MicroMickey

Lots of brewers try to speed up the clock here and there. The lauter and sparge IS NOT the place to save a few minutes.

The lauter and sparge is the area in which most of us can really improve our efficiency. A slow lauter is the number one trick in...

Rye at !/3 the grain bill is exactly what I use. If you're looking for "rye-bread" aroma and flavor, start with a tsp. of crushed...

Here's how I do it. The Insta-Pot has some advantages. https://crescentcitybrewtalk.com/pressure-cooker-decoction/

My sources say it comes from Wissenschaftliche Station which is a yeast bank in Munich. Their designation of the strain is #308

The article I referred to is by Mary Anne Gruber at Briess.

When I first started brewing, it was indoors on the stove top. My wife had no problem with boiling wort until I dropped in the hops...

I read an article written by a woman with Briess Malting on the subject of Cold Steeping. I think it is on their website. Definitely...

I wrote an article about cold steeping some time back. It might bring out a few facts and clear up a few thoughts...

Boys and girls, it's all about technique. I would venture to say that DBhomebrew pays attention to detail and doesn't try to rush every...

I used to be plagued with boil-overs. I used my long handled spoon to stir the foam back into the wort and that seemed to work...

Here are some old references – You decide. The American Handybook of Brewing 1902 THE DECOCTION OR THICK MASH METHOD “The initial or...

Many old German brewing texts say something quite different. The use of the term "dough in" in 1920's, '30's, and '40's may have been...

Doughing-in is an old traditional mash step but the term is normally misused today. With under-modified malts and decoction mashing, it...

Those times cited are for the decoction boil. After the decoction mash, the lauter and sparge are conducted before the main boil...