barryshomebrew

Recipes 

Honestly, I just heard of this Brew in a Bag phenomenon about 2 weeks ago when a customer said he was doing it with 75-80% efficiency. I asked him what he does, and it was basically like this.

Mash in at 150-158 depending on what your brewing.
Heat 2 HL kettles to 175-180.
After your 60 minutes, pull the bag out of the mash, and lightly squeeze.
Dunk in HL #1, stir, wait 15 minutes.
Pull the bag out of the mash, and lightly squeeze.
Dunk in HL #2, stir, wait 15 minutes.
pull the bag out of the mash, and lightly squeeze.

HL #2 is less volume than HL #1, but I don't know what ratios he was using. After, gather all 3 worts, and start the boil.

Like I said, I never heard of, or tried it, but I think I'm gonna have to and see what beersmith says.

Finder

Recipes 

^Sounds interesting. There are tons of videos and even a great tutorial on this forum by DeathBrewer that inspired me to give it a go in the first place.

Fermentation seems to have completely slowed on this batch so I took a sample for a gravity reading last night and got 1.012. I tried the sample and it seems to have ok flavor, creamy body with a slight bitterness and loads of citrus on the back end. I still haven't really gotten a straight answer, but is it a horrible idea to attempt to add a pound of sugar (boiled and cooled, of course) at this stage and leave the beer in primary for another week? Having a 5.1% beer isn't that big of a deal, but I am worrying the low ABV is going to through the balance out of wack.