Rwithers
on
Forum Replies Created
-
AuthorPosts
-
RwithersParticipant
Why does it have to be dark ??
RwithersParticipantOnly finished making mash an hour ago so not got that far yet ..!! Had a few snags with heating ect but will try again under better controll … Put 1 and a half 7 gram bread yeasts in it hope that will b ok ?
RwithersParticipantjus did my 1st test run only did 3 gall wash divided the commander recipe by 5 to get 3 gall measures my starting gravity is 1.052 @ 26″C …. sound about rite ????????????
RwithersParticipanthow do I check the PH of my water ?? and what should it be to do mash ?? how do I change it if it wrong ???
RwithersParticipantThe only thing written on the bag is what I put on this page at the top jus says this is a 40 pint/23liter .!!
If it’s going to make 40 pints I surely need more water to start as corn will soak a fair bit up .!!RwithersParticipantone more question how much water do I put in the pot to start with ??? and what should I end up with when I take the bag back out ???
RwithersParticipantcheers bud .. ill get my mash bag first and give it a go
RwithersParticipantThe Dennis kings galaxy delight I bought off the site u linked me to the malt Millar if u look on there u will see it
RwithersParticipantThe Dennis kings galaxy delight is one I bought off that site u linked me to the malt Millar if u look on there u will see it !!
RwithersParticipantIs finished around fg 1.000 or lower ?? When u syphon wash out do u try and leave a bit of wash so as to get as least amount of yeast in your still ?
RwithersParticipantOnce fermenting how long do u leave it after the bubbles stop ?? Do u use a 24 hour Setling agent befor u syphon wash to distill or do u jus distill as is after fermentation ??
RwithersParticipantYep that’s the one iv ordered it off
RwithersParticipantits the malt millar website in the UK
RwithersParticipantoh and do I get it crused or uncrushed ???
RwithersParticipantis it always barley malt to use in these mashes ??? does it matter what barley malt ?? trying to buy some
crisp larger malt -light golden colour and sweet wort….
heavily peated malt-pheonal 36 very peaty….
dingemans pilsen malt- light in colour and low in protein,easily mashed with a single temperature infusion…
weyermann bohemian pilsner malt-used in pilsner largers & ale at a rate of upto 100% of the grist….
these are some I found advice please ???? -
AuthorPosts