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I did biab with a 5 gallon kettle, had about 3.5 for the boil, and topped off to 5 gallons

Fermentation is done, Pulled sample last night. 1.013, and frigging delicious. Tastes like biscuits and caramel. So good.

Not really a craft beer, this is a bud product, but yeah, that's my worst too. Bud Heavy+ grape Nyquil

These threads seem to be common these days, but here goes: Recipe: English Mild 5 gallon recipe (all grains double crushed by Brewmaster's Warehouse) 5.5 lbs Maris Otter 1 lb Crystal 80L .25 lb Chocolate malt 1 oz Fuggles 4%AA @ 60 mins S-04 So, I mashed on my stovetop with my 5 gallon...

Jesus various WWII vets, to include my late grandfather of course I've always thought it would be cool if I could go back in time and talk to my parents when they were still young, just to get another perspective on my life's two biggest influences.

I think it's great NB is offering these kits. 3 gallon BIAB is a nice sweet spot for brewing indoors while still getting a decent amount of beer. Plus with time savings of BIAB you can brew more often, in the evenings, etc.

Reporting back on this recipe, tasted my first bottle yesterday. Ended up using Wyeast 3711 French Saison. Fermented starting at 72F and let it rise somewhere up to the 80-82F range. brew day screw ups: cap to LME fell in boil, lost focus fishing it out, and added all LME at 60 (planned to...

would work as a cold crash methinks. Most saison yeast's bottom range is in the low 70s I believe

do apple cider and maybe add wheat dme/lme, that could be interesting, or disgusting, 1 gallon batch

what diameter tubing did you use to fit the drain hole without it leaking? TIA

Do any of you guys continue to use your mash tun as a regular cooler for drinks or whatever as well (obviously not at the same time you are mashing :D)? Just wondering if the heat of mashing negatively affected the insulation in any way, or perhaps caused it to breakdown faster.

Natty Ice clone for "Matty Ice" and the Falcons

Is there anyway to increase IBUs after the wort is brewed and in the fermenter? I've heard of some people making a hop tea type deal, but does this really work? and at what point should you add it? before, during, or after fermentation?

never used 3711 before, so no estimate on attenuation outside of what wyeast provides, but those seem conservative perhaps based on what some people have experienced. Anything sub 1.008 and I will be more than thrilled, obviously it will finish where its going to finish though and I will...

Just wondering if someone could give me a ball park number: Briess Pilsen Extra Light Liquid Extract 6 lbs, 0 oz Cane Sugar 1 lbs, 0 oz Briess 2 Row Caramel 40 0 lbs, 8 oz Northern Brewer Pellets 1 oz @ 60 mins Cascade Pellets 1 oz @ 5 mins Brewer's Garden Sweet Orange...

Its not partial mash, its an extract recipe, OG is going to be OG at 5 gallons given a certain amount of LME/DME, nothing will change that, other than maybe a point or two from some steeping grains, but that's irrelevant. Sure you can play with your water volumes to get your OG just right...

Norther Brewer Patersbier kit. Easy, moderately priced, yeast with tolerance for a higher ferm temp, fairly quick turnaround (probably can go grain to glass reasonably well in 4 weeks, 5 would be ideal though), and who doesn't love a Belgian? Its a simple beer as well, so if you like beer you...

What's the max temp you would let this yeast rise to? I know with 3724 you basically can let it go to whatever temp it wants, but I think 3711 is a little more sensitive to heat. I would like to start at 68 and let it go, ambient of 78-79 so it would definitely end up in the 80s, what do you...

just to update, fermented at 72-75 (probably got up to 76-78 during the last 1.5 weeks of fermentation), and its fantastic. Great belgian yeast flavors coming through, no fusels whatsoever.

Peru I believe