Here's a video link to a guy who shows you how to build one of these. His is vertical, mine is horizontal. To make it horizontal like mine take the 1/4 tube, heat the end, then gently rub/bang on a surface to create a flange (like you'd find on a standard dip tube). It'll take some time. You...
I started out using a large, stainless steel washer and that worked well enough. These sous vide magnets are like 100x heavier. Both will easily pull the bag down and keep it in place.
Get yourself a set of these. I use them for dry hopping in the muslin bag technique and they work wonders.
https://www.amazon.com/gp/product/B08PC97YHL/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
Based on the feedback I conducted a little experiment. I split a 5g recipe into 2 2.5g brew days. To make a long story short, here's the results:
Brew 1 - Used brand new unopened packaged yeast
OG - Est 1.048, Act 1.046
FG - Est 1.013, Act 1.012
Att - Est 77.2, Act 78.1
Brew 2 - Used yeast...
With respect to diastaticus yeast, I guess the correct answer is to pitch a fresh vial of Flagship and see what happens. Will do that next time around.
As to whether everything is thin or tastes the same, I can't say that's the case though it's clear from reading the forum every day that my...
Will re-calibrate the hydro, good thought.
Mash temps are usually 151-158 depending on the style. I lose, at most 1, maaayyyybe 2 degrees but never more than that. I'm not adding sugar in any recipes.
Maybe my results are on the dry side. That's an interesting observation, thanks for that --...
I have a process question for the group. I’m a small batch BIAB’er (2.5g batches) and I’ve got nearly 50 batches under my belt. My process is dialed in: BH is consistently between 73%-75% regardless of style, pre-boil SG and OG are consistently within a couple thousandths of a point from what...