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[–] CrustyBeaver52 0 points 2 points (+2|-0) ago 

These skills are guaranteed to make you one of the most popular members of post collapse society:)

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[–] BigMatteson 0 points 2 points (+2|-0) ago 

I am a single-vessel home-brewer, AMA.

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[–] KikeFree [S] 0 points 1 points (+1|-0) ago 

Do you malt yourself, use commercial enzymes, or?

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[–] BigMatteson 0 points 2 points (+2|-0) ago 

With a proper brew schedule, commercial enzymes are unnecessary. I use cracked whole grains, generally a Canadian two-row, in 5gal paint strainer bags from Lowes in a 25gal pot in a homemade rig. I try to get my strike-in water to 90F but if I'm starting cold I'll wait to add the grain bags. I start at ~90F and heat slowly(about 30 mins) to ~115F, then another 30 mins to ~138F where saccharification occurs and it goes for an hour. This last stage can go as high as ~150F but it results in lower sugars and lower alcohol but higher 'mouthfeel'(I'm not exactly sure what the correct term for that is) so I prefer to cook it low. Once 160F is hit all enzymatic activity stops so bags are pulled, rinsed, and squeezed, then the wort is boiled with bags of hop additions(1 gal paint strainer bags) for an hour or so. Then hop bags are removed and the lid is put on the pot and we let it cool for a day or so, until it drops to ~70 for yeast pitching. Depending on season, though, decides whether we make lager or ale as we brew outside and don't have climate control. So we lager in the winter and make ales in the summer.