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You use a mop on the ceiling.

cheers :mug:

I agree that boiling sucrose in the low pH of the wort will allow for inversion over a long boil, thus negating a need to invert before hand. However, I do see a very clear case where preparing invert sugar outside of the boil could be of use. The extreme temperatures and lack of amino acids...

I hope you hear from you with good news.

I ended up covering the steamer in metal screen. It works like a charm.

@CvilleKevin Also, do you suggest clarifiers? Do you rely solely on the cold crash?

@CvilleKevin Have you used candi sugar in any of your test? I'm curious if it'd add a flavor that would compliment cider.

Great free app. It's been fun reading, and inspiring for me in brainstorming recipes.

Take a look at Prew Pal for the iPhone. I've had it for two months, and it's been really fun to play around with recipes and see what type of beer my ideas would create. It also does mash calcs, and all sorts of other things. I think it's the benchmark for a portable phone brewing application.

ppg = points/pound/gallon it's a number to describe the potential fermentable sugars you get out of the grain bill Palmer's text goes into detail about Typical Malt Yields these are important numbers in calculating expected OG from just the amount and type of grain and the volume

does anyone know where this is still in stock, or does anyone have it in PDF form if it is out of production?

I just started my first batch of all grain beer last week. I used a drilled bucket in a modified BIAB setup, with a vegetable steamer as the false bottom. I wanted to know if anyone else out there has used a vegetable steamer as the sole filtration device in their mash tun? It fits great in a...