Recent content by jason.mundy

I've been brewing for 15 years now. I've chosen BIAB as the best method for me. I remember how controversial it was when we started doing it. Pro's No stuck mash No manifold that has leaked grains and clogged the line No pumps that aren't primed No leaking hoses No hoses in the wrong place...

My favorite BIAB kettle is the Bayou Classic 1140. It is a 10 gallon stainless kettle with basket. It has volume markings and a stainless ball valve. $140 shipped. Go ahead and pick up a hose barb to go with it.

For a 2.5 gallon batch size and 6.4# of malt. 2.5 gallons batch size + 1 gallon boil off + .08G/# * 6.4# = 4 gallons 6.4# * 36 points per pound per gallon * .8 efficiency / 2.5 gallons = 1.074 OG

1.030 will do. Mr. Malty says that starter wort should be between 1.030 and 1.040... So 1.030 for your slants should work. http://www.mrmalty.com/starter_faq.php

No differences in the seals between the mini and regular brew bucket. If I had a slight gripe, it would be that it is more difficult to move the mini around since the base is not attached. You need to hold the bucket tucked in with one arm while you grab the base, so you can place it at the...

I'm on my 3rd fermenter from you guys. Would gladly take another :)

I've got two coming in on Friday. I like the seal on the larger version.

Water needed = Your batch size + how much water you'll boil off + .08 * Pounds of grain. For example Water needed = 2.5 G batch + 1 G boil off + .08 * 5 pounds grain = 3.9 Gallons of water

Shetc, here is a video from Timothy Taylors about fermenting their beer. https://youtu.be/BK7p_REuVWU

I am wondering how long it takes you to cool down your wort after flame out. I can't remember the exact number, but I believe that you want to get your wort down to 170F as soon as possible to stop your flavor and aroma hops from turning into bittering hops. If it takes you a long time to...

Here are some thoughts about doing a BIAB Barley wine... - I held back the specialty malts so I could get more base malt in the mash tun. - Squeeze the hell out of the bag to get your sugars out. - Have some DME on hand in case you didn't get the amount of extract you needed - Have a...

I've been looking at Timothy Taylor. Did you use Wyeast 1469 with 100% Marris Otter? (maybe a little dark for 100% marris otter)

I've drank a few pints of the barley wine. I think that this one needs to be bottled and sit for a few months. It had some heat to it. Next time, I'll try to ferment around 64F instead of 68F

My English Bitter's Open fermentation is underway. I am doing the fermentation in the same kettle that I boiled in. I didn't realize that you could actually hear and listen to your yeast until today. They were making little popping noises. https://goo.gl/photos/MeHK58SwkNJfoYnZA

I should have checked it through the mash and added heat. I've recalculated the strike temperature using priceless' calculator (link in signature). It double checks to 156F. Inputs included: 6.4# of grain. 6.7# of water. 1G boil off per hour. grain temp 72, mash temp 152. I think...