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Would love to find a clone for the Flying Dog Truth Imperial IPA. Might try this Snake Dog clone recpe you listed. That one is good too.

Totally agree. To add to that, they used to separate the grain bill for me if I asked, and don't do that anymore (well maybe some supply places do). Never understood that either. Just gets back to the point you made about order the ingredients separately.

Thanks. I've been to The Flying Barrel and they do usually have the supplies I need. I suppose it is just a matter of convenience (i.e. laziness) to me, ordering from supply houses. I know you can re-create/modify any of the recipes that are listed and are 'out of stock.' Didn't know about...

I saw the same thing over the last few days. There were literally almost no all grain 5 gallon IPA kits. I've never seen it like that on the NB site. I am wondering what is going on there. I never saw it like that before on their site.

Thank you. it's good to know. I think the grainfather looks like a good all in one system. I may consider the 220/240V system if only that it heats faster. Or do you think the 110V system is fine?

Since I have been considering getting a grainfather, I assume you mean that the power cord is notorious for melting on the grainfather. That sounds like a big problem! Or is it just in reference to making sure the connections are tight?

I have been using BIAB for several years. This thread is perhaps one of the most useful I have seen for BIAB on this forum. I am no expert but there is a lot of useful discussion in this thread for BIAB. As for myself I do a dunk sparge after mashing, if only to get back to full boil volume. I...

Great post! I use a very simple BIAB system and most of the work is manual. One thing I do (to point #4) is dunk sparge after mashing. So I am not using a full volume for mashing. In my limited experience I think dunk sparging increases the efficiency. I am only using a single vessel for...

Thanks for that information. In that regard, from a hypothetical standpoint, there is a thread on this site somewhere that delves into fermentable equivalents between using malt extract and grain (probably a website too, i haven't checked lately). From the standpoint of wanting to know in...

Thank you. So the sugar is added in addition to the other fermentables, and you don't have to subtract any DME or LME from the boil. Or use additional yeast for primary fermentation. Just wanted to make sure I understood.

Thanks; now that you mention it, my chickens might be just as grateful for them! Better use than taking a chance.

Can you clarify what you mean by using half a pound to full pound of cane sugar in an extract brew? When would this be added? Thanks

I've got a similar situation with milled grain that is at least one year old. I wanted to incorporate some of the specialty grains into a porter recipe, but it might not be a very good idea to use them. Sounds like it is better to toss them. Although they don't smell funny and have been stored...

I want to try this. What is your mash temp, boil time, and when do you dry hop? thanks

I've been looking around for a rye pale ale recipe- I suppose the one being discussed is a good place to start. I will follow the suggestion to just use the rye malt in the mash.

So this is the same issue I have been thinking about. My basement is also in the range of 65-68 degrees F all year. In essence, it seems that using lager yeasts that can ferment well at the 68 degree range would be as good as getting a used fridge/freezer and lagering that way. Would this be...

I have to substitute some DME for a grain that was not available for my recipe. Is it best to proceed using just the grain for mashing and then add the DME during the boil? Maybe about 30 minutes before the end of the boil? No point in adding DME during mashing, so I thought adding it during the...

None that I could tell. Just a question. I see it in recipe kit instructions for extract recipes, maybe it isn’t a big deal - I suppose for this recipe that would be appropriate. It would also help cool the wort post - boil.

So many be better to use full volume boil? I’ve used top up water in the past but want to avoid contamination.

Thanks, that makes sense. Related question: I’ve added cold water post-boil before to extract/mini mash recipes in order to cool the wort faster and bring up to volume. I’ve begun wondering if that might potentially add contamination to the wort prior to fermenting. I haven’t had a problem with...