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so, i was inspired by a previous homebrew experiment where i bottled a euro-amber into the dregs of a freshly poured new belgium triple, essentially adding a bit of their belgian strain to my amber, for which i used an english ale yeast. it came out great, probably the best out of the whole...

so i brewed a stout today, my first all grain brew.i have an unorthodox set up, i only have a 5 gallon brew kettle and im using my primary as my MLT, which i built a false bottom into. i am reading "designing great beers" which lists efficiencies for different grains but the math makes my eyes...

so, i am planning on doing a step mash, but not really. originally i was planning on getting my resting temp around 155-153 and letting it coast down to 147-149, hopefully spending about half an hour in each temp zone that favors alpha and beta amylase. then i heard about someone that stabilized...

im kind of new to brewing, only done 3 batches but already want to somewhat upgrade my equipment. i have a 5 gallon brewpot and ive been doing partial mashes. my last batch required about 5 lbs of grain which was kind of a pain to sparge and all that without a mash tun. i dont really want to buy...