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I'm in next time with 2 bags 2-row and a bag of pale ale malt. Thanks!

Please include me.

I tried a drop sparge, or whatever they call it, by putting my bag into a seperate vessel for X amount of time. After 30 minutes of sitting there (and delaying my boil) his solution had added 1.004 to the wort. Maybe we did it wrong but it didn't seem to help much,

Victoria mill with a drill and double crushed. Full volume BiaB. Poured in slowly, stirred like crazy. I conditioned the grains the night before and kept them sealed. I've done everything I know to do without getting water reports. This is my 19th AG batch and the highest eff I've gotten, 60%...

I used a gallon of whole milk and a pint of heavy cream from my milk delivery service (south mountain creamery). It was labeled as pasteurized and homogenized. I put 1.5tsp citric acid and 1/4 a veg. rennet tablet in and waited a couple hours and it still wasn't thick enough to cut. I saw...

Oops, got it, first post :)

I'm probably blind but where is the pdf? I don't see a link or anything

Add me a bag of 2 row

In my last batch (not the one being referenced here) I used 3 thermometers and they got 3 different temperatures with the highest being 10 degrees over the lowest. Obviously this accuracy isn't adequate for brewing, what do you guys use?

As a follow up to this I racked this to secondary (it was split between 2 fermenters, one wlp575 and one wlp090) and the SG's were 1.000 and 1.002 @ 60F respectively... I guess the all day mash did something if it didn't help with efficiency...

I'd like 1 sack of Halcyon and 1 sack of pale ale malt for me please EDITED

I can next time I do it but based on this thread I might change the gap anyway. My impression was that you didn't normally want to grind the grain to pieces because you could get a stuck mash, but that doesn't happen with BiaB so it doesn't matter. Am I completely wrong on this? Heat water to...

Outside the grains. My previous batches had much less grain so I don't think they affected the overall temperature much (in the past the temperature only seemed to drop about 1-2F by adding the grain.)

I wanted to do a mid-week brew and wouldn't have time to do the entire thing after work so I figured I could mash during work and boil after. I saw in the BYO article when they were trying to get a 25+% beer from all grain (no sugars) they mashed over night to maximize extraction.

I set the corona to grind finely, there were definitely not uncrushed grains, there was plenty of flour in fact. The bag did sit above the kettle for probably 20 minutes, I normally press down with a pan lid but I didn't this time because of the small amount of room I had to work with.

I've seen on here saying you shouldn't mix the mash because of astringency and watery effect, or maybe this is something BiaB'ers have to do?

Yea, I've seen other people use this sparging method, I just don't have a pot big enough for my basket (it won't even fit in my old 10 gallon kettle.

So I've been getting bad efficiency. I already had one thread where the consensus was my LHBS crusher. I got a corona and crushed 20 pounds of grain with a drill attached. Knowing that fast crushing causes problems I ziptied the trigger and let it go at a slow pace (maybe 100 rpm or so). It...

The 10 gallon would be used to boil, I have a 60qt for mashing in. What is the math? I figure the first mash can be 60 minutes and the second can be longer if necessary. I was also figuring a low temp mash both times (151) so that nothing gets denatured.

I don't know what my max is, the recipe I'm working with now has 14.75 pounds. Assuming I can get 60% efficiency (I have no idea though, this is the first time I've crushed my own) that'll give me 1.064 OG for the first beer. If the second beer were in the 1.030 range that would be ideal.