johnlaurence6
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- Joined
- Feb 20, 2013
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Hi
I am John.
I am 57 and I have been dabbling in homebrew for years.
I am now all grain and and I use a home made mash tun with a built in electric element which allows me to control mash temperature within 1 or 2 degrees centigrade so I typically mash with 3 temperature steps 30 minutes each: 63 degrees C for B amylase conversion, 70 degrees C for alpha amylase conversion, and 75 degrees C for lautering, with sparge also at 75 degrees C.
According to my charts I have an efficiency around 85% of which I am quite pleased.
I enjoy a single malt single hop base brew SMaSH; my last was Maris Otter and Fuggles.
Yet I also enjoy making stout. I also like to blend the 2 at various mixes.
Half of each batch gets bottles; half goes into the keg.
Any way that is me.
I'm glad to be here.
Regards
John.
I am John.
I am 57 and I have been dabbling in homebrew for years.
I am now all grain and and I use a home made mash tun with a built in electric element which allows me to control mash temperature within 1 or 2 degrees centigrade so I typically mash with 3 temperature steps 30 minutes each: 63 degrees C for B amylase conversion, 70 degrees C for alpha amylase conversion, and 75 degrees C for lautering, with sparge also at 75 degrees C.
According to my charts I have an efficiency around 85% of which I am quite pleased.
I enjoy a single malt single hop base brew SMaSH; my last was Maris Otter and Fuggles.
Yet I also enjoy making stout. I also like to blend the 2 at various mixes.
Half of each batch gets bottles; half goes into the keg.
Any way that is me.
I'm glad to be here.
Regards
John.
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