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That's what I was thinking but could not find the answer when I googled it. Thanks for the in site. I do like to pound a 12 oz fast from time to time.

If I drink 1 12oz beer at 11% is that equal to drinking 2 12oz beers at 5.5%.

If you have space and time is it not better to just do a cold crash for as long as it takes to clear up on its own.

Right there with you on the cereal killer.

10/4

I guess I forgot the cold crash part I will do that and keg on Monday.

I have always done the 2/3 week thing i'm going to check gravity again today if it has not changed I'm going to keg it. This is a experimental batch anyway was not going to dry hop this one.

Temp in my basement is 64 it's been on the floor so maybe a little cooler I used us-05. And yes I do plan on letting it go for 2 weeks min but proly 3. I have never had a batch go so fast.Pitched at 64 to

I pitched yeast at 8:00 Monday morning on a batch of IPA SG was 1.087 Took a sample at 8:00 tonight it's at 1.011 is this normal I know to let it go for 2 to 3 weeks but that's pretty some fast yeast eating.

While your bags hanging for 40 minutes what do you do.

For full volume biab is there a best grain to water ratio.

Have another question about grain potential what does it mean and how do you know what number to put in there.

I loves me SMASH,do you do any dry hopping.

I hate to do but here goes,my question are any of you guy's still using your brew kettle's to ferment in and does anybody dry hop in your kettle or do you do that in a secondary.

How do I calculate fermentation losses.Never mind I see it all done at the end at packaging.

Do you have to use the ball to dump the trub or can you just dump it into a pan.

I will just dry hop from the top and burp it with some CO2,the ball is useless to me i'm going to dump trub into a pan hopefully.

If hop's are not added can wort be boiled to long, in order to get to your first hop addition if you overshot your volumes.

Look's like the local land fill is going to be getting a little fuller.

I have been brewing for say 6 year's,my question is what would make a brew smell of vomit is it a infection.It can't be good for you