I agree on that..had Victoria in St. Louis of all places. Not a huge fan of smoked beers. I'll eat smoked food and drink beer but the malts just don't take it well
So my next question is. Is it totally necessary to have all grain equipment. I have cooled sauces for restaurants using ice baths. I have the typical five gallon bucket set up. I was concerned about the ingredients vs equipment. Can I get some clarification please?
So I am trying for the first time Arrogant Bastard. Any suggestions and will a cellar style basement due for storage. Tends to get some dampness to it.