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When are you taking your gravity reading? Before or after adding DME/water to top up? BIAB brewers can get some very high efficiency, but I don't think I've ever heard that high.

Okay, so are breweries making things with a two week pleasurable window? If so, why? I've had incredibly fresh Treehouse, and it wasn't all that good. About 10 days later it was amazing, then a week later it was starting to fade. Still good around a month to six weeks out, which is where I think...

Same. I've had a couple really well reviewed ones and would have rather been drinking just about anyone else. I like a really well brewed NEIPA here and there, but I'm kind of over them already to be honest. Even something like Treehouse, while very well done and delicious, I cannot have more...

How much did you use? I definitely taste it at 25%, but it's more on the back end as the initial hops and yeast contributions fade. I also used unmalted instead of spelt malt, but I would assume with a good percentage the results would be similar.

This is coming along very well, pretty much everybody who tries it enjoys it. Pretty sure we've found the basis for our saison recipe and just try a couple of different yeasts, perhaps alter the hops slightly but keep the ratios and keep them in the classic/noble thing. I'll post a picture of a...

Would you do $100 for pickup? I'm in Bloomfield.

Great thread, I'm going to have to come back when I start brewing bitters again. To those ending up with a more bitter than desired product, I find Target to be a bit aggressive as a bittering hop, but I still like it. It seems to fade a bit as it matures, too. Nothing wrong with a firm...

92% is possible but not likely. I think it has more to do with your volume, but BIAB brewers who have a good system dialed in tend to get high efficiency. Don't confuse that with better beer, however. Take measurements when you are spot on, or very close, to expected final volume.

Well, I don't know how much more carefully to listen to them when 2 or 3 hydrometer readings, several days apart that are consistent, it looked done, and was certainly within an acceptable range. I did start rousing and it basically did the trick. I moved to 007 and also found it a bit less...

Up that mild to 5 next time, I'm sure you can fit enough malt to mash in one pot for that one! Sounds like you're on the right track to successful stovetop brewing. What you're doing is basically how I brewed for several years.

Interesting, I'll have to work my way through that. I always had some of what I considered typical English yeast character, but I suppose it could have been more. Mostly I got tired of beers saying they were done, only to be over carbed when I bottle conditioned to 1.5 volumes. At that time I...

Agree, 002 can get pretty "lazy" in my experience. Recipe formulation and mash temps are certainly something to think about, but rousing it helps as does raising the temp a couple degrees toward the end of fermentation.

Yup, I was gonna say the same. Looks like rye to me. I've seen very old barley and have never seen it like that.

Vinotintooooo! In-laws are Venezuelan, so I'm happy to see that team improving.

I don't really do anything special. This time I used turbinado sugar to prime to 3.5 volumes, boiled in about a pint of water. That went into the bottling bucket, beer racked into it with hose coiled around part of the bucket to make a nice swirl. Bottled as normal. I typically test any beer...

Cracked the first bottle, 5 days after bottling. Especially considering its youth, I was very pleased. Glass apparently wasn't as clean as I thought in the pic, apologies for that. Tasting notes: Pours a half inch fluffy white head, receding to a thin but incredibly stable covering on the...

I really like national team play. I know that it's not usually as high quality but it's kinda what got me into soccer. So with Women's World Cup, Copa America, and the Gold Cup all right now, I'm very happy to see something on TV most times.

It is a handy calculator. Glad to help! I've done multi-step mashes, decoction, and turbid mashes all on the stovetop with boiling water or boiling grain additions. 1.25 qts/lb is the recommended basic mash ratio. You can go down to about 1 in my experience.

You can mash 10 lbs @ 1.25 qts/lb. in your 4 gallon pot (Will take up 3.93 gallons of space). You will just have absolutely no free space. But 8 lbs or so is no problem, you just have to be careful when you're stirring. If you bring down your qts/lb. a bit you have a bit more freedom too, you'll...

Yup, I brewed a lot of dark mild and standard-special bitters. Quite a few lower gravity saisons too. You'll find what works for you. Although there are some people tied to certain ideas on this forum, there are many open minded people who will show you that there are many ways to successfully...