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Well I live in Buford and this makes me feel better about my water!

I'm a newbie myself, but the only thing I noticed is that you mentioned pouring your sparge water in before you lauter your original water you used to strike/mash with. I would advise you batch sparge in two steps. First vorlauf to clear your wort, then lauter with the water you mashed with...

It actually doesn't bother me one bit, what's the worst the could happen? Higher ABV? :rockin: But yeah the grain was more finely crushed which definitely led to a slower sparge, as well as me dialing back the flow of water some. Is it a good idea to use rice hulls in all your batches? I...

I keep my house at 68* so hopefully it drops fairly quickly. I think we're picking up a spare fridge my buddy has and turning that into a cold conditioning/fermenting chamber. But yeah we're doing out best to learn and keep practicing. Our goal is to brew once a week. We did better with our...

Maple, you da man! Thanks a lot for all the help brother. I have no idea what I'm doing over here lmao. I pitched the yeast at a bit of a higher temp than I meant to because I had to leave for work and I ran out of time. So I just aerated and pitched at about 77*. So we'll see what happens...

I was a complete freak about sanitizing everything yesterday. When I got up this morning to pitch the yeast, however, there were these... "clouds" inside the beer. What in the world are they? I still just aerated and pitched the yeast, but I've never seen them before. Pics below:

Today was our second brew day! Everything was going wonderful until the main water line to my house burst and the plumbing guys came out to fix it. We had all the water measured out already for mashing and sparging, so we were all good there since my water got shut off. The issue came up after...

Well, sweet! Out of curiosity, what is it? Just the yeast flocculating?

So I went to go check on the beer in the fermenter today and noticed some off-white flake things falling down through the beer to the trub. Then I looked closer and noticed the same "flakes" floating in the krausen. Not to be all "omg is my beer infected", but... OMG is my beer infected...

No worries, I don't see why eBay won't let me cancel an order 5 minutes after placing it in error! I actually found that same one on Amazon with free two-day shipping because Prime is the greatest thing I've ever paid for... other than brewing goodies! :rockin: I can't wait to brew the...

Well crap, I already ordered it lol. Let me see if I can cancel that order. :mad:

Perfect! I'll probably be ordering that right now! And forgive my ignorance, because I know collecting as much data as possible is extremely important, but what would the benefits of getting mid-boil and first runnings SG be?

Gotcha! Thanks for clarifying, you had my newbie brain all confused bahaha. :confused: Any recommendations on what Refractometer to get? I've been looking around and there's a bunch out there. Any serious advantage to getting a digital one?

I was referring to MapleGroveAleworks comment regarding fermenter dead space, that's why I was a little confused. Originally Posted by MapleGroveAleworks View Post ... Also fermenter deadspace as well as loss to boil kettle trub are important too... Maybe he can expand on it a little...

It was already dark out when the pictures were taken so maybe all the artificial light makes it look like a basement! But I was amazed that I could fit all the brewing stuff in there along with all my other junk and still have room to park my car!

Haha I was in my garage with the garage door wide open the whole time.

That would be awesome if you could share if you see something else super important, I really appreciate yours and everyone else's help and pointers for the newbie. Any idea on what the easiest way to calculate fermenter dead space would be? Gotcha, mental note made! Does temperature have...

Boil off rate is measure by the hour right? That way if you have a 2 hour boil or something it'll still be accurate? Boil off rate seems pretty easy to figure out, but how exactly do I calculate loss to trub in the boil kettle and fermenter dead space? Or is it super simple and I'm just...

I was reading through all the values last night trying to understand what they all are and what they all mean... any pointers on what the values that matter the most are? And the ones that you shouldn't pay too much attention to?

What exactly is the process of burping a keg? I'm trying to do some reading on it now. Thank you! I can't wait to taste it! I do need to make one of those cheat sticks for measuring volume. And I actually started playing around with BeerSmith 2.3 last night so I'm trying to get the hang...