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Ok, so as of now, I started doing BIAB because I wanted to get away from Extract. And, for giggles, I mounted a Brewmometer in my Keggle so that I can keep track of the mashing temp over the 60 - 90 minute process. I know it's really not needed but part of this hobby is geeking out over...

I've been through a 6 pack or so and they have all been awesome. There was one bottle, however, that I thought I detected a slight soy off flavor, but I wasn't sure. Either way, I'm glad I don't have to throw out the entire 6+ gallon batch. I just take it one bottle at a time, and if I'm...

For giggles, I opened a second bottle, just to see if I got lucky. This bottle is perfect. Tastes amazing. No soy or sweet and sour cat flavor at all. So, I guess I'll just take it on a bottle by bottle basis. I have 12 chilling now, and 48 still in the ferment closet, continuing to age. I will...

I don't trust myself, so I wanted to make sure I wasn't just going nuts. I will post an update Saturday and let you know I it got any better. That was my last extract batch though. I'm doing all grain via BIAB until I get my M/L tun built. That way, I will be able to take extract out of the...

I really don't understand how this happened. The only crazy thing that happened during the boil was I was unable to drop the temperature fast enough, so I just racked it into the fermenter at 100+ degrees, put an airlock on it, and then pitched the yeast the next day. 3 weeks in the primary...

It actually looks just like the pic in this thread. https://www.homebrewtalk.com/f13/clumpy-head-365117/ However, nobody was able to tell him why either.

I am having a unique issue with one of my new batches. It is carbonated well and tastes great, and has a great head, but as the head begins to fall, it doesn't seem to fall evenly. There will be patches or clumps of the head that remain on the top of the beer. I'm wondering if it was a lack...

Thank you so much for your help. Not sure what I was thinking with this one. Let this be a lesson....... Don't brew angry. Lol

So, rack to a carboy and get it in the fridge? How long and at what temp?

OK, so here is what I ended up doing. I moved it from the fridge to my ferment space, which holds at 65 degrees. I re hydrated another pouch of S-23 and pitched it when the wort was about 55 degrees so that it could all slowly warm up together to 65. Everything started moving as expected...

That's kinda what I was thinking. I just didn't want to be impatient and screw up. I can move it when I get home from work and give it a few days.

Unfortunately, I don't have that kind of control over. The temp. I can't get the fridge any warmer. So, it's either a 50F fridge with the wort at 45 or the 65F closet. How long would that yeast stay viable at that temp?

OK, so I'm sure I'll take some heat for this, but I could use some advice. I'm pretty new to brewing. For some reason, I got a crazy idea to do a lager. Steeped: 8 OZ of Crystal 60 6# of Pilsner DME 2 OZ of Tettnang 60 min .5 oz of Czech Saaz 20 min .5 oz of Czech Saaz 5 min .5 tsp...