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I don't always drink light "beer," bit when I do, ots a blonde that I brewed myself.

Brew in a bag... forgot the bag. 'Nuff said.

Hey brewers, we recently brewed a Belgian wit. It turned out great, but the half oz Orange bitters and half oz sweet peel didn't add much orange flavor. We recently made another batch, but this time to increase the flavor, I chopped up a whole orange and threw the peel and meat in for the last...

We vorlauf our BIAB beers but still get a little sediment. It's totally normal. You just can't get all of it out because the BIAB "grain bed" shifts and doesn't "seal" the litter edge of the mashtun. It's just protein and flour from the grain. Nothin to worry about!

I've done 5 BIAB batches so far. 4 are in progress but the first finished one turned out great despite the cloudy wort pre boil. It'll be clear after about a week. I'm pretty sure its protein material. It'll settle with the yeast.

I make a black berry vodka and the only way to get good berry flavor is to mash the shiz out of them. After racking to the secondary, try using a potato masher to destroy the berries in your fermenter before recorking. Should make a huge difference.

I'd say go with a 90 min mash and try to lower your strike flow. Chances are, like my friend and I, that you didn't strike the heavier sugars out, since your drain is too high.

I imagine it would work, but you'd risk disrupting your grain bed.

Yeah, that was fun. 45 mins isn't too bad of a repair time as long as you were able to maintain temperature. Did you end up reheating your mash?

We went for an imperial red for our first scratch partial mash. Our very first brew was from a can so we could figure out the process. We under fermented our Imperial Red by about a week as a beginners mistake, but once we bottled and let it set, the taste came out pretty damn immaculate. It's...