could someone explain alpha and beta acid in hops to me? Higher alpha more bitterness was what I thought for the alpha side but I have no idea what beta measures.
Brew on
Hey guys
So I'm still pretty new at the whole thing but I've worked on three batches of beer and all have been partial malt/extract. And I'm about to try the rewarding step up to all grain. I currently have a 32 qt stainless steel pot but will I need a larger one for the switch to all grain...
Hey everyone I'm new here just wanted to say hello. I'm only on my third brew and I just started the switch to all grain from partial extract but I hope to learn lots more here.
