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Also only good experiences for me! Only ordered equipment so far though. Has anyone brewed their pliny clone? Love to try it

I have a feeling no one at you're office is ever going to accept homebrew again!

Adjusted recipe to account for extra 0.5 gallons that I ended up with (boil off rate of newer kettle is lower than I expected), and estimated OG is still 1.080

Yeah I stirred and flipped the bag around a good bit. But because of the bag being tied, it was essentially a tea bag, I couldn't get my mash paddle inside to bag to stir up the grain. That's what I'm worried about, a whole bunch of hops in this beer and no malt to match it. It's going to have...

It was definitely the tight bag. My last few BIABs have come in between 70 and 75%, and that was the only thing that was different. The crush was good as far as I could tell

Brewed an imperial IPA today. Or so I thought. Brewing BIAB. had a brain wave, decided to tie the top of my bag into a knot and attach a rope so that at the end of the mash I could suspend the bag over the kettle and let it drip without killing my arms. Great idea, right? Wrong! OG was...

I'm stealing that.

Sweet, thanks!

Got it, thanks again. Agree about the few extra pennies, I just need to start planning around the losses now!

USMCPayne, I'm sure you'd be fine! Guys, I was out of time the other day, so instead of washing properly, after racking the beer out of the carboy I just swirled the remenants and threw them into a big mason jar. I know I've got a bunch of gunk in there with the yeast, do you think I need to...

Thanks very much guys, at least I know I'm not going nuts. A question though, DWhitwell, how do you separate hot break, just by spooning it off? I just started using fermcap (small kettle, means I can boil more), so I suppose I'm just screwed? As for cold break, after cooling, I whirlpool for...

They were side by side in a temperature controlled ferm chamber the whole time, the temp didn't go above 67 in two weeks.

How much do you guys get? I split a batch into two carboys, and lost over half a gallon to each when it finally came time to rack off! It burns my balls to make 6 gallons of beautiful wort, and then a few weeks later I have under 5 gallons of beer!

I brewed a 6 gallon batch of APA two weeks ago, and split it into two 5 gallon carboys. Into these carboys, I split a smackpack of wyeast american ale II. One carboy took off and went nuts almost immediately, whereas the other barely showed any indication of activity throughout the two week...

Thanks guys! That's glorious. I'll definitely be ordering some from the Colorado people soon. What's the diastatic power like?

Thanks that sounds great. In a carboy right now. The swirl and add sounds like a good plan, way too lazy to go find superkleer. And yes, WineXpert kit! Lumpher, Glad the sommelier likes your wine! Might be a chemical difference like WI_wino says.

Anyone tried millet with success? I had a loaf of millet bread up in Vermont this summer and it was absolutely amazing. Super super close to bread, in taste and texture both. Thought it might be worth transferring over to beer.

About 9 days into the fermentation of my first wine (a red kit). I was supposed to rack at 7 days according to instructions, but with all the talk about how autolysis is pretty much BS (at least in homebrewing, no need to go into the 'well actually....'), and with me being out of town, I just...

Thanks for the help guys! Just for future reference, the most suggested places in both threads are in order here from most to least: Green Dragon Breakside Hopworks Upright Laurelwood Horesebrass Cascade Deschutes Belmont Station Burnside Commons Widmer Hair of the Dog Amnesia Lucky Labrador...

Thanks guys. This summer I was up in NH and I knew that if I didn't achieve anything else, I HAD to get my hands on some heady topper. Is there anything exclusive and wonderful like that in the region? (Any style of course!)