tipsymonkey
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- Joined
- Dec 30, 2004
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Yesterday I went off to the brew store to get me some new ingreedients for a new brew. Ended up with the ingreedients for a Down Town Brown clone. Brewed it up and its sitting in my primary fermentor right now doing its magic.
The thing is that I got the ingreedients, all grains, and it was the first time that I used [edit]powdered[edit] malt as well instead of the syrup stuff. I was wondering how people handle the grains. To be honest, I don't know the difference between parcial mash/full mash/
What i did as instructions from another brew store was the put the grains in a cheese cloth and seep them in a bot that had been heat up to about 150F and let them seep for about 45 mins.
Anyone else doing it this way? Am I missing something?
The thing is that I got the ingreedients, all grains, and it was the first time that I used [edit]powdered[edit] malt as well instead of the syrup stuff. I was wondering how people handle the grains. To be honest, I don't know the difference between parcial mash/full mash/
What i did as instructions from another brew store was the put the grains in a cheese cloth and seep them in a bot that had been heat up to about 150F and let them seep for about 45 mins.
Anyone else doing it this way? Am I missing something?