The technique of making beer from malted grains instead of using malt extract for the base sugars.

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3k 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 ...
3
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3answers
683 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 ...
3
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3answers
165 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 ...
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1answer
60 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 ...
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2answers
707 views

What gap should I set my mill's rollers to?

I just received a Barley Crusher mill - is the default roller setting sufficient for most grain types, or do I need to worry about adjusting it? Do you guys change roller spacing based on what grain ...
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2answers
1k views

IBU rate of Sierra Nevada's “torpedo”?

I am preparing to start a season of working up a solid, reasonably priced All grain American Ale on the brink of a high gravity beer. Sierra Nevada's Torpedo balances sweet malt nicely against a hop ...
3
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2answers
434 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 ...
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2answers
211 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 ...
3
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1answer
204 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 ...
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3answers
3k 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
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votes
2answers
150 views

New All Grain Setup

I've been brewing extract kits for a while and I think it's time to go to all grain brewing, but I don't exactly know what to buy. I have the book How To Brew and it shows a basic setup, but I'd like ...
2
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1answer
362 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 ...
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4answers
731 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 ...
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6answers
866 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 ...
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1answer
378 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
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1answer
213 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?
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2answers
124 views

What is the effect of conversion efficiency on your brew?

I keep hearing about how we should try and keep our conversion efficiency high, but what exactly does it affect? Is a lower conversion efficiency beer bad?
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2answers
154 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 ...
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2answers
194 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? ...
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3answers
284 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 ...
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1answer
424 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
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1answer
114 views

I forgot to calculate for temperature loss during mash in? How will this affect my beer?

Mash in temperature was supposed to be 152 degrees. I forgot to adjust for temperature loss add simply mixed my grains with 152 degree water. I never calculated the final temperature. I did the same ...
2
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3answers
119 views

What is the most popular method of brewing beer?

I am a beginner and as a beginner almost everything tells you to use malt extracts to brew your beer. So after a few batches I think I am ready to move up but I am wondering if it's worth the extra ...
2
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1answer
282 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 ...
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1answer
234 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 ...
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1answer
218 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 ...
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1answer
199 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 ...
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1answer
756 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 ...
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2answers
139 views

Standard size of HLT for all grain?

I'm just beginning all grain and starting to put together my lists. I have a 5 gallon kettle that I used for extract batches. I plan on upgrading to a 11 gallon boil kettle. Will the 5 gallon kettle ...
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2answers
125 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 ...
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1answer
155 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 ...
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2answers
793 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 ...
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1answer
185 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?
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1answer
336 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 ...
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1answer
176 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 ...
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2answers
463 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 ...
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2answers
98 views

Malt mill gap adjustment

The nature of my work is such that i have all the materials and tools to make a mill so i am not intrested on buying one.I want to know if there is a standard gap between the rollers for all type of ...
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5answers
141 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 ...
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2answers
218 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?
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1answer
10 views

Why drip water through mash while sparging instead of batch sparging?

Why, during sparging, do all-grain brewers drip water over the grains instead of simply filling it up with water again and redraining that?
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1answer
106 views

Is my fermentation on the right track?

I upgraded my equipment and estimated my new efficiency a bit too low, so the imperial IPA that I brewed on 11/30 ended up having an O.G. of 1.10 (supposed to be 1.09). I made a two step starter with ...
0
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1answer
154 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
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1answer
476 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 ...