Recent content by Brad21Z

Does anyone know how these breweries are making this heavily fruited sours/smoothies (Answer, Imprint, 450 North). I'd like to try and replicate one but I'm wondering about the fruit additions. Are they adding fruit to the secondary? Wouldn't that make a "thinner" beer where they are very...

First time I had to make a yeast starter last night for a Bourbon County clone I'm trying to make today (about 14%). I mistakenly mixed my starter with 1 quart of water and 1/2 cup of DME instead of the 1/2 quart I've seen recommended. Also used 2 packs of US-05. Its bubbling away this morning...

Wow that's a lot of information to digest lol. I really appreciate your response. I'll have to check a few things and make some modifications for next time. Guess time will tell how this one turns out but it's a learning process. Thanks again.

Batch size: 5.00 gal Pre boil: 6.5 gal Post boil: 5.5 gal Boil time: 75 minutes Ingredients: 10lbs pale malt (2 row) 3 lbs 8 oz pumpkin puree 2 lbs 12 oz oats, flaked 1 lb caramel malt 120L 8 oz caramel malt 60L I heated 8.25 gallons of water to 165 and added above ingredients...

I also used a very fine mesh bag for my pumpkin. That seemed to work really well. Any input on what caused my low OG?

Thanks for the advice. Just curious, why is squeezing considered a good process in BIAB when I thought any sort of compression in a traditional 3 vessel system is a no no. I had heard squeezing can result in off flavors and such.

Yes and I used spices as well. I've used this recipe before in a traditional 3 vessel set up and it's turned out very well. My only concern is not reaching my targeted original gravity using BIAB method.

Over the weekend I made the pumpkin beer I had been planning on making. Only issue I had was OG was supposed to come out at 1.068 and I only managed 1.046. Now I didn't squeeze the bag since I heard varying opinions on this and didn't sparge because my pre boil volume was right where I wanted...

Need a little help here from some experienced brewers. I have a pumpkin recipe from last year I want to brew. Problem is I'll be using BIAB when we used the complete all grain set up and sparged last year. So here are my concerns. How do I know how much water and what temp I'll need before...

Thanks for all the input. I feel much better going the BIAB approach now. I'm leaning towards getting the 15 gallon pot, I'd hate to kick myself later for not spending a few extra $. One last question as I haven't done all the research on BIAB. I'm assuming all your water and grains steep...

I've been brewing all grain recipes with a group of friends for over a year now. I'd like get my own set up to brew some all grain recipes in my spare time. We currently use the traditional all grain setup (mash tun and hot water tun to sparge). I'm considering using the BIAB method (for ease...