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Thanks! That was the info I was needing to know! I'll check that Lallemand link.

The starter was cold crashed before measuring.

I do starters between 24-36 hours per batch on a stir plate. I'm going to try using this in a brew this weekend. This is Philly Sour yeast, so I hope I didn't ruin it. I don't know much about this yeast, but the pack was a little old strait out of the fridge, so I thought a starter would be prudent.

Hydrometer

Has anyone ever measured the abv of your yeast starter after making it? What kind of SG drop should I expect? I started with 1.040 and ended with about 1.030. Is this expected? I'm trying to figure out viability of my yeast.

I'm new to all grain so this might sound simplistic. From things I've read, when brewing a wheat beer rice hulls are recommended. Is this actually the case with BIAB? I thought the rice hulls were to prevent a "stuck mash." This doesn't happen in BIAB, right? My understanding of a stuck mash...

Well, I guess the bottle will have the amount of grams of sugar in the nectar. I would figure it would be mostly fructose since it is a no added sugar nectar.

Well, the key to this is to drink it fast enough for it not to go flat...lol

I've been on a New Belgium Brewing, Juice Force Imperial IPA kick lately and want to know how the he'll can I get this kind of carbonation!

I might have to do that. I brew for chemistry experimentation, so why not...

So when doing the second fermentation, should I be checking it with the hydrometer, just like I normally would when not using juice? When the SG steadies out, I can prime as normal? I've never brewed with juice in the secondary before.

I am going to make a mango-wheat beer that uses 2 quarts of Mango Nectar in a secondary fermentation vessel. Am I asking to make a bottle bomb if I prime this like a normal beer? My concern is, will the fruit nectar have sugars that will already carbonate in the bottle? Will adding additional...

I thought about this, but I just don't have room for a rain barrel at my house. Nice set-up, though. wish I had room for this.

This is exactly the set-up I was thinking but I'll make my own ice. I have a large freezer.

Well there's also the fact that Southern California is in a drought and you can be fined if the find water running out to your curb , as well.

Thanks for this link!

The one I'm looking at says it has a 7ft lift rating. I think that should have enough pressure behind it... i think.

Has anyone ever made a DIY chilling system? My water here in CA is expensive as hell and it sucks wasting all that water with an immersion chiller. I'm thinking of making a DIY looped system, but am trying to figure out what kind of pump to use. I'm thinking a submersible pump in a bucket of ice...

Thank you everyone! I did my first BIAB in my kettle this past weekend and did what everyone recommended. I wrapped it in a sleeping bag and it kept heat perfectly. Thank you for all the great suggestions!

I currently am using an outdoor propane stove. It has very little contact with the bottom of the pot. I am wanting to invest in an actual propane brewing set-up, but the cost on those burners are outrageous.