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Just wanted to let people know that I created a converter for batches from iBrewMaster 2 (an iOS app that is no longer available to even install) to Brewfather. I had about 10 years worth of brewing history in iBrewMaster 2, so it was a bit disconcerting when I lost that moving over to...

Going to hit BIAB batch #100 within the next couple of months (#97 is currently in primary). I've brewed with friends and my brother on alternate systems. In fact, my brother just setup a sweet HERMS system. While I think it is really cool (ooh, shiny!), I don't envy his cleaning chore at the...

+1000 LOL - that made me burst out laughing :D I, too, am an unabashed squeezer (actually more of a presser, as I put the bag in a steamer basket on top of the kettle and press damn near every last drop out of it with silicone oven mitts on). For OP, you aren't missing anything with BIAB...

+1 on a good thermometer, and I also recommend the thermapen. NOTE: You don't need rice hulls if you are BIAB mashing - they are used to prevent a stuck mash in a mash tun, and serve no purpose in BIAB (never a stuck mash). I agree on skipping the iodine test also, unless you are using a high...

Confused on this. I find step mashes extremely easy with BIAB - just turn on the burner, stir for a couple of minutes until you hit your desired temp, then kick off the burner. I do this all the time with raw wheat for protein rests when making witbiers. I also don't use a false bottom or...

I generally do one of three things, depending on the beer (how much hops I used), whether or not I am going to repitch the yeast cake, and how lazy I feel: 1) Whirlpool and take everything but the hop cone through a siphon. I take about 98% of the wort this way, and the last part has...

You can go finer than that with BIAB - to the point where you get a fair amount of "flour" in there. This will also increase your efficiency a bit (85-88% or so without sparge, a little more with sparge - lower as the grain bill goes up). I would also suggest looking into conditioning your...

+1 Another option for trying out the vanilla is to bottle a single bottle with some vanilla extract before you bottle/keg the rest of the batch. Just sanitize a single bottle, put 2-2.5 grams of corn sugar (or use carb drops) into the bottle, add the vanilla to the bottle, then use a...

I'm having a hard time with the price as well. I've already purchased IBM1 twice - once on the iPod/iPhone and another on the iPad (since IBM1 is not universal). Now, another $18 to get a few new features over IBM1??? A bit hard to swallow, but I do use it all the time. Seriously considering...

Resurrecting... I hate Calypso. I've tried to like it, but it tastes like bitter granny smith apple skins to me. Maybe good in a mix with others, but just not good by itself. I have almost two pounds of the crap - the only hops so far that I feel I have wasted money on. I can't bring...

I'm going to be using this for the first time this weekend - made a 1.4L starter, going to make a 1.054 oatmeal stout (split batch with an English strain) with it to step it up to make an all-malt BDSA in about a month. I'll let you know how they turn out.

+2 on blow off tube if you end up with little headspace in the fermenter. Also, use fermcap-S in that situation, it REALLY helps! Also, most Wal-Marts sell 5 gallon white, food safe buckets in the hardware section. Costs ~ $3 with lid. They are five gallon TOTAL, so work great for ~ 3-3.5...

+1 on all points. I now dry hop in the primary as well, and cold crash everything instead of doing a secondary. The secondary is nice if you have no way of cold crashing - both result in little sediment ultimately ending up in bottles/kegs. For an IPA, I would bottle sooner rather than...

+1 This is a great idea. I used the second method mentioned above to dry out and reduce spicing of a winter warmer a few years ago (you'd be amazed what 1 oz of ground mulling spice will do!!!). Worked out great.

I agree, probably done. However, just a thought... That is a beast of a beer, and you are likely to age it for some time regardless of your packaging method. I would recommend leaving it in primary for at least 6 weeks or so, and then transfer to a C02 purged secondary and let it sit... for a...

+1 - After a week, no need to have that bad boy in the cooled chamber unless you are doing a lager.

+1 Pull it out, warm it up and let it sit. You are probably going to want a diacetyl rest with a Kolsch anyway, so take advantage of the gravity now and do it. Your primary fermentation is mostly done, so you don't need to worry about temperature related off flavors at this point.

+1 - Fine for that OG. Agreed on the choice for an Irish Red. I think at that point you are making an American Red, aka an Amber. You won't have quite the malty backbone of an Irish Red with Chico, and it will be more crisp. However, doesn't mean squat - it will be a great beer. I love...

I'd be inclined to pull the amber regardless. You don't want to stall the yeast in any case, and reducing temp at that point is likely to do so. Even if it is not at FG, after 10 days it will be close enough to not worry about temperature related flavor issues.

Agreed - no reason to chill it unless you are lagering. But, for most beers (IMHO), no reason to secondary at all. Most of my beers spend the first week of primary in the cooler at controlled temps, and then 3-5 weeks in ambient basement temps (66-70) in the primary, then cold crash around 40...