Recent content by marc1

If by BIAB you are referring to using a bag for the mash/lauter, then, as others have said, it's unlikely to be the BIAB specifically - look to see what the other differences in process are other than using a bag.

It will probably make a good beer either way. It just depends if you want to make the recipe, or make something else that is inspired by it. It all depends on your goals.

What's the difference in process that you are referring to? BIAB also utilizes a mash. You're comparing 3 vessel to BIAB, or what?

I hadn't realized that BBQGO was an Inkbird brand. This thermometer is great! I like that the batteries are replaceable (and not built in rechargeable). The 2 additional temp probes are a great idea. I had a separate 2 probe BBQ thermometer unit that got wrecked by a grease fire, this is a...

An angle grinder works wonders.

I did this. Works great. I have an inkbird set up to the fridge plug. I could freeze the fermenter if I wanted to. Also have more headroom.

For regular apple juice (not fermented), here's some canning instructions https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-juice/#gsc.tab=0

Is the tank in the fridge? You can weigh it against the tare weight on the cylinder to see how much is left.

Something about the conditions in that room, or your sanitization process, is bad for brewing. Suckback under cling film should not cause wort to go off that quickly.

Aren't you putting it into the cube after the boil? The cube is where the problem is. If botulism spores activate in the cube (because boiling does not kill them) they will make the toxin. Even boiling it afterwards (if it is in fact contaminated) to make it safe is not a great idea. The...

In this situation, did you sanitize the glass flask first? If you did, and it still went off, then there's something going on with your transfer process that is contaminating everything. Lots of airborne particles, maybe?

I looked up Australian food standards, because I've heard about these fresh wort kits before, and wanted to know what the deal was. Here's a PDF the of food standards, from the gov.au site...

"Butter menthol" is not in your initial post, that said "caramel sweetness". Which is it (or both)?

Can you lay out your process? I looked at your post history, and you didn't ask for help here about it, so we've got no idea where you might be going wrong. Caramel sweetness seems more like oxidation to me than infection, but without knowing more it's just wild guessing.

I had messaged him about the gluco, here's what he said: