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I’m not knocking BIAB in any way I’ve made lots of good beers with it. Just trying something different. When I used to do the 3 vessel thing I would fly sparge. This go around I’m gonna batch sparge.

Yeah it’s a funny thing to me I guess to have a new 304 kettle with aluminum rivets that will be submerged in wort when in use. Maybe I’m too picky. To answer your question as to why I’m moving away I guess it’s like this. 1. I learned to all grain brew with a 3 vessel 10 gallon batch set...

I bought a brewtech kettle last year planning eventually to go back to a three tier system & move away from BIAB. It’s been a busy year so I just got around to cleaning it up this weekend. I followed my normal routine for new a kettle wash with unscented soap, rinse, bkf scrub, rinse, alkaline...

Yeah I think I thought that also. Maybe even Widmer is using that 1007 / K97 also. Possibly 😊. I’ve got nothing to back that up.

I’ve never ordered anything from these guys before but did today. Mag Drive pump looks like my kegland pump and come with the stainless head. Might be good for a backup...

Cascade kills me along with most of the big C types. Most American Pale ale & Ipa give me instant heartburn. Cluster hops doesn’t bother nor do the noble varieties or offshoots.

May I ask your mash temp & ferm temp to achieve 80% attenuation? I haven’t used S-04 in many years but been considering it for a Cream Ale. I saw some post recently about acidity & twang with S-04 & even low attenuation I don’t recall that, maybe something has changed.

What kind of attenuation you get with S-04?

Hmm! Which came first the Cream Ale or Bjcp. Bless their heart! Just Joking everyone don’t scorch me😂. I’m a natural smart 🫏 You thinking probably English ale strains in light yellow wort with some type of cold conditioning was the norm back then? I guess basically CAP type with English...

Thank you so much for sharing that! I love hearing folks stories about their intro into the greatness of brewing. My introduction was not too far off. I worked in construction and our company got a small modernization project / job located in a micro brew pub / hotel. All the brew equipment...

Yep.

Most likely English I would guess.

Most of the recipes / instructions I’ve seen or the experience people post seem like they ferment warm and rack it in 4-5 days after pitching. I’ve been wondering if giving the yeast time to clean up a bit might help. Made my mind up I’m fermenting at 64f and holding in the primary for 14...

I’ve read several places that Cream Ale came about as an attempt for ale brewers to compete with Pale Lagers in the early days. If this is true and not urban legend wouldn’t you think they probably used the house strain yeast they had and went with a lighter colored grain bill? So many Cream...

Awesomeness 😂. Do you remember how you went about it? Details like boil time, hopping, & fermentation temp / time.

It’s just an experiment to satisfy my curiosity. Don’t worry I got good stuff in reserve. Aside from my normal all grain brewing from time to time I try experimenting like low abv almost n/a beer, cheese, tepache, wine from my grapes ( I don’t even like wine really ), & etc.

Yeah I read a little bit from what some bakers have posted and some say anything under 60 it’s really slow but 65-90 is a good range, but around 80 or so is kinda prime.

Yeah sound like they describe it as a sort of bad excuse for a Belgian yeast. I wonder if i ferment it at 60-62f and cold condition it for a few weeks after transferring to the keg if it would clean it up a bit.

3 brews that I have found most non beer drinkers will drink are Spiced Belgian Wit, Hefeweizen, or English Browns.

So I’ve reading on this forum & abroad about hombrew beer made during prohibition from canned malt extract from Pabst and Bud. Most of the recipes or information seem pretty vague but they all have a few things in common lots of cane sugar, bread yeast, and canned malt extract. I’ve not brewed...