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About Mexicant

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  1. Thanks to everyone for all of the advice. I have one last question. How do you go about calculating/estimating how much water you should start with?
  2. One last follow up question what does the @T10 mean?
  3. Good questions Joechianti. I'd be looking to all grain and an LBK sized batch. Thanks russki that looks good. What is whirfloc and what does it do?
  4. I'm looking to make an all grain brown ale, ideally with a hint of nuttiness in the flavor. Does anyone have a relatively simple recipe they can recommend? Thank you
  5. Sorry I was not clear. I meant batch size, but thank you for the interesting discussion you're question led to.
  6. What is the largest batch that can safely be made in an lbk?
  7. I'm going to follow the advise here and go with a BIAB for my next batch, but this leads to my next question of how efficient is this method and how much "extra" grains should be used to compensate?
  8. Comments about adding water and the gravity are causing me a little confusion. Am I wrong in assuming that if I ended up with 2 gallons of malt (post boil) with 2 lbs of grain and I added 1 gallon of water post boil I would have the same gravity than if I had 3 gallons of malt brewed with those same 2 gallons? Or is the issue that the liquid has become saturated and thus the gravities post boil would have already been similar?
  9. Thank you to russki and teutonic. This should be my last batch of questions. In using the calculator you linked how do you know the boil off rate and the trub volume? Also what is "mashout" in this calculator? Are paint stainer bags food quality or do I need to find a particular one and should I sanitize it before I use it? Lastly, do we place the pot in the oven to simplify holding the temperature or is there another reason? Should I heat the to 150 before I place it in the over or just use the oven to reach this temperature? Thank you again.
  10. First off. Thank you for all of the useful responses. I'd like to continue making LBK sized batches for the near future. I do have a 4-5 gallon pot but currently don't have anything much bigger than that. Partial mash sounds likes like a good way to go, but what exactly is the difference between this and an all grain brew? Is BIAB the correct term to look for in buying these brewing bags? @ Fedora: You interpreted my comments correctly. I had made the incorrect assumption that the mash tun was a simpler component than it actually is. @Haerbob: Of those options I was only aware of the sparging options. Thank you for linking me to this other thread.
  11. I'd like to move from extract to grain brewed beers, but I'm not sure what extra equipment I need for this. Do I need a mash tun at this point? Can I get away with using a bucket with a spigot for now?
  12. I was going to use a batch prime method for this one.
  13. Anyone know a relatively simple all grain hefe recipe?
  14. I have a batch that I recently made that's ready to be bottled. But when I taste it it seems a bit more watery than I'd prefer. I was wondering if there would be some benefit to batch priming with DME instead of sugar. If so how much DME would you recommend using?
  15. They just recommend the standard amount 2.5 tsp per liter. Which I've heard here can be too high.
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