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After grains are cracked, how long do they last [in cold/dry storage] ?

I guess I am confused about the steps in temps for mashing... but i thought that I needed to get the lower conversion sugars below 155 and the higher above 155? That's why I was thinking of stepping this way.

Just wondering if I got this right... In your efficiency rating... If you were to sparge your grains a little longer, couldn't you hit a better OG ? I'm new so I'm looking for advice. I got a cooler with some grain bags like you. I get to temp and drop into cooler. Then go for sparge...

Unhoped, hopped? Coopers, Muntons, unlabeled cheap bulk bag? If I go for the cheaper internet purchased DME's am I going to regret it in flavor? Anyone got a line on something good and cheap ?

I got a big tub in the back yard. I fill it with well water. Well water is cold. The bigger the bucket/tub, the faster the wort will chill. I think my tub with well water cools faster then the expensive wort chiller. And it's easy.

If I mash at 150, then step to 155, can I sparge with 180 F water to get the grains to 168 F in the sparging process and thereby get it to convert finally at around 158- 160? And in the stepping process can I add boiling water to raise the temp, or is that so hot it will kill the process?

OK, this is making sense. So it seems that I should start my mash out at 150 F to covert the low temp sugars, then add 180 F ??? water to raise the temp to 155ish to convert the higher temp sugars? can I add boiling water to raise the temp without ruining the mash process??? I mash for 90...

I just partial mashed 4 lb grain 1 lb specialty grain 1 lb flaked barley For a stout. I added 5 lb extract. I got OG 1.036 which seems on target for 5 lb extract...but it seems it should be higher with the converted sugars. My mash looks like this. Heat water to 160F, add to a...

Can anyone tell me why it seems my starches did not convert ?

I just partial mashed 4 lb grain 1 lb specialty grain 1 lb flaked barley For a stout. I added 5 lb extract. I got OG 1.036 which seems on target for 5 lb extract...but it seems it should be higher with the converted sugars. My mash looks like this. Heat water to 160F, add to a...

Pitched the yeast at 72-74 and then dropped temp to 70 the next day. Been pegged at 70 ever since.

goto: http://www.dropshots.com/loonyphotos guest pass - photos Check out the photo and tell me what you think of the yeats appearance

ok here's a url http://www.dropshots.com/loonyphotos#date/2004 or http://www.dropshots.com/loonyphotos click on the album 2004 and enter the password "photos"

Such as ??????????????????????????????

I have a 2.5 day old yeast bubbling through an airlock once every 2 seconds. It is a Wyeast Irish Ale yeast recipied for a nut brown ale. 2.5 pounds 2-row plus 4 lbs muntons extra dry unhopped malt. I have an image which I would love for people to view because it looks weird to me. I am...

If you own your home and you have a yard, did a hole as deep as you can got. Put it in there and cover with insulating foam....like a root cellar. Even better if you can insulate the hole also. Leave the base of the hole dirt so the cool ground can keep your brew cold.

Insulate that trash can with foam !

Bring your temp down in the tub, then tranfer to a basement or the coolest spot you have, then wrap in a super thick sleeping bag or blankets...as many as you can get. Take a trash can, fill with water from the hose which is cold. Then put the carboy in there. Just refill the trash can daily.

If you brew this again it seems that you could try increasing the yeast count X2 ?

I have a 2.5 day old yeast bubbling through an airlock once every 2 seconds. It is a Wyeast Irish Ale yeast recipied for a nut brown ale. 2.5 pounds 2-row plus 4 lbs muntons extra dry unhopped malt. I have an image which I would love for people to view because it looks weird to me. I am...