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I know which method you are using, I was not confused. I never said there was anything wrong with that method. My intention was to assist the OP. Not sure why you are getting so defensive. Once again I will reiterate that the OP is using a DIFFERENT METHOD than you. It is not wrong that...

Not funny, just something different. The OP is using a different method than what you are familiar with. The BIAB being referred to is the one the Aussies started, here's a link. http://biabrewer.info You do not use multiple pots or multiple bags. I have no doubt you are achieving those...

One way to increase your efficiency is to mill your grain finer. If you are having your LHBS mill it, ask them to run it through twice. A mash out step is also critical in maximizing efficiency. The higher temperature decreases the viscosity of the wort allowing for greater extraction...

Agreed. They are on there for $16 with free shipping sometimes, it doesn't get any cheaper. Patience is a virtue.

I use that yeast for my Bavarian weissbier. You will notice the sulfur odor diminish daily. I'm guessing you fermented cool, low-mid 60's. It will turn out nice this at those temps, more clove, less banana.

Greenflash runs their water through an activated carbon filter and then adds gypsum. When brewing IPA's or pale ales, I will add 6-8 grams of gypsum for a six gallon batch. When I do not add the gypsum the resulting bitterness is a little soft or round, for lack of a better terms. Haven't...

I've been using the scented Oxy for a couple years, mostly because I can't find the oxyfree. It works fine for glass and stainless. Can't comment on how it would work on plastic, I don't have any in my brewery.

That is the yeast I use for my cream ale, ferment at the low end of the temp range. You won't be disappointed.

I went to Backstreet in Vista for some Beer Week specials last night. They had cask conditioned Stone Oaked Arrogant Bastard, cask conditioned Stone Smoked Porter with chipotle chiles, Alesmith Yulesmith and Alesmith Evil Dead Red, all for $3.00 a pint. The Yulesmith and Evil Dead Red are...

10,000 BTU would be fine. I use an old turkey fryer burner with it turned down really low, it can't be more than 12,000 BTU opened up all the way. Also I use a false bottom.

I use this from Northern Brewer. http://www.northernbrewer.com/brewing/1-2-id-thermoplastic-tubing.html

I removed all of those locations except for one from each. And I didn't exclude any other multiple locations from the portland list except the 20 McMenamins. (Like multiple Rogues and Lompcs.) Jeez, give me some credit.

I lived in near Portland for a couple years and travel there frequently to visit family. Love me some Full Sail, Hopworks and have had great beer at a handful of breweries. It was not implied that I do not like any beer from Portland, just pointing out that the number of unique breweries is...

There are 21 McMenamins in Portland. Take that away from the the 38 the blogger comes up with and Portland gets smoked in number of breweries. Rogue is also listed but I don't think they brew at their public houses (and they are in Newport). San Diego has 26 after removing all Karl Strauss...

Here is where I learned the BIAB method from. http://www.aussiehomebrewer.com/forum//index.php?showtopic=11694 There is a lot of good information here. http://www.thebrewingnetwork.com/forum/viewtopic.php?t=4650&postdays=0&postorder=asc&start=0/fa This link is a good illustrated guide.

This is correct. You would crush finer than a "normal" crush, you will wind up with more flour which is OK but you still want husks. I am getting 70-80% efficiencies using the BIAB method with a finer crush. There is no difference between my beers when I fly sparge or BIAB, except clean up...

I'd go with 1.036 potential gravity for the pale and 1.035 for the darker stuff. Yes, a finer crush will increase your efficiency with brew in a bag.

I go to WestAir, after 5 exchanges you get a free one. They charge $18 for a 5lb. http://www.westairgases.com/locations/sandiego.html

I have gotten 85% efficiency using BIAB. Smaller beers get better efficiency, my milds and bitters average in the 80's. As gravity goes up my efficiency goes down. For draining, I have a pulley mounted to my ceiling with a rope run through it that I tie around the bag. Lift it up and tie...

Just try it as a cream ale without adding anything extra to it. Cream ales are a good session ale on their own without being made sweet or fruity, IMHO.:mug: