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Why don't you need 10 pounds of malt? Get rid of the specialty stuff. How are you going to make the beer? Place a third of the crushed malt into a kettle, the rest of the malt crush into the mash tun. Start out with warm water to reach a temperature in each mash 95 to 100F. Let the mashes rest...

With rest temperature above 65, 66 homemade style moonshiners beer. With rest temperature 65, 66 authentic moonshiners beer. Pseudo lager if the beer was made with the step mash method.

Authentic Prohibition beer!! Me too, but I was the mule for my grandfather back in the early 60's. To the market for three cans of PBR then to Steg brewery for a quart of yeast and a bag of hops.

Why sure you can. Besides they do not break, and they can be filled with boiling water to sanitize. Buy the stainless steel connectors if boiling water is used. The nice thing about a corny is that CO2 can be used to transfer the fermented beer into another corny purged with CO2 keep the relief...

GREAT INGREDIENTS!!! Yuengling uses single decoction. To add interest step mash the decoction. Put some of the malt while it is dry in a boiler and place the rest of the malt in the mash tun. To preserve enzymes in both mashes, start out with water at a temperature slightly below the temperature...

Crisp's Maris Finest malt is low in protein, 8 to 10%, which is good. The less protein the more sugar. Always refer to the malt spec sheet that comes with every bag of malt before buying malt, they are online. High quality malt contains less than 10% protein with Kolbach Index (KI) 40 and lower...

There are so many things wrong with what you wrote that I don't even know where to start. Let's start out with you learned how to make homemade beer that was renamed real ale when CAMRA was invented back in the 70s, the granddaddy of BJCP. "Strike and target temperatures are useless for...

That is GREAT!! You want to start out with low temperature to preserve enzymes not so much because of the specialty grain.

That is fantastic that you are a brewer in training! Who is training you and who wrote the books that you are learning from? Use Wulf's triple decoction method or Hochkurz double decoction method for making authentic ale and lager or use the step mash method for making pseudo ale and lager...

Heritage malt looks like the malt that was used back in the day before brew masters knew how to test malt and before the IOB was founded. The malt spec sheet you provided is for a grain distillers use, there isn't enough info on it for an ale and lager brewer. Always obtain a malt spec sheet...

Yes, just the way RM recommends. I have used corn starch, but I bought the corn starch from a health food store because it wasn't supposed to have anti-caking chemical in it.

What is the reason for resting mash for 1.5 hours? The conversion rest was skipped so how did you produce ale? Beta rapidly denatures at 149F. During conversion Beta converts simple sugar, glucose, which Alpha releases from simple starch, amylose during liquefaction, into complex types of sugar...

*Sometimes routines are good, but other times you end up practicing the wrong thing over and over! Does that mean that in the four years you have been brewing beer you haven't been sure of things? That is not bad! I was into it for a few more years before I realized that maybe I was chasing...

I use a mashtun and a slotted bottom lautertun. The manufacturers that produce tuns, etc. usually have a chart with the volume of grain and water the vessels can hold. I'm not a fan of recirculating hot extract through a grain bed for maintaining or increasing mash temperature because a...

Maybe look into Grainger, MSC, etc., they sell parts washers, and they may have containment vessels to place under them.

Whether buying kits or bags of malt the quality of the malt is the important thing. Malthouses produce two types of malt, malt that makes ale and malt that doesn't. Both types of malt are on the market and both bags are stamped Brewers' Malt and the bags are labeled ale and lager malt. To know...

From the Journals of the IOB: Degree of Modification. Acrospire length: 0 - 1/4": Cereal malt, unmodified. 1/2 - 2/3": Steely lager malt. 1/2 - 3/4": Lager malt. 3/4" to full: British malt, American brewers' malt.

Thank you for clarifying. I wasn't aware that there are a few steeping methods. What determines whether malt/grain is steeped or isn't steeped? Cold mashing is used for a reason, which has to do with the quality of malt. Steely malt is mashed overnight at 10 to 13 and lager malt is the malt that...

Everyone uses run of the mill malt, no pun intended, because it is recommended in recipes, and usually it is the least expensive malt on the market. Since recipes aren't needed for producing ale and lager because they are a given, it is not a bad idea to stray from the path and try other malts...