So I’ve been doing all grain brewing for a few weeks now, as you may know if you read this blog (though few do). I have been enjoying it, but continue to have more questions than answers. Unlike many of the brewers I have heard of in the US, Canadian home brewers are fewer and far between. So there are not that many people to whom I can ask many of my, what must be, inane questions. Combine that with my often hermit-like tendencies, and here I sit baffled.
I’ve been drawing upon the generally good-natured generosity of the home brewers on the BeerAdvocate homebrew forum, but I wonder at times if they get sick of my questions. The fact is, I tend to ask a lot of questions to understand stuff as fully as possible. It’s sort of an occupational hazard.
Anyway, here are the issues and questions I have yet to clarify:
- Why is my all-grain beer turning out cloudy?
- How long do I recirculate my wort before it is ready to boil?
- How slowly should I run off my wort?
- Why didn’t my original gravity drop more than it did in the last brew?
- Why does my beer taste too grainy?
- And general mashing process questions…
These are the sorts of things I could workshop with friends who brew. Or take to a homebrew club. But living on the border, having access to great home brewers across the river, I’d have to bring my beer across the border to a club event, and that is something that customs might frown upon.
And of course, the very act of going to a club event would go against my asocial tendencies…!