Recent content by Roadkyng

Greetings, I would like to try this but down here our ambient temps are a bit scorching. The closet I normally store my primary carboy is static around 74 degrees. Winter it get's down to 65. Should I wait until then or is there another yeast that may work? What will the higher ambient temps...

Thanks MM, you mentioned that mash time is more related to conversion. Do you take periodic gravity readings of the resting mash to determine the conversion factor you are looking for?

Greetings, this is going to be my first all grain and I have a few questions on technique. I built a 48 qt square mash-tun with a false bottom. When mashing do I fill the mash-tun with the grain bill and then add the strike water or do I fill with strike water and dough in at once? Sounds...

Very new brewer with a question..... What is the best way to scale down a recipe? I'd like to try a batch at 3 gallons finished. I realize this recipe is a bit complicated but the question would apply to any recipe. Thanks