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I have been doing 2.5 gallon batches in a 5 gallon pot. I am going to try a 3 gallon batch with a 5lb grain bill - I would not do any larger though as all calculators that I have used said larger grain bills put be right up at 4.8ish gallons with grain in. Too close for me.

I just got a bag from Wilsner yesterday - using it next weekend for the first time. I have to say though the quality is leaps and bounds above the cheap one I used from Northern Brewer and the paint strainer I used last batch. Giving him my kettle dimensions the bag fits prefect with about 3...

What would be considered a lot more yeast? Batch I made last night with 1056 I used a stir plate for the first time. 1.2L starter on plate for 48 hours, but I harvested off 400ml for next batch.....

Well I pitched both times right at 70. The tough thing is keeping it that temp during the winter in MN with no fermentation chamber. I am starting to look at what I can do for a chamber. The brewjacket looks sweet as I would not need to buy and keep another fridge running.

I just moved it to a 66 ambient temp room. Hopefully that helps finish it up. For some reason I did not write down what I mashed at - I am wondering if I was up above 160 as I seem to recall it being a bit higher than I wanted it to be. Still a bit new so learning what mash temps and...

My last two batches have had very low attenuation of 52% - first was a batch of Lil Sparky's Nut Brown Ale which I used a rehydrated s-04. I lived with that - kegged it and just finished the batch off. Currently I have a Bent Paddle Black Ale clone (using AustinHomebrew recipe) that is 1 week...

Why be limited to doing a 5 gallon batch then? There is nothing that says you cannot scale your batches down. Look at doing 4 gallon, or smaller, batches.

I figured I would get a few different opinions ;) I am going to do some SMaSH batches to learn a bit more about hops and their flavoring and aroma. I have really enjoyed the Maris Otter based recipes I have made which is why I am starting with it. Next SMaSH might be 2-row to compare...

I brew 2.5 gallon BIAB batches and I am going to attempt my first smash using: 5lb MO 0.50oz of Columbus I have not tried creating anything of my own before, but doing a smash for my first. Hoping for some feedback here on my hop schedule and if I am using enough/too many hops. I am not out...

It sure is - I tasted it the other night after the cacao nibs sat for a few days and is dry and crisp compared to the original milky smooth i was going for. Tasted pretty dang good though. Letting is sit another week and then will bottle condition for a month or so.

Well 2.5 weeks after putting it in the keg and it is carbonated perfectly. Patience is key it seems as with everything else. I am brewing up Lil' Sparky's Nut Brown Ale tonight and that is the next that will hit a keg in a few weeks and I will be trying your method to speed it up just a...

I have been wondering about this. I started with normal 5 gallon kegs in case I ever decided to brew up a larger batch, though not sure I see it happening any time soon as my kettle is not large enough... I might have to pick up a 2.5 gallon Torpedo Keg as they seem the most cost effective...

I did not pressure test anything before putting beer in it. I was given the keg and was told everything was ok so I just assumed....And then figured since when I pull the release valve pressure comes out I figured it was ok. My new keg I have cleaned and sterilized and sitting on pressure...

The other day I turned the gas off, but left it connected, and left it off for just over 12 hours or so I remember right - the PSI might have gone down 1 or 2, it was not much. That is how I figured there was no leak. I just bought a 2nd keg so my next batch I will be trying in that keg...

Thanks for the in depth response! It looks like I should be purging upwards of 20 times with a set it and forget it of 12 psi!!! How often should I be purging to get the total number of purges I need - a few times a day? Once a day for a couple of weeks? I guess my main question is then...

Fresh as you can buy at Northern Brewer in person in their 1 ounce retail bags. I have been buying hops by the ounce and each brew has used a brand new unopened bag that I have kept in the fridge for no more than 3 weeks after buying them from NB.

My process this last time was to clean keg with pbw then fill with starsan. Using co2 I then pushed out all the starsan. I opened the top to put a line in from the spigot on my fermentor which was resting on the bottom of the keg and then filled the keg. Once all my beer was in the keg I...

As far as the off flavors the closest I can come to is no hop flavor with my two most recent IPAs. The two recent batches kinda had the same taste, but were dry hopped and boiled with different hops. And I have seen that chart - the thing that is no good about it is that it does not mention...

Well I did not clean the gas line, just hooked it up. Guess I did not realize it needed to be cleaned. Soak it in pbw or starsan? Or what is the best way to clean it?

I brew 2.5 gallon BIAB batches and ferment in a 5 gallon siphonless wide mouth bubbler. I know that the beer I am making tastes great as I have bottled a couple of batches and they turned our really good. So I am three batches into kegging and I am drinking flatish beer. I have read quite...