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After trying various methods, now I hoist the bag and let it gradually drain while I kick off the boil. Once the drain has slowed to a drip I'll hold the top and give the lower end a spin to wring out a bit more. Never had an astringency issue, at least thus far.

I'm in, thank you!

Count me in!

Well done, Sir.

I use a hoist to hold the bag and when I mash out, I let the bag hang above the kettle and drip into the wort as I bring it up to boil, and will let it continue until well into the boil; no squeezing required. I will, on large grain bills, hold the top of the bag and spin the lower portion...

I appreciate your input. I characterize the off flavor as strong, almost biting bitterness which holds on for a bit even after the finish. I've had dry beers before, and this is quite definitely not that. Additionally, the two previous times I've experienced the flavor, it's gradually lessened...

My water hasn't changed, and I've had numerous beers come out excellently using the same water source I did with the astringent batches. The process difference has been me "experimenting" with mash times, ie I've ended up doing, for various reasons, almost 90 minute mashes in all cases. I expect...

This is exactly what I've been thinking, but I wanted to make sure it wasn't an issue with my LBHS doing too fine a grind on the grain; I've had some issues with astringency lately and it had occurred to me that the two might be related. Thanks everybody!

So I BIAB and often use large grain bills for 5 gallon batches, in the 18-21 lbs range. Most, though not all, of the times I've brewed a big bill I run into an issue with sediment choking up my bazooka screen when I'm draining into my fermenter, and I have to repeatedly scrape the screen with my...

I've used Maker's Mark, Knob Creek, and Eagle Rare... anything that contributes to the complexity without adding uncharacteristic flavors is what I would recommend. For instance, caramel, vanilla, cocoa, oak, toffee would be good, and (to my palette, anyway) mint, excessive fruitiness, anise...

So this ended up being a pretty good brew. Kind of a silky mouthfeel with hints of sweetness and citrus. Good summer brew, I'm pleased. :ban:

Don't know yet. OG was 1.046, which is about .010 points below expected, a week ago gravity was 1.012. Will be bottling this week, assuming it's drinkable.

Ah, good to know. Thanks, Damo!

I am, actually.

I am doing a SMaSH saison with 11# of two-row. I mashed in at 158f expecting it to drop to 148-150, but it only came down to 152 withing about 5 min. An idea of effects this will have? Thanks all. BB

Great write-up! I've been contemplating trying O2 injection for some time, and I believe you just moved me firmly into the idea of trying it with my next big brew... after I get my kegerator set up, of course.

I can't say I've forded that deeply just yet as to come up with a definite ratio, as I've only been doing BIAB since June. What I've done thus far is just fill the kettle to about 5-5.5 gallons, put in my grain bill, see how my volume corrects, and then top off the water up to about an inch from...

I do high gravity beers in a 9 gal kettle with a partial-volume mash, then ratchet out the grain bag and sparge the rest of the boil volume through the hanging bag, keeping a spray bottle handy for boilovers, of course.

I just bottled a 2-row with Tettnang and Wyeast 3724. It's not carbed yet, of course, but the sample I pulled was dry, tart, and fruity. If that profile holds, I think it's going to turn out absolutely loverly!

I use a 9 gallon brewpot and often do a sparge with larger grain bills.