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So I have been advised to let it sit another week then check gravity. If it is still at 1.020 is it done to the point where I wont have bottle bombs? I plan on racking this onto 5 lbs of strawberries as well.

Also, when I get my shipment of grains in...how do you tell if they are old or fresh? Taste or smell I assume....but what will old or new ones taste like?

Lid was off on the boil to clarify that. I order from farmhousebrewingsupply.com, always had great luck with stuff from them. So I cannot say whether the grains are old or not. used Cascade hops....0.50 oz at 60 and at 30 and 1 oz at 10 min. I always smell the hops and they smelled just fine to...

Well low 70's is the goal.....house is set on 70 and no way of controlling temp. So ferm may kick it up a little higher but we have never had problems before with us05

The off flavor is weird..." super grainy" "Corn-ish" just different than anything ive ever tasted.

Oh, I will keep trying. I love brewing and really want to get this BIAB all grain down. I just have read so much information and been told so many different things I am getting confused and frustrated. Like the fact that it is better to up the boil with pilsner in it to 90. never seen that before.

It seemed like the wort chiller had been running forever....it stayed on that 80 for a long time...that is why we decided to kill it and move to the fermenter (just thought that the thermo reading wasn't very good and thought it had to be lower....but that is what I read, wrong or right)

Well, I didn't post the recipe because I figured some of these are generic mash questions. What type of recipes require a longer or shorter mash? How long do you boil...etc. But if it helps here is what I did. 4lbs Pilsner 3lbs Pale malt 1 lb flaked corn 10 oz. carapils Mashed at 155.....by...

It seems to me recently I have done a BIAB cream ale and somewhere in the process due to either the mash temp, yeast pitch or ferment temp or boil I have had a DMS problem. First beer that this has happened on. This was my third BIAB batch with a year or so worth of experience with extract...

Ok, sounds like a plan......Thanks!

So what can be done with this brew at this point? A week and a day in. Hydrometer reading yesterday was 1.020. Seems to be done from all signs. Re-pitch? I have no way to really raise the temp unless I knock up the temp in the house some, which might not work out that well. I can move it to the...

Ambient.....the house is set on 71 and I bet its pretty close to that in that room. US-05 says it can handle up to 75....so I figured it would be ok.

Re-pitching going to do me any good?

I am not sure on the temp during that week. May have stayed high since the pitch was high and fermentation raises to temp some. For this recipe what is a good temp to mash at? This is only our third BIAB batch and we have mostly done extract. So pretty new to mash and mash temp procedures.

I think our mash temp was maybe close to where I said, but I believe we pitched the yeast too hot. What kind of off flavor would doing that put off? it was at 80F or so we thought when we moved it from the boil kettle to the fermenting bucket. I figured it would drop some with the move to the...

As I have done a little more digging.....maybe I did use too much Carapils. The flavor is hard to describe....but what flavor would one get with too much of it? And is there any way (re-pitching rehydrated yeast) to get the FG to drop?

10 oz of Carapils, sorry missed the ounce part.

Anything that can be done at this point? Getting it to finish fermenting won't change the corn taste much? Will the addition of fruit make much of a difference either?

I brewed a cream ale a week ago. The fermentation took off fast out of the gate. Could have started too fast due to the fact we lost our digital thermometer (we have since replaced it) and had to use a dial type from a grill for the brew night. May have pitched yeast around 80 F or so. Which is...