Recent content by junkmaster

5+504= 509

10 here so 10+20,064 = 20,074

Thanks Doc. Good stuff. Cheers!

I'm about 4 weeks into a 5 gallon batch using EC-1118 and table sugar(didn't have Montrachet or corn sugar on hand and wanted to get a batch going asap). About to start another batch by the book and thinking about trying a 3rd batch and shoot for something sweeter. I'm sure its probably...

Ahhh I understand now. Thanks again for all your help.

So lets see if I got this right... Mini-Mash Kit grains + 3# 2 row + 8oz chocolate malt + 8oz flaked barley Sound about right?

Will the Muslin Grain bag that came with the extract kit work for the Partial Mash? Its more like a giant sock but looks like it could hold a lot more than comes with the kit?

I've got a 5 gallon SS pot and a 4 gallon enamel pot. So... +4oz Chocolate malt +4oz Flaked barley +2# 2 row All of it Milled? Sorry but I haven't ventured into AG or even Partial Grain brewing yet so total noob.

A mini-mash method such as DeathBrewer's Easy Partial Mash instructions right here on HBT ?

Thanks for the help. One of the hops is an aroma hops that gets added at the end of the boil but cant remember which one.

Oops :drunk: Dark Liquid Malt Extract lol It is unhopped. Yes its a 5 gallon batch. It has a grain bag, specialty grains well here we go 6 lb. Dark liquid malt extract, 4 oz. Chocolate Malt, 4 oz. Caramel 10L, 4 oz. Roasted Barley, 4 oz. Flaked Barley specialty grain, 1 tsp. Gypsum, 1/2...

Thanks for all the tips. The problem I'm facing is the kit has DLME in a plastic container and I've read the storage time in a refrigerator for that is only about 3 months so I need to make this batch as quick as possible. I still have a ton of Dry Irish Stout in bottles so I thought I would try...

So just use the Quick oats and add them to the steeping grains? What about baking them to add a 'nutty' flavor, would that work with steeping or only if you mash? The kit came with a dry Munton Ale yeast packet, but I also have White Labs WL004 Irish Ale yeast in my yeast bank or various wine...

Thanks for the info. I think the baking for 60 minutes was supposed to provide a 'nutty' flavor but that may only apply if you mash instead of steep.

I'm looking for info on converting an extra Dry Irish Stout extract kit I have into an Oatmeal Cream Stout. Adding the Lactose to make it a cream/milk stout shouldn't be a problem but the Oatmeal is the difficult part because it needs to be mashed? I'm not looking for perfection in this...