BeerTools Discussion Forum

I'm in the process of doing the same thing. I love the BIG switches.

Santa, or my wife who also wants me out of the kitchen, just brought me the small propane jet burner. I figure for $40 why not go to 165K. Now I have to build a stand around it. Anybody have plans on that?? Sean PS here's the link ... http://www.bbqguys.com/item_name_Multi-Jet-Propane-Gas-Burner-Sma...

I'm curious how long, approximately, does it take for a corny keg of beer to become carbonated. How long do people wait. I'm not worried trying to get to the exact second, just when is my brew ready to drink. For argument sake, say a 5 gallon corny keg filled to 2 atmospheres in a 55 degree 'fridge....

In July/August 2007 of Brew Your Own magazine, they do a Blanche Oreiller Clone. Unfortunatly they don't have an active link to the receipe, but do have a reciepe for another witbeer( http://www.byo.com/departments/203.html ). Here's the All Grain version: 4.5 lbs Flaked wheat 4.9 lbs Pilsner malt 1...

I was curious what temperature folks mashed at when brewing "Big" beers (high gravity). I've never brewed one, but was thinking about it. Which got me thinking should I mash for alpha-amalyse or beta-amalyse, or some combination. With the gravity being so high do I really need to convert e...

I've use either a one or two step depending on the grain bill. I decided to try decoction mostly because I have no way of heating my mash directly. So if I have a protein rest I use a double decoction, from protein to sac rest, then sac rest to mash out, other wise I just use a single to go to a mas...

THanks Coder. I also found a good article http://www.strandbrewers.org/techinfo/decoct2.htm The only thing that I found different from this article and what I've read in the past is that he uses a liquor/grain ratio of 1.3 qt/lb where in most other articles I've read they recommend a 2-3 qt/lb. Does...

Okay I understand that with decoction mashing that I pull out a set amount of mash, bring it to a boil, then return it to the main mash. What I don't understand is the reference material and reciepes all refer to pulling the "think" or "thin" part of the mash. Are these terms qua...

Hi everyone, I'm just switching from extract to AG and was trying to figure out how to to batch sparging larger gravity beers. I'm currently working on a Maibock that is, hopefully, going to be around 1.065. Which I understand isn't crazy huge, but my tun is 28 quarts, and my grain bill is about 15 ...