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I’ve done two ales with 15 psi at room temperature (70 to 74 degrees) that turned out good. I used a floating dip tube and fermented and served in the same keg. I filled the kegs all the way and had only a slight amount of blow off. I kept the spunding valve closed and let it build up to 15 psi...

I made this last month, form a 14 lb brisket: , it was great! The flat was a little too salty but the point was awesome! I‘m going to to make it again next week. This time I’ll try soaking it in fresh water to get rid of some of the salt. Thanks for the tip,

I’ve done this 2 times, a wheat and a stout. I fill the keg (5 gallons), have my blowtie preset to 15 psi. I put about 12” of beer line between the T and the pressure gauge just in case there is some blowoff. The pressure keeps the blowoff to a minimum. On the Stout there was a little, maybe 1”...

I would like to buy one.

I started making 5 gallon BIAB batches in a 7.5 gallon kettle so I had to top of after the boil to get my volume up. It works fine. As a bonus you cool your wort a little with the top off.

Thank you for clearing that up for me. I had not considered the DP of Planet Pale when I designed the recipe. It makes sense now. Al

Thanks for you replies. I first posted this in BIAB because that's the method I use, but the moderator moved it over here. I don't have to deal with rice hulls. But I do need to be concerned about dough balls and I am very careful to avoid them. I crush the grains at .025 and have had good...

I've made several Oatmeal Stouts using grocery store oatmeal and never had a problem with hitting my projected OG. I spread the oatmeal out on a cookie sheet and roast it at 300 degrees for 15 minutes, add it to my mash and it's always been fine. I have read that all oatmeal is made by steaming...

Request the code please

I have pressure fermented two beers and I do what you are proposing. I use a floating dip tube. Both beers turned out great. I plan on doing it again. I fill my keg and set the spunding valve to 15 psi, it stays at room temperature (68-72 degrees). The pressure keeps the krausen from blowing...

I’ve made 32 five gallon beers in the last five years and siphoned every one of them without any ill effect. Like others said try not to let it splash. I see you’re going into a corny keg. Attach your siphon hose to a liquid quick connect on your keg and siphon it in that way. I’ve made some...

I’ll buy 2 of the pin locks.

To the “Hot sticky bag” argument. An overhead pulley is not the only way to remove the bag. See the picture below. The bag is inside the basket. After setting the basket and bag on the grating I use a pair of heavy rubber gloves to squeeze the bag. I do 5.5 gallon batches so there is anywhere...

Thank you for an excellent write up on BIAB. BIAB is very forgiving. Assuming that your crush, water chemistry, and grain bill is correct you will get good beer. I have missed my mash temperature by 5 degrees. I’ve mashed 60 minutes, 90 minutes, and over night. I’ve been anal about holding mash...

I read this article. It’s a nice write up, but, he is comparing two different beers. He used two different yeasts and two different hops schedules. “For the yeast I went with top cropped RVA Manchester Ale” (for the pressurized) “When I brewed this beer I split the batch into two 5 gallon...

I made an Amber (BIAB) last month and over heated my water to 169 degrees before I stirred in my grains. I didn’t realize my mistake until I checked the mash temperature and saw it was at 164 degrees. The OG was 2 points low at 1.055 and the FG was 4 points low at 1.014. The bear tastes...

I did the same thing a few brews ago. I remembered it after I started the boil. It was supposed to be a 4.5 ml addition. I just left it out. The beer turned out great anyway.

I've been doing an overnight mash for my last three brews. It doesn't save any time, it just splits my brew day in two. I haven't noticed any negative effect on the finished beer. OG and FG are right in line with my calculations.

My stouts often start out with that sulfur smell. Ambers do to but to a lesser degree. After a week or two it’s gone. (The smell, not the beer.) If it’s really strong I turn off the gas@ and purge the tank 2 x a day for 2 or 3 days. That seems to help speed things up a bit. Just give it time...

A Savage 10T in 6.5 Creedmoor