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is there a difference between mashing and boiling? i thought mashing was boiling the grains to get the sugars out? i'll probably split between 2 16qt stock pots, unless i use extract, which might be easier.

here's what i usually do on bottling day .... remove the top tray of my dish washer, and put the bottles on the bottom tray so they're all standing upside down .... run a full wash/dry cycle and then run another dry cycle ... the bottles get nice and hot and sanitized, let them cool ... remove a...

ok, what if i use my original recipe, cut everything in half and do it in 2 - 16qt stockpots? then i can keep my recipe as it is, and keep with the all grain?

american amber or american pale .... i'm lookin at beersmith ... my origional recipe was all grain, 15.5 lbs of either american 2 row or pale 2 row, but i don't think that will fit into my 16qt stockpot.

ok, here's another question ... how do i figure out how much grain i want to use? for an american ale ... or if i wanted to do partial grain, partial extract ... where can i find that type of info?

well, the current plan is to do the mash/boil/cool ... puor it to the carboy, pitch the yeast, and airlock ... wait 10 days and add the oak ... wait 2 more weeks

Couple of Questions for my upcoming Oaked American Ale brew ... Using Pale 2 Row and 80L Crystal ... do they go into the mash at the same time or at separate times? in the airlock ... water or vodka ... why? always used water before, never had a problem. primary vs. secondary fermentor...

Did anyone ever try this? How did it come out?