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And the reason we mash is so that enzymes can convert starch into fermentable sugars. But what about these unfermentable sugars? Are they still released in cold steeping similar to that of mashing?

I have been doing some reading on Cold Steeping and I have ran into some road blocks that have me a bit puzzled. This is what I know, From the book "Brewing Classic Styles" it states that malts are broken into four categories 1. Base Malts 2. Kiln Malts 3. Roasted Malts 4. Kiln-and-Roasted...

With this setup, my temperature probe is 12" long and directly into the beer. Even though I am heating the air, I am basing my readings off the beer temperature itself. I made the mistake with a stout because my probe monitored the air instead and the beer. The fermentation was very fast and...

Hey guys, I recently started a fermenter build using a 3.5 cubic foot freezer, a temperature controller and a ceramic reptile heater. As I got rolling, I noticed the warning label on the freezer indicates flammable refrigerant so I started doing some research. As it turns out, this stuff is...

I took a measurement this weekend and I was at a gravity of 1.025 (7 day fermentation). My target was 1.021 but the krausen was completely gone and there was no activity when analyzing the carboy up close with a flashlight. Being new to this, would my beer reach the 1.021 even though it...

I think I'll look into this and just buy a longer probe that I can insert into the fermenter. I'll base my controller off the internal temperature of the wort as it's fermenting and adjust the temperature of the room accordingly. My room is in the basement where the temperature is around 58F so...

Hello, I completed my second All-Grain batch of beer Sunday evening and I have some concerns regarding the fermentation. First off, here is a breakdown of the Stout recipe I used: For 5 Gallon: Maris Otter (10 lbs) Flaked Barkley (1 1/4 lbs) Chocolate Malt (12.50 Oz) Roasted Barley Malt (12.50...

I'm in the midst of laying out my hop trellis design for some trials starting this spring and I have a couple questions regarding what people are using for their designs and dimensions. From what I have read, a 35' pole spacing in my rows is sufficient for growing cascade hops comfortably...

I think I will buy a false bottom for my MT when I order. It'll be worth it up front and in the long run.

I've been looking up many versions of counter-flow chillers and that may be a good route for the future. Youtube has some good examples of DYI chillers that seem to have had good results

That's good to hear. I'd like to try insulating before I even considered a circulating setup

What are people using for a controller with the HotRod? I haven't seen much as far as that goes. Now that you've mentioned it, I may have to go this route! I have read quite a few complaints on the bazooka so I'll likely end up with the false bottom screen in the mash tun instead. I...

I'm planning for 5 gallon batches but went with the 10 gallon kettles for room in the event of a boil over. I've been watching many people brew online and there are several people that don't seem to be adding additional heat to their mashing processes. One individual in particular is using...

I do tend to veer on the side of caution when I can. I guess I'd like to know how folks make out with the induction heating when combined with the Tri-clad bottom. I've read several saying positives and negatives but was specific whether their pots were induction ready.

I've been doing some reading for awhile now and I'm trying to get set up to brew some all grain batches in my basement at home. I'm fairly certain what I have planned for equipment but I do have a generic question that I'd like to clear up. First off, here is the kettle I've settled on for a...

Been browsing the threads for a bit now. Just doing some reading so that I can start some all grain brewing at home. See you all around! Mike