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Correct. Sent from my iPhone using Home Brew

Many BIABers crush their grains as finely as they possibly can, as I do, so I would be surprised if this were the issue. Read some posts about BIAB and grain crush. Having said that, you can never go wrong listening to advice from Yooper, so... Sent from my iPhone using Home Brew

Yes, I'd like some hops. Sent from my iPhone using Home Brew

All that you say here makes sense. My ferm chamber sits in a 60 degree room. As I said earlier, I generally set the ambient temp to COOL to 62 degrees in the chamber and it will need to cool itself often to remain at 62 due to the heat that is being generated in the chamber by the heat coming...

Yes, this. I, too, defer to Yooper on such things. Sent from my iPad using Home Brew

I've made plenty of beers that are great coming out of the keg at 2-4 days. With a pale ale, I drink them as fresh as I can. Sent from my iPhone using Home Brew

What diameter beer line tubing are you using? I use 3/16 with 10 ft of tubing at 10-12psi for most of my beers. I keep the ambient temp of my keezer around 40 degrees. I've taken my cues on this from HBT sage Yooper. Sent from my iPhone using Home Brew

My experience with ambient fermentation temps is that so long as you are brewing a beer that ferments in the mid 60's, setting your temp controller to 62 for the first 5 days or so of fermentation will keep your beer's temp from exceeding 68. Now if you set it to 68, with a big beer you could...

If you have have some cash to invest, absolutely start kegging. Many a home brewer becomes a former home brewer because he can't bare the thought of cleaning and bottling another batch. If you're at all handy, you can build a keezer with many taps and then things get really good in your life...

Ok. I'd like to win, please. Sent from my iPhone using Home Brew

Although it is not a homebrew show specifically and much more a craft beer show, I like "Beer Sessions Radio." In this same vein, I just began listening to another craft beer show, "The Perfect Pour." In terms of homebrewing specific shows, I've enjoyed "Dr. Homebrew," although their has not...

I use US-05 regularly and have not re-hydrated the last 40ish batches. Never had a stuck fermentation and my FGs routinely get down to 1.010. Now, I am careful not to under-pitch and generally will use 2-packs in beers over 1.065. Yes, re-hydrating is easy, but to me it is just not necessary and...

The Reflectix facts say that the temperature range is -60 to 180F. Has anyone had any trouble with it melting on your brew kettle?

Was in Santa Cruz, CA yesterday and got a chance to visit the Sante Adairius Brewery. They've been getting a ton of great publicity lately, so I was really excited to try their beers. My favorite was "I See a Darkness" Honey Porter with Coffee. It was the best and strongest coffee flavor I've...

Yooper's Pale Ale on Sunday.

When you order an orange juice at a diner for your 4-year old son and when it comes he looks at it quizzically and asks, "Is this beer?"

You could still get the OG.

Nope, you're fine. Don't give it another thought.

Williamsbrewing.com is giving away a ball lock keg if you buy $175 worth of stuff.

Yes, I use pellet hops when I dry hop. I put a hop bag over the end of my tubing when I rack to my keg (over the end that goes into the keg). That keeps any hop sludge out of the finished product.