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I've been contemplating similarly about holiday beers. As following the "Make Your Best" series has resulted in some of the best beer I've made to date, I am considering one or both of these: Make Your Best Winter Seasonal Beer Make Your Best Dark Saison

I was under the impression that this was resolved with the 2020 revision of the DuoTight product line.

Beersmith v3.1.08 Mac OS X v12.6 (Monterey) Profiles -> Equipment -> Open " My BIAB Equipment" (which is the configuration I added for my setup)

If it helps, as an example attached is my BIAB equipment profile for my SS Brewtech 10 gallon kettle. I do full volume, no sparge, 5 gallon batches (6 gallons into the fermenter) using a wilserbrewer bag. My actual is a little off from the profile but my process is close enough. BH...

The recipe lists that for a traditional 3 vessel brewing system. With that one would have a thick mash with a smaller proportion of water, hence a much higher temperature needed to combine to the 158 F mash temperature.

Yes, you can either buy a lid with no hole or one with a small hole and drill the right sized hole in the lid. I know I’ve seen a lid being sold with a #7 hole, but a quick Google search for silicone stoppers leads me to believe you need a #10. Measure twice, drill once. If you are replacing...

I tried the Everbuilt when I redid my basement sink three years ago. Horrible. Ripped it out as the pressure switch system was inconsistent… sometimes not fully draining the sink. I put the Liberty in and have nothing but good things to say about it.

You could simplify your process by not worrying about using the dip tube for CO2 injection. Using the liquid post has little perceptible impact in the process, especially relative to the other factors at play. A gross simplification is that the amount of CO2 absorbed from a bubble rising from...

In answer to your original question though, for BIAB and variants, the process is: • Heat water up to strike temperature. This is the water temperature that, based on the weight of the grain bill, temperature of the grains, and volume of water that when you add the grains the resultant...

In that case your initial mash temp probably was in the low 160s. You're going to be fine.

What size batch? How much grain (in lbs)?

I'm a full volume, no sparge BIABer so my vols are based on 32 qts. I would assume that the step in the recipe means that combining the volume of water at that temperature with the amount of recipe grains will end up with a mash temp of 158 F. What temp were you at just after mashing in?

If you put your grains in at 178 then all enzymes got denatured rather quickly. You're going to end up with primarily unfermentable wort.

If you give them a recipe there is nothing you can do to control what they do with it from that point. To be honest, unless the recipe is written their scale of operation it will probably need to be modified anyway really making it their recipe. I've personally written several breweries with...

So far so good. Transferred to kegerator to cold crash and cleared the floating dip tube with CO2. Really young but I think it has potential.

Late last week I had an opportunity to change up my brewing process and experiment with some new methods. A smart man probably would have picked one new method and started with that. I am not a smart man. Whereas I normally do BIAB and ferment in a bucket and control/monitor with Inkbirds and...

Were the "8" and "6" gallons from a scale on the boil kettle or were they estimated from starting water volume and fermenter volume or somewhere else?

Following up on what @day_trippr said earlier... In theory you could get four 5L kegs and clean them. Daisy chain them, gas to beer posts, and leave the last one vented from the gas post. Fill the first one 100% of sanitizer, seal the lid, and then push the sanitizer through all the kegs with...

1) 21 days for a lager yeast seems awfully short unless you are doing a quick or warm lager method. Even then I wouldn’t be surprised if it needed time to clear. Are you sure it is not just suspended yeast that hasn’t dropped yet? 2) Since you are doing BIABasket, do you have enough space to do...

It's funny you mention that because I use 8 oz glassware just so that I can experience that same feeling multiple times per can.