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That should work, just do it really slow.

Sounds like a plan. Let us know your results. And maybe you are getting flavors from the caps even if you pour it out. It's something to try.

Since your doing 1 gallon batches this is should be an easy problem to pin down. Take one suggestion that has been given and see if that makes a difference. If not try something else. I just thought of something, maybe its your bottle caps. I've drank beers that tasted metallic until I wiped...

I really think so. Using a bag is a great idea, I just think you have to find a way to filter the wort so its clean into the boil pot.

I think your problem is from doing BIAB without vorlaufing. With a fine crush and not filtering the wort, your getting a lot of grain material in your boil. I've done a couple of BIAB's and the reason I stop was because I noticed all the grain material. I would go with a coarser grind and...

What's your process? Astringent flavors can come from over sparging and boiling grain material.

Go to the Brewing Network and listen the Brew Strong episodes. I can't remember what causes the "licked a penny" taste but they talk about it in one of the episodes.

I stand corrected. Damn metric system. How come 20*c is 68*f but 40*c is 104*f not 136*F?

Put your pot in the oven. I've done this before and it works well. Set the temp to as close as possible to your mash temp, my oven only goes down to 170*f, and monitor the temp with a probe thermometer.

One good reason for cutting the dip tube off is if you are trying to quickly harvest the yeast to repitch in another batch. If I wanted to ferment a beer so I could use the yeast for a bigger beer, what I would do is let the first beer ferment for about a week, rack into my keg with the short...

Yeah 40*c probably killed most of them. Give it some time. If you underpitched, then the yeast need time to make other yeast.

You may have sent your yeast to sleep by pitching at 70 then lowering the temp. Is there any activity at all? Maybe its taking time for the yeast to make enough buddies to eat the sugars.

If it didn't get above 22C until the 6th day of fermentation, you should be alright. Most of the off flavors and fusal alcohols from high fermentation temps occur in the first 4 days. If the temp was right then, it should be okay. But I would move it somewhere cooler.

78* is bad. Good luck

I've got bad news for ya, those look infected. Better send them my way so I can dispose of them.;)

I think it would work. If 3 gallons is not enough to sparge, you could batch sparge, heat up more water, then add the rest to the mash. The drain to your bucket.

Yeah, you gotta post the recipe and the process. That looks really good. That head is so thick, you can't even get it to pour out of the glass when you turn it on its side. Great job!

That works if its solid on one end. Mine is a plastic tube with stoppers in the end. Plus, a test cylinder is more stable and deep enough that your hydrometer doesn't touch bottom when you drop it in. One of the problems with leaving your hydrometer in the fermentor, is you can't degass the...

You are a lucky man. What's your first brew going to be?

Where did you get the kit? I really don't think there is much assembly required. If you could post a link, maybe I could help.