That is about what I get. Here is something that happended to me:
A friend of the wife's was being supportive. Her (friend) hubby and son drink beer, so I should let them try it. So, I give them two nice smooth porters. I get the bottles back in about two days. I asked what they...
I am very confused. After tons of research, it would seem like the best grain would be oats. I use oats all the time. There is gluten, but not wheat gluten in them.
Going to try for five gallons/week. I am set up for six at a time, so, one batch a week should keep me going.
That would mean 5 gals x 52 weeks for 260 gallons. Huge goals. We will see.
For 2013, I brewed 8 5 gal batches. That is 40 gallons. 47 12 oz bottles avg. per 5 gals. That makes 376 12 oz bottles. My highest output ever! I am still a noob! Obviously.
This is a problem I am having with my latest batch. I created an apple brown ale and it is flat. I used an extract brew and bottled it. There is about a 1/4th inch sediment in the bottom, so I assume the yeast is still in the bottle.
I get a tiny hiss when I open one, but no carbonation. I...
Whoops. That was an incomplete question. When I rinse, is THAT what I collect, and if so, how can I control the volume of water during the rinse?
OR, am I failing to understand the process?
Sorry if this is idiotic. I have searched and searched these forums. I cannot understand the AG process.
I have figured out that I gave to bake my barley for a time. Then, I soak it. Then, I rinse it.
Here is my problem in understanding. If I rinse it, how can I collect the sugar?
Thanks...