Search found 3 matches
Search found 3 matches • Page 1 of 1
- Fri Feb 23, 2001 6:24 am
- Forum: Brewing Problems, Emergencies, Help!
- Topic: poor attenuation
- Replies: 7
- Views: 12190
When I brew(whole grain) a Munich-style beer I routinely use 50% distilled water and monitor ph during collection while sparging. The day before I brew I boil my sparge water to get rid of as much chlorine as possible. DON'T use all distilled water.
- Fri Feb 23, 2001 6:18 am
- Forum: Techniques, Methods, Tips & How To
- Topic: I'm new in brewering...
- Replies: 3
- Views: 7744
In a city as large as Toronto I would start the Yellow pages for shops that sell the above. Be sure to buy at least one good book on the subject. Don't start with a kit. Instead, get the shop(s) to provide a simple extract recipe and buy just enough "hardware" to make your 1st batch. READ. sterilize...
Other than Papagian's book I'd strongly recommend Noonan"s "Brewing Lager Beer". The mashing steps of doughin, acidification, prtein rest, mashout and sparging are well explained. You CAN"T read too much about brewing. Max Young