Recent content by New2HomeBrew

Cheers All, My band the Poxy Boggards (www.poxyboggards.com) "The Drinking Group With A Singing Problem" is hosting our annual St. Patrick's Day extravaganza on Saturday March 15th at 8:00 PM at the El Rey Theatre in Los Angeles. Some of you may already know us if you have visited the...

Today is the last day to purchase advance tickets. Hope to see an meet some of you fellow brewers there! Wes Poxy Boggards New2HomeBrew

Only a couple of days left to purchase advance tickets. Our new CD "Ancor Management arrived last week, and this show will double as our CD release party. I can't wait, and hope to see you there!

Bump, Bump

Tickets are still available but going fast. Down to the last few days before the show, hope to meet you there!

Cheers All, My band the Poxy Boggards (www.poxyboggards.com) "The Drinking Group With A Singing Problem" is hosting our annual St. Patrick's Day extravaganza on Saturday March 15th at 8:00 PM at the El Rey Theatre in Los Angeles. Some of you may already know us if you have visited the...

I am planning on a double IPA which I wil call my Quarter Annual Double IPA.

Just bumping the thread

Bump. Bump.

You know mandolin players spend half of thier life tuning thier instruments, and the other half playing out of tune:D That is a cool mandolin in your avatar though. I play guitar and sing in my current band the Poxy Boggards "The Drinking Group WIth A Singing Problem"...

Cheers All, My band the Poxy Boggards "The Drinking Group with a Singing Problem" (www.poxyboggards.com) is hosting our annual St. Patrick's Day extravaganza on Saturday March 15th at 8:00 PM at the El Rey Theatre in Los Angeles. Some of you may already know us if you have visited the...

I have heard differnet things from different people on that. Some say to vorlauf right away, some saywait for 10 minutes. That is a good question though. What say you batch spargers?

Wow that is quite a set up! Looks like you barely have to work when you brew.

Ok, I hink I'll give the NMODBS method a try this time. What temp water should I sparge with? Should I stil be trying to reach the 170 degree mark by using the 2nd infusion calculation, or just using 170 degree waer?

My mushtun is plenty big enough to fly sparge a 10 gallon batch, and mostly big enough to batch sparge a 10 gallon batch. I would liek to know the answers to these questions though. So I only need to hit 170 with the mash out if I want to stop all starch conversion to sugar? Just raising the...