Recent content by lowtones84

I don't heat my kettle. Boiling water additions. Green Bay Rackers--Mash Calculators

We have a couple of big groundhogs/woodchucks in our yard. I come from the midwest where we didn't have them, and this is the first home my wife and I have owned. Any issues with them damaging anything with burrowing? Pretty certain one or two live underneath my shed!

Definitely tweak it for the recipe. I tend to prefer my beers dry so I most often find myself doing a long rest 145-148ish, bump to mid 150's, then mashout batch sparge. But you can easily start higher, or do only 15-20 minutes at the lower temp, etc. etc...

Uh....damn!

I would guess probably not if your first step is 132F. Sorry that I missed the discussion, some big life changes! Basically, I don't like to mill super fine. Nothing against it, just preference. I just find that using 2-3 steps lets me control a lot more variables than a single infusion temp...

That's actually why I've been doing multi-step mashes with my BIAB. 2-3 steps usually. More mixing, more control over the fermentability and mouthfeel of the product, overall better results in my opinion when using unmalted adjuncts.

Chicago.

Yes, and I cut off about half an inch. With the angle of the dip tube it's a significant lift off of the bottom. I'm only using around 1oz/gallon of dry hops, too. Horrible, horrible clogs any time I've tried loose dryhopping, which leads to completely defeating the purpose of all of this low/no...

I really don't know how you guys never contain your hops. If I don't, no matter what I do I get clogged dip tubes and poppets. Even tried a "bright tank" of a keg with a shortened dip tube, then into a serving keg. Maybe a floating dip tube?

Another RASS. After a short nap in my humi it's already better. Some really great earthy tones, which I love, some spices. With a Journeyman's Distillery bourbon. What's everyone else smoking?

Honestly I usually just google and try to find a 10 lb. bag or something. Usually called "spelt berries" for unmalted spelt. Only downside is that it's a PITA to crush.

I haven't used it in NEIPAs, but I use a lot of unmalted spelt in saisons and other farmhouse beers. One of my favorites is a 4% saison with a FG of usually under 1.000, around 30% unmalted spelt and I can certainly say that the body is fantastic for such a dry beer. That is unmalted and a...

Weather's getting nice, let's revive the thread! Feb 2019 RASS. Still a bit young and brash but still nice. From a few days ago.

Sticky fingers as a disadvantage 😂 Some of you guys are too much! The first BIAB I was ever introduced to was two vessel. Mash in one kettle, batch sparge in another, combine, boil. Works fantastic for me and I don't consider it unnecessary fiddly. If people don't want to consider it BIAB...

Not having to make a cooler mash tun and have it inside. I'm currently on an indoor brew setup, and doing 3 gallon biab batches is very convenient. Can dial in and customize all kinds of things without much hassle.