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Brew in a bag concept

Brew in a bag concept

Looks like a good recipe of one of my favorite beers from when I used to live in Seattle area. I'm buying the grains today. Cheers all.

Why special B? I've never seen an IPA recipe with Special B. I good IPA is simple and well balanced with the Hops as the main taste. Then add some malt for balance and a huge head. See my grain bill above with your hops bill and you'll be happy. Use American Ale yeast and mash anywhere...

My standard IPA grain bill (which I have on tap now) is well balanced and easy. 12# marris otter 1# Caramunich (~45L) .5# Carapils Add your hops bill and enjoy. This has a nice orange color and the caramel munich adds a nice balance to the hop note. Marris is all I use for IPA's. The...

Brew in Bag. I ditched my nice Igloo cooler mash tun for a $6 nylon mesh bag (Austinhomebrew.com) that goes in my 11 gallon brew pot. Definitely easier, cheaper, and makes great beers. Make sure you do iodine starch test to insure full conversion with brew in bag. The only downfall I...

I don't know about decoction; but I always do an iodine test and my last Brew in Bag Wit beer with 50% Pilsner malt and 50% white wheat passed the iodine test after 70 minutes. I did, however, do a protien rest at 125F for 15 minutes. This should always be done with high adjuncts such as wheat...

I like the way your think. I'll try filling with the idophore and running that through the lines before I refill if I have to do that again. It was all a matter of timing for me otherwise I wouldn't have filled without a proper clean. I did do a shake rinse with Idophore. Plus it takes a...

I didn't have time to clean a keg for my latest batch of IPA. However, I did just blow foam on my Oktoberfest a day previous and it was still sealed and purged with CO2. So I just openend the Oktoberfest keg, swished with Idophor sanatizer to get rid if the trub and then transferred in the...

I keg and also do some natural carbonation in 22oz bottles. But what do I need to but so I can bottle with corks and wires in Belgian bottles. I have a hand held capper but I'm sure that won't work. I'm brewing a Saison next and want to put all of it in Belgian bottles with corks. I...

Watching bubbles is one thing, sticking the blow off tube up you nose is another. I love the smell of a fermenting American IPA or Dunkelweizen or Wit or ...........

That's the quote of the day. I have a variety of dry yeasts for the just in case situations. The other evening my buddy called me on a Saturday night for help because he accidently dumped in the Oktoberfest Lager yeast at 150°F and killed 'em and LHBS closed on Sun. The best I could to was...

Better yet, just make a hop tea without the extract. Add the extract at 15 minutes left. You'll get better hop utilization and you won't get as much twang from the extract. The few times I brew extract this is what I do. Only downfall is you don't get the nice brewery smell until the last...

https://www.homebrewtalk.com/f11/caution-beer-porn-48547/ Here are the one's I built a few years back. I designed in Solidworks. They are best for yeast harvest and dumping trub without transferring. If I would do it again I would make sure they are pressurazible so you can transfer the...

I just brewed an all grain Pumpkin Ale with 4 lbs of fresh roasted pumpkin using the Brew in a Bag method. No stuck sparges with the bag. The pumpkin mashed to nothing so there was the typical amount of trub at the bottom; not more then usual. However, I did do a protien rest at 125 degrees...

I gutted 3 pie pumpkins and put them on a cookie sheet with a 1 inch lip. I put a few cups of water around the pumpkins to keep from getting dry. Roast for 1.5 hours at 350. I then scopped out the pumpkin meat and spread evenly onto a cookie sheet and roasted for another 30 minutes. (I might...

Yep, just soak at 122-128 for 15 minutes.

Recipe for BIAB Pumpkin Ale 3 Pie pumpkins roasted for 1.5 hours to donate 3-4 lbs of meat. Grain: 8 lbs 2 row 1.5 lbs vienna .5 lbs crystal 60L .5 lbs caramunich crush fine and protien rest at 125 degrees for 15 min Mash at 155 for 75 minutes Hops: .5 oz nobel variety 7 AA...

I did a BIAB Pumpkin ale tonight with a 20 minute protien rest at 125deg. I used real pie pumpkin that I roasted last night at 350 for 1.5 hours. Then I mashed for 1.5 hours at 155 deg. After the mash was done the entire 4 lbs of pumpkin meat was converted. I couldn't find a piece in the tun...

PM is cleared up. Sorry, I've been off the forum for a while.