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I've never recirculated, although for a while I'd been wanting a fancy eBIAB system, but like a few others have mentioned basic BIAB brewing has been outstanding for me and very enjoyable. I too crush super fine, mash in, stir, cover the pot and wrap with a sleeping bag. Come back 30 min - 2hrs...

Did you bottle/keg this yet and if so, how is it? This sounds awesome, I love me some jalapeno

Wow, envious of your M&B setup. Looks awesome. Mine is very standard with only the addition of a diptube. I've thought about throwing on a pump for recirc but using it as a BIAB rig with some insulation has been working great. With the CFC are you using a hop spider or bags?

I brewed 5.5gal high grav batch last night on my Mash and Boil which ended up being 5hrs start to finish (beer into ferm and just starting to clean which prob took 30 min total). It's quite possible to brew 5-6gal batches on 1600-2200w systems you just need to be patient and realize your brewday...

Half batch, so around 2.5g? I was curious how small batches would work on the new Unibrau system

Northeast IPA sounds like it may be up your alley, low bitterness IMO for an IPA but lots of hop flavor and aroma

Just brewed a batch last night on the 1600W Mash and Boil and had 4gal on a solid rolling boil. I've done 6.25g boils as well, you've def got enough power. I hit boil at about 197F

Thinking about trying to brew a batch this weekend but I don't have GoodBelly quarts or shots here and don't think there's enough time to get it shipped...So I was thinking of trying a sour wort(?) where after mixing in DME, etc. and cooling to about 120, throw unmilled 2-row in for 30 min...

I'll chime in here, although I've only got 2 M&B brews under my belt so far. I've thoroughly enjoyed using this system and it's made brew days a lot more simple, fun and relaxing. My first batch was a full 5gal gose (about 12lbs total grain) and the last was a 3g pale (5.5ish-lbs). Full brew...

Do you need a step starter with these or just normal 1.030-1.040 starter?

May end up drier than expected and the fruit may end up lending a different taste than you were expecting. I'm actually brewing up a pineapple pale this weekend and will be adding the pineapple after cold crashing to cease further fermentation. If you're kegging, I'd suggest doing that, if...

MO/Citra, US-05 was a solid smash I did. Did a 3gal batch and don't remember the specifics off the top of my head but it came out at 5%, dry hopped with 2x wort hops

Got a few Wilserbrewer bags recently so this is great to hear, although I'd assumed as much from being on HBT. My dry hop bag is full of blueberries in a keg and this weekend I'll finally get to use the BIAB, I'm very excited. @owmatooth have you used twice milled grains with the Wilser/M&B...

Possibly mash one evening (mash out,sparge, pull bag/drain, etc.), seal up/sanitize kettle lid and proceed the next day?

From what I've read/heard you'd be best off mashing everything but acidulated malt for 45 min then adding acid malt for another 45 min so pH isn't to low initially for conversion. That being said the last brew I made was actually a gose just using acid malt (2lbs), no lacto, in a 5.5g batch...

How did you know you only needed to use half of it? I'm assuming this was a 5g-5.5g batch?

I don't have any experience with either of those but I brew at 7000ft and the only difference is water boiling at 198 instead of 212. I've used us-04,05,wb-06, London III as well as a few others and they've all fermented as they should. Hop utilization is the other part of brewing I've heard can...

Made a deal with kjd175, received in great condition and brewed yesterday. Smooth transaction. Not sure if it's a thing but this can be closed.

I'm debating getting one of the minis for 2.5-3gal batches but haven't really seen mentioned anywhere the diameter of the base, is it the same 11" as the top of the brew bucket? Does the 90* elbow use a locknut/o-ring under the lid to secure it? What PSI are you using to transfer, like 2-3psi...

Thanks for the link. This def give me a little more hope than I had for this batch. Any idea on how much impact 2lbs of acid malt would have on the pH? I'm assuming in trying to make a "sour" it'll drop below 4.5 but how much?