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If it was the yeast wouldn't you get the headaches after a couple bottles of bottled homebrew? All bottled homebrews will have yeast in them

Just bottled a SNPA on friday. Can't wait to try it

Basically the same as me. Clean up takes longer than all the other things. I relate too much to the "ghetto chill method" :D

Ok, maybe I will just buy some Wyeast and save it. What is your favorite/versatile liquid yeast you like to use?

I almost always do 1 pitch per yeast in fear of contaminating a batch which is a fear I should get over. I've done 20+ batches and have never had a contamination issue and I'm just wasting money I don't need to at this point. It could be a fermentation temp issue, I'm not sure. Without a budget...

Mine is calibrated at 60 degrees but I always make sure it is at that temp before taking my pre/post boil and post fermentation readings.

I've done it also, like others said make sure you're very sanitized. Since there is no yeast to fight off infection, it is a vulnerable time for you wort

I'm going to stick with dry yeasts because liquids are too expensive for 2.5 gallon batches. Is US-04 comparable to 05? I tried nottingham and wasn't too impressed with the final product

I have calibrated my thermometers and I have 3 that I check during mash too be 100% sure. I made an IPA a few months back that I mashed at 154 and it too went to a 1.006 with US-05 so I really don't know why the FG's are finishing so low

When I referred to a session beer I wasn't referring to this brew specifically just others in the past and I don't crash, never saw the need to. Just takes longer to carb. And adjusting the grain bill enough to change the FG to finish 6 points would just make a watery beer or too much taste on...

My last couple brews, my safale us-05 has attenuated way too much. My FG's end up in the mid 00's. My most recent brew was a Sierra Nevada PA clone that went from 1.054 to a 1.006 which is an apparent attenuation of 89%. I was shooting for around 5.7% and end up with a 6.3%. Here is my bill...

Well I've sure never waited 8 weeks to bottle but if it looks and tastes ok, why not try it? The longest I've went was 4 weeks on a 1.080 IPA. I rarely brew high gravity beers though, mostly in the high 40's-50's on which I normally do 2-3 weeks.

Yeah, don't take the chances to estimate. Just pretend it's brew day and boil a certain amount of water for a half hour (multiply by 2), or an hour at the same vigor of a brew day. That's the only sure way to know.

Cascade and Northern Brewer

Sounds like a good plan! Nothing wrong with doing it outside at all. I would definitely go for it, all-grain brewing is a blast. Good luck! :mug:

Yep, sounds almost exactly like mine would be with a 5 pound grain bill. I dunk for 10 minutes, then pour sparge the remaining. Not necessary but it's just the way I've always done it.

Speaking as a man on a budget and limited space in the kitchen, BIAB is the way to go! All you need is a bag, a boil kettle and some pots you have in your kitchen. Hardly any money spent on additional equipment!

You are right, honestly not sure where I was going with that one :drunk:

Sorry, my mistake! Stupidly typed FG instead of OG. :drunk: Too many homebrews!

I mash 1.25-1.35qt/lb ratio. Then I have about 14qts of sparge water depending on the weight of the grain bill. If you want a 2.5 gallon batch size you will need to raise your pre-boil volume to around 3.5 gallons instead of 3. You have to take trub loss and shrinkage. I do 2.35 gallon batches...