Topics

1

All Grain Brewing / Brewing salts

« on: January 12, 2010, 01:42:51 pm »

Hey everyone, couple of questions. When do you add the salts? I am going to do them for the mash and the sparge, can I just add the salts while I am heating up the strike/sparge water? Also, for NaCl, I am wondering if the type of salt matters, ie corse kosher or iodinated salt. Thanks!

2

Yeast and Fermentation / wy3787

« on: December 23, 2009, 03:10:02 pm »

I am making a belgian ipa right now with 3787, but today I was looking over the yeast info and found this:

"This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples to ferment to dryness"

does this literally mean adding sugar into the fermentor during fermentation? If so, how much is necessary

3

All Grain Brewing / Mash Ratio

« on: December 01, 2009, 02:26:34 pm »

What does the water:grain ratio affect? What is the difference between doing 2 qt/lb and 1.25 qt/lb? I am going to do my first AG batch this weekend and I am going to do a 1.5 qt/lb ratio, but I have no idea why. Thanks!

4

All Grain Brewing / mini mash and specialty grains

« on: November 09, 2009, 11:46:54 am »

Im an extract brewer and want to make the small step up to mini mashing. My question is, if im going to mash ~3lbs of malt, do i wait to add the specialty grains and step them like i normally would if I were doing an extract batch, or can I add them with the base malt and go from there? thanks