Recent content by dsphoto

I'm in

I need this! I need this! I'm in In again! I'm in! I'm in I'm in! im in! Im in In again! I'm in

Im In Still trying! I'm still in! all in!

Count me ALL in! I'm in count me in count me in Count me in I'm in I'm in ....still!

That makes scence, thanks for the information. I am used to doing 60-90 minute mashes, I had never seen a recipe that was less than 60 min mash. That was throwing me off. Thank you once again for setting me straight!

I'm hoping someone can explain the term " mash in". I've been brewing for a while now and I thought I understood what it means. I've always thought it was the act of adding the water to the grain at the beginning of the mash in the mash tun. But as I was reading Mitch Steele's book about brewing...

Thank you Big Floyd. I appreciate your input. I noticed in your reply that you said that 3 vials in 1.75 liters equals 500-520 billion. I used 4 vials. What would my numbers be with 4. I am looking at Mr Malty and my numbers don't quite match with yours, its probably my inexperience. Thanks Again!

I'm looking for a little help from my friends here. I brewed my first lager this weekend and I think I under pitched the yeast by quite a bit. It was a 12 gal batch. The OG was 1.053. I made a starter with 4 vials of Southern German in 1750 ml of DME and ran it on the stir plate for 24 hours...

Code me please, Thanks!