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Aside from the issue of lower efficiency, I don't see a significant difference in the final outcome of the product. I actually brewed a small batch Czech Premium Pilsner with the biab method that took second in the first round of the NHC this year. As for whether or not I squeeze the bag, I...

I batch sparge with both systems and noticed that I get better efficiency with the 3 vessel tan I do with the BIAB cooler MT. Average for the 3 vessel - 81%.. for the BIAB cooler MT system... 74%

I have two different systems, and use them both fairly often. I have a three vessel system with SS 15.5 gallons kegs for each MT/ BK/ and HLT. I use this for brewing 10 gallon batches. I also have a 5 gallon cooler converted into a MT and a 3 gallon pot for boil. I make 2.75 gallon batches on...

Maybe, I would think though, that if anything, I just over-pitched the 4.5 gallon batch. From what i've read, overpitching on a homebrew level has very little impact.... I wouldn't suspect that 1.5 packs of us-05 in 6.5 gallons would be under-pitching?

Is it possible that the amount of trub in the plastic could have had an effect? Since the keg was filled first, I suspect everything that went into it was very clear; however, the carboy was filled second and the wort was not as clear toward the end of filling. I'm sure it wasn't a lot of...

No I did not. Fermentation was the same for both, other than the vessels being different, all procedures the same.

The airlock system was the same for both, a standard one-piece airlock filled with tap water; however, I noticed quickly that the lid on the keg was not a tight seal and there was little activity in the airlock on the keg indicating that the pressure was escaping through the O ring in the keg...

I brewed a batch of American IPA using Calypso and El Dorado hops. Total IBU's are at 69 on this one. I brewed up 10.5 gallons then split it into two different fermenters, 4.5 gallons went into a corney for fermentation and 6 gallons into a plastic 7 gallon big mouth bubbler. Here is the...

I see your point. Thx again. That will definitely help me when calculating the FG on my future braggots....

Starting gravity without the honey is 1.052 Final gravity without honey is 1.013

Thanks again!

I transferred at 1.014. I suspect that it had about 6 points left to drop, probably all from the honey, so I felt nutrients at that point might help the yeast finish up the fermentables from the honey. So far it has dropped one more point to 1.013 and has held there for a couple of days..

Thanks for the input Bernard, I did start adding SNA's after I racked it to the secondary (at three weeks). Also, I did not boil the honey, I added the honey to a small amount of water heated to about 90 degrees, just to get it fluid, then added that to the primary. I guess carbing it in...

Awesome! I am also experimenting right now with a pear melomel with US-05 and an oaked mead with Wyeast Scottish Ale. Do you find that you do not need to age them nearly as long when using ale yeast?

Update on this...It came out awesome. Even young, it is delicious. Wife can't keep from drinking it, so I had to hide half of it away to let it age for sometime. Next time I will add some Pectic Enzymes, as the mead is still a little hazy after 3 months.

I am a long time beer brewer, fairly new to mead (about six batches made) and I am making my first braggot. It is now in the secondary. I have a few questions from the folks on this forum: First, the recipe: 2.5 gallon batch 4 lbs US 2 row 2.5 lbs locally sourced unfiltered raw...

You do not want to use less sparge water, as you may leave behind quite a bit of sugars in the mash. I had a similar problem when I first started using BeerSmith. I adjusted my equipment profile like all here are mentioning, which helped a bit but did not solve the problem completely. I also...

oh yeah, and rice hulls. I'd use rice hulls as the mash may get a bit sticky...

I have added GNO to a couple of wheat beers with great success. I learned on the first brew with GNO that the name is a bit deceiving. It is a crystal malt and not a naked oat, as the name implies, but seems like you are aware of that. Once I made that connection, I've had good results doing...