earle wrote:The grains do need to be crushed. If you've bought unmilled you can crush hem by putting them in a bag and hitting them with a rolling pin or the like.
jello wrote:Edit: Thought I should add a question here too. If you get the supplier to mill the grain for you (at a cost of course), how well do they keep compared to un-milled?
earle wrote:..... Now I mostly steep in a thermos if its a small amount and for larger amounts in my 19L pot, once its at the right temp I wrap it in a blnaket and put it in a large esky.
earle wrote:High or low, what temp does it hold?
jello wrote:Auto and High settings would get too hot (simmering). I do like the idea of using the slow cooker though, I might have to run an experiment on low setting to see what temperature it holds with some water.
Sonny wrote:Mate, if you could write some 'Standard Operating Procedures' on the use of a cooker. That'd be fantastic.
Sonny wrote:I usually fill from the boiled jug with a mixture of tap water to find correct temp. But yes I think you'd be correct that I couldn't just leave it on low and walk away for 60-90mins.
Oliver wrote:... most people would draw the line at, say, brewing an American ale with a Belgian trappist yeast (although i'm sure that someone, somewhere, has tried
Winter, cold Winter. Oatmeal for breakfast, IPA for afternoon tea ? How about a Belgian Oatmeal IPA. The colour and bitterness of an American IPA, the aromatics from a Belgian yeast, and the smooth mid palette from oatmeal. This is your Winter prescription from Doctors Orders; 6.5% and ~54 IBU of Belgian Oatmeal IPA goodness.
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