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Question for you! I received my Foundry today along with the Brew Bag and I was just testing things and walking through a simulated brew day before actually brewing. I noticed with the bag in the bag itself is think enough that the circular plate thing with holes that you use when recirculating...

This is probably a dumb question but I am pretty new to doing work like this but basically wanted to do this exact thing to my kegerator... First, how did you attach the top to the base? Second, what kind of wood did you use for the frame/siding?

I don't love this post and I know it could open up a huge debate. But to say the "traditional" method of all grain is like a flip phone is somewhat disingenuous. I went from BIAB to a 10 gallon Igloo mash tun after a year of doing BIAB. BIAB is a great way to enter all grain since the...

I used some dextrose, yes. But I did use Beersmith and it didn't anticipate this at all.

Admittedly, my mash temp was low. It was about 149 when I was hoping for 152. Could that make THAT large of an impact? I didn't want to take a full hydrometer sample until I actually keg, but usually my refractometer is reliable to a hydrometer (after using the formula). I should mention I...

I made a Belgian IPA with Wyeast 3944. OG was 1.060, I used both a hydrometer and refractometer and got nearly the same results. FG... I am cold crashing now but I took a sample and the refractometer said 6.4. When I plug this into various calculators that's an FG of 1.006. How could...

I am at my wits' end here. This is my second batch using batch sparge after about 20 BIABs. I was averaging 72% efficiency with BIAB. My first batch sparge mash did not go great. 62% efficiency. I'll live with since it was my first time. Today, I thought I had better results. My pre-boil...

This Beersmith blog entry today left me kind of frustrated. Brad writes about how adjusting for pH is different when using BIAB but never really explains why it is any different. I use Bru'n Water for my water adjustments. I ignore the Sparge Acidification tab and use the Water Adjustment and...

Thanks for the discussion. I am fine with "that's just the way everyone does it" answer, because that's where I wanted to be. My questioning came because I've noticed some people doing BIAB get higher efficiencies than I do despite using basically every discussed tactic on here to improve...

So for the sake of an efficiency calculation, I should use 5 gallons instead of 5.5?

So, since I dump everything into the fermenter, might the BEST way to measure efficiency be adding volume markings to my fermenter and waiting a few days for the trub to compact to see my true volume?

I was hoping I could get some feedback on how I take my volume readings. I have a 10Gal kettle with volume markings on the inside that I put on and are very accurate. I use a 0.08Gal water/lb grain absorption ratio and a 1.6Gal/Hr boil off rate (which fluctuates widely and is very annoying)...

So having excess foam would make the beer flatter? I never considered this. Now I just need to figure out how to reduce foam...

I recently tried to clone a beer I really like that's seasonal. Today I compared the two. The flavor is similar but the biggest difference I notice is in the feel of the bubbles of carbonation. The commercial beer (New Belgium Accumulation)'s bubbles seem to be ... Sharper? I don't know how...

I just purchased one of those aquarium pump aeration kits and used it for the first time yesterday. I left it in the carboy for about 45 minutes (I read 30-60 minutes at least). I stepped away from a few minutes and when I returned the wort had foamed out of the carboy. It's a 6.5 gallon carboy...

Now I sound like a super noob and I guess I'm using terms incorrectly. I BIAB so for me, the mash volume is the only volume I have. It was a brand new pH meter that I was using for the first time. I used the powders for the two calibration tests so the device was freshly calibrated (granted...

I was re-reading the Bru'n Water Instructions and came across this: So now I'm wondering if when I use all RO water, if I shouldn't bother using any lactic acid at all.

I understand pH and it's importance in brewing, I am more referring to how pH is calculated and used in the Bru'n Water file. I had been using tap water and some RO and haven't been happy with results (and if Martin reads this he'll understand, I'm in Westfield, IN). So I've switched to all...

But isn't it possible you will lose volume of finished beer this way? All that trub absorbs liquid right?

Today I made a half batch IPA. I am using a plastic carboy for the first time (doing buckets before). I attempted to whirlpool and rack to carboy for the first time. Previously I always just dumped the entire contents of the kettle into the bucket. I do BIAB so I have a lot of left over hot...