Recent content by HBKidJr

Hey folks. I'm about to jump into E-BIAB and I'm looking for a controller. I was going to build my own, but after finding the BrewCommander, I fell in love with the touch screen and relative ease of use versus the EZBoil's dial. Does anyone know of where I could pick one of these up "relatively"...

So for future reference, in this situation, do I need to up my base malt amount to help?

Yeast was fresh, just purchased. Stored in the fridge. Rehydrated for about 10 minutes before pitching. Fermented at about 72 degrees, which is getting close to too warm, I know. Aerated by vigorously stirring for about 5 minutes. Used bottled spring water for brewing. Mashed at 153 for 60...

4.0 lb Pilsen (UK) 3.0 lb 2-Row (US) 1.5 lb Lactose 12.0 oz Chocolate 10.0 oz Caramel/Crystal 60L 8.0 oz Roasted Barley 4.0 oz Flaked Barley Safale-05 yeast. Ran through BrewToad. OG was supposed to be 1.050, came out at 1.058. FG was supposed to be 1.007, and when I checked...

Thanks for the replies guys. Went ahead and brewed Saturday with my big kettle. Worked out pretty flawlessly. Honestly, it even seemed easier than when I was doing extract kits and made me feel like I forgot something. Used a BIAB calculator, estimated 1.75 gallons of evap instead of the 1.25...

Going to be doing my first BIAB this weekend. I've purchased a new kettle and a straining basket, got my bags, and I'm ready to go. I've been looking around though and I'm starting to question my choice in kettle size. I wanted to go big so I could brew some high gravity beers occasionally...

I'm leaning toward two different issues. First being a warm fermentation for the banana flavor (in my experience). 20C would come out to around 68F (converting for my own convenience). The fermenting beer can be anywhere from 7-10 degrees warmer than that, putting it close to 80 degrees. Try to...

Let it hit room temperature, just like pitching a smack pack or WL vial.

I'm by no means a pro, but I did this over the weekend, so I'll tell you my process. After I siphoned off the beer in my fermenter (I only do a primary) into my keg, I was left with the trub in the bottom. The exacts vary in the next steps, but my next beer is fermenting and not infected...

Man, everybody seems split on 10G vs larger. I may look into 15 or 20 gallons so I can be prepared if I ever go bigger.

I've decided to go ahead and purchase a 10 gallon pot and the other various things I need for BIAB (bag, pulley, etc.). There are a couple things I can't get clear in my head though: Will 10 gallons be large enough for a 5 gallon batch? I would occasionally like to make a higher gravity...

MAN that's a great price. Unfortunately the closest Staples to me is 2.5 hours away. Is 10 gallons large enough? 5 gallon BIAB batches. I think I'll be hoisting my grains up and suspending them over the kettle and sparging to increase efficiency.

Sanitation is a negative. I practically soak my keg in a tub full of StarSan with fittings in a separate bowl. Yeast is possible. I've been doing temperature tests and found my fridge was only set to cool at 50 degrees. Maybe the "cold crash" was only a "sorta chilly crash". This is alarming...

Thanks for the reply guys. I think what I'm going to do is get the 10 gallon kettle and start with some very simple kits to get my feet wet. I just hate to get partially involved in the stuff required for a small batch and then purchase the stuff again for larger batches. I've got a kettle...

Firstly, I want to thank everyone for chipping in on my last post for advice. Much appreciated, guys. Now, when last we talked, I was having issues with my Irish Red having a "yeasty" taste from the keg. I'd also bottled 6 of them, and tonight I opened the first bottle and poured a glass from...