Poindexter
Well-Known Member
Actually I travel professionally and am hardly ever home, but my books are in Chapel Hill, so whatever.
I am, well, I am a pretty good cook. I made my first batch of beer (mixed mostly extract pale ale) about six weeks ago. It was pretty clear about 30 minutes in I was making barley soup or barley stock, only finishing with yeast instead of vegetables. Paid a few dues already I guess.
My fourth batch was Saturday, day before yesterday. I went all grain with 6# pale malts, 0.5# of oatmeal and 0.5# of rice. I ended up with three gallons of sweet at 90, diluted to 5 gallons at 40. The vapors coming off the airlock smell really nice.
I look forward to learning a lot from those of you who klnow what yopu are actually doing. I also will be encouraging anyone to give all grain a try, it isn't that hard.
Next time you are going to steep something, try running rests on a malt that doesn't have any enzymes in it anyway, you aren't going to hurt anything.
Now what do I do about my neighbors showing up for quality control?
I am, well, I am a pretty good cook. I made my first batch of beer (mixed mostly extract pale ale) about six weeks ago. It was pretty clear about 30 minutes in I was making barley soup or barley stock, only finishing with yeast instead of vegetables. Paid a few dues already I guess.
My fourth batch was Saturday, day before yesterday. I went all grain with 6# pale malts, 0.5# of oatmeal and 0.5# of rice. I ended up with three gallons of sweet at 90, diluted to 5 gallons at 40. The vapors coming off the airlock smell really nice.
I look forward to learning a lot from those of you who klnow what yopu are actually doing. I also will be encouraging anyone to give all grain a try, it isn't that hard.
Next time you are going to steep something, try running rests on a malt that doesn't have any enzymes in it anyway, you aren't going to hurt anything.
Now what do I do about my neighbors showing up for quality control?
BTW Welcome to the pack, both of you! 
