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All great and valid points, right now one of the kegs is used as a brew stand, the other one I should probably sell off and buy another corny [emoji482]

I’m lucky to have an unfinished section of my basement that maintains mid to low 60’s year round but this is a simple and great ideal

Not a fan due to the smaller opening? I have a couple kegs i was thinking about cutting out the top of one with a plasma cutter here at work, for 10 gallon biab, not that I would do a lot of 10 gallon batches but would be nice to have the option

Yes the finer bag keeps a lot the trub out of my fermenter that i was dealing with when I used paint strainer bags

I can vouch for wilser, great sturdy bag, my one piece of advice for your first biab batch, if you are mashing full volume don’t start with a very pale beer until you learn more about mash ph Nothing real technical just start with a tried and true brown or amber recipe, my first few pale beers...

Got to taste the 60 directly from the brite tank at Dogfish, for me it sets the bar for IPA’s, Dale’s pale ale is a good gauge for me as far as pale ales go, Union Craft duck pin pale ale out of Baltimore is where i set the bar for pale ales that’s been my favorite so far

I’ve never used Maris Otter so i’m going to plan a MO smash with a light to moderate dose of EKG and I’ll ferment with the 1099 to get a good feel for that British yeast, my only experiences have been the Nottingham and s-04 and haven’t like either one I keep saying I’m going to try a liquid...

Do you have a favorite english strain without the tart acidic character?

That stick looks friggin tasty I’m looking forward to this weekend with a break in the weather coming i’m planning a double batch brew day and hopefully enjoying a couple stogies on the deck

Has anyone discussed freeze concentration for mead?

Another suggestion is brew another beer with a higher % of crystal malts or do a long boil, but make a small batch of it, then try blending in different proportions Never done it myself but should be plenty of info on Hbt about it Just start off in small amounts so you don’t mess up a full...

Most people will use lactose to bring mouthfeel and some residual sweetness, the maple syrup could make your beer cloyingly sweet You could also take a small sample and add the syrup and also try the lactose in a small sample before you tinker with a full batch

https://holycitybrewing.com/beer/smells-like-rick/ I finally remembered the name of the brewery

“ - to my taste, wood and bourbon play best with a bold beer (you don't hear of any bourbon-barrel aged pilsners...). so depending on the character of your beer, adding those cubes might not be the best way forward. “ Actually i’ve had one from a brewery in Charleston, was called Smells...

Enjoyed a couple sticks and some bourbon at the local b&m with my brother and a couple friends, nice to relax somewhere warm and catch up with family

Fixed that for you

Yeah i only suggested half because a quarter might be hard to break off, i tried to break up a quarter tablet when i was still brewing on city water, was like nah half a tab is fine lmao

Crush up half a tab for 5 gallons and add as you’re heating up strike water

Keep us posted this has been interesting!

Seems legit