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I agree with you on everyone does things different. Isn't that what it's all about. We would never learn new ways if we didn't try different things/techniques. As for squeezing, I read years back when I started BIAB it's best to squeeze like it owes you. Is that right or the best way, maybe...

There’s a pic of how that guy uses wood panels to squeeze his bag. I briefly thought about switching to this method, but i think those wood panels would be pretty heavy and it would be a pain to lift them up and get them positioned on my own- at least harder than lowering the bag into a bucket...

Doug and anyone else, A while back you helped me with a drop in my efficiencies and the longer mash time you mentioned helped but buying a mill and getting the finer crush was huge. See my previous post here. Question I have about mash out is this. I don't do one from what I read back when...

I'm retired and while watching the snow fall here in Wisconsin have been reading posts some on mash out. I don't because what I've read over the past few years. I posted sometime back about my efficiencies dropping when doing 10 gallon batches or high OG batches. The guys posting on your thread...

Thanks much for the reply. Been using my system for about 5 years and recently made some minor tweaks to take care of issues. The sleeping bag works but the reflectix would clean it up. Thanks again.

I see you have Reflectix insulation around your kettle. Do you keep it on during the boil? I see the rating is shown as +180 Deg. F. I currently use an old sleeping bag but would like a cleaner look. Was hoping to use this product.

I've been looking for threads on fermenting under pressure. I received a FermZilla fermenter for Christmas and was interested with pressure fermentation. I searched for awhile in different forums in regards to pressure levels and beer styles but haven't found much. I liked what I heard in the...

Not doubting what you're saying because that's what I have read about fermenting under pressure. Thought I would ask around and on the Fermentaurus Forum someone told me not to ferment over 5 PSI because it will stress the yeast because of the high OG. Now I'm confused/concerned.

Well I'm fermenting my first time under pressure. I'm fermenting a Founder's Backwoods Bastard clone in my FermZilla. The OG is 1.120 and I'm using Wyeast 1728 and did a 2.25 L starter. What would be the best pressure for this beer? Excited to take my brewing to the next level. Thanks!!

I see now about the date. I guess I was thinking sanitizing sorry. I was thinking storing yeast in pint ball canning jars. Anything better than that?

Thanks much. I would imagine that it's a process that requires close watch on sterilization when transferring yeast into a measuring cup and then into sterilized storage containers. What do you use to store your yeast in? The calculator you use does not have an entry for age of the slurry. How...

I figured I'd wait till I got out of the hospital to reply so I could see my numbers. My current recipe OG will be 1.110. Along with that I have a quart of caramelized wort that has an expected OG of 1.535. That quart is to be added to the main wort and boiled down. I'm not sure how to figure...

I did use a stir plate. Not being home, I think I need 418 billion cells and the starter size was 420 billion cells. As long as I haven't lost any I'll have enough for this batch. With my recipe calling for this many I am also adding a quart of caramelized wort that I started as a gallon and a...

Thanks and should be fixed up tomorrow but will have a week's weight restriction so no brewing till then. Sounds good about the starter. New at them but wish I would have done these a while ago. Much better fermentation on my big beers. I do have a good layer and the wort is still on top. Thanks

Recently I began making yeast starters. On January 1st I made a 2.3 liter starter for a beer I was going to brew on January 6th. Unfortunately I ended up in the hospital with a heart issue. I got out and now back in for a procedure on Wednesday the 15th. Is my starter going to be ok to use? It...

I thought that but he sort of contradicts what he actually does. I read the part about the quart of caramelized wort and thought that, but then he said combine the 1st and 2nd mash in the boil pot and boil for 2 hours for further caramelization. Then says I continue to add the reserve wort over...

Didn't see the / mark on BS. Thanks for pointing that out.

After reading your reply I looked at my previous recipes and compared the grain bills. My favorite one is a Dragon's Milk clone I did in the beginning of July. It has always been good but changes all the time which I have noticed with my more complex beers. One thing I haven't figured out is...

Been brewing Bourbon Stout beers the last couple of years. Founders Backwoods Bastard is one of my favorites so I'm interested in trying this recipe. There's a few things with this recipe I have questions on and hope you fellows brewers can shed some light on. Here's the link to the recipe. I...

Greatly appreciate everyone's comments and suggestions. I'm going to increase my mash time to 90 minutes and see what I get. This also got me to do some revisions to my software program I designed with help from doug293cz. It's so nice to have a program designed for my unique E-Kettle. Every...