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Makes sense. Thanks for clarifying. Gives me more to consider

What exactly is it that you (or anyone) is looking to do with their systems that this can’t? That’s where I’m confused. I hear statements like that but when I ask a follow up question about specifics, I don’t get any concrete answers. I’m sure there must be some, I’m probably not talking to the...

Since I am only doing 1.5-3 gallon batches I can’t see any downside but apparently others do. Just trying to get some more info before I seriously consider

I was considering getting one because I think it would be nice in the winter time and a lot less cleanup. I see lots of people saying the beer doesn’t turn out very good. Is that just traditionalists looking down at a different way to brew? I can’t see why if the thing holds mash temps, boils...

I’ve read some previous threads about this but figured I’d ask tonight to get some fresh opinions (no pun intended). I have crushed grains that are a little under a month old. They’ve been stored in a zip loc bag on my kitchen counter with a temp in the mid to high 70s. You think these grains...

So you are saying the fermenter I have sitting there now (and has been for over two weeks) I should put outside now and cold crash? Leave it outside for how long? It’s in the 40s here.

Monday of this week it was two weeks which is where I usually bottle. I missed my chance that day and now I can’t get to it until Friday. Would that be too long to sit in there? I never do a secondary so I go right from the primary to bottles in two weeks. It’s a small batch of that makes any...

So I’ve been doing 1.5 gallon all grain batches for a while and my beers are getting good enough that I’d like to do more volume (but not 5 gallons because I don’t drink enough to go through it fast enough due to brewing once a week). I have a bunch of 2 gallon buckets I got from the LHBS that...

That describes my day.

What to do? Got so windy that my wort stopped boiling 35 minutes in and no matter how high I turned the gas on, I couldn’t get more than a few seconds of rigorous boil before the wind spread the flame out and stopped it again. When all was said and done I couldn’t boil off the amount I needed to...

So you wouldn’t recommend putting them In hop bags? I also left out I only do 1.5 gallon batches which makes a big difference. When I was doing 5 gallon batches I could rack to the bottling bucket with a lot of room between the bottom and top. With a 1.5 gallon batch (with almost a quarter...

I just don’t want the big pieces of chocolate floating around in the bottling bucket and clogging the spigot. I forgot to mention on top of nibs there’s a bunch of chocolate chips. Between the two there’s a ton of floating pieces of chocolate in the fermenter. I would think if I put the...

Made ai imperial stout about 6-7 months ago and used cocoa nibs from the Homebrew store. Want to use them again next week for a beer I’m doing. Should I buy some more or use the ones from months ago?

I was thinking of using a hop bag both for that and for the nibs/coffee at flameout. Last time I made this beer it was near impossible to bottle for the reason you are stating. Would hop bags work?

If a recipe calls for adding those things to the secondary (which I don’t do) should I just add them to the primary fermenter after fermentation has slowed down?

Hahahah I didn't get those previous responses and I just now reread my question [emoji3]

Using California Ale yeast. It got around 60 and I pitched it.

Transferred it to a closed bucket at about 85 degrees. Put it in my freezer for a while. Came home and it's about 60. Should I pitch the yeast and let fermentation happen when it gets warmer or wait until it warms up to pitch?

I've done a bunch of BIAB beers and just did my second batch sparge beer (first one I used Beersmith solely). The grain absorption rate in here is .66 gallons. I'm doing a 1.5 gallon beer (1.75 into fermenter). I had 5.47 pounds of grain. Beersmith said to use 8.48 quarts of water for infusion...

Was trying to hit 152. Settled for 150ish. Just stirred and I'm down to 149 after a half hour. At this point is it even worth adding some hot water for the second half of the mash?