makes me feel like doing the happy dance, too!
This method will work with any decent size beer (generally up to about 1.055 OG or about 12 lbs of grain)
I'm looking forward to trying my first AG using this method - probably start with a small batch. I have a couple of AG newbie questions.
Since I don't really know what my efficiency will be, I can't adjust my grain bill for it. So should I just go with 1.25 lbs/qt? Then I would check the OG at the end and add water if too high or add extract if too low? Also, how do I know the proper mash temperature? Do AG recipes usually tell you that?
hmmm....i may have enough reasons to give this a shot!
This method will work with any decent size beer (generally up to about 1.055 OG or about 12 lbs of grain)
any reason?
Need some help for this weekend.... I'm gonna try to all grain nut brown on my stovetop.. here's my list
pale malt 7 lbs
crystal 80 2 lbs
victory .5 lbs
special b .5 lbs
cascade 0.5 oz 7% 60 min
willamette 1 oz 5% 5 min
So the problem is.. i only have a 5 gal pot and another pot thats maybe 3 gal. I was shooting for a 1.05 OG, the problem is I don't want to have to do a horribly thick mash because I assume I'll have a poor efficiency the first time and I don't want to make my OG any lower by doing a thick mash. any ideas? comments?
I'm looking forward to trying my first AG using this method - probably start with a small batch. I have a couple of AG newbie questions.
Since I don't really know what my efficiency will be, I can't adjust my grain bill for it. So should I just go with 1.25 lbs/qt? Then I would check the OG at the end and add water if too high or add extract if too low? Also, how do I know the proper mash temperature? Do AG recipes usually tell you that?
I'm a huge noob too, but I have been researching the crap out of mashing, and the mash temp you use actually depends on what style of beer it is, or just on how sweet or dry you want your beer to be. General rule is to mash between 150 and 155/158 F. I'm not sure about the upper end of this because I have seen both 155 and 158. Anyway, temperatures that are in the upper part of this range will give you a sweeter beer (less fermentable wort) with more body. Temps in the lower end of the range will give you a drier beer (more fermentables, so higher alcohol and less sweetness) with less body. Hope that helps
what if you ran just room temp water threw the grains...... what would happen? Would it not extract as much of the leftover sugar for some reason?
Is the sparge always done at the same temp (168-170)?
what if you ran just room temp water threw the grains...... what would happen? Would it not extract as much of the leftover sugar for some reason?
Could "tea bagging" (cant help but laugh as I type that) the grain bag after mashing work as a replacement for a real sparge? While i'm sure it's not ideal, it does rinse the grains with more liquid, thus getting more of the sugars into the wort... right?
Chalk it up as a mfg. defect I guess.
Could "tea bagging" (cant help but laugh as I type that) the grain bag after mashing work as a replacement for a real sparge? While i'm sure it's not ideal, it does rinse the grains with more liquid, thus getting more of the sugars into the wort... right?
Really? Did you use one of those nylon bags or one of the stretchy cloth ones I have seen?
Did you support the bottom of the bag with a spoon/paddle to relieve some of the weight?
Did the paddle have sharp edges (old and rough) that could have caused a tear?
I'm asking because I'm thinking of trying my first AG brew using this method.
I used the stretchy cloth. Negative on the paddle support, I just chucked it in there. I'm sure a more refined method would have worked better
hey! i got stickied!
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