Search results

Yeah, it might not be ideally fresh, but all you have to lose is some of your time at this point. I don't think a month if it's been sealed (even by a twist tie) is that bad.

Pretty much my exact setup. Glad it's working out for you!

I'm sure there's something more sophisticated out there, but this is what I use. https://www.rackers.org/calcs.shtml If you use the "Rest Calculator" it calculates how much boiling water you need to add. I find it pretty accurate, but you do need to know what temp you're at at the moment and...

I agree that 165 is a bit high, but the rest looks good to me. I know a lot of people don't step mash but I'm a big fan. I even have to go the slightly more difficult route of boiling water additions and it's worth it to me.

I'm not really sure of the science, but it does seem to be more of an issue with all grain beer. You might be fine too, it really depends. I started brewing in a place with great water and very little chlorine. Then I moved to a place with terrible water and tons of chlorine. I was wondering why...

Almost all municipal water supplies are treated with chlorine or chloramine, pleasant to drink or not. This can turn into a "bandaid" flavor in the final product. Hopefully your water is good enough that levels are very low and it won't be detectable.

The only thing I might worry about is not doing anything to your water. Did you use tap water? If so, chlorine/chloramine in finished beer is not pleasant.

I've never experienced it, but some people are definitely sensitive to grain dust.

When are you taking your gravity reading? Before or after adding DME/water to top up? BIAB brewers can get some very high efficiency, but I don't think I've ever heard that high.

How much did you use? I definitely taste it at 25%, but it's more on the back end as the initial hops and yeast contributions fade. I also used unmalted instead of spelt malt, but I would assume with a good percentage the results would be similar.

This is coming along very well, pretty much everybody who tries it enjoys it. Pretty sure we've found the basis for our saison recipe and just try a couple of different yeasts, perhaps alter the hops slightly but keep the ratios and keep them in the classic/noble thing. I'll post a picture of a...

92% is possible but not likely. I think it has more to do with your volume, but BIAB brewers who have a good system dialed in tend to get high efficiency. Don't confuse that with better beer, however. Take measurements when you are spot on, or very close, to expected final volume.

Up that mild to 5 next time, I'm sure you can fit enough malt to mash in one pot for that one! Sounds like you're on the right track to successful stovetop brewing. What you're doing is basically how I brewed for several years.

Yup, I was gonna say the same. Looks like rye to me. I've seen very old barley and have never seen it like that.

I don't really do anything special. This time I used turbinado sugar to prime to 3.5 volumes, boiled in about a pint of water. That went into the bottling bucket, beer racked into it with hose coiled around part of the bucket to make a nice swirl. Bottled as normal. I typically test any beer...

Cracked the first bottle, 5 days after bottling. Especially considering its youth, I was very pleased. Glass apparently wasn't as clean as I thought in the pic, apologies for that. Tasting notes: Pours a half inch fluffy white head, receding to a thin but incredibly stable covering on the...

It is a handy calculator. Glad to help! I've done multi-step mashes, decoction, and turbid mashes all on the stovetop with boiling water or boiling grain additions. 1.25 qts/lb is the recommended basic mash ratio. You can go down to about 1 in my experience.

You can mash 10 lbs @ 1.25 qts/lb. in your 4 gallon pot (Will take up 3.93 gallons of space). You will just have absolutely no free space. But 8 lbs or so is no problem, you just have to be careful when you're stirring. If you bring down your qts/lb. a bit you have a bit more freedom too, you'll...

Yup, I brewed a lot of dark mild and standard-special bitters. Quite a few lower gravity saisons too. You'll find what works for you. Although there are some people tied to certain ideas on this forum, there are many open minded people who will show you that there are many ways to successfully...

I think where you're going is fine. Don't be locked into 5 gallon batches if you can't quite manage it, and don't be afraid to stay partial mash, as you said. I actually did 4 gallon batches (as you're thinking you may do) for a long time because it was best suited for my equipment and kitchen...