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You could just let it finish...keep it aerated until the wort is spent and let the yeast flocculate out. Then just harvest the yeast into another container and put it in the fridge to try again another day.

Hey all, I have a batch that went in the tank on 12-11 and is stalled / stopped at 1.014. 6 gallons of 100% apple juice with another 2 pounds of brown sugar...yeast is Nottingham that I rehydrated. I've used this combo with success in the past. On first sight, I thought that I might have...

I've read that most of the conversion is generally done within the first 15 minutes or so...but wouldn't you think that severely truncating the mash time would affect other characteristics? I'd think that depth of color would be a lot less...might be interesting to do some experimentation.

I use a similar method but I rig up the grain bag in a colander over the second pot and pour water over / through it.

I just bottled this exact recipe....I went BIAB and didn't change any of the ingredients. OG was 1.060 and FG was 1.010. I generally roll with a mash ratio of 1.5 quarts per pound of total grain for 90 minutes. I hang the bag and rinse through / over the grain into another pot to pseudo sparge...

I use the turkey fryer lifter thingee that came with my burner and pot...looks like a coat hanger. I make a simple loop in the bag and slip the hooked part through the loop...then hang the bag under an A frame ladder suspended over a catch pot so I can dump water over / through the grains and do...

Citra and Cascade are a great combo IMHO... Maybe try this??? 3/4 oz Cascade @60 1/2 oz Cascade @ 30 1/2 oz Cascade and 1/4 oz Citra @ 15 1/4 oz Cascade and 3/4 oz Citra Dry hop Just my .02

I generally do a 90 minute mash and a 60 minute boil as well.

Before you go and try to mess with all the water chemistry, may we ask why you are using distilled water at all? I assume you're buying it in bottles, right? Why not use spring water instead? The distillation process removes EVERYTHING from the water....including all the minerals that help...

Go for it dude! I do BIAB in a 30 quart kettle and have been making some good brews. I actually mash with a more "normal" amount of water....about 1.5 quarts per pound or so....and then just suspend the bag over the kettle for psuedo sparge....I bring my boil volume up for a 5.5 gallon batch by...

I just bottled my latest attempt at a huge IPA...the hop schedule included Magnum, Warrior, Cascade, Centennial, Citra and Simcoe....late additions and dry hop were all Cascade, Simcoe and Citra. The hop aroma going into bottles was absolutely fantastic....I can't wait to try this one. So...

Does beer butt chicken count?

Hey all... I've gotten both sideways looks and open eyed gapes of wonderment from my "controversial" technique but hey....it works, so I figured if it could do anyone else some good, it might be worth throwing out there.... I use my swimming pool to cool my wort. I live in FL and have...

+5 gallons of IPA 38739

Bottling my latest IPA this evening and currently mashed in with a hybrid Czech / American pilsner that will get fermented as an ale.

I'm guessing that should be 1.5 quarts per pound?

Greetings from Florida.... I've been a lurker here for months and finally broke down and signed up. There's a ton of info here that has helped me immeasurably and with any luck, I can return the favor every once in awhile. Like many others, I got a Mr. Beer for Christmas but that didn't...