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There are 2 reasons. First to dry it out secondly to remove the acetic acid (vinegar) that comes from wood pyrolysis. Using the wet method gives a more intense smoke flavor not as much grain needed. I have found apple to have a sweeter smoke flavor. I have found hickory to have more bitterness.

I smoke a lot of my grains. I like alder and apple woods best. The most important thing is to use bottled water never use tap water. I don't care what kind of filter you have. Put the grain in a container pour some water in and shake it up good then drain off the excess. Wet grain absorbs the...

I like to roast the jalapeno peppers over charcoal then put them in a ziplock bag to steam for awhile. Then put them in the freezer over night to rupture the cells. Put them in the last 5 min. of boil. Gives it a light smokey flavor to go with the heat. About 4 or 5 peppers gives it a mild bite...

Here is a really good link http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/

I use the 5 gal. one for dry hopping. Just stretch around a fermenting bucket dump the hops in and the lid snaps right on.

I calibrate both my refractometer and hydrometer with distilled water at 60 o. They are both dead on for the FG using Beersmith. I no longer use the hydrometer. The refractometer is so much easier and faster.

I have both the tan and cheaper black pump. Both work well the black one seems to put out a little more volume. I use the tan one to pump hot wort through my plate chiller and whirlpool. The black to pump the cooling water through the chiller. I recycle my water have 2 55 gal. barrels pump from...

http://www.nybrewsupply.com/beer-home-brewing-equipment/wort-chillers.html Check here a lot easy er and probably cheaper. Besides you should be using seamless tubing in stead of welded

First of all check your hydrometer in distilled water

Please

That is a good looking set up. Good looking craftsmanship. My only reservation is the rebar. Heat transfer to the wood is going to burn the wood. Some kind of insulation bushing inset in the wood. I wouldn't worry about it sagging.

I'm going to brew this. Some where I saw some thing about souring 2 cans of Guinness and adding to the recipe but I don't know when to add it.

Thank You anengineer I have sent off to see about ordering one.

Somewhere I saw some thing about a custom made bag from Ireland. Anyone have any info on it?

Brewed my first all grain BIAB yesterday. All went well just a couple glitches. I didn't pay attention to the size of the grain bill it was for a 6 gal. batch and I normally brew 5. Kind of pushed my 8 gal. pot. Boiled 7 gal. without a boil over. Target OG 1.058 I hit 1.060. Yeast took off like...