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OK, I don't have a ton of experience with recirculating eBIAB, but I am using it now. I have done a ton of reading and a recurring solution to the problem of the recirculated wort not draining quickly enough is to take the following steps: 1) Don't mill too fine. It sounds like you already...

Yep, adding them when you pull the bag is really no different than the "standard" FWH. You're just adding hops to mash temp wort vs adding mash temp wort to hops. Assuming a 60 minute boil, FWH is the equivalent of a 60 minute addition, so no reason you can't add all your 60 minutes hops as a...

Or make 'em the way I do: 2 oz Patron 1 oz Countreau 1 oz fresh squeezed lime juice 1/2 oz simple syrup Put in shaker, shake until the metal is frosty. Pour into chilled martini glass and serve. We call them margatinis (or quarantinis these days) and they're glorious, plus no blender needed.

I haven't done this, but my plan is to brew a big stout this summer (I like to brew them in May/June to have ready by Dec/Jan). I'll order a barrel about the time mine goes into the secondary (a Keg for me), then I can transfer to the barrel when it arrives. If there's a delay/backorder, the...

Man, I started reading this and thinking "Holy crap, that's a massive rig for homebrew".

I would not expect water profile to affect carbonation. I have had some really high gravity viscous stouts that seemed to defy force carbing though....

Bummer. Where were you carrying the kettle from/to?

Before I moved, my brewing stuff was spread out all over the house. Some in the garage, some in various parts of my basement storeroom, some in kitchen cabinets, etc. Every step of brewing: creating a starter, brewing, kegging, bottling, etc was an adventure in finding the relevant pieces and...

Yeah, I just put my big mouth bubbler in a chest freezer, set the temp on my inkbird and slide its temp probe into the thermowell. The freezer and heating pad takes care of the rest. The whole rig for $250.

Needing to heat a fermenter is not as common, and heating a fermenter like my 6g BmB in a fermentation chamber is pretty easy indeed. I'm just not sure you you do it when your temp control is an immersed coil connected to a device that only chills. I suppose you could wrap it with heating pads...

I agree with this except for one caveat. For really big RIS I did (1.128OG) I did a sparge and collected 9.5G. I actually left about a gallon behind because there wasn't room for it in the boil. This was a 5G batch and I wanted an extended boil for several reasons. One, I wanted to "boil down"...

Either way you're changing the character of the beer.

My point is that, at that point, they're no longer a home brewer. They're now running a brewery. A rose by any other name and all that...

In theory, if you're a home brewer and doing 1bbl batches you really only should be brewing about 6 or so batches a year. Unless things have changed, most states limit homebrewing to 200G per household or less per year if there are at least two legal age adults living in that household. When I...

I am in the process of creating a single vessel eBIAB rig. I am just finishing up the controller, but since mine is using an induction burner, I've done two batches where I manually cycle the induction unit on/off based on temp, so the physical plumbing aspects of the rig are complete and...

I had small columbus FWH and 10 min additions, and mosaic in the WP. This was prior to my dry hop addition of experimental grapefruit. I'll be adding a second DH of Mosaic cryo hops tomorrow and plan to keg on Saturday.

I think a fair number of eBIAB brewers heat and recirculate during the mash. I do. You really don't need or want to grind finely when you are planning to recirculate. A year or two ago there was a thread discussing it and many actually got better efficiency with a courser grind if they were...

I brewed a NEIPA Saturday and pitched Omega's Hornindal mid afternoon at 90 degrees. By 9 pm is was going gangbusters. On Sunday am I went into the garage to get something and the whole garage (about 900 sq ft) smelled like I put my nose in a glass of NEIPA...seriously strong citrus smell. My...

This. Many seem to think of the pros do it a certain way, it must be superior, but in reality, it's usually driven by the sheer size of their batches. For 5-10 gallon batches, we have the luxury of equipment and processes that work as well or better and are relatively cheaper and easier with...

I'd bottle it. Then you can age some and sample a bottle periodically. It will mellow with age. that also frees up the keg for a batch of something a little more tame. In general, I don't plan to serve all of any beer that boozy from the keg. I always plan to bottle (from the keg) so that I...