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That's actually really nice to know. I might still snag a cheap 10+ liter pot to heat sparge water in, but if I'm running low on budget with the wort chiller and maybe a keg, I'll probably nix it. Thanks!

From what I've been searching through, that seems just about right. I'm thinking that I'll end up with around 5.5 liters of water total for the 2.1 kg batch, with around 10 liters of sparge water on hand. Dunno if I'll need all of it. Does that seem like a good ratio at all?

I'm gonna be taking as much care as I can. I've ordered some extra cushion in terms of ingredients in case that goes awry. I'm hoping it goes well, but I'll try to be ready for the worst. As for pH, I'll hold off on investing in a meter. I know strips aren't the most accurate, but I have those...

Honestly, I don’t think I calculated that in. I may have to recalculate. For reference, what would be a good general amount of strike and sparge water be? I honestly don’t have the faintest idea 😂

Oh! I’d also like to ask, do you make use of any PH meters or papers? Or is that somewhat of an unnecessary purchase for now?

This is absolutely wonderful, holy crap. So they do a sort of step mash. That might be a challenge to execute in a cooler mash tun. I might still stick to infusion for the first batch as I’ve ordered enough for two batches worth of crushed malts. If the infusion turns out great, I’ll give this...

Thanks for the well wishes! I’m thinking I’ll start with the Saaz hops for now to see how it turns out. The total IBUs on my brewer’s friend recipe total up to just a couple hundredths under 40. I’ll definitely start with an infusion mash then! Any temperature you’d recommend? I’ve seen that...

So, as you can see by the title, this is going to be my first brew. I posted a long while ago here in the forums asking about the difference between batch sparging and decoction mashing (lol). I've since learned that one of these isn't a mashing process, but I digress. ANYWAY, my first post...

Hello! I’m new to this forum and new to homebrewing. Lemme give a little backstory first. Until 3 months ago, I was living in Germany as an au pair, which gave me an opportunity to try many different incredible beers. During my stay, my all time favorite was by far the Füchschen Alt, or Altbier...