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Sounds good. But if it were my brew I'd be calling it: "Raging Red German Red Ale" :ban:

I was at a friends house doing a brew and he ran out of propane. We had to scoure the neighborhood to find a tank to continue. LOL

I have a digital thermometer attached to the boil pot w/a temp alert. I set it for 200* and at that point I begin to turn down the gas. As it approaches 212* I have a spray bottle of water in left hand and right hand on the gas control. Spraying water on the beginning boil and turning down...

I've been using "homer" 2 gallon white buckets for like 5 years. Late last year I had two infections in a row. Threw out the buckets and bought 4 new ones. No infection since. Could be the buckets had minor scratches.

Wow, I must be lucky. Been brewing BIAB for a number of years and have never had my water checked for anything other than temp. Water comes from the City from a 1600 deep well in the mountains above my home. This water has been filtered by lava rock as it slowly works it's way down thru the...

Don't rush the ferment. I do 2 gal batches in HD 2 gal paint bucktes. I never mess w/my fermenting beer for 3 weeks many times 4 weeks. BIAB doesn't not require mash out. I usually get 3 six packs per brew. KEEP GOOD NOTES.

I do no sparge BIAB. 2.8 gal in the cooler I use to mash in.

For 3.5 lbs I'd guess about .12 g loss to grain (biab and squeezing) another .75 g to the boil. That's my equipment when I do 2 gal batches. I'd start w/about 2.8 g in the mash.

No harm in starting w/the blow off tube. Did the first one need it? I never start w/one and sometimes have a mess to clean up. LOL Your beer is done when the yeast is done, not by a time clock. I never check before 3 weeks and sometimes go longer depending on the brew. The only way to find...

Can't say much about your recipe as I don't read metric...but I did covert the 10 liters to 2.6 gallons. Interesting size. I do 2 gallon batches and w/an RIS I would start w/at least 3 gal and wind up w/2 in the bottling bucket. Usually gives me 17 bottles. I did one back in late 2015 that I...

AT least do a boil in the new BP to find out your boil off rate.

Wow, I'm really missing stuff w/my taste buds shot. At 75 I don't taste any of those piny, grapfruit flavors. I taste good, bad, hot cold, spicy hot. Same goes for cigars. I read reviews where they talk about all kinds of flavors and changes as the gar burns. Not me. Boo Hoo, old age...

since I do 2 gallon batches in 2 gallon buckets there is really little room for Oxygen in my fermenters. My IPA's usually sit for 3-4 weeks before I think about bottling them. I try to squeeze about 1.9 gallons into each bucket.

I bought a case once. Not bad, but here in Hawai`i it cost more than $26.

Interestng...I've always bottled and dry hopped in the primary. Never had a problem.

It's a kit. So as long as your volumns are correct your OG is what the kit said. That said, It's probably done, time to bottle. Forget the secondary NOT NEEDED for an IPA.

What's wrong w/leaving it in a bucket over 4 weeks? I have an Imperial Stout I'm not even gonna begin checking FG for 5 weeks. Hope you not refering to that old wife's tale about sitting on the yeast cake to long.

When I transfer from fermenter to bottling bucket I rinse the pump AS SOON as the transfer is done. I use clear water/then soap water and then again clear water. Once that hose get dried beer in it it will never be clean again. I learned the hard way. Even had to replace the siphon.

I never worry about seeing the fermentation but lots do. Yes cleaning easy. I just let it go 3-4 weeks

Here is a video I made a few years ago showing my method for BIAB. I've changed it a bit over the years but not m uch. I do 2 gallon batches and when lucky wind up w/3 six packs I've used as much as 7.25 lbs of grain making a 10% Imperial Stout that took a first place after aging in bottles...