warren
perhaps you are right and i should start at a very basic single infusion and work from there. will let you know how the weekends effort tastes when ready.
I was wondering if anyone has a successfull mash regime used for bavarian style whet beers using the rubbermaid mash tun system.
I tried the following on the weekend as my first attempt:-
mash in at 45 degrees and rest half hour
add 2 litres per kilo boiling water to raise to 55 to 57...
nice hoe glass warren. Im guessing that you have a coat with very big pockets?
we dont get those glasses anymore in the pubs i go to in sydney as apparently there was some problem with them breaking???
welcome john
i have found this forum one of the best sources of brewing information and experience around and it will be good to get some of the US homebrew experience
i too share the limitations of 3 young kids, yesterday i did a 50l all grain batch with the 3 year old trying desperately to...
I have been brewing belgian wits with 50% wheat recently and the sparges have been coming out at litle more than drops, ie a very slow trickle.
my local HBS suggested putting the barley at the base of the mash/lauter tun and topping up with the wheat as a means of rectifying as he couldnt...
i have been brewing high ish grav wits recently ....6 to 7% alc. Taste great but trouble is they are mostly drunk by the time they reach their peak.
4 to 6 weeks cold conditioning i have found gets them at their best. Lower grav beers would prob be a bit less.
I have had a look at some previous threads re this but am still not quite sure whether napisan is a good sanitiser for kegs or whether it is just used to clean them.
What does everyone use to sanitise their kegs?
you're teasing me arent you rob??
how much postage for those two suckers to Sydney?
LOL
I am one fridge, one regulator, and one fire extinguisher away from kegging heaven!!!