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How MO malt supply works is he orders a full pallet of grain and breaks it up and sells it. He doesnt put in the order untill the palate is full. Usually within a month or so. The pickup is either in Fenton or at the Schlafly Bottleworks. Its a drive, but he charges 23 bucks for a sack or rahr...

http://missourimaltsupply.com/ register with him and he will send you an e-mail with his grain list. It may be a bit of a drive, but you cant beat his prices anywhere.

A hot mash out does more than just stop enzyme activity. It also makes the sugars in the wort less viscous thus easier to wash off the grain. Think of it like heating up any other sugar, the hotter it gets the more fluid it becomes. As for the beersmith mash out temp. I found it to be of little...

Worms Way is good for random bits and bobs, but if you want to put together a kit you will want to head out to STL beer and wine, the staff there will be able to help you get the kit you want or will even help set one up for you. Mo malt supply is an awesome source and I highly recommend hooking...

This may come in handy. http://www.mrmalty.com/calc/calc.html and The source for the top quote was Zymurgy.

Heres my guess. European pilsner malt has generally low modification, i.e less starch readily convertable in the mash. What this means is you probably need to mash longer. I would mash euro pils malt for at least 90 mins to get full conversion. Plus hotter sparge water will make a big diff as well.

As i just brewed a roggenbier last week I think I can help. I used both flaked and malted rye in the recipe and yes a protein rest is a must. Rye gets real sticky without the rest. Even after I did a protein rest the flow of my lauter was pretty slow. Rye beer is one of my favorates its perfect...

From what I have read you should be fine. Tannins don't start leaching till about 180+

Good call on the stove, I can tell you from experience it SUCKS to have to make a quick run to the store to fill up a propane tank. Congrats on your first brewday. I'm not too far in front of you as I am in the middle of my 4th AG, but I haven't had nearly as much success with eff as you have...

Thanks for the honey malt tip. I'll definatly have to give that a try sometime and compare. The original recipe didn't call for any honey, but my eff was something like 15 points off so I added the honey in as more of an afterthought in hopes of fixing the Alcohol a little.

Unfortunately when I added the honey I didn't take a hydro reading so I don't know what it was at. I added the honey 1 week ago, then racked a week later. I'm just going to stop worrying and move on to the next brew while that sucker sits. Next up Bavarian Helles!

I added the honey into the fermentor last week and my gravity was 1.011 when I racked. It just seems the fermentation is far more vigorous compared to how low my gravity is. Hopefully its just the yeast getting reroused. I'm just extra worried after the disappointment of my 1st AG getting infected.

Ok so I just took a peek inside my fermentation chamber and what I saw was not encouraging. The beer is fermenting like crazy and there is a white foam frothing at the top. I suspect it has been infected with a gusher bug. My 1st all grain brew ended up infected with a pellicile type bug. I...

Hello there! Ive been floating around here since February and I just got around to making my first post today so I figured I should give myself a howdy do here as well. :ban:

Done and done. It is still cloudy ass all hell, hopefully it will settle down a bit.

Woot my first post! Ive been lurking on this site for the past 6 months or so, but have never had a reason to post. Well, my day has finally come! My second all grain brew was a kolsch that I turned into a honey kolsch on account of a horrid efficiency. Anyway to the point. I brewed this 2 weeks...