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You can do like baggins said and put them on a colander and press on them with a plate. What I do is have them strung up on a ladder and squish with two plates while letting them drip in the pot

The reason you need the large bag is to give the grains the room and water they need to extract the sugars. You can do it with 2 bags, but I would recommend against it. You can get bags that will hold up to 15 pound bags from Austin home brew, northern brewer, and I'm pretty sure Midwest...

Couple things I could suggest next batch (if they weren't done this time) 1. Fine crush, double milled 2. Stir your mash every 15 minutes or so, one thing I do to maintain heat is put the pot in my oven that was warmed to 170, then let cool a few minutes (the oven) and turn it back on if it...

Cool your beer prior to pitching the finings if you can. Also do not boil the gelatin when you make it and expect slightly longer bottle carbonation.

Cheapest I have found is northern brewers Rahr malt. Its $35 plus about $17 in shipping. Works out to just around $1 per pound, cheapest I can find any way

You don't really base recipe off the way you brew, base it off the amount your setup can make. For instance if you want to do all grain and only have a 5 gallon pot, you will probably be stuck doing 2-3 gallon batches. Typically with biab you have to have a pot 2x the size of your batch if you...

Is it just me or is there a blank page ? I can't see any values that you need to judge your water on such as calcium, magnesium, sodium, bicarb. All I can see are your sulfate and chloride and they are pretty low it seems. It may be my pc, but the page above OUR MISSION is blank and I don't...

If you add grains and water at room temp it will extract different fermentable sugars. I dont know the whole science behind it but there is a reason people mash between 150-158. The lower you mash the dryer the beer will be. And if you start really low it may be done converting by the time it...

I'm not 100% but I was thinking pasteurization was in a closed system because if you open it comes into contact with air, making it no longer pasteurized. If a stray yeast gets in there it can eat leftover sugars. Think of canning green beans, its heated in a closed system.

https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

I'm thinking of ordering one of these. Are they food grade safe at mashing temps and where do I order them ?

Pin locks are wider, meaning you cant have as many in a kegger/keezer per cu ft.. Ball locks are taller which usually doesnt matter you just have to build a collar. There are other differences but thats the bigest imo

Yes those temps are fine to lager..I don't have alot of experience dry hopping. I would think it would be fine.

That will only work if he has a big enough pot to handle all the water, but yea if he can do a full boil but not handle the grains he can do a dunk sparge in a bucket or pour them over the grains at the end of mashout

If you are doing brew in a bag here is how I calculate water. If I have 12 pounds of grain, multiply that by 0.06, add my boil off water, add my volume I want. So 12x0.06= .72g + 6g + 1.25= 7.97 gallons And you can use Green bay rackers water amount calculator to see how much room that will take...

What size pot do you have ? What gravity were you going for ? If you did a full biab (or any all grain) it really lowers OG if you have to top off. Couple of pointers, get a big enough bag to fit around your pot, mill your grains twice, if you can mash with all the water needed you will probably...

Like RM-MN said you can do biab with a decent size pot. 7.5g + If you think you will get into all grain I would go ahead and go for it. Don't make the mistake and buy 3 different size pots like I did because I started out extract, then partial, then all grain. If you have a 7.5 pot you can do...

Use a blowoff tube with enough water/starsan to last

Ive left an ale or two on the yeast cake for months. I wouldn't do a lager like that though just because of the d-rest and lagering, however haven't made many lagers so don't know to much. I usually leave most of my beers primary for 4 weeks minimum. Sometimes life gets crazy and dont have time...

It will be fine if you have good temperature control for the duration. Such as a fridge with temp control, I use mother of fermentation chiller with ice bottles and no way I could leave for even 2 days. When my daughter was born I had to come home the next day to "shower", really had to check my...