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Boop.

No.

Cheapo green bottle. One more sip. Fornicate tomorrow me in 5 hours.

Weller’s

Perhaps just some miscommunication with terminology. I’m not understanding why BIAB-AG would be like steeping more than mashing. Whether using a traditional AG setup or an AG BIaB setup, the goal is exactly the same. You’re holding a specific amount of grain and water at a specific...

I haven’t brewed anything bigger than 8% ABV, but now that I’m doing full volume mashed in a 10.5 gal kettle, could go higher. There’s a good “how much can I mash” calculator out there that would give you the max mash size for your kettle. Also, BIAB is AG, if using AG. I think PianoMan...

I will say my efficiency has dropped slightly since switching to full volume BIAB from the 2-step BIAB process, by about 5%. Probably due to the fact I was squeezing (really pressing on) the bag more aggressively previously and the extra rinse/sparge. Nothing a little bit of extra base grain...

Been BIAB’ng ever since going AG several years back. Started with a similar hybrid approach. 5 gal round cooler and just used the cheap HD/Lowe’s 5 g paint strainer bags, that fit just barely. 60 min mash, pulled bag and placed in a 2nd cooler or pot for 10 min batch/dunk sparge, then...

What the fork? Can’t say “****” without getting censored?

**** you not, it was ~55 earlier, and this goofy bastard was jogging with a coat and full winter face cover thingy on.

Happy New Year, @PianoMan !!

Boo. Spirits, and spooky moon and such.

I'm in McKinney as well, but haven't used tap. Typically go with Ozarka, with a combo of spring and RO (their reports are online, but comes from a handful of springs typically, so by no means perfect), and do minor additions and maybe some acidulated malt based off the basic water primer thread...

I hear it's a bit nutty...

Looks good to me! French toast, panini's, Reuben's, ... I might just be snacky. :)

iso!

Proper glassware done! (Thanks, Amazon, prime!). Red hot sauce and a habanero/apricot hot sauce I made the next day. ;)

First real batch of hot sauce made. (1st was just puréed raw jalapeños, salt and distilled vinegar all puréed together, unstrained...pretty rudimentary but was decent.) Today used this Emeril recipe. http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-red-hot-sauce-recipe.html Used 12...