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I am somewhat okay with the slightly drying out of it I don't think it's gonna bee too much of a difference. 400 grams roughly there. And about half is added sugar. 200g additional sugar tho high, I think in 10 gallon batch wouldn't be too excessive. I really am interested in how this works...

Very much interested in doing this recipe. My question to any is what you think of this. My parents gave me this chocolate cocoa product from. Mexico this year and my Mexican chef friends say it's very good to make mole, and amazing hot chocolate with. So I of course want to add it to this...

Getting 5 kilos of honey that had just a little too much water content. It had started to ferment naturally but had been put into cold storage to stop it. Gonna do a bochet with it and have just read the whole thread. Some good info here. Here's to hoping I'll get the water content out quick...

I'd try to brew it as well, for science and stuff

I normally get pretty solid efficiency, but since I have no lauter or way of sparking, I do a full mash with all my water initially which was what I had to adjust with this set up. I'd love to do a solid fly sparge like I know from other breweries and home brewing but can't with this set up...

Me again, we still use the centrifuge to remove the liquid from the grain as my boss won't listen to my pleas for a proper mash lauter tun. I find for The process of removing the liquid from grain the centrifuge is not very good, it rives way too much grain flavour. It just all tastes the...

Old thread I know. But a brew pub I'm employed at just got a centrifuge and they want to use the centrifuge instead of laudering the grains. Is it possible to do a mash without doing a sparge of any kind? I'm just not sure the centrifuge will properly extract all the sugar that may be...