Recent content by wvhillbilly

I suggest a lot of reading. I too have made the transition from the other hobby you have, and thought it wouldn't be that bad. It seems making a good beer is much much harder than making a good whiskey. I have been doing tons and tons of reading, and feel I'm barely scratching the surface. The...

If you were to do a 5 gal batch, you can just used 10 lbs malted rye and you're good. If you wanted some 2 row in it, you can do 8lbs malted rye, and 2 lbs 2 row and you're still fine, plenty for conversion.

Thanks for the info guys, and thanks for the link. While that equipment looks awesome, I don't think I need to get that high tech with it. I already have mash pots. Burners, etc, probably everything I need. So I'll just use this as a chance to upgrade my equipment.

Sounds simple, so no need to invest in a three tier system or anything like that then?

Thanks for the reply union. I have BOP's for mashing and such. I'm looking at like these 3 tier systems and what not. A necessity, or a must? I'm used to mashing, and fermenting on grain, so all this multi step, sparge, this and that is new to me. Would BIAB be any easier without sacrificing...

So, I have gotten the blessing from the wife to go and spend whatever I need to get started. I have some basics from another hobby of mine(hydrometer, thermometer, burner, etc.) But talking brewing specific, what are some of the better pieces of equipment to get that are necessary, and some...

Excellent, thanks guys. Now its off to reading, a lot, as it seems like I'm starting over.

Yeah, I know that. This process is just a little different than I'm used to, and in a lot smaller batch. I've had ferments finish dry (not including clearing time) in 4 days, but 36 hours just seems too short.

Thanks neopol, I thought about it, but hated to open it up after that short amount of time.

Its just a simple wheat ale. 1 gallon. I used munsons dry yeast, as it was the only brewers yeast I had. I did not use a starter, as I've never had any problems just pitching. I pitched at 72 degrees, it took off very well, then just kind of fell flat, which I am not used to.

Distillers malt has a DP of around 210. If you want a whiskey tasting beer, try a Kentucky common that's been oaked. Grain bill is very similar to bourbon.

Thanks for the reply. I know you all usually ferment at lower temps, is it normal for your cap to fall, and there be almost no activity after 36 hours? It perks right back up when I bring the temp up. I'm afraid of it getting too cool, and stalling

For sure, I'm not here to discuss it, just giving you some of my background, I'm not a total newb to the wonderful world of making your own drink.

Like in the title. I have experience with distilling. So for the most part, I know my way around fermenting and whatnot. There are some differences however, and that's what I'm hear to learn. I for one, love beer, and two, I thought since the steps in brewing are a little more calculated than...