The technique of making beer from malted grains instead of using malt extract for the base sugars.
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, ...
3
votes
1answer
170 views
Single stage/ two stage for all grain?
I into my 3rd generation of homebrew ideology and need some input.
At first, I was a dedicated workhorse of the early microbrew scene, constructing a a welded stainless 10 gallon outfit in my ...
3
votes
3answers
2k views
Brew in a bag (BIAB) material
Where can you buy and what type of material have you made a BIAB with? Specifically:
-Name/brand/type of material
-Mesh size
-Dimensions of raw material and final bag
2
votes
1answer
235 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
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
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 ...
2
votes
6answers
697 views
Wet Crushing Grain
What techniques do you use to condition malt? (AKA wet crush)
Malt Conditioning is adding a small amount of moisture to grain before the crush. The HomebrewTalk Wiki recommends raising the moisture ...
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 ...
2
votes
1answer
180 views
Mixing grains before mashing?
Is it important to mix up the different types of grains before they go into the mash tun or is it okay to just dump them in separately?
2
votes
2answers
67 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
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? ...
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
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 ...
2
votes
1answer
335 views
Do you have a good Wit recipe?
I'm looking to do an all grain Witbier as one of my first AG brews. Bell's Winter White is a commercial example that I like, although I'm not necessarily looking to clone it.
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 ...
2
votes
1answer
85 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 ...
2
votes
2answers
153 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 ...
2
votes
1answer
136 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
605 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 ...
1
vote
2answers
62 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 ...
1
vote
1answer
113 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 ...
1
vote
2answers
514 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 ...
1
vote
1answer
178 views
How do I make a sour mash with lactic acid?
I'd like to make a sour beer, and I have a bunch of lactic acid from a previous brew (never used it).
Aside from letting the mash sit overnight, how do I do this?
1
vote
1answer
234 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 ...
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 ...
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 ...
0
votes
5answers
58 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 ...
0
votes
2answers
121 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?
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 ...
0
votes
1answer
392 views
Basic equipment needed for all grain brewing [duplicate]
Possible Duplicate:
What is the minimum amount of equipment to dabble in All-Grain?
I'm considering working on my first all-grain brew batch. What are the bare essentials of equipment to do ...
