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I get the same, usually around 0.06 gal/lb. I squeeze very hard, with most of my 200 lbs pressing down on the pot lid with the bag on a cake rack over a bucket. I rely on this method to get to my pre-boil volume and usually get an extra 1/4-1/3 gallon

These are all great suggestions to maximize volume on your setup. Another option is to use http://biabcalculator.com/ to figure out how much grain and water you can fit into your kettle. With a 5 gallon pot you can likely get 3-3.5 gallons out of it (yes this is less than 5 gallons of wort but...

Most of my beers are between 1.055-1.075. The yeast get 2 weeks to do their thing unmolested, then I do a gravity reading and taste. If everything checks out, I'll dry hop (or start the dry hopping processe if doing more than 1 addition), wait another week then check gravity again. If it's...

I mentioned my method in detail above, but I also use a closed loop cooler. I keep old water bottles in the freezer and drop those into the water with my submersible pump and it my chilling water nice a cold. Once I'm done, the ice is melted but I just put them back in the freezer and pull them...

I have an immersion chiller, when I chill I first hook it up to a hose and collect the water in a bucket for cleaning, once that is full the water goes into the fermenter for sanitizing. After those are full my wort is usually down to ~100F so I hook up a submersible pump in a small cooler...

I've used Imperial Barbarian once, and had a good experience. I pitched a 2 month old can directly into 4.25 gal of 1.071 wort that I mashed at 150F. Fermented in my basement at around 63/64 ambient, bumped it to 70F 5 days into fermentation and hit 1.010 at 7 days. Made a really nice IPA. I...

I'm in West Springfield, not too far from GABF gold medal winning Fair Winds and reigning small brewery of the year Port City. Not a bad spot for a beer :) My dad used to live in Fredericksburg, near Mary Washington's house.

Amarillo/Galaxy saison with wheat and rye. My process is pretty simple: 1. Get water up to strike temp 2. Add bag and any salts/acid 3. Dough in 4. Wrap kettle in a roll of jacketed duct insulation 5. Check temp/stir every 20 mins, add heat as appropriate 6. Drain and squeeze bag over a...

if you think you're doomed now, wait until you find out that making 5 gallon batches isn't that much more effort than 1 gallon batches!! :rockin:

Greetings all! I've been into the hobby for about a year now. I'd been wanted to try it out, so I picked up How to Brew and shortly thereafter NB ran a deal on starter kits and here I am! I owe much gratitude to the fine folks of this community for ramping up my learning curve. I find myself...

I thought I'd share my fermentation chamber build. Thanks to the OP for creating this epic 5 year long thread! I picked mine up from Craigslist. For temp control I am using a Brewpi Spark with a Raspberry Pi 3. I had a ferm wrap that I had been using for saisons so I taped that up to the side...