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thanks bro :) def appreciate the positive reinforcement I have been getting from everyone.

hey peri how do I know how much yeast to pitch? I just pitched a smack pak of Wyeast 1332. hope that will be sufficient. as far as a starter is that required if using a smack pak? how long did your caribou slobber bubble for? mine seems to have stopped after 48hrs of intense fermenting to...

I am def having fun and learning a $hit ton and already making tweaks to my process to improve it. david

thanks I will try the mr clean eraser as I have one handy. will this help wit the rainbow effect on the kettle too?

so I've done 1 batch on my new SS pot and have a few questions. wtf is the rainbow effect showing on the inside of my boil kettle? also how do I clean the bottom and get these marks off? thanks in advance David

thanks WC12 and to everyone who pitched in to help with the info I was looking for. I will be sure to let you all know how it turns out and updates on my next brews!! cheers!! david

thanks man go big or go home right :mug:

so its it safe to say that most kits from NB are for 5gal batches? For whatever reason I thought i was supposed to finish up at 5.5. David

I will def do that next time i didn't realize the higher temp would cause off flavors.. David

Top off you glass, sit back and get ready to point and laugh at the new kid. Quick background on me. I have never brewed a beer before yesterday, not an extract not even a Mr Beer kit. I decided to start brewing AG because I figured I'd never brew an extract so why bother learning that way...

well I brewed it up. so we shall see come time to crack on open. I will say the grains did not smell or taste as fresh as they prob woulda if recently milled. thanks again all for your help! david

so do I add the 7 quarts of boiling to the mash or all at once?

ok and it states a 10 min mashout @ 170. what exactly does that mean? sorry i am super new at brewing. my first batch actually

that would be helpful huh ;) 11lbs of grain sitting in 5gal water in my mash. I'm brewing caribou slobber brown ale

when mashout temp is 170deg. and I am currently mashing my grain at 153 what temp do I need to hit to achieve 170 mashout? thanks David

I got it from NB and it has been sitting in the bag it came in still in the box. bag was never opened and stored in my house at @ 70deg. I just checked the shipping date and it was jan 16th so little over 3 weeks as of today. think I'm just gonna go for it

hey everyone my first post and my first attempt at brewing happening today :) i read that milled grain is only fresh for 2 weeks after it was milled. any validity to that? my grain will milled about a month ago and want to make sure its still good. thanks and I look forward to many batches...