Search results

Thanks for the help. When I'm only substituting the base grain for the extract, why to count the specialty grains in the weight? Is that because now that I'm mashing them they count as well, but when doing straight extract they are only steeped and not mashed?

I would like to brew a belgian chocolate stout recipe I saw online, but would like to change it to partial mash. I have limited choices of base malts as I live in Thailand. I could just use a pale 2-row malt, orI was wondering if using "CHÂTEAU 45-EBC ABBEY® Malt - Castle Malting" or...

I live/brew in Thailand, and haven't been able to afford a chest freezer and temp controller thus far so temperature control is a big issue for me. This last batch I thought I had it covered by putting the fermentation bucket in water and frequently putting frozen water bottles in there to...

Sweet, thanks for the replies. Guess I should have made it clear in the first post but I will be using extract too. I didn't think this method would be appropriate for all grain for two reasons - I'm new to brewing, plus like doug293cz said with the flat cheese cloth I don't want to have an...

I am trying to make the best partial mash setup with my limited supplies and am hoping some more experienced brewers can tell me why this is a good or bad idea. I'd like to partial mash in my brewpot with a large piece of cheesecloth (double layered) -it's a partial mash because I will only use...

Thanks for all the advice. As it stands now I think I'll scrap the sugar and the middle hop addition as per your advice. If anyone else wants to chime in or drop some more knowledge that would still be appreciated as well.

Thanks for the advice. Why wouldn't you use sugar in a porter? I've never substituted the sugar before so just wondering what makes that a bad idea in this case verse what would make it a good idea in another case. I'm using DME, and in regards to the OG and IBU's I've been tinkering...

Great, thanks for the advice. Could you suggest some hops and the hops schedule? Also, how about the sugar for malt extract substitution? I read you should do that for some beer styles but not others. If I did it it would be 1 pound of brown sugar for 1 pound of extract. I'm now thinking...

Thanks in advance for the help. Gonna make a porter soon from a recipe I found online and I would love some advice. Here is the recipe as I found it: 6 oz. chocolate malt 2 oz. black patent malt 0.5 lb. crystal malt, 120° Lovibond 0.5 lb. wheat malt 0.5 lb. victory malt 7 lbs...