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I have done it more than once. I think hitting OG post boil is more important than boil volumes.

I am not a BIAB brewer. Another thing I look for that can effect efficiency is making sure you stir the dough balls out when mashing in. Other than that, as Burns said "the best laid plans of mice and men are often laid to rust." I make sure I have a pound of DME around on brew day. I have...

Mine would say "that's why we can never have anything nice."

Hope you have a quick recovery.

Two Hearted Ale Back Pocket Slingshot Dunkel Old Rasputin Russian Imperial Stout

I bought some stuff off of Keg Cowboy Website Sunday. I do not receive an email confirming the order. I found the stuff with a Google search. When I looked at their website today, there was a message saying the website and retail store were down beginning in November and would likely be back up...

Got the score sheets. RIS was thin and over carbed. Thinking about it I know they're right. Bummed out. I thought I was doing well. Still have a lot to learn and improve.

Cool.

200 gallons. I think the more you brew, the easier the science gets. Then you can relax, not worry about it and enjoy the art.

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Love a good IPA. I had Lagunitas Hop Stoopid Saturday. I enjoyed it. Usually, however, I think what makes a good IPA is what makes good beer in general--balance. IBUs need a malt backbone.

Congrats. What style?

I heat in winter with a Fermwrap and STC controller and to get to belgian temperatures. My $50 Craigslist freezer is used in summer for ales and winter for lagers. If you put a collar on the freezer, you can set another fermenter on the hump.

11 degrees. Brutal. Worst part will be recreating the conditions if it turns out to be the best beer you ever brewed.

What category did you enter? I wish you luck as well.

It does have a category for bitter beer where there has to be an IBU point for each gravity point. The initial "IBU" in the title stand for "Iowa Brewers Union".

I have waited till the next day to pitch before without issues.

Sounds like a lager kit. Lager yeast ferment colder than ale yeast. You need a large starter to do lagers. Mr Malty website has a good calculator. You might give this yeast some time to multiply. You might need to let it rest in the low 60s. You might consider working with a forgiving ale...

It sounds like different directions in kits. I like to look at the yeast manufacturer's website for the temp range on the yeast. I try to cool the wort to a few degrees below the low end of the range and then let the temperature raise into the optimal range.

I submitted my year old Russian Imperial Stout to the Iowa Brewers Union Open today. It is my first contest. I am excited to get feedback from people other than family.