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I ended up following Chrisl77's advice. I drilled holes in the hinge using the 1/2" bit. It made a big enough hole that I could still use the existing screw holes. Was a little annoying trying to get the screw and screwdriver in that hole to secure the hinge back to the freezer, but I haven't...

I'm new to BIAB and this is the 1st recipe I've tried. I made 2 attempts at it and not having good results. My first attempt last weekend I mashed at 168F for an hour in error and I thought that may have messed with my pre-boil gravity. I tried again tonight keeping a close on on...

This may be the best advice I have received on HBT "Keep it stupid simple. You are making beer, not a soufle". I read so many articles that talk about the science of brewing and it worries me. I think I need to step back and just have fun with it. I will stick to the recipe but if I'm a degree...

I updated BeerSmith so the mash profile is set to BIAB - Full body and what to clarify if I am reading the brewing steps correctly? I will be adding 4.71 gal of water and heating it to 161.1 F. Once it reaches that temp I add the grains. By adding the grains it will drop the temperature and I...

I should have mentioned I'm also new to BeerSmith so that may be the case. I'll check the mash profile and that may make things a little clearer for me. Thank you for the advice!

Im about to attempt my first BIAB... actually it's my first attempt at any kind of AG. This recipe is for a 3.5 gal mini-BIAB that Ill be making in my 5gal pot. I understand the basics of how BIAB works but Im not fully understanding everything in the brewing steps from BeerSmith (mash...

I already made this more confusing by accident. I didn't mean to ask about partial mashing (still new to the terms). I should have asked about using extra sparge water to get up to 5 gallons.

I already made this more confusing by accident. I didn't mean to ask about partial mashing (still new to the terms). I should have asked about using extra sparge water to get up to 5 gallons.

I have done a few extract and partial extract kits and would like to get into the next stage of brewing (all grain). I plan do use the BIAB method going forward. Currently I have basic extract brewing equipment including 5 gallon pot. I recently purchased a strong paint strainer to use in the 5...

I have done a few extract and partial extract kits and would like to get into the next stage of brewing (all grain). I plan do use the BIAB method going forward. Currently I have basic extract brewing equipment including 5 gallon pot. I recently purchased a strong paint strainer to use in the 5...

I might end up doing a dual hinge. Could end up being the easiest.

I've recently started to build a Keezer and have run into an issue. I want my collar to be secure to the base and the lid to lift like usual. I don't want to deal with securing the collar to the lid. My issue is that the bottom hinge screw holes do not line up with the existing holes in the...

Are you reusing the paint strainer (clean and sanitize after each use) or are you replacing the strainer every brew day?

For the past few months I have been using 2 ball lock corny kegs with picnic taps setup in my fridge and it's worked out well. I am going to be upgrading and building a keezer with 3 faucets. Ball lock kegs have been hard to come by in my area but was just recently able to get 2 pin lock kegs...

I made a jalapeño beer about a month ago. I cleaned 10 peppers and added them to 5gal american ale in the secondary for 7 days before kegging. The flavor and smell is there without the heat. Friends really are liking it.

I Live in Winnipeg. I purchased a 5lb tank and regulator online 3 weeks ago on Amazon. They didn't ship the items to Canada so I had it shipped to a parcel storage place at the border. I had no issues when I brought it across customs since it was empty. Might be a bit trickier had it been...

My serving line is 6ft. Thanks very much for the info. I Think I'm going to change the fridge to around 38 and will increase the psi a bit.

Fridge is now sitting steady at 32. Hope that's good.

Sitting in the fridge thats at about 36. I didn't rock the keg or anything. Just filled the keg, connected the lines, set the co2 to 10 and burped the corny a couple times then put it in the fridge.

Today I kegged beer for my first time. It went really well and glad I made the switch from bottling. I have a American ale that I racked to a secondary and had 8 jalapeño peppers soaking in it for 5 days. After doing some research by reading posts and watching videos, I decided to set my co2...