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Chuck, you could easily accomplish this in a separate pot on a stove or different burner. You could pull out a gallon or two before you pull your grain (now sure if you rinse your grain or not) and heat that on a different burner while you “mash out” and continue to boil then return to the kettle at the end of the boil.
I have never heard of such a thing, so of course I had to look it up. I really wonder how much truth there is to this notion. If it holds true that means I am wasting pounds of yeast each year.
The best ones are as follows.
English Brown:
https://www.brewersfriend.com/homebrew/recipe/view/347687/2016-4-15-maduro-cigar-city-clone-v2Kentucky Common:
https://www.brewersfriend.com/homebrew/recipe/view/319593/2016-1-28-kentucky-common-2016Souther English Brown:
https://www.brewersfriend.com/homebrew/recipe/view/173979/2014-10-24-southern-english-brown-v2I am a big fan of my IPA base malt recipe, do your own take on the hops:
https://www.brewersfriend.com/homebrew/recipe/view/498940/2017-07-04-17-ipa-2017-indian-mountain-ipaThis is awesome and not awesome. I am now looking at how to put this into SketchUp and make the plumbing work for something like this in my new setup. Thanks and no-thanks Jim 🙁
Talk to Andrew Voss. He is the hop king. I know he is willing to trade rhizomes for labor.
I have done hops in my front yard for 3 years now. I currently have Cascade, Chinook and Pacific Gem. The Cascade and Chinook do fantastic and produce well, the Pacific Gem grows well but the hops are so tiny that they dont work out that well to harvest and brew with.
I do have some more on order as of this week. I ordered up some Nugget, Magnum, Mt. Hood, and Goldings. Hoping these new ones work out as these varieties are much closer to what I do brew with.
