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I've got about 20 batches on my bag, no worse for the wear. I mashed in too early last brew and had to crank the heat for a while. I still don't understand how this stuff doesn't melt on the bottom of my kettle with the flame cranked...but it doesn't :)

Off topic (and what a serious topic it is!) Does your "FSR_racer" handle have to do with mountain biking? If so :mug: I love riding in the woods.

thread title reminds me of big lebowski: Smokey, this is not nam. This is bowling. There are rules.

A river runs through it

I'll stop by on Tuesday around 5:00 also.

I agree, that looks about perfect for BIAB.

Thanks for the tip, I will do this tomorrow. I would be happy to be rid of the squeezing step. My wife will appreciate it too if the door knob into the house isn't sticky after brewing.

I use one of wilserbrewer's bags and it's freakin awesome! It's so much more durable that what I though it would be when I purchased it over a year ago. The bag is still like new after 20+ batches, literally not a single small tear. I've only done up to 17#'s of grain but that's pretty heavy...

Same one that I use with no issues...absolutely powers through the grain with no problem. More than I can say for the cordless I tried before I bought it. I absolutely love my corona mill/drill mounted in a bucket :rockin:

Okay, if they're available I'll take at least one of them.

Darn, I missed out this time around. Warrior if you have any extra sacks of 2 row put up a post...

Full volume BIAB with corona mill ~75% efficiency pretty consistenly with no sparge.

I got the idea from here so I figured I'd share it. I used a wiring diagram from BeardedIdiot, as seen in this post: https://www.homebrewtalk.com/f51/ebay-temp-controller-stc-1000-wiring-diagram-343032/ I already planned to go with 2 - dual receptacle outlets due to the size of the box I had...

This sounds exactly like my experience. Not sure what to do...my yeast, WLP 300, wasn't ultra fresh, but wasn't expired either (5 days before expiration date). I did a 2 step starter with a stir plate and all seemed well. I am afraid to brew it again, maybe try a different yeast or try to get...

I voted stella, just because they try to pretend its something special. It's ****ty light beer like everything else.

I just did a dubbel and fermented at room temperature (~68-70). After 3 weeks in primary I naturally carbonated/aged 3 weeks in a corny it came out amazing. Probably my best beer according to style that I have made. This was using WLP530 in a 2 liter starter, decanted to 500 ml and pitched...

I use 2oz with good success. I boil a couple ounces of water and add the dextrose to that. Then dump the sugar/water mixture into the keg, seal with CO2 and purge O2. Wait 2 weeks at room temp ~72 put in fridge and consume!

I wasn't able to open the link, but i use a coffee pot from an cheap spare 12 cup coffee maker i had laying around. works great!

My LHBS has bulk extract for $1.99/lb so i dont save any money and it takes more time but I like it.

Got em this time!!! mmmm...simcoe and amarillo Thanks for the updates and go Steelers!