greetings

[atri]

newbie to beer brewing.

thanks for all great info!

I've made three batches:
Coppers IPA
Brewhouse IPA
Brewhouse Stout (modified with some roast barely and LME)

Copper's IPA has been bottled for about 4 days.

Both Brewhouse beers are in secondary ferm.

Got some awesome tips from the website!

Gonna try a full boil extract this weekend with a can of Coopers English Bitter with a 2 Row and Crystal grain tea and Goldings Hops.

Signed up for all grain course with ASKIMS in Sept.

Thanks from Victoria BC.

 

[nukebrewer]

Welcome! Before you do your bitter, looking into partial mash brewing. 2 row needs to be mashed, not steeped. Mashing involves holding the grain temp at 148-158 F while steeping is just soaking the grains in hot water with no specific temperature requirement, so there's a strong possibility that you won't be in the proper mashing range and even if you are, you wouldn't have any idea about the fermentability of the resultant wort.

Sorry about inundating you with so much info all at once, but I'd rather give you a heads up than let you do your thing and have your beer be less than optimal.

Welcome again and I am sure you'll have a good time here.