Hi again Adam! Love your work so much, and thank you for sharing all these with us! I'm wondering if you could give any tip to avoid astringency when brewing stout, especially during mashing process. For example how long should I mash the dark grains? And should I mill the dark grains differently? Also, what's the different when adjusting my mash ph with so much dark grains? Sorry I know that's a lot of questions! Anyway, love you man!
Thanks again for making these videos Adam. Keep them coming!
Thank you!
Adam you are great at what you do! A real asset to the craft 😊 Cheers! 🍻
Wow what a great compliment, thank you!!!
I'd like to see your grain mill sometime. Hopper is too easy.
Ok I will include it in something in the future.
Good stuff!
Great video🍻
Thank you!
Hi again Adam! Love your work so much, and thank you for sharing all these with us! I'm wondering if you could give any tip to avoid astringency when brewing stout, especially during mashing process. For example how long should I mash the dark grains? And should I mill the dark grains differently? Also, what's the different when adjusting my mash ph with so much dark grains?
Sorry I know that's a lot of questions! Anyway, love you man!
any reason to slowly mix in the salts/lactic rather than just put it all in the strike water and let it dissolve?
Maybe not, might just be my personal preference 😊
But also, I don’t have access to adding stuff directly to my HLT.
I am new to brewing but I heard there are acid malt. why nut use them?
I find it easier and cheaper to just use acid. Also, I need to adjust my sparge water and acid malt wouldn’t work for that.
@@adammakesbeer Also what are those pipes you are moving in the beginning.