Recent content by Smokeater233

Yeah, now that the krausen has fallen you won't likely have a problem with that tube making contact with your now fermented beer. That said, Psydanny is right about having the tube in that far. In the future you'll want the tube well secured to the top of the fermenter, but not deep enough...

There won't likely be anything wrong with it at all... While we're on the topic - google Chicha to learn how it is traditionally made. Keep the boyfriend - he was only trying to help with the fermentation process!

HA! Looks awesome! Congratulations!

Well, you answered your own question with that one. Yes, it was for efficiency sake, and yes, you are correct that the gain isn't worth the risk. I learned that lesson the hard way...as described. I did a few more BIABs after my original run-in with my melted bag, and eventually scrapped BIAB...

I had a warm ferment for my first beer. It burned through its violent fermentation in just over 24 hours. Took three more days for the krausen to fall completely. I moved my carboy (why - I don't recall) to a different location, and then hours later it suddenly sprung to action again...likely...

How many gallons of beer did you have into the carboy in the end? It's possible you had a little too much water hence the lower OG. But like gdbrewer said - leave it alone. It will still come out a great beer. While boiling does indeed remove oxygen from the wort, you do NOT need to aerate...

Sorry - went back through my earlier posting and realized I spoke of "the boil" when really what I was referring to was "the mash"... Except you can't do that with a real mash - the bag is too heavy. Steeping yes, but not a mash. Right and I used to do the same, and you are right that...

Not quite true on the infection. While the possibility isn't high of an infection, you can certainly get one in a prolonged mash. And while you are right that the boil will kill any present infections, the reality is that you can still keep some off flavors from an infection that establishes...

Sorry - I used to batch sparge BIAB to increase efficiency. But no sparge this process' calculations now make sense. You'd end up with around 6.5 gallons with grain absorption, and would reduce enough during the boil to get to around 5 gallons. The big benefit of an overnight mash is...

Are you doing a 5 gallon or 10 gallon brew? Your calculations are correct, but you are using so much water (at least for a 5 gallon - almost 3.5 quarts per pound) that you will end up with too much for the sparge. Make sure you have a way of keeping your temps where you want them too (maybe...

Little hard to tell, but that may be an infection starting... Just leave it and see what happens. If it does pick up those characteristic infection traits, just rack underneath the infection and you should generally be good to go...

Has nothing to do with the water. The bag sat on the bottom of my pot and the scorching heat through the pot melted the bottom of the bag. A good trick would be to use binder clips to keep the bottom of the bag off the bottom of the pot - in lieu of a false bottom...

If its water, tablets "may" help, but I'm wondering if it's more likely your process. Try RO or distiller water. If you still have a problem it's either your sanitation or your temps.

All good, just don't collect the remnants at the top since that material includes leftover hops and other sediment.

Nope - that's typical after a carboy ferment. It'll stay there nicely through racking...just remnants of your ferment and zero to worry about. Perfectly normal.