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Complete system for home brewing which includes 16 gal boil kettle and 16 gal HLT and cooler mash tun, all set up for quick connect hoses. Brews 10 gallon batches efficiently. Malt kiln for making your own malts. Malt mill Yeast starter kit 6 fermenter buckets- 6 gal. 2 bottling buckets 48- 21oz...

I used a metal pizza pan on top of my induction hot plate and placed my aluminum kettle on top of that. It worked pretty well.

Much thanks for this Duncan Brown! I was hoping to find the blended recipe for the first attempt, so your providing this is HUGE! I‘m thinking a 10 gallon batch of to fill 2 corney kegs and the rest in bottles. Going to figure the sugar content of coke and use it for priming and see how that...

bkboiler I hope this experiment solves the Newcastle “hint of sweetness” mystery once and for all.

I wasn’t aware that the original version is still being sold in Europe. Perhaps the Newcastle ”heads” made their own cola back in the day specifically for putting a shine on their beer, and kept it secret to avoid knockoffs. I heard that Laguinitas is just looking to get more people drinking...

Much thanks for this Duncan Brown! I was hoping to find the blended recipe for the first attempt, so your providing this is HUGE! I‘m thinking a 10 gallon batch of both the amber ale and the old ale to fill 2 corney kegs and the rest in bottles. Going to figure the sugar content of coke and use...

The original Newcastle Brown Ale was one of my favorites, and the new stuff is a far cry from the original. I am on a mission to get the original Newky Brown recipe, with that subtle signature sweetness, once and for all. But I believe there is more to the whole story. It is my assertion that...

Thought I would revive this thread, as brewing our own Newky is the only place we’re going to get it again. I believe there is more to the whole story. It is my assertion that the sweet taste of the original Newcastle is from Coca Cola or Pepsi. I have always felt like there was more of a...

Sticking your finger down your throat accomplishes the same detox, with fewer steps.

I plan on solving the temp issue by first getting the HLT to the desired temp with the propane controller, and have separate thermometer in the top half inch of the grain bed. I will slowly increase temp in the HLT until the grainbed is at the ideal temp while everything is recirculating. So...

No problem. Since I don't understand all the terms yet, I'm sure I'm not communicating very effectively. What I meant by the mash cooler being too small was that after I fill it with grain and strike water and let it mash for 90 minutes, after I empty that into the BK, I don't think filling the...

I‘m not sure I could fit 15 gallons in my cooler in two batches for mashing, so I was thinking about going the full volume route. Plus, with the propane controller, I could do rests as I get up to temp.

Thank you again. I guess I could just mash in the cooler, but I thought recirculating slowly through the HLT may get better conversion of the grains. Guess I'll use a lot more propane that way than I would just mashing in the cooler. I appreciate your ideas on how to do this. I just want to have...

sweetcell thanks for the input. I'm not good with all the terminology yet, but do you see this method working, or is there a fundamental flaw in what I'm trying to do? Would it be better to just do a slow fly sparge over 90 minutes?

Maybe some folks could chime in to see if my idea will fly. I just bought my strut, brackets, bolts, and nuts for my brew stand, and I want to make sure my setup is legit before I build the stand. I have two 16 gallon kegs converted to a HLT and a BK and a chest cooler for my mash tun with input...

The enzymes are in the grain, and will become less active below optimal mash temp, so that’s the one you want to watch. All the conversion is happening in the grain itself. Once starches in grain are converted to sugars, they become soluble and dissolve in the water making wort. The higher temps...

Wouldn’t stewing pale malt cause the sugars that are released by the enzymes to get lost in the stew water once they are drained?

I noticed many try to go all Adolphus Busch and stop shaving altogether.

If the LHBS is pulling and grinding your malt, they could make a mistake and you would never know it. Better off buying a malt mill and buying malted grain that is whole, bagged, and labeled by the malt company. That way you know what you have. If the LHBS is taking 50# bags and grinding as...

My guess is the Pilsner malt was not highly enough modified when it was kilned and cured, so there wasn’t enough enzyme production. Another possibility is it was above 10% moisture when it was cured. This would destroy the enzymes that are supposed to chew up starches into sugar in the mash.