Recent content by MerryMonk

Well I'm about an hour into the "mash" portion of the process. looks oven temp is 160....hope grain bed is mashing. got my fingers crossed

Once I have finished with the "mashing" portion of the roast.....do I remove the foil covering the grains? Also...I know there is no way to give an exact time,but approximately how long would you say it will take me to get to 60L once I begin the "roasting/caramelizing" portion? I'm planning on...

I have read on here a couple of times that sometimes in traditional scottish brewing that they will take a gallon or so of the first running and boil them in a second pot for a bit to intensify the caramel taste. Can anyone on here who has experience with this kinda give me a rundown on this...

Thanks Bobby_M!!!

thank you folks for guiding me in the right direction. ill look at the info you suggested yooper

Planning on doing an Alaskan Amber clone with a few added extras of my own. The beer is to be fermented with an alt yeast.

Just wanted to now if anyone on here can give me a quick run down on what i might need to add to my water if i bought distilled water from walmart? Burton salts? Gypsum? Any info would be much appreciated. Thanks in advance.

Well I did my first AG brew in 10 years this weekend and I wanted to send out a VERY big THANK YOU to everyone on this site! It was because of the great info on here and the very informative replies to my threads that the brew was a success. I ended up hitting my target OG and volume and the...

I have heard that I should heat my mash water about 15 degrees warmer than the temp at which I intend to mash. however what if I have preheated my cooler up before i mash....say fill the cooler up with near boiling water and let stand for 15 20 minutes.....it doesnt seem that I would need to...

I see people on here talking about doing BIAB in single kettle on the stovetop, but I was thinking.....What if you made a bag big enough to line the inside of a cooler in entirety. I mean not use a SS braid or CPVC manifold or anything....just use the bag as a means to separate your grains from...

Just wanted to say thank you to all who replied....I think for my next brew i will try the "swamp cooler" idea. I am going to go to wal-mart and buy one of the big rubbermaid bins like revvy used and go with that. may not be able to do the fan, but i know i can keep some frozen bottles going in...

I just wanted to know if any of you had any ideas on how i could lower my fermenting temps from 5-10 degrees without the use of a fridge? I have heard something about wet t-shirts(and not just dealing with bar contests hehe :D) Any other ideas........i know the fridge and temp control device is...

Anyone on here have a recipe for invert sugar? Planning a big brew this weekend and i need some for one of the beers i plan on making. I know i can use table sugar or sugar in the raw along with either lemon juice or cream of tartar, however i need to know sugar/water ratio as well as how much...

Just saying a little hello to everyone. I have been coming to this site for a couple weeks now and finally decided to join up. I live in the upstate of South Carolina and my friend and I recently got back into brewing after a nine year hiatus. We started with two extract kits.....One was a nut...

I am interested in building a jockey box.....is it possible to use vinyl hose to make my coils, or would it not get cold enough and the beer would be nothing but foam?