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Hello I am planning on pitching both French and Belgian statins into saison. I can do inside at 72. Or garage at like 85-90. I know they can handle about 90 each statin but seems like it may be too high in garage with active fermentation adding5-10 degrees. maybe inside whole time? Or...

hello everyone, My milkshake ipa is about 36 hours after pitching yeast. Yesterday AM there was no activity in airlock so I did my normal shake a few times. It started a ton of activity in airlock yesterday afternoon. It is still going very hard (bubbles every second or two max). In a...

Hey everyone , I have a question on the d rest to reduce butter flavor on my milkshake ipa. I normally bring it from basement to main level of house towards end of primary fermentation. (Maybe day 10 or 11 varies). Basement is about 60 ambient and main level closet I use around 66-68. After...

Hello, I was wondering how much water I should use for BIAB? I have 12.25 lb of grain. It’s a 16 gallon kettle. I will squeeze the bag after mash and draining. It’s a milkshake neipa so I was maybe gonna shot for a 5.5 gallon batch because with raspberries and all the hop and trub may be...

Hello long time reader first time poster. Been brewing extract for about 11 batches and just did first BIAB over weekend. It an IPA I called LAME Flava. Lemondrop mosaic Amarillo Eldorado. had 13 pounds of grain Og was 1.063. I pitched two smack packs of American ale on Sunday at about...