Search results

Do you have a pump hooked up to that?

I read that squeezing the bag was bad because you extract "tannins" which I have no clue what that means. I'm gonna start squeezing every bag from now on based on your feedback. Thanks!

Wow, I thought squeezing was bad but you are proof that its bull****. Thanks for the feedback!

Really, no sparge and you got that high efficiency? So when the mash timer is up, did you just pulled out the bag and began the boil? Did you at least hang the bag over the pot to drain out? Do you squeeze your bag? Again, sorry for all the questions, but you have really grabbed my attention.

Really? What was your OG? How many gal of water did you mash in? Did you sparge? Sorry for all the questions, I'm just very interested in your details as I keep notes on all my brews and want to note this one for next time.

Really? What was your OG? How many gal of water did you mash in? Did you sparge? Sorry for all the questions, I'm just very interested in your details as I keep notes on all my brews and want to note this one for next time.

Good to know, thanks. The next time I make a big beer like this, I'm just gonna mash in 1 pot, and drain into the other for the boil and sparge properly. I still can't wait to see how it turns out

I ended up using my 15 gal pot, but I think this recipe is too big for BIAB. My OG only turned out to be 1.088. I'm sure it will still end up being a really good beer, but just not the clone it was intended to be.

Huh? Do you mean split it up into 2, mash the 1st batch of grains, and then mash the 2nd batch in the wort from the 1st mash?

I'm giving this a go this weekend. I've never done a beer with this big of a grain bill and am nervous that it won't fit into my 10 gal pot. I'm also trying to figure out a strategy for how much water to start with and to sparge with because I'm a BIAB brewer. I usually brew with around 9 lbs of...

It did drop after a few days

Everything was about 65-70, and my fermentation chamber is set at 65

No strawberries yet. Its just the base beer and its been less than 24 hours of pitching the yeast

I just brewed this again yesterday and I got this weird sponge like clouds floating near the surface. Is this bad? Its only been about 15 hours since pitching the yeast.

The tart/sour flavor seems to be common as I just made this about 2 months ago. I also bottled it and the tartness did mellow a bit but is definitely still there. Its not a bad beer but I would not make it again unless I tried another fruit like blackberry, raspberry, or blueberry. I think...

Be careful with the frozen strawberries. I just made this using frozen strawberries and it came out out sour and a strong grapefruit flavor

Really? Thats very interesting. I'll definitely read into that. Thanks!

I love stouts that are on nitro, but I don't have a nitro tap system.....yet, so I am just bottling everything right now and am looking to figure out a trick to re-create that smoothness with priming sugar. Anyone have any ideas or a decent ratio of priming sugar to 5 gal batches? I am thinking...

I might just go with the strawberry flavoring the sell at my homebrew shop next time

Well its been 2 weeks of conditioning in the bottle and the grapefruit flavor is still evident. Lesson learned not to use Wal-Mart brand frozen fruit. Its a bit of a sour beer and not what I expected, but still drinkable.