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That's a nice recipe. If I did anything I'd take the crystal 120 down to 4 oz. It's got a very distinct burnt, raisiny flavor that could overwhelm.

Use as much water as you can so that you end up with about 5.5 gallon when you're finished boiling. I use about 2.6 quarts/pound of grain. But every system is different. I crush my grains twice, mash for 90 minutes, stir and reheat half way through, mash out at 170 deg, and drain for about a...

Not sure how long you've been brewing tjash but if you do some research you'll find some pretty skilled Berliner Weiss brewers don't boil at all. I boil for 1 minute. This sterilizes the wort and since you are not adding any bitterness from the hops with this style, you don't need to boil it...

That's probably a little low, but close. About a half gallon. I've done one minute boils for both a Berliner Weisse and Lambic. No need to boil if your not adding hop bitterness. Precursors for DMS don't for until you start boiling.

Yes, drinkable, but not the beer you intended. Boil ASAP to stop lacto from working.

If you want body and sweetness, mash at 156- 158 deg. If you want just body, mash at 154 deg and add unfermentables like carapils or maltose trim as suggested. Again, it also depends on the attenuation of the yeast you are using.

Might be a sour mash amber ale if the lacto on the grain starts work over night.

It's going to depend on the yeast you use and how it attenuates. The lactose will give it body and sweetness. I'm not sure how much more sweetness you want. If you use a high attenuating yeast and mash at 156 deg. You'll get body and sweetness. Do this temp with a low attenuating yeast, you'll...

Tom: My condolences to you and your family and hoping for the best with you health. I'm in on some hops with Brewsncrabs (Chis). The hops are the least important issue. Good luck! Thanks.

Worth a try. I think if you lift the bag a bit, the grains will get compacted on the bottom of the bag and the sparge water won't run through them and wash out the sugars. But heck if I know for sure.

From what you're saying it sounds like the grind is too fine. I grind my grains around .36 and run them through twice and have never had the pancake batter problem you mentioned. I also condition my malt (slightly wet the grains before grinding) which helps reduce the dust and helps preserve...

Check eBay. There is a guy on there that sells great bags customized to your kettle. I bought one and couldn't be happier. Just type in BIAB.

Actually, I've never checked if 5.2 works. I don't have a meter and the strips are unreliable. Has anyone ever checked this? Does it work? I'm really curious now.

There are limits to BIAB. I only brew 5 gallon batches. I've added 15 lbs. of grain in the bag already and lifted it without a problem. It's really not that heavy. I have a $4 pulley from Lowe's to hold the bag over the kettle let it drain attached to my basement joist. Very simple. I'm...

Also, for those that BIAB, I double grind my grains at a pretty fine level (.36) to get better efficiency. I've found that if I condition my malt before I grind, I get a lot less dust and flower. I'm not a squeezer so I get about 70-75% efficiency most of the time. Here's a link...

For those that BIAB, what is your water to grist ratio? I use 2.6 quarts/lb. of malt for a 5.5 gallon batch. This seems to work for my system but I was wondering how it compares to others. Also, I bought a nylon bag from a guy (mbwilser) on eBay and it works great. He customizes it to your...

I use 5.2 Mash Stabilizer so the pH question becomes moot with BIAB.

I've been brewing for 17 years and used to fly sparge. Now, I only do BIAB exclusively. It's easier and faster and produces great tasting beer. It's all personal preference though. Some people just don't like it. I begrudge no one.

I use roughly 2.6 quarts/pd. of grain and it comes out close to 5 gallons.

Tom: Chris (Brewsncrabs) has graciously volunteered to pick up my three sacks and bring them back to Lancaster.