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Yay!

I think this touches a few topics, so I'm putting this in General.... My question is how stable do I need to keep the temperature after all the fermentation is done? I have a single fridge (freezer+Johnson Control thermostat) which I'd like to use for a lagering program of something like...

If your efficiency is set for non-BIAB, you might have just been that much more efficient, what with squeezing the bag and draining every last bit of sweet wort out of there. My efficiency was a good 10% higher when I tried BIAB. Granted, it was low to begin with, and I screwed up the temp...

You could send those extra 2.5 gallons to my headspace if you want. ;) But seriously, I am guessing you like variety, otherwise you would just brew less often, but if you have done it right you can just let those extra beers age longer and have some fun surprises down the road.

Bronco (foreground), Temo (right) and our most recent foster Honey (left)

Hooray!

Hello! I started this summer from kit and books I got for my birthday. 5 batches done as of yesterday, last 2 were all-grain.

Comp Sci '98 U of IL. My title is often Software Engineer, but I disagree. Programmer more like it. Trying to become a music teacher.

Sorry to wake this thread up, but your spaghetti sauce analogy is really awesome and helpful.

I have searched and researched this forum and others and I'm still not sure what I want to do. I'm hoping you wonderful folks will help me decide. Let me start by saying this question is about my 3rd batch ever, which I plan to brew in about a week. I'm still doing partial boil extract kits...