Recent content by LordofTime25

That sounds like a good idea. Any other suggestions?

How much would you raise the temp if that is the way to go? The Yeast says between 50-55 F. I did 53 F.

Mashed 153 F between 149 F for 90 mins

Here's the recipe I used. 7 lbs 8.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 1 70.9 % 1 lbs 12.2 oz Pilsen (BestMälz) (1.5 SRM) Grain 2 16.7 % 14.7 oz Caramunich II (Weyermann) (63.0 SRM) Grain 3 8.7 % 3.7 oz Melanoidin (Weyermann) (30.0 SRM) Grain 4 2.2 % 2.8 oz Carafa II (Weyermann)...

I am using a hydrometer to measure final.

I have been brewing the same Vienna Lager recipe 3 times now. The first time everything went great, but the last two time the fermentation gravity didn't get as low as I like for a final gravity. I currently have a batch in my carboy that started at OG 1.048 and after 6-7 weeks is stuck at 1.032...

I am going to start doing a BIAB. I was wondering is there any adjustments I need to make to my standard all grain recipe when doing a BIAB? I plan on doing a 5 gallon batch which is what I normally do for All Grain. Thanks