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How do you get 91%??? So you mill into flour??

I'm currently using a $6 large grain bag but it doesn't fill out the entire round igloo cooler, so I'm looking for a bigger one.

The bag just replaces all the extra hardware you put into your round cooler.

Thanks for all the responses! This beer turned out fantastic!

Does this look good??? What do you recommend for sulfate and chlorine concentrations? I should probably lower the sulfate levels to match chloride to make it more balanced?

Thanks for all the feedback everyone! What do y'all think about getting some Voile and make a "pillow case" to fit in the cooler? Should be good right? Do I really need to make a cylinder-shaped bag?

Walmart has that too. I could get that instead.

Thanks I'll look at it!

The interior dimensions of the 10-gallon igloo cooler is: ( L x W x H ): Top - 13.13" x 13.13" x 19.13" Bottom - 12.5" x 12.5" x 19.13" Any feedback on something like this...

Hi, I mash my grains in a bag but have the bag in a 10-gallon igloo cooler. So this is basically a hybrid of a BIAB and conventional mashing. I feel like the grain bag I have now it's big enough for the larger grain bill recipes. Know where I could get super large bags? Maybe I can go to...

Ok that makes sense, thanks!

Thanks for your responses. I use Brunwater so I can get estimate the mash pH that way. However I have never tested it. What I am asking is, let's say I'm mashing and I test that my pH is off. Does anyone fix the pH in the middle of the mash?

I am considering getting 4.6-62 pH test strips to check for the mash. I am currently using Brunwater to calculate the salts and minerals to target a certain pH. However, I am thinking, if I test the pH and it is off, how do I fix it? Throw more salts/minerals to adjust? How do I know how...

This thing turned out to be a malty, sweet, bomb! Lots of oak flavor still! My advice is to taste it every couple of weeks or so until you get the flavor you want, then let it oak for like two more weeks. From my experience, the oak will slightly fade over time. So if you barely over oak it...

All grain? Extract?

Wow, thanks for all the info! The recipe I was planning to use asks for .18oz each of sweet and bitter orange peel. What would you mash this at? Typical 152F?

I was planning to use .35oz of coriander. Is that too much?

What should the target mash pH be? What about ideal ppm levels and ratios for the various minerals? I have lactic acid, gypsum, calcium chloride, and baking soda to play with. Planned recipe: 5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.0 % 3.00 lb Wheat, Flaked (1.6 SRM) Grain 30.0 %...

Are you serious???? Please try it and let me know!!!

I just did an IPA (~15lbs of grain) and I added the following with RO: I took the mash and sparge volumes out of BeerSmith and plugged them in Brunwater and just played with the additions until I got the desired mash pH and mash water profile concentrations (as above in the Mashing Water...