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Yes to the fridge. Yes to warming it before using; best to try and get yeast and wort at the same temps before pitching. FWIW, I never let my smack pack sit for 3 hours before pitching on brew day. I even forgot to smack one time and it was fine.

Sounds good so far

I picked up mine on Amazon from HomeBrew Stuff in Ohio

Feel free to report back and let us know how it all went or if you have questions along the way today.:mug:

In agreement thus far in the thread. The mash tun loss (un-drainable amount) is a bit high. I also prefer 0.125 gal per # for grain absorption. My advice to you is this: Since this is your "toe dipping" and your objective from the start (and each subsequent brew) will be to dial in your...

That's why my kettle is being passed down to my son when the time comes. He is responsible for the creativity and design and he is my little Ironman, so it is only right and just for him to be the next owner.

He is portraying that character very well indeed. Sadly (or maybe not because he is such a dill hole) I think that the blast to his skull in the print shop may very possibly be the beginning of the end for poor chucky

Ain't that a kick in the arse? I never thought to put a kit in the cart and check the shipping costs. So household test will cost you $35-ish

This. ^^ Noticed this last night and thought the same thing.

This is where I would start as well. Every recipe has a different grain bill and different mash characteristics. Tannin extraction is a temperature and pH related phenomenon.

Taken from the Ward Labs website

That water report is lacking a bunch of important stuff. Magnesium, sodium, calcium, bicarbonate just to name a few. My advice is to look up Ward Labs online. They have a brewers analysis that costs less than $30. They send the kit, you send a sample and they send back the results. Easy peezy

@Tiber: can I use it in the same amounts/ratio as I use Victory malt?

Grains milled, mash/sparge water treated and ready to go, hop additions all weighed and brew plan in place the night before. Up at 545am and in the barn at 6am. 16 degrees in northern VT and I pondered my choice. Back in the house and breakfast with the family and back out to start brewing at...

For me it's a toss up of Victory or Honey Malt... Slight edge to the Honey malt though.

I agree with BigEd. Sodium, chloride and all the missing info are important. The tangy taste you are getting could very well be caused by sodium and chloride. Are you a member of the Warrenton Brewers Guild? HBT user Saboral may be helpful as he is in your area and a member of that brewclub.

Not sure if I posted my lid or not. Got bored and found my son's stencils

Corrected from post #738 5945 + 5.5 today = 5950.5

5.5 G Centennial Blonde = 5866

this ^^^