Hello all,
after a LONG break from brewing, I am finally getting back into it. I am buying a slightly used kit that has a 5 gallon cooler converted MLT and a 3 gallon carboy. I have never done all-grain and I want to try something on my first AG try: I want to buy the ingredients for one full sized batch, and split in half. I want to buy two different yeast strains and brew the first half batch with one yeast, then do the other after I bottle the first.
Any recommendations for first AG batches? I want to keep it fairly simple. I have always wanted to brew with 3711 saison yeast.
I get inspiration from Houston brewery Saint Arnold's movable yeast series. For those that don't know, Saint Arnold brewed one batch of beer, then split the wort in half and pitched two different yeasts. The beers turned out so different! It really proves that yeast is one of the most important ingredients.
after a LONG break from brewing, I am finally getting back into it. I am buying a slightly used kit that has a 5 gallon cooler converted MLT and a 3 gallon carboy. I have never done all-grain and I want to try something on my first AG try: I want to buy the ingredients for one full sized batch, and split in half. I want to buy two different yeast strains and brew the first half batch with one yeast, then do the other after I bottle the first.
Any recommendations for first AG batches? I want to keep it fairly simple. I have always wanted to brew with 3711 saison yeast.
I get inspiration from Houston brewery Saint Arnold's movable yeast series. For those that don't know, Saint Arnold brewed one batch of beer, then split the wort in half and pitched two different yeasts. The beers turned out so different! It really proves that yeast is one of the most important ingredients.