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I'll split a bag of DME with you if no one else wants any.

Not much response yet, any local brewers inerested in this group buy?

When I say barebones I did get the geared version which also has the adjustment. It does not come with the wooden base and handcrank handle. You need to make your own holding base and hopper. The adjustment is done by just a wingnut that holds the one roller end in a camed busing. I actually use...

I bought the barebones geared model. Built the wooden box and grain bin and mounted it on.

Schmidling rates the max spped at 500 rpm. It has nine inch rollers which should allow more grain at the crush point verses a 4 or 5 in roller mill. The crush looked good but this will be the 1st brew I make with the motor. I'm sure I had that speed at times with the hand drill before as that...

Finally got rid of the drill and motorized my schmidling maltmill. Used an 1725 rpm motor with a 1.5" pulley diameter on the motor and a 5" on the geared mill. This gives me a mill speed of 517 rpm. Crushed 30.5 lbs of grain in 3 mins! that's a throughput of 10 lbs a min! Always liked the...

Organizing a new bulk grain buy. This is not through NCM this time. PM me for the types of grains and details. Would like to place the order the middle of July or the early part of Aug. Warrior

TSP is what I use and it works well with warm water!

Like I told ya yesterday, I think she wanted to indirectly wash your mouth out with soap:)

I agree, there are quite a few different ways to make beer. Bottom line you make it the way you want to. The flavor of the finished beer is what we are all after:)

Depends on the method of stepping. My false bottom has about a 1/2" of liquid below the grain. I step using direct flame on that liquid. My theory is that I actually am boiling a portion of the grain kind of like a decoction. I notice the boiling effect coming up through the grain as I step up...

I knew this would get both groups going on the age old question. 1st of all I will say I'm not blessed with being a supertaster. That is the roughly 10 percent of the population that have extremely sensative taste buds to detect what ever suttle flavor there is. I'm only speaking of my own 20...

I have never noticed an immensely difference between the methods. I notice an immense difference by doing step infusion. I get more maltiness doing step infusions.

I always do a warm pitch around 75 deg and let it cool down to 50 in about a day. Had my Czech Pils and IPL at a club meeting last night they all enjoyed the clean crisp flavors. The same question came up last night and I stated I always do that warm start. I let my lagers ferment at 50 deg...

I must say I'm really enjoying this IPL! The clean crisp lager allows the hop flavors and the malty finish to shine through. The lack of the fruity characteristics of a warm ale yeast ferment lets the flavors of the hops and malt come to the forefront of the beer. Will definately brew this beer...

Did two last year in 2012 and another in Feb. Look for another around the end of April.

That looks like a good stuffer. I'm currently using the kitchen aide, grinder works great but the stuffing atachment is slow and cumbersome. Takes me and the wife to make it work okay. I might purchase the Dakota if I keep making sausage on a regular basis.

In again!

10094 Brewed 24 more gallons of Helles on Sun

I bet there are thousands of entries for this giveaway, here's one more!