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Cheers!

Tweaked my British Golden Ale recipe for Galaxy hops and picked up supplies at the LHBS. I seem to never be able to leave good-enough alone when it comes to recipes.

+1

I usually use Wyeast 3711, ferment in the mid-high 80s, brings out some nice pepper. Making a pomegranate saison today with the dupont strain (I think it's WLP 565) because they didn't have the 3711 in stock, and will run that in the mid 80's. I've never used the traditional herbs, but tasted...

Brewing today and measured conversion at 20 minutes for a 148 degree mash. Looks like full conversion. I also found out that my LHBS will adjust the mill a little tighter if requested, so I had this grist milled finer. A friend gave me a bag of pomegranates, so I guess this will be a pomegranate...

The only beer elves I've ever encountered are the ones that show up in my garage and drink my beer. I've never encountered a species of beer elf that cleans kegs; and when I do ask the beer drinking elves about the beer equipment cleaning elves, they all vanish. Oh well.

It depends. If I just finished an Pale yesterday, and a Pale is going back in today; I'll rinse with hot water, sanitize and refill (unless there's something really funky looking or smelling in the keg). If switching beer styles, or the keg has been sitting in the kegerator empty for more than a...

Here's another of the 147. If it's a new keg, probably just a good soak in some cleaner, running it through the dip tube assembly, and then the same in your choice of sanitizer is enough. I got most of my kegs well-used, so everything came off and got a good soak and scrub in PBW. Also, all...

I've been doing the same. I've mashed both 60 and 90 minutes, temp drop usually occurs around 45 minutes. I've never tested when I get full conversion. Most brew days the extra 30 minutes is just more time to myself, so I don't mind. I'll have to go back through my records and see if there is a...

How do you maintain your mash temperature?

Just curious, what grain/water ratio are you using for you BIAB? Also, are you recirculating the wort during the mash?

That's about right. I've been starting my boil at around 7-7.5 gallons and I get just shy of a full 5 gal. keg at the other side.

I've used bottled water and DME without a boil a few times, when I was in a time pinch, without any negative consequences. My guess is that it's mainly a sterilization step that's been passed down as "Brewing Canon". I still boil my starters and I find it much easier to get the DME into solution...

. I don't own a mill, but its on my list of things to add. I'm also looking at these eBIAB/Basket RIMS systems that are out there to give efficiency a few points.

Those hops play nicely together. Kegging a DIPA with the same combo tomorrow.

I've got a porter grain bill on deck for Saturday. Probably split it and put half on chili's and leave the other half unadulterated.

I moved from traditional all grain to BIAB about 3 years ago; maybe have 30-40 under my belt now. I'll typically run 1.75-2 qt/#grain on 10-15# grain bills in a 10 gal kettle. When the grains are removed, I'm usually a couple gallons shy of my pre-boil target, so now I have a few gallons of 170...

I finally got a hold of the brewer who made the beer that started me on this kick. He told me he basically made equivalency bench tests to find the sugar content of crushed dried dates to dextrose and then used the date sugar solution as a primer in bottle conditioning his beer. I have some work...