The technique of making beer from malted grains instead of using malt extract for the base sugars.
0
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5answers
51 views
Measuring Cup for Batch Sparging?
What do people like in terms of heat resistant measuring cups for batch sparging? I found this one on Amazon. I was wondering if there were other options that were better.
I'm using it for ...
2
votes
2answers
62 views
What about grain storage?
I recently cleaned up after brewing one day and realized that I threw away a couple of four gallon water jugs. Could these be used for storing grain for long term? Would the air in the container ...
2
votes
1answer
71 views
Missed my target gravity and volume by a mile
So, I know there were lots of things I could have done to repair the situation had I been prepared (lesson learned, I'll be having DME on hand from here on out), but I'm a little more interested in ...
1
vote
2answers
61 views
sanitation during mash and sparge
I've been brewing extract batches for a couple of months, and have never lost a batch to poor sanitation. I lost my first all grain batch of beer, and I think that I am sanitizing my brew kettle and ...
4
votes
3answers
499 views
How to calculate the minimum vessel sizes for all grain brewing
Background:
Brewing in an kitchenette with limited storage space
All Grain brewing, extracts are not available around here
I'm looking at BIAB also, but want to have the traditional 3 vessels setup
...
3
votes
3answers
169 views
What size mash tun for a half batch (2-3 gallon) brew?
I have a 10 gallon mash tun (chest cooler) and I've been brewing with pre-made kits. I want to start making my own recipes but I want to do half-batches (2.5 gallons) until I get the hang of things so ...
0
votes
2answers
120 views
How much beer can I do with a 5L pot
A 5 Litre (1.3 US gal) pot is the biggest pan I have at present. I would like to make some all grain batches. How much beer can I brew with such a small pan?
2
votes
1answer
84 views
Calculating Infusion Temperature After Protein Rest
I'm using this infusion calculator to determine how much and what the water temperature should be when adding water to my mash tun. A recipe I'm following calls for a protein rest at 122 degrees F for ...
1
vote
1answer
112 views
Temperature Dropped - Is Beer Ruined?
We did our first all-grain last night. Despite the amount of research I did ahead of time, I missed one tip that probably would have helped --preheating the mash tun.
The recipe called for a mash ...
3
votes
2answers
200 views
Different ways to use mushrooms in brewing
We were asked to do a mushroom themed brewing demonstration for a local festival/market.
Yes, I said mushroom.
At first I wondered if this really is such a good idea, but because I like crazy brews ...
3
votes
3answers
124 views
Stuck Mash — New LHBS
I recently found that there was a home brew store much closer to my house than the one that I had been visiting. The new store has a larger selection of grains, yeast, and hops; but I've been having a ...
4
votes
3answers
1k views
All grain - is full wort boil absolutely necessary?
From what I've read it seems you Have to boil the full wort amount when going all grain. I just want to make sure that is the case, as I couldn't understand why you couldn't just boil the malt etc and ...
3
votes
1answer
55 views
If I condition my grain, is it ok to wait until I grind it?
I ran out of time grinding last night, even though I had already conditioned my grain: are there any concerns with leaving some slightly moist grains in a bucket overnight? I've got about 4 ounces of ...
5
votes
4answers
424 views
How do you calculate how much extract to add if you don't hit your target gravity pre-boil?
Planning to do my first all-grain BIAB. If miss my target gravity after mashing, how do I figure out how much extract to add before I start the boil in order to reach that OG?
I would imagine ...
7
votes
5answers
434 views
Over attenuated all grain beers
I'm having a problem with all my beers regardless of style getting over attenuated. I've been raising my mash temps up to 4° above each beers style (up to 158° or so) to compensate with no luck. I've ...
10
votes
2answers
1k views
All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians
I'm scratching my head trying to figure this one out. Here's the story: I started brewing extracts, and they all came out great. I wanted to get into all-grain so a last year I ordered myself the ...
5
votes
1answer
101 views
Can an under-target and under-volume wort be fixed by adding more wort of higher gravity?
Here's the situation: today I brewed a Kölsch style ale, and I encountered two problems:
The mash wasn't very efficient: 60% instead of 70%. OG 1.038 instead of 1.045.
It came in under-volume: ...
2
votes
2answers
152 views
Strange black pods in wort - hop seeds?
We just brewed an all grain batch yesterday. There was an ounce each of two types of whole leaf hops (from Freshhops) in the boil. After cooling the wort, we strained it through a fine mesh strainer ...
8
votes
5answers
417 views
Does suspended yeast contribute to high SG?
I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 ...
5
votes
2answers
1k views
Benefits and drawbacks to different tubing types?
We're making some big upgrades to our homebrew system and one of them involves moving everything to 1/2" fittings and barbs. This means we need 1/2" tubing that will easily and reliably fit on the ...
2
votes
2answers
126 views
Lower temp Mash-out
While I was making an AG batch this weekend I had a 154 degree mash for 60 min but my mash-out temp only got up to 162 instead of 170. What sort of effect will this low mash-out temp have on the beer? ...
1
vote
1answer
233 views
Converting Hops in All-Grain to Extract Recipe
I have this All-Grain recipe that I'm converting to Extract.
Do you basically just increase the hops until the IBUs match the original measurement?
I've gotten the OG fairly close and the SRM is a ...
7
votes
4answers
3k views
How to best grind grain at home?
I buy most of my grain un-ground in bulk, because I don’t have a car my local HBS is way across town.
Before brewing, I’ve been grinding grain using a food processor (with blades) until each kernel ...
1
vote
1answer
149 views
Mash Efficiency With Top Off
I just put my second AG batch into the primary, but I ran into an issue I need some help with.
When I did my first AG batch, I used water that was treated by a water softener (I know, I know...it was ...
3
votes
2answers
274 views
Why an all grain stops at 1.030 when there are an abundance of champagne yeast
I did an all-grain rye for a mash and pitched with Premier Cuvee yeast (tolerant to 18% abv), 5 grams to 4 gal wort. Repitched it again and the forced fermentation test indicates that the mash is done ...
2
votes
1answer
233 views
Grinding malted rye and rye flakes for all-grain
Do you need to grind flaked rye and malted rye before mashing? Didn't on my first all-grain and I'm not terribly pleased with the lack of extraction. Used the appropriate rests and extra amylase. Ran ...
2
votes
1answer
134 views
Splitting Batches / Dilution
My current setup is an 8-gallon aluminum kettle with a weldless valve and Blichmann Brewmometer (which, even when 'shielded' from flame, does not work, not happy with that investment). This serves as ...
2
votes
1answer
211 views
All-grain Rye beer clarifying suggestions needed
I've moved into all-grain brewing to make a mash. I've adapted a rye beer recipe, leaving out the malt extract and just using malted and rolled (flaked) rye, rice hulls. Did all the rests and used my ...
3
votes
7answers
4k views
Why is my starting gravity low?
In the fall of 2011 I made the leap from extract/partial kits to all-grain kits. I'm enjoying AG, but my SG is continuously below the expected. I have brewed 5 AG kits and 4 have had a low SG.
My ...
1
vote
2answers
513 views
Pilsner vs 2 Row
I've searched around, but I still would like an elaborate review on the difference in taste between these two base malts. Only interested in North American varieties, also.
I'm not sure what ...
3
votes
3answers
2k views
When to add DME if you miss your starting OG?
My family was very nice to me this Christmas and I got a bayou classic burner and an 32qt. pot with 2 ports and a bazooka screen as well as an immersion chiller. I had built a 10 gallon mash tun over ...
1
vote
2answers
269 views
overheated the mash by a long shot
I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
2
votes
1answer
296 views
How to ferment 15-gallon batches
It's probably a simple solution, but I'm planning on making the jump to AG very shortly and, having only done 5-gallon batches in the past, am wondering what is the easiest way to ferment a full ...
4
votes
2answers
657 views
HERMS or RIMS - How to choose?
I'm confused. What are the major pros/cons between HERMS and RIMS brewing systems? I've read about both, but can't seem to come to a conclusion on why one would choose one over the other. Is it the ...
9
votes
3answers
465 views
Avoiding excessive soot on brew kettles
Are there any secret tricks to avoiding an exorbitant amount of soot on the brew kettle after the boil?
We have been making all grain batches recently using a 20 gallon stock pot and a propane ...
6
votes
1answer
517 views
When to harvest wild hops?
Hi there fellow brewmasters! I have recently moved to all-grain brewing after two years of brewing with hopped extracts. The results are pretty good, and the whole process is a lot of fun, but I am ...
5
votes
1answer
350 views
Curiously high OG after first all-grain batch
I conquered my first all-grain batch this weekend, and after some early problems constructing my cooler mash tun, it went off without a hitch.
It's a Northern Brewer all grain kit, and the recipe ...
4
votes
3answers
495 views
Munich and Vienna Malts - Dullness
I don't have a whole lot of experience (I've been brewing all-grain for less than a year) but I've found that every beer I've made with Munich or Vienna malt (usually 2 - 4 pounds in a 6-gallon batch) ...
4
votes
2answers
367 views
Undershooting OG in all-grain brewing
My last few all-grain batches have been under the expected OG at least as far as the recipe is concerned. The beers still taste good and all, but I'd like to get my efficiency up.
For example, my ...
4
votes
2answers
591 views
Determining the right gravity after mash in all grain brewing
Say I am brewing a beer that is supposed to have an OG of 1.050. I'm doing all-grain brewing and at the end of my mash & sparge, if I took the gravity at that point, what should I expect?
I ...
2
votes
2answers
1k views
What exactly does all-malt mean?
My understanding is that all-malt simply means no adjuncts (sugar, corn, rice, ect) in your beer. They also say that all-malt beers are prone to DMS. They also say that dark german beers are ...
2
votes
3answers
174 views
Which malts have the highest SMM (precurser of DMS) content?
I've been scouring the internet, trying to find some kind of list of the SMM content in various malts so I know when it would be wise to do a 90 minute boil. I can't find anything, just the definition ...
2
votes
1answer
602 views
What's the difference between 2-row and 6 row base malt? [duplicate]
Possible Duplicate:
What's the difference between 2-row and 6-row malt?
I've been brewing all-grain for several years, but have been using recipes and kits. I'm starting to develop my ...
3
votes
3answers
2k views
How low can a beer's final gravity be?
Approximately how low can the finishing gravity of a beer be? I've been brewing from kits for about 10 years, and went all-grain last year. I wouldn't expect to see anything lower than 1.006 or so, ...
5
votes
3answers
347 views
When formulating an AG recipe, how do you determine mash thickness?
I just did my first AG brew today. It went very well!
My question comes with the mash. I know normally, you determine your mash thickness with 1.25-1.5 quarts per pound of grain. If I were to use, ...
0
votes
1answer
142 views
How should I combine grain and hot water when doughing in [duplicate]
Possible Duplicate:
Should the grain or strike water be added to the mash tun first?
Should I add water first, then grain? Grain, then water? Both at the same time?
I'm worried that ...
6
votes
3answers
273 views
Is there a noticable difference between adding extract to all grain and “pure all grain” on high gravity beers?
This may be similar to some of the questions extract brewers ask, but what I want to do is brew my normal 10 gallons, but I want to do an imperial. I use a 10 gallon mash tun, limiting me to 26 ...
4
votes
3answers
1k views
Should the grain or strike water be added to the mash tun first?
I've always added my grain to my MLT cooler first, then dumped the strike water on top (I don't have a sparge arm). I calculate my strike temps based on the grain temp and initial cooler temp, so I ...
2
votes
4answers
499 views
Effects of Grain Freshness on Brew House Efficiency
Background: My co-brewer (ScottyG) and I recently brewed our first all-grain in a converted Coleman cooler. We have over sixty batches of extract under our belts and have even made a few hard ciders ...
6
votes
4answers
1k views
What are the pros and cons of adding specialty grains to the mash?
When all-grain brewing, you typically add all your grains to the mash, right? Is there ever a time when you leave some of the specialty grains out and steep them instead? What are the pros and cons ...
