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Yes - provided the conditions are suitable (not too cool, not too high ABV) the yeast will eat any sugar you add at any point in the process. For the biggest beers people often feed the wort with simple sugars during fermentation.

My cross-pieces are all 13.75" - however mine aren't the hellfire burners but the previous generation.

So according to my spreadsheet here, assuming you've got 5G of beer in there you'll get about 0.11G sucked back from the initial contraction due to cooling, and over time an additional 1.12G from the absorption of CO2.

There's a second (and potentially much larger) effect due to the increased solubility of CO2 in beer as the temperature drops. For instance, for 5G of wort in a 7G fermentor, cold crashing from 70F to 35F you'll see about 0.13G of suck-back from contraction and (assuming you leave long enough to...

Empty, no regulator. Up to 6 available. Located in Oakland, CA $50 each.

The two big events I've catered each had ~200 people (including wine drinkers) for ~6 hours and both times we got through 6 x 5 gallon kegs. Given that you're planning for an extended period of drinking though I might back off the ABVs ... there's a reason session beers are called that...

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I do just as you say - pull the bag and add the first wort hops while it's draining. Whether they replace or augment the bittering hops depends on the recipe.

Many no-chill brewers ferment in their HDPE containers after the wort has cooled. The Winpak 6G containers work well for this. https://www.usplastic.com/mobile/item.aspx?itemid=31615

I do that with my Speidels and it's very easy to attach a CO2-filled party balloon to a spigot on the lid with a rubber band, but the fermonster I haven't cracked yet. Are people drilling the solid top? And what hardware are you then attaching? I didn't see anything on the brewhardware website.

First Wort Hops, brought to boil with the wort as noted above.

I used to ferment inside them, but I found they're a bit snug for that if you want to fill a 5 gallon keg afterwards so now I transfer to a separate fermentor. I like the idea of "seasoning" - my concern is just whether the staining is imparting any flavor to my wort.

Despite giving my 4 winpak 6-gallon no-chill containers a good soak in hot water & pbw every time I use them, after 3 years and 40 batches the insides are pretty tannin-stained. Has anyone had any success deep-cleaning these? Any issues with bleach and HDPE? I also considered just replacing...

Mine is aluminum and I've never had a problem even with two Blichmann burners on full. The Blichmann legs are just bolted onto angle pieces, which in turn are bolted to the strut. It has never felt anything but rock solid, even with 2 batches going at once. It's light enough that...

That bittering addition is all messed up. The simcoe AA is quoted as 3.05%, which is why you need 7oz to get the requisite 75-ish IBU; if you use 11.9% AA (as in the rest of the recipe) you would need about 1.75oz.

The other issue for high gravity BIAB is the (typically) lower efficiency you get, though you can always turn that around and do a "second dunkings" batch too.

The nitrogen is insoluble - you're really just using it to push the carbonated beer at high pressure since if you used CO2 you'd over-carbonate. I've even seen people using inert gases (argon, for example) since they had access to it. The downside to pure N2 (or Ar) is that as the keg empties...

Seems like people are getting a pretty wide range of colors (even allowing for different lighting and cameras) and heads; see the last 2 pictures for example. Presumably that's to do with the fraction of Vienna used. I used 100% Vienna and a Kolsch yeast and got a darker, near-headless beer...

My concern with a simpler base grain (2-row or MO) is whether is will be enough on its own to balance the hops in the APA, especially if I push into the more flavorful varieties as you suggest. I'm a complete novice with Belgians - I was really just thinking of getting the contrast with the...

Every year I do a 4-tap beer-tasting fundraiser for my daughter's school. Many of the same folks show up year after year, so I like to mix it up a bit so there's something new each time. I also give a short presentation about beer and brewing after the tasting while people are quaffing their...