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I would go ahead and bottle it or keg it. If you are positive on the test, drink that batch yourself. You will need beer for recuperating.

You might need two sous vide wands for heating enough strike water for a 5 gallon batch. Even so, it is gonna be like watching paint dry. But you could probably set both to your desired mash temp and leave them in, or leave one in. I have been thinking about trying that, myself, since my first...

Well, when I put 5 gallons in the keg, I know it is pretty close to full without looking into the keg.

Good point. But I am thinking that they probably put JUST ENOUGH of it in the syrup. I will speculate that diluting say a cup of syrup with 5 gallons beer would probably render the stuff ineffective at suppressing fermentation. Still, something to think about.

Nice. I plan on trying some flavored Imperials in the coming year, definitely some choc and some raspberry. Maybe an apple/mint to have with my hookah. Also a HEAVILY oated imperial stout, maybe with rolled oats making up about 60% of the mash bill. A little roasted oat malt is another...

I put mine in whole. Also you should use "Quick" oats and not the "Old Fashion" style and I don't know about the instant but too expensive. I don't know how many pounds 200 grams is but I use 3lbs in a stout and it seems to work out nicely. It is oat-ish without being oatey. Not that there would...

I have a double jet propane burner and a 120 quart pot with basket I use for boiling crawfish, and the burner does double duty for boiling wort. My kettle won't fit under the hood over the stove so I can't brew in the kitchen unless I do small batches or partial boil. So you might consider...

Welcome! I am kinda new myself, only been brewing a little over 2 years and a member here for about the same. Extract kits are a great way to start but you will love going all grain. BIAB is nice and simple and I highly recommend it. My next batch will be my first no-chill batch. I don't do...

I dislike regular buckets. Too hard to get a good seal and they can be hard to open. Plus I like to watch the little critters making alcohol for me. I like the Big Mouth Bubbler cause I can see in, and I can get my arm down in there for cleaning. The Fermonster looks pretty good, too. Christmas...

The nylon strap carriers for the Big Mouth Bubbler would work great. I spend half a day making one out of rope and next thing you know, NB is selling the nylon strap type for chimp change.

What would be really cool is running the beer line to the original water cooler spigot. It would look perfectly innocent until you put a beer glass under the spout instead of a paper cup, and get a beautiful amber stout out of it. Maybe use the little disposable cartridges so you could have the...

So, fermentation stalled out at 1.026 at day 19. Bottled, priming with 3.8 oz corn sugar. After 3 weeks I put a bottle in the fridge for two days and tasted it last night. First sip was a jarring shock to the senses. Avalanche of sweetness. Not really unpleasant, but vaguely disturbing. Second...

Try this Amazon search. Looks like the old fashioned ones are still available. https://www.amazon.com/s?k=flip+top+beer+bottle+gaskets&crid=2WEEKF7F08DQQ&sprefix=flip+top+beer+bottle+gas%2Caps%2C123&ref=nb_sb_ss_ts-doa-p_1_24

What they said, except be sure to sanitize both the ceramic or plastic top, and also the rubber washer. You can buy new washers if some of yours start to get dried out or crackly looking. They are cheap. If you get the genuine EZ-Cap brand bottles...

On your second point, you may have something there. It is logical, anyway. I never see any krausen in my bottles, but that doesn't mean that no fermentation related cleanup is occurring. I don't taste the difference but that doesn't mean it isn't there. A more discriminating critic than me might...

Absolutely! I have 4 kegs in rotation now, and a keg lasts me a month or a bit less. So it is conditioning for about 3 months, then it goes in the kegerator to chill when the on-tap keg is down to about 1/3 judged by the feel of the keg when lifting it. I have lately started releasing the...

Just an idea that I used once apparently to good effect. I sparged a similar sized mash bill but instead of going into the kettle with the rest of the wort, I kept it as a separate batch, and added some LME to bring up the gravity. So the main batch was full strength mash, the sparge became a...

That is interesting, and I do not doubt that you are correct. But I don't notice the difference with my perhaps not so sophisticated or discriminating palate. However, it is another detail to agonize over, and for many of us that is half the fun of brewing, I think.

I don't find any difference between keg and bottle beer if both are conditioned properly including especially a correct level of carbonation. I mostly keg. I have bottled. Sometimes I miscalculate and I have never had a bottle bomb but I have had some that were inconveniently overcarbonated and...

Ok. Yeah I use a Corona, too. Cheap, and it just works. Mine is almost metal on metal. Okay then. I think I will stick with 60min for now with normal BIAB brewing with wort chilling, and I am still leaning toward 90 for no-chill. But I might experiment with shorter mashes in the future.