Recent content by hotsawce

I should have splurged on a 7.5 gallon kettle.... I'll hold back 2 quarts and sparge as needed from another pot to get the final brew volume. Might as well get used to it as I'll likely have to do it with brews that use more grain.

The bags I have don't feel like nylon...more like stretchy cheese cloth. There's two of them...they are kind of long and tubular. I don't know why these were in my kit. Any ideas? Also, my brew kettle is 5 gallons, and I had intended mashing the grains (5 lbs) with the full volume of water...

From what I've read, they used rice and no sake yeast. It wasn't a sake, just a beer in the style of one. So no Koji, either, from what I've read.

I read up a bit on when to add hops to a no-chill/slow chill batch. When should I remove them? Should I strain them out the next day, when going into the primary fermenter bucket? Should I add them in bags and pull them out before that?

Does beer have to be cold crashed if using gelatin for fining? I will be using a BIAB system, with only primary fermentation in a bucket. It will be bottled and not stored in a keg. Could I do my whole process in the primary fermentation bucket? So let the beer ferment for a month or so...

My mistake, slow-chill! And guess who doesn't have a bath-tub for an ice bath in their tiny NYC apartment :mug: The containers I have are HDPE 2.

Hey all, I will be brewing my first BIAB brew this weekend. I am NYC, so I am limited on space and equipment and was hoping the community here could chime in on methods that would work best for me. I am also seeking modifications to the brew recipe I have given the setup I will be using. I...

All, A little while ago I had an awesome beer from Stillwater called ExtraDry. I haven't been able to find it since, but it was unlike anything I've ever tasted. It was described as "A saison brewed with sake rice and dry hopped with Citra, Hallertau Blanc, and Sterling." Very dry, very...