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I'm doing 10 gallon BIAB in a 18.9 gallon pot and the same goes for me. I've been thinking about changing to a two 25-30 gallon vessel system but I came across your video on youtube which gave me second thoughts. I'd love to be able to do 20 gallon batches.

Awesome system, great job. Are you brewing 15 or 20 gallon batches on this?

FYI it's back on in the April - June 2016 private collection! I just ordered one. :ban:

I wonder what kind of rest time I'll need or does it even matter. I know Brett will break down long chains but are those starchy wheat chains too long? Would a short rest break down some of them, or break all of them down a bit? I'm filling a 15gal keg for a solera. I'm doing two double...

Hi everyone, I'm about to embark on a lambic project. I normally brew full volume BIAB and I'm piecing together a possible hybrid cereal / BIAB mash schedule. Grain bill: 35% raw wheat, 65% pilsner malt My tentative plan is to take my raw wheat and mash it on my stove in a separate pot...

Hey everyone, how to you think a Doppelbock with 100% Best Malz Dark Munich would turn out? I'm concerned it wouldn't be malty enough. Do you think that's unfounded? I brewed a Munich Dunkel with 75% of this malt before and it was fantastic. Hops will either be Hallertau or Spalt...

Hi, I'm wondering if you've tried this. I have some dates drying right now for this purpose. Thanks.

^^^ This. I think that's what we're missing here. I mean this candi syrup is great but I think adding date sugar would take it to the next level.

Hi guys, will this fit two ball lock cornies plus 5lb CO2?

I totally agree with this.

Source? Iany idea on the proportions? I feel kind of ripped since I already keep melanoiden and Munich malt on hand.

Cheers!

They use date sugar too and I'm guessing at a higher rate with the darker syrups. Using date sugar (instead of DAP) is something no one here has tried yet.

Grinding at home. Using a "grinder" with a blade. I checked the batch I started yesterday evening, it's still kind of watery. I'll check it again this evening and again in the morning.

How much coffee are you using and what kind of roast? Maybe I'm not leaving it long enough (12 hours) and it's in the fridge the whole time. My attempts so far have been watery.

Hi all, I've been experimenting with cold brew coffee. I've been doing small batches (1L mason jar) trying to work out the kinks. Eventually I want a keg on tap but I have to get the process down pat first. Is anyone here cold brewing with success? If so, what's your process? Thanks.

It's not nearly as malty as you may think. I've made beers with mostly dark Munich and this stuff isn't the same intensity. My 100% Red-X malt lager is light and easy drinking. In fact it's a bit under malty for the Vienna Lager style.

Here's my SMASH with Hallertau Tradition in the spirit of a Vienna Lager. OG 1.048, FG 1.010, 25 IBU. W-34/70. Clear and tasty! Red too.

Vienna Lager SMaSH anyone? I think I'll do one tomorrow, 20 or 25 IBU Halertauer Tradition @ 90 min, and a small 10-15 min addition, W-34/70 for the yeast.

Cool, if that works for you I doubt I'll have any issues.