Recent content by jason91notch

My attenuation has been better, if anything. The only issue I seem to have when doing biab is more trub loss. I whirlpool, filter when transferring, etc, but still always have ridiculous amounts of trub loss, and it's been hard to nail final volumes because of it. I'm starting to get it figured...

Any updates on this? Anyone tried it next to a real Huna?

Reviving for any update... anyone?

Just browsed through this thread, and wow. Can't wait to brew this! I was fortunate to have this beer at GABF, but that's my only experience with it. Has anyone tried theirs next to an actual Hunahpu? Sent from my iPhone using Home Brew

Thought I would post a pic of mine. Best personal homebrew to date. Sent from my iPhone using Home Brew

Also, I made a coat for my kettle out of reflectix insulation and with that I hold 60-90min mash temps to within 2 degrees, which was about how much swing I had in my rubbermaid mash tun. This is what I bought at Home Depot for the coat-...

I went from using a cooler as a separate mash tun to doing strictly BIAB in a 8.5 gallon kettle. Way easier process, easier clean up, shorter brew day, better efficiency, less variables that can go wrong. Going to BIAB was my "Upgrade".

I brewed this a couple months ago , and it turned out friggin PHENOMINAL. I upped the hops a lot , mine was closer to 90 IBUs, and I dry hopped it even more. One of the best beers I've brewed yet. Also, for those of you who are in the Denver area and having trouble finding the grains, Go to...

Brewed the traditional recipe about 8 weeks ago.Did a protein rest at 126, mashed at 150-151 for 60 min, mashed out at 175, boiled for 90 min. Had incredible efficiency with a 1.099 OG. Pitched a 2000ml starter. Let the temp rise, caught it at 84 degrees, so I started to cool it off. Held...

Anyone???

Very nice! I partigyled a 3 gal batch off of an imperial stout, then did a sour mash with it to make a sour stout. It had an 0G of 1.043, hopped it to 8 IBU's with cascade, and it is honestly the best beer I have ever made. Very sour, but is balanced with a roasty, malty finish. friggin AMAZING.

Nice! So you mashed 16.75lbs for 75 minutes, pulled those grains out and then mashed 16.75lbs of grain in the same wort? Or did you mash in two different vessels and combine them?

Also, welcome WetNomis! I'm pretty new as well.

What is your usual efficiency with a 1.100+ beer? Also, do you ever sparge, or do you account for boil off and everything in your strike water?

Ive only done 3 gal batches so far, and lifting 9.25lbs of mashed grain long enough to slip my colander underneath it was very easy. The colander sits on top of the brew pot and then I just let them sit and drain. Once the bag has mostly drained I'll squeeze the heck out of it with a pair of...