Recent content by TotalNV

My favorite part was about how the Star Spangled Banner originated from an old drinking song. It felt so right. :)

I have to admit I'm cheating figuring this out....either that or I have no idea what I'm doing (which is very likely). I'm using Brewer's Friend to calculate how much water I need at strike, and how much we need for each step. So this is how it calculated (I rounded a little on the numbers)...

Thanks - hoping to get to know more people in our area. Joe is very cool and he's been my supply guy since I got started. I go in there thinking it's going to be just a few minutes to get what I need, next thing I know I've heard an hour-long dissertation about yeast. :-D He's pretty...

Hey all, I already made a thread on the general forum for an issue I had but never came here to say hello....so, hello! I'm from Burlington County, NJ and my buddy and I started brewing in April - have a couple of batches under our belts. We're pretty green, but we learn something new every...

I should've listened to my gut when I got the advice not to stir. Won't make that mistake again. Hopefully we come out with something that's at least drinkable. Thanks much! :)

As we're new to this...we always assumed it was best to stir your mash a couple of times no matter what. Our LHBS guy's advice was odd at the time, but we figured he's been doing this longer than we have, so.... We're batch sparging, actually. We're currently using a large rectangular...

We mashed in at 136 for 20 minutes, raised it to 150 for a 60 minute rest. We then sparged with 180f water until we filled the kettle as much as we could.

Ugh...that hurts. He told me specifically not to stir after mashing in. :( Thank you - if that's really all it was, I'm kicking myself. I thought that sounded odd.

Hey all, My first post here - was hoping someone could help as this was a real downer. :( My friend and I are pretty new to this and we brewed our first hefeweizen last night. We were shooting for an OG of 1.057, and it came out to be 1.032. Ouch. Here's the recipe we used: 7#...