batches_brew
Well-Known Member
I'm ready to go all grain, or at least partial mash. Been doing the extract/steeping grains thing, but I want to do all grain and take ownership of my recipes. The savings in ingredients is a bonus, even if the initial investment is more.
What's the best book for learning the properties of grain, etc.
I'm thinking about doing partial mash in a 2 gallon cooler. Should I skip it and go all grain?
The only thing that's stopping me is the full 5 gallon boil. I might get a turkey fryer, but I don't have an outdoor area to boil (apartment living). Is it possible to use those things inside or is that dangerous?
Any advice is appreciated.
What's the best book for learning the properties of grain, etc.
I'm thinking about doing partial mash in a 2 gallon cooler. Should I skip it and go all grain?
The only thing that's stopping me is the full 5 gallon boil. I might get a turkey fryer, but I don't have an outdoor area to boil (apartment living). Is it possible to use those things inside or is that dangerous?
Any advice is appreciated.