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I brewed an AG Kolsch with mash at about 148 degrees. Pitched Wyeast Kolsch 1.5L starter at about 56 degrees. Let rise to 59 and have kept it at 58 to 59 for 2 weeks. Krausen formed by day 2. Still has 2-3 inch Krausen, wort is still quite cloudy with activity and slowly bubbling. Measured...

Last Friday (8 days ago) I brewed a 5.5 gal all grain Belgian Dubbel using the "Brewing Classic Styles" recipe which includes 12 oz of Belgian Amber Candi Sugar (couldn't find syrup, so used the hard stuff) and 8 oz of Cane sugar added to the end of the boil. The OG was 1.072 and I used the...

I recently went to BIAB and have done about 6 batches. I feel comfortable with most of the process, but continue to struggle with getting the wort from kettle after cooling into carboy. I have a 15 gallon Blickman kettle with spout. I find the process quickly slows to a stop despite trying...

I am just getting started with BIAB and am using Beersmith. I can't seem to get the volumes correct using Beersmith - they seem high when compared to other calculators like simplebiabcalculator. I have the mash set to BIAB light body with 11lbs of grain for a 5 gal batch and it is suggesting...

I did a BIAB batch today in a 15 gallon Blickman Boilmaker. Once cooled, I racked to the fermentor via the valve on the bottom. Obviously, I got a bunch of trub into the fermentor. Is that ok? How do I avoid this - strainer? Thanks.

Did my first full volume boil today using BIAB. All went well until needed to use wort chiller for the first time. I sanitized chiller and boiled for the last 10 minutes to be sure - but it gave off an odd copper odor when put into the wort and the boil stopped. Then went to chilling and...