Given the limited space of an apartment, how do you mash in cramped quarters? Do not consider budget to be a factor. This is the second question in a series of discussions about small-space brewing. ...
Looking around the web there seems to be a lot of mention of the use of the iodine (starch) test at the end of your mash. Is it actually useful (i.e. is it reliable)? There have been times when I ...
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 ...
Do you just mix them with the grains or cook them first to get them gelatinized? What are the pros and cons of each method? What portion of the fermentables can be in flake form?
Listening to an episode of Basic Brewing last night, I heard a guest say that most of the conversion in the mash happens in the first half, and that the mash can thus be cut down as short at 45 ...