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Looks very nice. I really think that's a great simple method if the beer comes out well. Would it help to dunk the bag in a couple gallons hot water to "rinse" the grains? Sent from my iPhone using Home Brew

I wonder if it matters too, but in fly and batch sparging brewers usually put back the first runnings that are quite murky before they begin running clear. BIAB does not allow for this. Maybe the gunk stays stuck in the grain mass? Sent from my iPhone using Home Brew

Does the wort come out cloudy because there's no vorlauf? Sent from my iPhone using Home Brew

I like this recipe. Real straightforward. Sent from my iPhone using Home Brew

Seems dark for 2 row, carapils and sugar Sent from my iPhone using Home Brew

Does the speed adjustment affect the attachment portal, or is it fixed? Sent from my iPhone using Home Brew

How much coal do you guys start with? Using a chimney starter as a gauge. I don't have a thermometer, so am always guessing. And usually wrongly--too hot.

That is an impressive amount of love surrounding your grilling exploits and, of course, the old girl herself.

Ok, thanks. Go Hawks!

Tomorrow's hours are noon to 4?

Compared to my first AG, with a zap-pap lauter tun, you are hilariously prepared. A remote probe thermometer is also good for warning one that the boil will begin soon. I set the alarm at 205 deg. and get on position to prevent a boil over. Saves a lot of back and forth checking.

I've been doing 2 day brews for a year, and the results are very good. My difference is that I complete the mash and sparge and store it in the pots in which I boiled my sparge water. Kitchen is cleaned and decluttered by the time the bllond gets home. But then, I'm off work at 2.

Thanks, Mr Wickman6.

How does one create a split?

Cool, thanks.

I'm new here. Is there a group buy that I can participate in?