Hi, I have done five or six batches of beer. Each one was extract based with steeped grains. I would like to do partial mashes or all grain...but don't know where to start.
One thing that might be stopping me is pot size...I have a 22 quart stainless steel pot, and a 20 quart "stainless steel" pot of *very* dubious quality. Is it possible to do a full or partial mash with this equipment?
I would like a very brief overview of the process for partial mash or all grain...I know it's probably beating a dead horse, but all of the articles I've seen are very long, and I would like it summed up in a few simple steps so that I can more easily read the long articles/instructions.
I hope I was clear, I just finished a big bottle of Chimay Blanche. :cross:
One thing that might be stopping me is pot size...I have a 22 quart stainless steel pot, and a 20 quart "stainless steel" pot of *very* dubious quality. Is it possible to do a full or partial mash with this equipment?
I would like a very brief overview of the process for partial mash or all grain...I know it's probably beating a dead horse, but all of the articles I've seen are very long, and I would like it summed up in a few simple steps so that I can more easily read the long articles/instructions.
I hope I was clear, I just finished a big bottle of Chimay Blanche. :cross: