Post Number: 5
|Posted on Saturday, February 05, 2005 - 04:19 pm: ||
I am not quite ready to go with full grain brewing. Could someone please tell me what exactly is mini mash and what is the process involved.
Thanks in advance.
Post Number: 2156
|Posted on Saturday, February 05, 2005 - 04:58 pm: ||
Here are some decent partial-mash instructions from a BYO article of a couple of years ago: http://byo.com/feature/986.html
Some people will tell you that you may as well put together the equipment for all-grain brewing if you are going to be serious about it. You don't really save any time or effort from partial mashing as opposed to all-grain. However, partial mashing has certain advantages. You can often use utensils found in your kitchen, so you can test the waters, so to speak. Also, there is less concern about efficiency (I would assume 55-60 percent for the contribution from the partial mash) because you make up the rest of the gravity with extract.
(Message edited by BillPierce on February 05, 2005)
Post Number: 6
|Posted on Saturday, February 05, 2005 - 09:05 pm: ||
Thanks for the link it cleared things up quite a bit. Eventually I will get into full grain brewing but right now space is limited. The wife is starting to complain about me taking up half the space in her canning kitchen so looks like like I'll be building a brewhouse this summer.
Post Number: 387
|Posted on Saturday, February 05, 2005 - 10:10 pm: ||
Biggest problem with AG is having enough pot and fire to boil 6.5 gallons. You can do a full mash and sparge off a high gravity 3 gallons, boil that, then dilute in the fermentor like an extract batch. No additional equipment except the big cooler. Look here for some idea what I'm talking about.
Be wary of strong drink. It can make you shoot at tax collectors -- and miss. ~~Robert A. Heinlein: The Notebooks of Lazarus Long