If you use a lot of DME, I'd talk to the LHBS folks to do you a deal on 50 pounds of Briess' finest. It's a sticky hour to scoop all of that into ziplock bags or other plastic jars, but it is hella cheaper than buying a 3# bag at a time. I get a 50# bag about once a year for the odd DME batch, fixing an OG undershoot, yeast starters, etc. Takes me about a year to get thru one big bag.
I don't, really -- just 100 grams to make starters and about 1 1/4 cups for priming 5 gal batches at a time.
If I had unlimited air conditioned storage space, yeah, that's the way to go to save $$$.
Meanwhile, back at the ranch, got my starter of Wyeast 3787 going in the flask on the stir plate. Should be ready to pitch Friday afternoon.
ETA: OK, it's Friday. Got the boiler out back, with my water, the BIAB bag, all the gear I'll need during the mash/boil and my tunes all set. I'm about to disassemble the fermenter spigot and sanitize it, then sanitize the whole fermenter.
All I need now is the
Assistent Braufraulein to join me and we can grind the 16.5 lbs of grain we'll be mashing. I'll start heating the water when she's available.
With any luck, we'll be done by 1600 local.
ETA: It was 1730 local when we finished up. I hit my predicted OG of 1.080, so I expect ol' 3787 will chew that right down to 1.011. I've got a lot of trub in the fermenter, tho'... I wonder if that's because my strike water was a couple of degrees high -- because it was so warm outside, the mash in didn't lower the water as far as I expected.
Anyway, it smells good and tastes exceptionally sweet, so the yeasties have lots of sugars to play with!
ETA: realized just after midnite that I hadn't installed a blow-off tube, despite warning others about 3787 in another thread. So I fixed that oversight and I'm glad I did, 'cause I've got a hot yeast storm going on in the fermenter this morning.
killer fireplace btw!
(to make it legal, use a SCOBY for it!)
