For a 5 - 10 gallon batch I think the IC chiller works best. Much easier to sanitize (just drop in boil last 10-20 minutes), and you can start cooling immediately at flame out.
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That's very noble of you, but I think I can survive. I washed everything in the sink and have clothes drying everywhere. Makes me feel a little more alabama.
garc_mall, are you not at the conference? I'd buy you a beer if you got some time to spare Sunday.
Most hotels have a laundry service or at least washing machines available if the "Europe on $2/day" method doesn't work out.
i brew all grain, but i am not so sure that extract is easier to make winning bears. the extracts are limited and make up a large percentage of the fermentable sugars, that means specialty grains have to be selected and managed well. just my .ought 2.
oh, i like snarkiness., i didn't make it past the first round with the one brew (all grain i entered. batch sparged.
I don't "hope to find" anything. Just curious. I doubt anything can be determined conclusively from this. Also, I posted this in the All Grain subforum since that's how I brew, and I have zero interest in extract beer making (I can't bring myself to call it "brewing"...sorry).
you can't really call it brewing unless you malted the grain yourself. so much of the flavour is developed in that step. come to think of it you can't really call it brewing unless you GREW the grain youself, that's where the terroir develops. Course, to be really hands on you gotta capture your own yeast, grow, malt, and kiln your own grain, grow, and dry your own hops. manufacture your own equipment from raw materials...
extract is brewing, it's just not mashing. Now that I have all that snark out of my system I can sort of agree that when I brew extract it feels like cheating a little. and I don't like that I didn't have any control over the mashing process. luckily I feel like very talented experts did the mash for me.