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I have to ask OP how old are you and whats your favorite style of beer? Serious question don't mean any harm, just curious.

I only add a 60 minute addition to get my targeted IBU's. Then i add flameout and whirlpool/steep hops at 160F. the flamemout and whirlpool don't add mush IBU's (to my taste) so I don't add them into the final IBU count. 60 minute - Add enough hops to get you to 50 IBU's Flameout - Add half of...

There's no IPA burnout. You guys never liked IPA's to begin with!

I went with BIAB instead of the COFI filter and built my own stand to save money. Not getting the COFI filter and stand saved a good amount of money, honestly I don't think it would make that much of a difference for my efficiency I always hit 70 - 75% . It looks and sounds cool but in actual...

Agree here bigger kettle doesn't mean bigger batches. I've never done anything bigger than 5 gallon batches (6 gallons in the fermenter). I just like to have the option to do bigger batches if i wanted to and I don't have to worry about boil overs (no need to wait for it to boil to make sure...

I have the 240V brew boss and I do single vessel BIAB (no cofi filter) and could not be happier. Small footprint - Everything literally fits inside the 15 gallon kettle. The controller and all parts! Single vessel easy cleaning. Great Power - With 240V room temp to mash temp in about 15...

I make a golden stout that uses 6 oz of ground vanilla coffee. I don't do secondary I just throw it in the primary two days before kegging. I think 2 oz is good if you just want a hint of it without overpowering everything. I've heard green pepper flavor actually comes from the coffee and CO2...

Tile it my man! It makes it looks a hundred times better and it won’t stress under working pressure. Tile is clay, takes thousands of degrees to stress it. Cement board is made for bathrooms a lot more humidity than your open air set up will ever take.

Got these a while ago. Your right I think I got the 100 mesh which equals out to 80 micron.

We don't you just tile the cement board? I did it with mine and clean up is a breeze. Just a wet wipe is all it takes!

No reason against it i used to do that before i got a SS hop filter. I squeezed the bag to get all the hop goodness, i think that's what most people DON'T do that say they don't get good utilization when bagging them.

I purge the air out of my sanitized keg before I start to transfer so its filled with CO2. I hook the filter onto the keg to the "out" post first and it purges the filter with the CO2 inside the keg. I've never had a problem with oxidation doing this. I like all my IPA's way lighter on the color...

I'm no water expert that's for sure but I like to go "extreme" with my water profiles. My NE style IPA's i use 250 PPM chloride:50 PPM sulfate. My west coast style IPA's i use 300 PPM sulfate:50 chloride. PH is usually 5.3-4 for NE and 5.1-2 for WC. I've only gotten the burn when keg hopping...

Gravity feed works fine for me and i dry hop with 6 OZ no cold crash. Never clogged with hops but it did clog on me when i used hibiscus flower on a kettle sour I made. It was a hoppy sour 4 OZ dry hop, 10 oz of hibiscus flower so there was a lot of junk in there.

I'm using one of these attached to the spigot of my fermenter to the out post on my keg to do a closed transfer, filters down to 100 micron (they have more sizes if you want). Got it for about $20 - $25 from vacmotion.com

So now I'm wondering if the hop burn is not one (hops) or the other (yeast) but both of them interacting with each other. Maybe its some biotransformation of some sort due to the yeast used? Maybe its hop dependent, some hops have more of a certain oil that transforms into the burn? I was sure...

Good advice from @LLBeanJ skip the all in one kits. That's the beauty of BIAB all you need is a good kettle and a bag. Spend your money on a good 10 gallon kettle (can do 5 gallon in the future), cheap plastic bucket fermenter, and a good chiller. That's all you really need to get started, once...

If you don't have a leak, here is your problem. I've had this happen to me a couple times. pull the lid off and see were the liquid level is at, if you need to pour some flat pints out to create enough headspace.

I’ve read so many people have great success with it and in theory it sounds like the best way possible to get the most aroma and flavor from the hops. Now I’m tempted to buy the clear draft system! I wish I’ve had success keg hopping but the it’s been the same result and maybe that’s the solution?

1 oz of dry hop per gallon goes into my ipas in day 4 - 5, right when the krausen has fallen but the yeast still have a couple more points to finish. I’ll leave them in for 5-7 days before I keg it and burst carb and ready to drink in 2 days. The first week the aroma is in your face more so than...