On my BIAB system, I have room in my kettle that is not taken up by the mash bag (its a 15 gallon kettle with a steamer pot inside it which is where I put the bag). I'm thinking of, instead of FWH as I heat up the kettle, that I add my bittering hops in while mashing and keeping it there...
ok I figured out that my bucket fits in my big pot so I put the fermentation bucket in a water bath in that with some ice in the water bath.
Only downside is my stick on thermometer got soaked but o well.
I pitched some Nottingham yeast in an IPA yesterday. Long story short my house is at ~74 degrees and the fermentation bucket is reading a temperature of 78-79
I'm not really too worried about the beer being ruined, but what kind of esters and effects should I expect at that high of a...
I have a bottle of Saint Somewhere Saison... it's a 7.3% alcohol saison so I figure the dregs should handle higher alcohol. Any idea if that would (probably) work? Should I just pitch the dregs in during secondary?
So right now I've got 5 gallons of an imperial stout in the primary (~1.094 OG). Yesterday I came up with the crazy idea that I should split the batch, with 4 gallons being racked onto cocoa and vanilla, and 1 gallon being siphoned into a glass container and putting Brett or some kind of other...
I suggest you get another carboy and make quicker beers in one and use the other to condition high gravity stouts, barleywines, DIPA's, etc. This will make patience easier. Otherwise I would never be able to wait a few months to begin drinking a high alcohol batch.
Also, the 6month thing is...
Alright sounds good. I'll go to home depot and get the strainers. I might to a test run to see if using my bucket for mashing holds temperature good too.
Ok I plan on doing an easy stovetop partial mashing but I don't have all the equipment used in the tutorial that's stickied. I was going to PM anyway but with a slight alteration to the process and was wondering how you guys think this will work:
1. I have an 8 gallon pot so I can do more...