Malty_MacHops
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- Joined
- Nov 30, 2011
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Hello beer people. I'm pretty new to brewing and over the last couple of years I've been getting deeper and deeper into the craft beer/food scene. So, I guess its time to give homebrewing a try. I made a batch of extract with steeping with a friend once a couple of years ago. Unfortunately even though he is a water treatment tech, his sanitation procedures were not the best and the beer ruined. So I'm going to give it another try on my own. I want to do all grain, but I don't have a lot of space or equipment. I was thinking of using a large dutch oven with a pasta strainer to conduct the mash. If I use a no sparge method, I could lift out the strainer with the grain and use the pot for the boil. Then I could ferment in a 2 gallon wine jug. I think this would give me a taste of the process and recipe, before I invest in equipment (which I will probably do anyway). My question is, do you think using the dutch oven with the built in pasta strainer will work? Or will lifting the grain give HSA issues? I've read a couple of books on brewing and browsed the forums, but couldn't dig up an answer. Any help or tips would be appreciated.