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Sorry if this is a repeated message just have a few seconds and wanted to make sure you got this info. Leaving bleach in a glass container is a bad idea. Bleach can slowly dissolve glass. Not sure if this could contribute to the off flavor or not but is absolutely a bad idea.

wort chillers are nice not required. i have brewed dozens of successful batches cooling the kettle in the tub or sink. i even left one ill timed batch overnight before pitching. never had an issue.

Splitting the 5 gallon mash also makes sure that conditions are as similar as possible for comparison on hop character. No reason why you can't also just split your yeast starter into 5 so the only difference between them is the hop additions. Keep everything about the same. Still do an hour...

When I started BIAB I was using an under sized pot and batch boiled my wort. There is a term for this that is escaping me at the moment but definitely boil all the wort. I actually got some incredible flavors from the batch boiling.

At this point I think your best bet is to use some gelatin. I just recently tried this for the first time on a brew that came out hazy as all get out and the gelatin cleared it right up. A search on this site will get you the details. Good luck

I have made bread a few times but felt like it was more effort that it was worth. All goes to the garden now.

I brewed a SMaSH that turned out to be a real winner. Just Canadian 2-row and Perle. Easy peasy punch and pie.

Absolutely amazing! Sorry to hear your refrigeration components didn't make it long term. After having just finished my ugly as sin mini fridge conversion I can only imagine the heartbreak when you realized you had to get back to work on it. Have you had any success with remounting the guts on...

Absolutely amazing! Sorry to hear your refrigeration components didn't make it long term. After having just finished my ugly as sin mini fridge conversion I can only imagine the heartbreak when you realized you had to get back to work on it. Have you had any success with remounting the guts on...

I went for a slightly more ghetto version and just put an old winter coat around my pot while mashing. Easy enough to get on and off by zipping and unzipping. Less than 1 degree change now over the hour.

My vote without further info would be for a bad crush. On one of my recent grain brews I had ordered my grains milled and they came to me un-milled. I spent a few hours on my knees with a rolling pin but in the end I did a piss poor job of crushing them and ended up with about 35% efficiency...

Awesome thanks for the quick response folks. I can't cold crash until after its kegged is that going to cause me any grief. Seems some people are putting it right in the keg but I have read others saying it leaves a thick difficult to clean mess at the bottom. Although at this point that may be...

I tried something like this with my first BIAB attempt. Not smart. I thought by increasing my grain bill and accommodating for a lower efficiency I could top up and still get the full 5 gallon batch. It wasn't worth it. I have found I can make a really decent 3.5 gallon batch in the 5 gallon pot...

So up to now the only clearing method I have been using is patience. Unfortunately my most recent brew is out waiting me in the cloudy department. 2 weeks primary and almost 2 weeks now in secondary and it is cloudy as all get out. I am thinking Gelatin but wanted to see if I was missing any...

Made this bread yesterday while the grains were still warm. Used milk instead of water and milk powder and it is amazing. Thanks for the recipe!

I did a BIAB 5 gal batch with a 5 gal pot. I maxed out the pot and then while my bag was draining over the pot I poured hot water through it and filled the pot back up for the boil. My efficiency was low around 60% but other than that was fine. When I do a 3.5 gal batch in the same pot I have...

I often find I brew faster than I drink but have never had a problem finding people to help me clear some space. :)

IBU should be 31.7 and the yeast is a washed white labs British ale yeast WLP005 from a bastardization of a hobgoblin clone I like to call Hobgoblins bastard son. Yeah I am hoping that between the Crystal and the touch of chocolate I'll get a nice light red colour. This is really the mildest...

I am brewing a batch using some leftovers. Going to be a BIAB in an undersized pot hence the odd size. Not looking for overhaul here but perhaps tweaks. :) Looking for a bit of a twist on a cream ale. Batch Size = 11 liters Boil volume = 16 liters Grain Canadian 2 row (2.0 SRM) 2.6kg...

Cool. Oh just noticed I skipped a question. The Cream of Tartar is for head retention apparently. Can't say that this brew has great head retention as it is though so not sure how much this is doing. :)