I'm a little late finding this thread, but a couple question. What do you do when you sparge? Are you fly or batch sparging? Also, can you list parts and approximate cost? Thanks. Looks nice!
How often are you guys cleaning lines? I wait until the keg is gone (5gal), then clean with BLC. Rinse with water. Will run some star san through if the lines sit before another kg goes on. Thanks
Going to,add vanilla at packaging. I was more interested in the grain bill I guess. Mash at 154 for 60 min.
Why did you stop using brown malt? Any substitution suggestions?
Making a porter for the first time. Does this recipe look ok?
6.5 lbs Maris Otter
1.5 lb Munich
13.6 oz Brown Malt
9 oz Crystal 120
4.5 oz chocolate malt
4.5 oz crystal medium
Magnum and challenger hops
US-05 yeast
Found this recipe, so it's not mine. Just curious what everyone's opinion...
Where do you all store the grains? I brew outside, so was thinking garage. This would result in some extreme temperature swings through the year, so curious if anyone does this.
I've been told (by a VERY experienced and high ranking judge) that Indian coriander is the best to use. Using "regular" coriander gives a celery like off flavor.
Ok, so maybe the better question is; what water do people use? And how do you prepare that wart for brew day? Thanks.
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Thanks for the comments. Why is bottled water and less significant than other water where chemistry is concerned? If the quality of beer is dependent on the quality of water and the presence of certain ions/ chemical compounds, then isn't the non presence of these same ions or compounds sdk just...
How important is it to know the water chemistry prior to using it? Will the differences of tap water vs bottled water make a huge difference in the beer taste and quality? If I use bottled water, what do I need to add to have the right chemistry?
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