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So i wonder why my LP stove doenst give off carbon monoxide? I was thinking about the fire hazard? just thought maybe some here is doing it safely or has a method? I was thinking of maybe tabletop LP stove meant for inside that has 2 burners that I can use for canning too. Thx

Dont you get more sediment when its finer?

Any one use a LP turkey cooker for brewing inside?

My trouble is Im getting too old to lift a 12-15 lb of dry grain in a bag and not sure what it is when its wet but Im trying to come up with a method of lifting it out to drain. If its nice out side I might be able to rig up a Tripod, but when its cold and Im inside its not practical. Unless I...

what is the room temp you dry at? My basement is about 55F in the winter and 65-68F in summer, I have a heat pump water heater that keeps it cool an dry (great for fermenting), wondering about drying in the basement or is that too cool?

so you put a box fan under the rack? and dry inside or out in the sun?

more exciting is my Hops Rezones arrived today and my cereal killer grinder is on its way for my next batch. I think its gonna be a Wheat and im gonna try the low slow method next.

No a drying rake, you lay out the grain on the floor and and rake it as it dries it... HAHA, yes Rack.... though I am surprised there are not more specialty tools for home brewers....some day. Yes I am thinking along those lines but a way to keep the critters off. Im an inventor- problem...

The 1st brew I malted myself was a Beer flavored broth soup, 2nd isn't anything to brag about but I can drink it, Im hoping to take what I ve learned and the 3rd batch will be better. My stove is newer and has a dehydrator mode so with that and my table top model I can do about 15 lbs at a...

Sorry... Sorry... Sorry... after germinating I am kilning.... 12- 20 hours on low temp with dehydrator , then i toast the grains at 300F

Im kinda self taught (still learning) when it comes to malting, kinda wish my local shops had some teaching hour ...so Im using what the internet said to do for steps to malt grain. Im experimenting with a almost all oat (malted and I believe with hulls) stout, using about 4 lbs of wheat and a...

My brew store guy said because i was doing a lot of oats I should add the amylase enzyme 2nd question, Kiln at 160F for 12 hours, I have been doing 300F for 20mins, is this wrong?

Side question, any recommendations on storing amylase enzyme, doing a stout with a lot of oats

I think i have been confusing the roots with the acrospire I found a decent pic finally, and mine are just a hair shorter than the ones in the exmple so I think Im good.

Does it lose starch if the roots get too long when germinating? is there that perfect window to stop the process?

Really want it for Grains in mashing. Yes if I can find one say 12” radius would be best. After reading reviews on this one, sounds like people do use the stainless mesh

Could I mash and boil with this? https://www.homebrewing.org/400-Micron-Stainless-Hop-Filter--6-x-14_p_7115.html?utm_source=google&utm_medium=shopping&gclid=EAIaIQobChMImIz8gZnp9gIVRBXUAR2JGQ5BEAQYAyABEgLvJ_D_BwE

I use the bag method but have a little hole in it and if I purchase a new one would like it tp be stainless steel mesh bag. I have a 8 gallon brew kettle I use to mash and boil in. Anyone try the mesh steel bag filters?

Ordered one today

My oats are about 50% germinated so hopefully I will be drying them by Sunday. Then I am doing another 5 lbs of oats malting (I need more malting containers) and I decided to add 5 lbs of malted wheat. Not sure what im making, probably a pale ale.