After a few months off for job transitions and holidays, I'm looking to get back into home brewing again. And now I have a 10 gal cooler, false bottom (that I need to assemble), and paddle. So I can finally start doing all grain, albeit single infusion, but all grain just the same! I'm excited to try out my new equipment! I'm not sure if I should use an established recipe, or make a recipe for a SMaSH beer. I discovered that there is a local(ish) maltster to me and I'd like to make a SMaSH with his pale base malt . the grain is a little expensive, but I wouldn't mind trying it out for the sake of trying it. What do you guys think?
I think go for it! Check back into the forum if you need any recipe advice. My own advice is to maybe aim for a porter or something like that... very forgiving and tasty even if you don't nail every dimension.
Welcome back! Localish, as in driving distance? Maybe it'd be worth driving over and talking with the guys. I'm sure you'll be welcomed when you show up with some beer. Surely they'll give you a discount on a sack.
Welcome back, I'd go with @inchrisin said. A discount is always appreciated. But if one ain't available I'd taste the grain and see how it is. Use it if the taste is nice. Good luck with the AG
They're just North of Austin, so about 3hrs from me. Probably won't be able to make a trip anytime soon, but that's a great idea! If I had a good way to store the grain (freezer space) that would be awesome to have sacks of grain on hand. And an excuse to buy more equipment - grain millI'm looking forward to being a home owner even though it will have its own set of problems. I scored a kit on sale. Chocolate stout from Austin Homebrew supply >$20, good reviews. I'm excited!
FWIW, you don't need to freeze malt for storage purposes. Keep it dry and keep the bugs/vermin away and don't crush until brew day you are good. I keep mine in white buckets with a sealing lid from Lowes (labeled food grade). Others use Gamma lids and the same basic buckets. Two 5-gallon buckets will hold 50-55# of malt.
Good to see you back! When I scaled up to my electrical system, my first beer was my killer blonde ale that I had made probably 5 times before on propane and turkey fryer. I chose that as my first beer because i knew exactly how it tasted at different variables. Personally, i would choose something that you have made at least twice or so as your first beer. Something that you are very familiar with to distinct from your process. That's my reasoning, anyway. Good luck!
That is very sound reasoning! But I haven't made the same beer twice! Thanks for the welcome, it's good to be back in the hobby. I'm looking to move in 6 months, but I'd like to brew at least 2 all grains before I go on hiatus again.
