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I've always had a postive view of Jim Koch. I've talked with HBer's and other about the hop sale, I thought it was a marketing scheme. I have no idea or not if its uncommon for a brewery to have excess hop supplies and sell them off. Having listened to the podcast of his keynote speech at...

Let him do everything... seriously. Lay it out and tell him what to do and when to do it. Once he's comfortable I'm sure you will work out a way so each of you is involved equally. But letting him do everything for a few batches will get him familiar with the process. Having said that...

I never saw what yeast you started with. You mention the Safale packet to repitch I'll assume since you mentioned a starter you used a liquid yeast. Your beer may have been finished at 1.022. If you were using WLP002 or Wyeast 1968 it was probably finished. Although I've squezzed out almost...

75% efficincy is correct. The crush looks nice. How long did the 1lb take to crush. Were you able to figure out a way to adjust.

1) 149F for 65 minutes shouldnt' cause you missing pre-boil gravity 2) Grain crush might get you some points, check your pH 3) Not good but now you know 4) I don't think your mash is too thin. I don't use any sparge water at all.

What was your temp at the end of the sach rest? I know you said 149 for 65 minutes I assume that was at dough in not at the end. Did you stir it up good? No dry pockets of grains? Any chance you took pH reading? Although I doubt you'd have a problem there with the all the dark stuff...

I haven't noticed an improvement in efficiency myself. I do think it does something to the body, head retention, and malt profile (even with hoppy beers). I dough in at 40C (104F) for 10min if using a lot of wheat and then ramp up to 60C (140F) and 70C (158C). The times depend on the style I'm...

I'm with FlyGuy it seems as far as the malt being subdued, and your hop schedule. Check your thermometer as others have said. I went through a "phase" in which I was using a thermometer (bi-metal dial face) and I was getting very "thin" beer. Turns out the dial thermometer was over 5 degrees...

For me hitting the temps isn't so bad. I guess this is obvious, but get close then throttle back the heat. I hear what your saying about the thermometer though. I use the digi I have for smoking meats set up with a weldless bulkhead and compression fitting. It has a remote unit that I usually...

I gotcha all beat on the price $9.98. I wasn't even looking for one until I read this thread and the OP mentioned one for $13.98. I had to pick up sinus meds so I checked while I was at Target. I plan on using it in a no sparge set up with the pump I just got from Santa.

Right. I think many dismiss the technique before giving it a chance. I think the biggest problem I had when I started doing BIAB was the feelin I was forgetting something. IMHO the brew day is much more mellow.

I just got a pump and might give it a try myself. Seems like it would work. shouldn't take very long recirculating I wouldn't think. Might be a little slow draining to feremnter coming back through the strainer into kettle once you got low. I used the Biermuncher method before I had a valve...

I know this thread is a little old, but... I haven't found a need to use any extra grain. I get 75-80% efficiency with a fine crush. I'm not talking flour either, but crushed a little more aggressively than LHBS would do. I don't buy the extracting tannins arguement with higher mash pH...

Somthing like this? https://cdn.homebrewtalk.com/gallery/showphoto.php?photo=2884&cat=all&ppuser=7451 I don't think Biermuncher uses a pump. His is reverse of what your talking about. He put the strainer over the IC and sanitizes the last 15 of the boil. Then siphons from the middle of the...

I dough in at 104F (40C) 15 min, Beta-A 140F (60C) 40 min, Alpha-A 158F (70C) 20min. See the last 2 paragraphs on this page. I think your rest rest schedule will be fine. http://www.howtobrew.com/section3/chapter14-4.html Just a quick word about Brew in a bag. I love theis method, but I...

I'd be curious where you were keeping it at school, unless you lived in off campus housing.

I just bought 1.5 lbs of old hops from a club member for a $1 a pound. Some are a year and a half old, but were in airtight sealed bags (seal-a-meal). Some of the bags had lost thier air tight seal, but they were still good as they were kept in freezer the entire time. I've adjusted my...

digital scale up to 11 pounds (grams, ounces, and pounds) March pump w/ mount and cord thanks AHS for helping wifey.

You still have options of whirlpooling without a pump. I do it all the time. I use a paint stirrer on a drill. Before that a spoon or even moving your IC around a bit in the pot will accomplish similar results. The problem with all of them is that you need to be standing there the whole time.

temp control. Kegs are nice also if you have the room. I only have space for one myself. So when it gets low I might bottle the last of it and put next batch in the keg. Increasing your pipeline is nice if you have the room. I'm pretty much stuck with having 3-4 in my pipeline. I think kegs...