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Started By
Message
re: All-Grain Brewing Step-by-Step
Posted on 1/13/13 at 9:12 am to Zappas Stache
Posted on 1/13/13 at 9:12 am to Zappas Stache
quote:
It just shows that brewing beer Doesn't have to be some nazi progression.
Indeed. I'm sure all of us on here that brew do it differently.
quote:
When is this gathering of the minds?
I think it's April 6th.
quote:
Do you store the cooled wort at room temperature until you are ready to start fermentation? What brand of container are you cooling/storing it in?
Yes, room temperature. The morning before I ferment it I will throw it in my fermentation cabinet and get it to pitching temps.
I use this container.
ETA: I forgot to mention hopping in regards to no-chill. Above I put the hops in at 60 mins and 15 mins, but in actuality it I did it at 50 and 5 minutes. I have found moving the hop schedule back 10 minutes takes care of most of the issues. YMMV.
This post was edited on 1/13/13 at 9:16 am
2
Posted on 1/13/13 at 9:31 am to BottomlandBrew
I'm an extract brewer but want to start doing all grain soon. In your opinion what are the differences and pros and cons?
I've got the general understanding but always concern about the amount of water to use. Would hate for the wort to be too watered down while sparging. Am I over thinking that?
Also what about checking the ph levels? Some info suggests you do at.
I've got the general understanding but always concern about the amount of water to use. Would hate for the wort to be too watered down while sparging. Am I over thinking that?
Also what about checking the ph levels? Some info suggests you do at.
Posted on 1/14/13 at 5:18 pm to BottomlandBrew
quote:
Yes, room temperature. The morning before I ferment itI will throw itin my fermentation cabinet and get it to pitching temps.
I use this container.
How hard are those to sanitize?
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