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I agree with wilser. I use one of his bags in a 25 gallon kettle. I can do full volume mash for any 10 gallon batch and even 15 gallon batches of lower OG beer. Full volume mash is what makes BIAB so convenient. Only one kettle needed and no sparging. Makes brew day and clean up go a bit quicker...

Why not brew in a garage? If you absolutely can't brew, just let it spin for 12-24 hrs and put it in the fridge. Then just warm it up to pitching temp on brew day. You shouldn't lose much viability in a week at fridge temps.

My favorite cherry wheat was made from an American Wheat base recipe. 50/50, 2-row/white wheat. Then just enough hops for balance. Maybe cheat to the side of less hops to let cherries and malt flavors shine.

You could always add them to a wheat beer. I have done this with success and made a tasty cherry wheat. I just pulled off the stems and froze them beforw adding them whole to the fermenter. But that's just one technique

7079.5 + 5.5 Pilsner + 5.5 Saison = 7090.5 gallons

I have 2 6.5 gal plastic BMBs and they are awesome. No issues with the lid sealing for me.

I am pretty sure 1056 is the chico strain. If so, ferment around 65F. Too low and you can get weird peachy esters. Then just ferment until it's done. Usually 10-14 days. No need for secondary. Once you have confirmed final gravity, cold crash and bottle or keg.

Ride the LIGHTNING brother!

If worried about gunk from primary and you have the ability to cold crash, I would crash for a few days and use unflavored gelatin to aid in clearing the beer. Look up gelatin fining if you don't know what it is. Brulosophy.com has a good write up on the technique. The gelatin will pull a lot...

PM sent. I am interested in taking the Crystal off your hands or the Cascade if the Crystal is spoken for.

Absolutely, there have been a few exceptions in 10 years of brewing, but that's what happens when you take big risks on a small scale.

I never worry about straining. All the hop and break material settles to the bottom post fermentation. If you are targeting 5 gallons packaged, I would aim for 5.5 in the fermentor. I get about .5 gal of trub settled at the bottom.

ESB, fined with gelatin

If you decide to bottle, you can use your normal priming solution. You should probably add some yeast to the beer though. I suggest CBC-1 yeast. I used it recently to bottle a sour and it worked very well. If I were you, I would pull a sample and taste before I made the decision to bottle. After...

A lower pitch rate, as I understand it, does not mean there will be less yeast in the finished product. It just means that there will be more growth of new cells. If you count every individual cell, you should have a similar amount at the end of fermentation no matter what the pitch rate is.

Go to basic brewing radio online and listen to a recent episode titled Springtime Hops. Lots of good advice on there

105%?

There is also a version option. You can open an old recipe and change the version # and save it as a new recipe

I wondered how you came by a picture of me for a second...

Wheats, any light style, even had good luck with browns and porters. Belgian styles work well too. I haven't tried it in anything extremely roasty or any barrel aged, whiskey soaked, vanilla, cherry, anything.