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I live in a small place like the OP — one bdrm condo and brew 5-6G in the kitchen. Once my bottles are surface clean, I bake them in the oven then bottle the next day or the day after. I sit on a stool next to the open oven door and pull them out one at a time and bottle from the bottling bucket...

I’d be interested in your recipe!

There are a lot of people on HBT qualified to answer in-depth questions about home brewing and, obviously, this is why so many join, seek and learn here. However, unless we have a real doctor of virology here, at least I find this one of the last places I’d ask questions about the transmission...

This has really smoothed out. The alcohol hotness has settled down a lot and the prominence of the cherries is just right for my taste. I’m not sophisticated in my tasting abilities and I’ve yet to get ahold of a Mad Elf Ale but I’m enjoying it and will save some for the holidays. I’ve also...

[="JimRausch, post: 9142785, member: 104856"]And a final probability: Not enough time. Granted 2 weeks carbonating is pretty standard, but the yeast don't read and they will work at their own speed, not ours. So, give the bottles a shake, and give them another 2 weeks before giving up. +1 on...

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Thank you for this Martin. I use distilled water because I live in a condominium building that treats the water with softener and based on what I’ve read about my community’s water sourceS, I’m concerned about consistency of my tap water. My speculation is a water report would capture a moment...

I really don’t want to “overthink it” but I already know from experience my tap water is crap.

A late question Martin - I am brewing a Witbier very soon and I read ”somewhere” one only needs to treat their RO (distilled for me) water with lactic acid. This sounds convenient but I’m a bit unsure if its really that simple. Any thoughts?

Welcome! This forum is definitely active 😁🍺

Of course some people have good health in spite of certain lifestyle behaviors thanks to genetic and (I’m sure) other factors we don’t even know about. My family has a serious history of heart disease due in large part to genetics and my own is well documented. My cardiologist would prefer I not...

I have a Mash&Boil and use Reflectix around it, cut to fit around the valve. I haven't timed my sparge and boil time like you have but it would, of course, bring it up to temp faster and also I can see the boil is more vigorous. I secure it with a couple of bungie cords and take it off at...

I bought this recently and Ive used it once and will again this weekend. I set the gap with a credit card for a fine crush of 11.5 lbs with a BIAB in my Mash&Boil, using an electric drill. Worked like a charm. However, I brew less often than the OP.

That’s a GREAT post, Nate.

So how much do you increase your hops over the recipe? +30% or another number? This makes sense to me and I want to continue using my hop spider.

Actually, I agree though the M&B doesn’t heat up that fast so using heated water saves a bit of time. Not really a big deal to me though. I concluded after the last batch to not heat the sparge water anymore as I don’t like unnecessary steps. I’ve brewed maybe only 6 times on the M&B so I’m...

Before I lift the bag and place it in the colander, I lift the M&B malt pipe, sit it on the M&B’s supports an use a pot lid to press down on the top of the grain bed. Then I pull out the malt pipe, remove the bag from it and place it in a colander on top of the Mash & Boil and squeeze it. The...

@ DBhomebrew —I’m glad that works for you. Currently I use my Mash & Boil sitting on a printer cart in front of my stove on which I heat up my sparge water. As you can see, I have a BIAB in the malt pipe.

Have to say I can’t really “let it hang” as I brew in my kitchen and will not be installing an ugly hook in the ceiling to utilize a pulley. I let it sit on a colander over my Mash & Boil. This is simply an unfortunate limitation of living on a 3rd floor condo and no dedicated brew space.