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Hi folks, I'm interested in BIAB. I have a 3 vessel E-HERMS, and it has served me well, but it takes up an obscene amount of room. I am exploring BIAB all in one options. Does the concept below look like it could work with my existing 30 gallon mash tun. Pot is 24" high and approx 22" wide. It...

Yeah, if you can keep the ambient temp fairly steady between 60-65 degrees you will notice a huge improvement. Also consider adding more yeast nutrient to double what it recommends, and consider a different yeast to start, like Safcider from Fermentis. I find if I use 1118 to finish rather than...

I had a similar experience with mead and cyser. You may be generating excessive fusel alcohols, what is your average ambient temperature and fermentation temperature?

judgement day

Is it Gollum?

Pairs with toast

I like toast

We can hope

It's still beer

Chardonnay, lol.

My last stout, coincidently, had that exact O.G. I left it on the yeast cake (S-04) in the fermenter for approx 6 weeks. I've made many stouts over the years, and personally, I find that for conventional brewing, 5-6 weeks on the yeast cake is ideal. However, if fermenting under-pressure, I...

Fixed!

+ 22 gallons Blonde Ale + 25 gallons Stout = 8273.5

Serve at a warmer temperature. The perceived bitterness will be less.

HB Stout with a bit of Scotch.

1012 was actual FG. Mash temp was 152F maintained by an electric HERMS system.

I checked it every 24 hours and so at 48, and 72 hours from pitching it stayed at 1028. I did calibrate my hydrometer with water and it showed correctly.

Looking for your thoughts here on why gravity stopped dead at 1028 for 2 days, then resumed. Stout brewed last Saturday: 6#8oz 2-row 6#4oz Vienna 1#2oz Roasted Barley 8oz Chocolate malt 12oz Quick Oats 4oz Coffee Malt 3oz Centennial @120 2.5 Tbsp Fermentis S-04 OG 1.072 FG 1012 Ambient temp...

Yes... foam city.