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I mash with a 5 gallon cooler, false bottom. Batch sparge, drain directly into the kettle. It's a 10 gallon kettle, pretty wide. I'm not sure what kind of burner I have, not that it really matters. I do my boil, cool with an immersion cooler, usually take my sample for my hydrometer reading...

I'm not losing wort; I siphon it straight from the kettle to the fermenter, and I took the sample from the kettle, and took another from the fermenter to use my other hydrometer and see if that was the problem. As for the boil off, it was a 90 minute boil and I always have a lot, my kettle is...

Anybody?

Okay so this is the second batch I have had this happen with... I hit, and exceeded my pre-boil gravity (estimated 1.038, actual 1.044). Volume was 6.5 gallons. Went through boil, cooled, ended up with around 3.25 gallons (was supposed to be a 3.25 gallon batch) at 1.063... my estimated OG was...

Looks tasty, but I would throw in some rice hulls otherwise you might end up with a stuck sparge with all that wheat

Try using Irish moss (1 tsp) during the last 15 minutes of your boil

You can always come to savannah and then there are plenty of places. Beverage warehouse on abercorn for example

I'm getting ready to brew this on Sunday, I have the grains and hops ready to go and I am excited. Have you thought about putting apricots in the boil, like during the last 5 minutes?

Thanks! I was only going to do 60 minutes, but I can spare an extra 15 for better beer

Thanks! I'm buying the grains today and plan on brewing Sunday... What kind of efficiency do you guys normally get with the no sparge?

Alright so I am preparing for my first all-grain BIAB and have just a few questions... When you guys mash and sparge do you just do two infusions of basically half of your brew plus extra for grain loss? For the sparge do you let it sit for a few minutes, then remove the grain? Thanks as always!

Update, just bottled after about 9 days dry hopping and 3-4 days of cold crashing and everything went perfect. I even did my first yeast rinse and got two old spaghetti jars filled with a good amount of yeast for my next brew.

Just took a sample (really couldn't stand to wait), gravity is perfect, should be about 6.5% ABV, color is golden, and the taste is oh so hoppy. I'm excited to see the difference once I add the dry hops.

I didn't want to hot side aerate, but good idea I'll try it

Very nice, I'm pretty excited by all the positive feedback. Day 3 and still fermenting strong at 60F

Thanks! I made a minor adjustment to it. I just added 2 oz at 20 minutes and 2 oz at 5... And I'll stick with the same 1 oz dry hop.

Wait longer... Leave it in primary for at least two weeks to give the yeast time to finish up and clean up anything they left behind. If you aren't dry hopping or adding fruit it wouldn't hurt to leave your beer in the primary for 4 weeks.

So no real reason to post except to say I am super excited. I haven't brewed for about 6 months.. I recently purchased an 8 gallon pot, burner, and fridge for temp control and this is my first time using all my new stuff so hopefully everything turns out great. Made NB's Deadringer.. Brew day...

As long as the yeast I have left will ferment my 5 gallon batch and it won't come out tasting like poo I'm good

It's been fermenting since last night, I mean I guess I'll just let it go and pitch it... I just don't want it to ruin 5 gallons of beer