Search results

Yeah, I'd say he got a better crush, or that additional water to grain ratio just allowed him to rinse a lot more of the sugars for collection? Little question about sparging, should the water be at that little under 170 point for adding, or the combined temp should be that high?

Straight to all grain, lets see how it goes. This is all set up for a 3 gallon batch, since that is what I have the equipment for. Grain pre-crushed. Recipe, taken pretty much from ohiobrewtus's EF Porter Clone, and reduced the sizes. Added a little OG for "whoops my efficiency sucks with...

Been spending exorbitant amounts of time lurking these forums and reading John Palmers How to Brew as well as other sites, so I figured it would be time for my first post. I really got interested in this whole process about 3 months ago in school. I'm a biology life sciences major and after...