Alright... I've got to be honest... a vast majority of the time, when you AG and PM guys talk about your mash tuns and the coolers you use, your false bottoms etc I have no goddamned clue what is going on. I've done one PM before, and ended up doing the following: heating my grain water up to 150, in 2 seperate pots because I couldnt fit it all in 1, mashing for an hour and then pouring them both through a collander into my Brew Pot. I then poured 2 pots of 170 degree water over them to sparge. This was collosally aggravating.
I'm interesting in going full time PM. What is the best way to do this. I've already thrown myself and my ego on the mercy of all, so feel free to fill me in. How does the process work with coolers and falsebottoms? Hopefully I can exchane my dignity for some information. Thanks in advance!
Samuel Waterston Beer Co.
Thinking About: Strawberries and Cream Ale
Primary Fermenter: Nuthin...
Secondary Fermenter:"C-4 IPA!", American Wheat
Conditioning: 4 C's IPA
Drinkin': 4 C's American Pale Ale