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I just did two BIAB with those bags, an ESB and a Hefeweizen each with an 11 lb grain bill. I think I could have used one bag to handle it, but I wussed out and did a 50/50 split between two bags for the mash, stirring each bag every 10 minutes or so during the boil. Worked fine, hit my numbers...

I'd go pick up some Great Lakes.

Brewing this recipe right now, BIAB on my stove top. About to add the mashout water.

A one line post and a link to a Huffington Post article that barely refers to one or two studies is not a compelling argument. Show me peer reviewed academic research and some consensus, not some blogger/journalist type skimming over an abstract or misunderstanding what a study is saying. I am...

I love Great Lakes. So much.

I love GMOs and pesticides, just as tasty and cheaper to grow - and you get a lot more per acre. Without them like 2 billion people on earth would starve to death.

Brewed in a bag a hefeweizen last night, will be adding dry hops to my ipa tomorrow and will be brewing in a bag an ESB on saturday. Gotta get that pipeline going.

I don't think guinness is particularly great, I find it to be really thin and watery and barely any flavor compared to other dry stouts. Yes, they invented the style but they aren't the best example anymore. I think in terms of "overrated-ness" guinness is most overrated by people who don't know...

Went to buy 2 carboys from a guy on craigslist, ended up coming home with three. Guess it's time to bulk age a big stout or something

I'm of the opinion that if a kid helps brew a beer, they can have a glass or two while supervised. Though I wouldn't say it was alright to give them free reign to drink as much as they want. If you drink in a responsible manner, they'll learn it in a responsible manner and it wont be such a...

Didn't get a chance this weekend, looking to do a really simple hefe tomorrow and next weekend an ESB and dark mild as a dry run for the brewing I'm planning on doing for a wedding coming up - I'm thinking three batches for that event.

I am currently looking to add on two more secondary fermenters and one primary, and have a few options to consider. I have searched for the answer before, but it would make me feel more sure to get direct feedback from some more experienced dudes. My first option is to get another 6.5 gallon...

If you can't replace the co2 cart, then maybe it would be able to be used for real ale? I assume it could handle the conditioning.

For an IPA or APA I generally just keep it simple and use some crystal 40 for the color, you don't need to go so fancy for those styles when it comes to specialty grains.

I'm pretty sure in Cleveland you can buy Hoppin' Frog for $30 at the ballpark. Or, if you are like me, drink before and after the game and save a ton of money.

RDWHAHB They might be weird, but they'll be beer. Maybe you've hit gold and you don't even know it.

Yes.

Most of my purchases are local, but it is a lot easier considering that there are several great breweries local to me. I don't know that I'd buy local so much if it was a totally average product rather than a Great Lakes, Thirsty Dog or Fatheads.

And if I've got no DME on hand, and were to go about it with simple sugar syrups, what ABV can I expect out of X amount of a sugar, and which sugar should I use to get the best results taste and gravity wise?

I undershot a bitter recipe I was making and got an OG of about 1.032. Based on where I should end up, I will have about 2.5 to 3.0 ABV with my finished product. I would like to know if it is possible to get another half percent ABV by adding some kind of sugar - table sugar, confectioner sugar...