Recent content by brewprentice

This site came up as a result in a search using startpage. Haven't had much time to look around but just saw that there is also a meat prep thread. Meat and beer making in one place. That's so beautiful, it brings a tear to my eye.

I tried bread yeast a couple times but I thought it made my beer taste rubbery. Not a desirable trait in beer to say the least.

I once borrowed a trick from moonshiners and just pitched ground malted barley instead of yeast. I haven't used yeast since. I think it turns out smoother and is easier on my digestive system. The consistency of the grind is about half way between mash grain and flour. I just call it grist...

Hi all, new to here. I'm an all grain brewer for over a year now and just thought I'd add my 2¢ to this topic. So, when I do my boil, I keep a pretty close eye on the volume with a home made measuring stick. If it drops below the recipe volume I take some hot water from the hot liquor tank...