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I've had fantastic success with almost every kit I've made, however I do a very modified version of the kits. Using DeathBrewer's partial mash method and a full hour long boil will yield amazing 5 star beer. My best to date I think has been this one: Here's the steps: 1) Partial mash 2kg 2...

I was deep frying some food the other day and noticed that the temp control on the deep fryer goes from about 150F to 375F. While the 375 is too hot for any brewers need, the 150F to 160F should work very well for a simple immersion heater for mashing!

Have you read through this thread? Just picked up my pasta machine at Micheal's for $20 and am going to knurl the rollers using a drillbit the way the thread describes! For $20 you really can't go wrong.

Thanks for the reply! When you say other unflaked whole grains need to be boiled...do you just cook'em up as if you were preparing to eat them (like rice or wheat berries)?

I was perusing my local Bulk Barn, and came across this: Organic Wheat Flakes - Wheat flakes are made from steamed, dried and flattened wheat berries that have been rolled into simple flakes. In this form, wheat flakes can be used for a number of different culinary uses ranging from...

I would use as much water as you can afford in your pot...even more than the mash if possible! As I understand it, all of the converting has been done and you're now 'mashing out' (usually around 175F). The purpose of this step is to get whatever residual sugars you can out of the grain. I...

Definitely read Deathbrewers sticky in the Beginners Brewing section...it's a great writeup! When mashing stick around 1 to 1.5 quarts/lb of grain. When 'sparging', use as much water as possible and let the grainbag soak at least 10 minutes. You'll definitely notice a big difference in the...

Perhaps this has been answered elsewhere in which case I apologize...but if you cold crash a beer will there still be enough viable yeast left to bottle condition? If so will it take longer due to all the 'crashed' yeast being left behind?

I've heard of people adding gelatin to the secondary and allowing a few days for it to settle out all of the junk. The downside is that when you bottle it will take a lot longer to carb up due to a much lower yeast count. I've never tried this as my yeast sediment is always tight and compacted...

When I was there last year, drank a lot of Grimbergen (I really liked it). Also quite enjoy the Leffe too!

Just out of curiosity...where did you buy the 10 Gallon cooler for $34? I also live in Canada (Ontario) and have not been able to find a 10 Gallon round cooler...only 5 Gallons at Canadian Tire. Thanks!

Looks great! The washing machine hose clamp onto the wort chiller is a new idea to me (and very smart). Just about to build one myself so i might try to copy you on that. Just out of curiosity...do you have directions or info on the Homemade venturi effect oxygenator you built?

Plus if I assume 3L lost to 5Kg of grain so my total pre-mash volume will be 30L. I would guesstimate that you would lose 5.2L to grain absorbtion. 30L water / 5 Kg grain = 6 L/Kg mash thickeness. You don't want to use 6L/Kg for the mash. You need about 2.5 - 5 L/Kg (2.5 is thick, 5 is...

Alright...so I guess I'm just thinking out loud here, but correct me if you see an error: I'd like my total post-boil volume to be 23L. So pre boil will have to be 27L. Plus if I assume 3L lost to 5Kg of grain so my total pre-mash volume will be 30L. 30L water / 5 Kg grain = 6 L/Kg mash...

Well I've searched the forums far and wide but have had a hard time finding a calculator that will help me figure out my total mash volume. Basically, I'd like to be able to enter the amount of water in my mash tun and the amount of grains. The calculator would then spit out the total...

I think the reason for using beer is it imparts a nice 'twang' to the crust. The yeast (bread yeast here) I assume eat the sugars in the flour as it will rise just fine with water. The issue i've found is baking with big-brewery beer is that there is some preservative in it that will...

Has anyone tried Bud for pizza dough? I've tried other commercial brews (Molson Canadian) and have found there was some kind of preservative that prevented the yeast from rising. I've had great success using homebrew (no preservatives!) but anytime i try a commercial beer my bread yeast just...

Have you read through DeathBrewer's most excellent tutorial? https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/ I have used that for a while now and it works very well and would highly recommend trying it for your first partial mash!

I use DB's partial mash method and always add my extract towards the end...maybe the last 10 minutes? Always seems to work out well for me!

Swwweeeet link! I searched the internet everywhere for that video and had no success. After watching that series it has made me pine for a 'beer vacation' that involves lots of small towns in Belgium, Munich and England. Definitely a series worth watching for anyone who loves beer (and I...