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Thanks, I'll give that a look.

I found that, but would they add spent grain from the last mash to a new mash? Would a brewery in the early 1900's bother with pressing grain to dewater it when they could just add 112 lbs of it if there was a benefit to adding spent grain at all.

Cairnes in Drogheda, Ireland. They produced the number 1 selling ale in Ireland in their time.

I was allowed to view some historic ledgers in an effort to recreate brews from the days of yore. There are a few things that I can't quite figure out what they mean and I was wondering what you all thought. A few column headers that don't make a lot of sense to me are: Caramel lbs Were they...

I think it's about that time. Time to upgrade away from my trusty orange cooler to stainless steel. I was looking at the SS Brewtech mash tuns. But that's all it really was, just looking. They are very expensive and I live in Ireland so I'd have to pay a lot in import fees due to Brexit or a lot...

Brand new all grain brewer here. How much water should be left in the mash tun after transferring to the boil kettle? I did my first all grain batch today and the water level was roughly the same as when I mashed in, about 18 litres. I figured that is kind of a waste of water to have that much...