Recent content by Carrollyn

You might have milled the wheat malt finer than the crush in the flaked wheat and/or you might have milled the barley finer. Either one would have boosted the efficiency. The other factors you didn't mention were the mash tun, any rice hulls, and how or if you sparged. I do BIAB, full volume...

That’s what I was thinking/hoping. I got a lot better efficiency than I did when I made it in 2018. I figured that was partly the malt, looking at it. im just as glad to use up the white wheat anyway. I’d had it awhile.

Wellll…He…ck. I was making a Belgian witbier I’d made before a few years ago, which called for 6 pounds 2 row and 6 pounds flaked wheat. La de dah, I’m pulling the bucket of white wheat malt down, grindy grindy, mashy mashy, boil and boil. Pitch, put away in the fermenter, relax and have a...

I absolutely don't have space in the car! If all goes well with this brew day, then I expect she will work on getting a water profile and figure out best practices for next time.

Ok, latest. She hasn't got a water profile on it, but I've lived in the area, and I know it is harder than one usually uses for brewing, even though It's clean and clear. She wants to make an IPA, which is why I'm concerned about the alkalinity. I do want the least complicated (and most likely...

Ha! I wish. But: She's doing a 10 gallon batch, it's a 7 hour drive, I'm in a Subaru with a husband and lots 'o stuff.

Thanks, Everyone! I will be going over all the answers more slowly and thoughtfully. Yes, brew in a bag, all grain, no sparge. It is going to be enough of a exercise for her first beer without adding in a complicated water aspect. Once you’re used to the water modification, I’m sure it’s an...

Great link. Thanks.

I’m going to be helping someone with their first brew (BIAB) in a few weeks. I have good water at my house for most brewing purposes, and don’t usually fiddle with it. So that means I have not delved into the subject. Her water is somewhat hard, coming from a ground well in the Sierra Nevada...

Here is my final resolution: I got a gallon of apple juice. Poured off 2/3 of a cup. Drilled a hole in the lid and put a grommet and airlock in the top. Shook in a half packet of mostly expired T-58 yeast. Normal room temperature in Redding California is plenty hot enough, so I just left it out...

I know you are all waiting with bated breath for the end results... I kegged it. (Does anyone else have continual problems with autocorrect trying to make “kegged” into “legged”?) I decided to not tap it into the beverator right now, but to slip a picnic tap onto it when I wanted to pull some...

Here’s what I’m up to. I decided to come up with the easiest plan. Apples go with JAOM spices. I’ve made hard cider before, so I’m fermenting out a gallon of apple juice. Instead of back sweetening to taste, I’ll blend the two. Kill the yeast in the cider first, so it doesn’t take off again...

I used the straight-up recipe, so it is spiced.

Thanks for the insights. I’ll be revisiting this thread for these in the future.

I haven’t. I should probably do that. Such a small amount, I didn’t want to remove a sample. Im really more of a beer maker, so I’ll have to figure out how to interpret the reading.