Buy local or brew your own. Anybody can brew beer. Everybody should brew beer. Do it your way.
I brew with the Aussie BIAB (brew in a bag) method. http://armpithomestead.blogspot.com/search/label/BIAB
I'm still just working with extracts. Homebrewtalk.com is full of useful info, but I'm sure you already knew about that!
Scott & Bytemyfoot (shoulda named my first kid that eh?)Thank you. I've heard of the brew in a bag method. Looks very interesting.Yep, I've been to homebrewtalk.com, but, not in a while. Thanks for the reminder.
I am not sure what kind of setup you are using, but I am still doing partial mashes on a stovetop. When I brew, I use two kettles; one just for the extract, and one for the mash which I then use for my hop additions. I have found that temperature control is key when mashing grains, and I have found it very useful to use two thermometers in my kettle. One is a long stemmed thermometer which allows you to take a better representative reading of the large mass of the wort, and it acts as kind of a general measuring stick for the progress of the temperature. I also use a digital thermometer for a very accurate reading which also allows me to get the temperature of the mash to within half a degree of where I want it. It seems like a bit of work, but it really is not difficult at all if you are used to closely monitoring the mash. It is also good to keep a small glass of water close by in case the temperature decides to jump a bit above where you want it. I hope this helps you, but if you have any other questions, I have been researching all-grain brewing myself in preperation for making the jump from partial extract. Cheers!
MacAttack Brewing, thank you. Much appreciated.
I have nothing in part of all grain brewing, but I haven't brewed since my first daughter was born on July 4 and would love to use your hops. It would really help in making me feel like a guy again. Bill in Lincoln Nebraska.
I'm not sure they are that potent, but, you never know.Congrats on the new addition :-)
All grain tip: when you start your vorlauf from the mash tun, do not completely cut the flow off on the ball valve to pour the vorlauf back in. This will compact the grain bed, and you will get a stuck sparge. Regulate the flow with the ball valve and have two pitchers handy to catch the vorlauf.
A couple of tips that help make my AG days go faster.1. I get my mash water directly from the water heater. It's much faster to heat 5 gallons of 140 degree water to mash temp. than 5 gallons of 75 degree water.2. Once I have about 4 inches of run-off drained into my kettle, I fire up the burner and by the time the kettle is full it only takes about 5 minutes for the boil to start.I also have started experimenting with first wort hopping. So far it has given me a smoother bitterness as well as enhanced hop flavor.
Kevin & Keith, thanks! I'll put that advice to good use.Gotta pick a date for the hops give away too. Not to mention my first all grain batch.
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