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...
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...
