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  1. G

    What type of crystal malt do you keep at all times?

    Muntons 55 and 150 because they are the only two that I can get that give the flavor profile I like. Ive tried others but they dont taste the same
  2. G

    whoo hoo just got a refractometer

    Yeah, theyre great except the 1 drop is useless for sampling.
  3. G

    Extract potential of Maris Otter?

    Thanks Bobby, I guessed at 38 for a typical value, which gives me about 75% efficiency, but wanted to make sure.
  4. G

    Batch Sparge Troubles

    Now Im really confused. Are equal sizes important or not?
  5. G

    Extract potential of Maris Otter?

    Can any of you gurus tell me what the extract potential of Maris Otter is in pppg? I'm trying to work out my efficiency, but Ive seen figures published between 30 and 38 pppg. TIA
  6. G

    92% efficiency? Too good to be true?

    What a terrible dilemma. :)
  7. G

    92% efficiency? Too good to be true?

    Looks like 92% to me if you collected 5g without adding any extract. Congrats.
  8. G

    band aid beer

    That would be a food safe motorcycle radiator would it? I would think a wort chiller would be much cheaper
  9. G

    How long did it take you to go all grain?

    I went to the homebrew shop on a Saturday morning to buy ingredients for an extract batch. They didn't have any extract! (or not the one I wanted). He sold me some primitive equipment, 2 buckets, a false bottom, a sparge arm, some tubing, and a propane stove, and told me to go round the...
  10. G

    band aid beer

    I believe that the band aid flavor can come from excess bleach or from infections. 1/4 cup bleach in 5g water is much to much. Mixing bleach with vinegar is dangerous. From the complete joy of homebrewing: "Never mix acids, ammonia or anything else for that matter whith chlorinated cleaners."...
  11. G

    crystal grains not milled

    The best way to crush your malt is with an exacto knife. Just clice each piece of grain into three. Ive been doing this for almost 20 years, and Ive nearly got enough grain for my second batch:tank: On second thoughts, Brads idea could be better. :)
  12. G

    I was under the impression...

    I just read Palmer on lautering. http://www.howtobrew.com/section3/chapter17.html Palmer calls this process continuous sparging. Most people call it fly sparging.
  13. G

    Grain disposal & MLT cleaning?

    Grain in the compost pile. Hops in the trash. Used beer in the toilet Water to rinse out the MLT with oxyclean every so often
  14. G

    Can some one explain flocculation and attenuation?

    Award yourself an A+
  15. G

    Bottled beer not carbonated

    A couple of suggestions. 1. Wait for a few more weeks. Your beer will be better for it. 2. Give each bottle a swirl to mix up the yeast.
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