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Not at all. I prefer the cans.

Also, if bottle conditioning, pour somewhat gently. There is going to be a thin layer on the bottom of the bottle you will want to leave in the bottle. That being said, congrats on your first successful brew!

Depending on how serious you are about your drip tray, I used a magnetic tool holder for mine.

That's a bummer about the clubs by you. Do you travel at all? I know our club is very welcoming to visitors, we even did a nice sized exchange with a group that were here from a NY club.

just PM one of the mods, they will be able to help you out.

You're talking about brew-in-a-bag. There's a subforum in the all-grain section for it. Like pretty much everything homebrewing, there is more than one way to get to the end goal.

I am 99% certain it comes with a case - from what I remember seeing in the store.

give this a look https://www.experimentalbrew.com/experiments/writeups/ibu-lie-kind plus a couple points: 1) are you adjusting your AA in your software when building the recipe? 2) @Smellyglove - how are you getting that you are overshooting by 5-7 IBUs? Do you have access to the lab equipment...

You can create skills through AWS. I was playing with some calculators and timers for a while, but I think I was trying to add too much into each skill.

Why not just wait until it’s down to fermentation temp then?

To be honest, the only difference I have really noticed is the lack of White Labs yeast. I live within about 1.5 miles of the Minneapolis store, which has been remodeled. At the corporate level, I think there have been some changes, but from a retail experience it seems to not have deviated from...

What are you washing your equipment with?

I have a couple points in thinking for my fruit additions, especially cherry which as mentioned is more delicate than many. 1) fruit into secondary and then racking on top of that is way less splashing for me than going into primary, but I do use carboys. 2) getting off the yeast cake so the...

Why wait overnight to pitch?

What was your OG/FG from that? Looking like your efficiency is more in the 70-75-80% range...

That amount of fermentables would be way over 1.050 on just about any system. Are you sure those are the right amounts?

Is it still at 1.030 after 5 days? If it's still dropping, let it be.

I’ve also been doing full volume mashing for session strength beers. Probably a good test if I can pull it off: full volume vs sparged session brew.

Wouldn’t that be a lautering style then...

It have for efficiency, not sure about clarity. I was thinking that if you recirculated through the grain bed for 2 hours, that wort would be brilliantly clear