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Ok, switched over from "regular" all-grain to BIAB and I was getting ~70% that way. Today I did a BIAB brew and got 52%. Any ideas how that could happen? Other BIAB brews have been 70+%.

Ratio was 4:1 (qts:lbs) Every other target was hit almost exactly, but the pH was high.

Looking at this recipe and I'm coming up with about 130+ IBUs. Is that right?

Just trying to find some possibilities for some off flavors....Can crushing the grain too finely cause off flavors?

Been trying to get some water issues worked out and I verified my salts additions amounts on at least 2 different spreadsheets or applications. My mash pH was 5.8 where both "predictors" said it should have been 5.4. I think I read somewhere that the higher water/grain ratio might lead to...

I'm wondering what would be considered poor storing practices. I keep my grain in buckets with gamma seal tops (pretty much air tight), but I've kept them in my garage and it can get fairly warm there.

I'm an expert at that hobby....if I could brew as well as I piss off my wife, I'd have the only brewery in America showing a profit.

Bump! Any more recent reviews...Boil times would be nice. Thanks

Are you asking what temp SHOULD you ferment, or what temp did histo320 ferment? Can't speak for histo, but WL says 65-68 degs F.

Something I find odd.....All of a sudden, I am getting warnings and reaching game/batter limits. Same thing happened last year around this time. Is there a lower weekly limit during the playoffs. [Please note: The outcomes of my games have not been effected. My team sucks....But I don't...

Whoa! Whoa! Whoa! I call BS! What kinda wife would ever convince a guy to get new and better equipment? You think we believe that? I'm pretty sure the real story is more along the lines of "so, as soon as my wife left the house, I snuck online and ordered one of the big chuggers....Now I...

I have just about convinced myself that there was too little yeast still suspended in the wert when I tranferred to the bottling bucket. My batch was a little larger than I planned, a little more than 5.5 gals. I only had enough bottles for 5 gals, so I thought I was ok leaving the last 2 qts in...

Guess I should be thankful that my cellar partner isn't a bunch of Goose Boners!

So.....Brewed a porter back in July. Sat in the fermenter for about 30 days then bottled. Been in the bottle for 4 weeks and almost ZERO carbonation. Sucks because I wanted to submit to a competition if for nothing else, to get unbiased comments. Has really good flavor but I doubt it would get...

Hey! What's wrong with last??!! Oh, I'm not last....Wait, I am tied for last....Damn! Anyway...Y'all will all be wanting my early draft picks next year....Think I'll trade for them????

I would be all for it with a guarantee that draft pick trades would be processed correctly. I would have to draw names from a hat to keep 7, let alone 9-10.

Is a 5 gallon bucket too large to ferment a 2gal batch? I've heard that too much head space can be detrimental. True or not?

Damn HBT app....I can't see my reply after about 4 lines so I have no idea if I misspell or apple decides to auto "correct" anything.

Would extended fermentation, say 3-4 weeks have an effect on bottle conditioning/carbonation? I let a Porter sit in the fermenter for approx 30 days and the carbonation in the bottle seems verly low.

If you're still looking for a good BIAB program, check out Brewers Friend. I'm continuously impressed with this app/website.