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Ok, interesting...4jan I started this thread, it’s not even the end of Jan and the opening statement of ‘not interested or set up for all grain’ has been negated...seems I’m both mostly set up, and pretty interested. Are grains cheaper than extracts? Is there a benefit other than more flexibility?

brew day yesterday, brewed a Belgian and a kolsch, fun, needed a little more organization than with one batch to keep track. Also, first mini-mash. That was inside, wife didn’t dig it. But she likes the beer, so... Ok, some questions Kolsch turned out to be pretty dark, more like a light...

Hm, I have two 5 gal pots, one deep, one shallow (no reason, one came with some other things I wanted to buy), and another 3.5-4 gal pot. Always thought I needed some fancy cooler/sparger/filter setup? So, big bag (available), milled grains (also available), and some courage? How about temp...

Hm...just over 5 gal in a 6 gal car boy - hope that’s enough room, no tube just a trap Never made a cream ale, haven’t had one since I was a kid (upstate NY - Genny Cream Ale) - maybe i’ll Make one. Are the brews complicated? Only 7 brews in - still feel like I’m fumbling around

5 gal kolsch 5 gal Belgian (three philosophers clone) 694.5+10=704.5 gal

Islandlizard - thanks a bunch for that discussion. Did it today, seemed to work like a champ. So much so that I might just try an all grain batch next brew day...need a few more things I guess.

Hey thanks for info - partial mash seemed to go ok, not sure how to tell, and I added .3lb table sugar. Og was 1.092, recipe said 1.094. Close enough for beer... Now to figure out how to keg it. Got a couple weeks...first time

Haha yup...no lotto winner here

Yes, milled. Brewtarget - Don’t have a computer, do all my interneting on an iPad - no app yet :( Put everything in a brewers friend calculator, looks close, I’ll add a little more sugar to make up the difference. A little off on og/fg numbers, slightly lower alcohol - hope the taste is not...

Ah table sugar is cane sugar...doh Ok so need more Munich - is there a conversion or something that tells me what I get from grains in a mash, I don’t have beer Smith (yet)?

brew store didn’t have cane sugar I needed for a Belgian recipe (needed 1.3lb), so after a bit of talking we settled on 1lb corn sugar. Any major impact? Also, it’s an extract recipe, but there was no Munich DME (no LME either), so I got some Munich grains to partial mash (now that I sorta...

Yeah I just bought and refurb’d 8 corny kegs, got enough taps to expand my tree to 3, filled my spare CO2 tank, and made a manifold (2 actually, one for kegerator, one for conditioning). Not so much because of degrading hops as arm fatigue when filling 10 gal of beer bottles...

Thanks! This is awesome! Ok mini mash - I can look that up I’m sure, tub of water, something to drain with that’s filtered, and enough water to cover it up at the right temp right?

brewed a dogfish Head 60min ipa a couple weeks ago. Was pretty hoppy after fermenting. Bottled it 3weeks go, opened one to test, and very light hop flavor. Normal, or do I need to evaluate my skills?

https://beerandbrewing.com/fremont-brewings-before-dark-star-oatmeal-stout-recipe/ Son lives in Seattle...I live in NY...so I get a lot of good tastes, and I can’t get it here. Thinking I can use extract for the 2 row, and steep the rest?

Ah ok, thought 75%, close. Now the difference between dry and liquid...that’s a bit of a challenge. I Think pound vs pound, dry is 20% more

Thanks. So for example, a recipe calls for 13.5 lb of American 2 row pale malt, I can substitute 10 lb of pale malt extract? Just try to match the major grain input (x75%), and keep the rest as ‘steeping grains’ right? I’m kinda loose on making beer - just like cooking. Always trying...

Is there a simple (or even complicated I guess) method of converting from an all grain recipe to extract? I see a lot of recipes that I would like to try but can only find in all grain or biab, and I’m neither interested (at this time) nor set up for either Thanks Dave’s

So that was a poorly worded question - sorry. More precisely, this is the question; After cooling a keg for 24 hrs or so, can I Return it to room temp for storage, and serve with a cold plate to chill, or should I keep kegs refrigerated?

Awesome, thanks. Guess I need to buy some gas side tubes, only had about 4 of 8.