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- Feb 21, 2021
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Hello everyone. While I am waiting to enjoy my first (kit) batch, I am searching and planning for my next step -it felt a bit too easy, just mixing cans and liquids.
I searched around and I now have a solid understanding of what are the following methods:
As for my equipment, I have a 30L (8gal) fermenter, plus a secondary of 10L (2.6gal) that I use to drain the beer and add sugar, before bottling it. I have a digital thermometer (the needle style) and I have a kitchen scale with good precision. I have an 8L (2.1 gal) pot and a secondary 5L (1.3gal). I would be willing to buy an additional pot, for exaple a 17L (4.5gal) one which I can buy for 30€ (36$), but I do not want to spend much more than this. I have an electrical kitchen stove and that is what I am going to use for the boil. I have found some very interesting posts about insulating the pot to keep the mash temperature stable inside the oven, I think I would probably go that way.
I have some questions, such as:
![Stick Out Tongue :p :p](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
I searched around and I now have a solid understanding of what are the following methods:
- extract
- partial mash
- BIAB
- all grain
As for my equipment, I have a 30L (8gal) fermenter, plus a secondary of 10L (2.6gal) that I use to drain the beer and add sugar, before bottling it. I have a digital thermometer (the needle style) and I have a kitchen scale with good precision. I have an 8L (2.1 gal) pot and a secondary 5L (1.3gal). I would be willing to buy an additional pot, for exaple a 17L (4.5gal) one which I can buy for 30€ (36$), but I do not want to spend much more than this. I have an electrical kitchen stove and that is what I am going to use for the boil. I have found some very interesting posts about insulating the pot to keep the mash temperature stable inside the oven, I think I would probably go that way.
I have some questions, such as:
- Which way should I go? Try partial mash with what I have? Buy something that will allow me a full boil (not so keen on that)?
- What stops me from doing an BIAB in not much water? Is it because the water would be so little that it will not be able to absorb all the sugars from the grains?
- What stops me from sparging with a small amount of water? I ask this because I read here and there that I should sparge with the same quantity I used to mash
- Can any recipe be downsized to my needs, keeping the analogies?