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I don't know about this BIAB stuff. I'm pretty sure the ancient Egyptians used all stainless, 3V system, with everything sized big enough to produce beer for 5,000 while they were building the pyramids (although 5,000 could lift a pretty big grain bag, with the right pulley system of course). :mug:

The only micro-dosing I've ever heard of was in reference to less than fully hallucinigenic LSD.

Wow, a member of the forum for five whole months and ready to tell hundreds or thousands of BIAB'ers that they make "so-so" beer. I'm sure you have tried every BIAB'ers beers around the world to have formed such an opinion. Perhaps you should find out how many of those "so-so" beer makers won...

Okay, I admit I jumped to the end of this thread after page 5 questions (although I do plan to finish reading it all). LOVE the info. Perhaps a dumb question...if I cold crash to keep the yeast from cleaning up too much, might that affect the overall carbonation level?

I believe "Old Wisconsin" was only $2.99 a case, which was affordable even on a college budget. Black Label was "the good stuff" at that $4.99 price.

Hope you post your Blatz recipe and results (if you find it and make it). I remember my parents drank that when I was a wee tyke (mom being from Wisconsin). It came in short, like Red Stripe still does.

When you have all the (free) empty bottles you could ever need, and you stop at an antique store where you buy an old embossed beer bottle from a long-gone brewery. And ever since have been shelling out up to $10 apiece for such antique bottles. And realize after a few years that you not only...

Have you looked elsewhere on the forums for free bottles? (easier when you live in a larger metro area with more fellow homebrewers...or a heavy-drinking non-metro area I guess). I've also asked at local bars and found one (which I frequented) and the owner was happy to oblige. I just had to ask...

It's against my religion to buy empty bottles, whatever religion that may be.

Out of all the physical activity you may partake in, you are 99% certain when the doctor asks what could have contributed to your newfound hernia...you explain picking up and shaking a 5-gallon container of wort and newly pitched yeast.

When someone asks about the wall of quart yogurt containers on shelves. For a lb. or two of every brewing grain but base malt, of course.

Check out joining a local brew club if possible. There are usually people upgrading to larger, or fancier equipment, who are more than happy to sell their no-longer-needed kettles, corona mills, larger fermenters, etc. since they're upgraded. I saved a fortune this way. Obviously the bigger the...

For a false bottom I just use a perforated pizza pan. I think I got mine at Target for about $8. It works fine to prevent scorching/melting the bag. I bent it a little to make it more concave and keep the bag a little further off the bottom of the kettle.

Don't know what you're using for a grain bag, but 5 gallon paint strainer bags from Home Depot, etc. work great. They're ridiculously cheap, something like a three-pack for a few bucks. Search no-chill brewing on here. It's originally from Australia where they have water shortages in the...

What is your mashing setup? I switched to BIAB after about three extract brews, and have never looked back. Nor felt the need to upgrade to a fancier AG system. I'm cheap so I do a lot of DIY solutions. After mashing in, I just wrap the kettle in a blanket and a couple of old sleeping bags...

I'll be interested in how that comes out. I'm planning on trying a dark lager with it. Maybe a dunkel.

I have zero pale malt, 2-row, 6-row, etc. Can I sub mild ale malt for any of these in porter or stout recipes? I don't have a particular recipe yet. I realize the taste may be different, but I love mild ales, and the sole porter I made that had some mild malt in it was tasty. Do I need to make...

I'll take a look at some calculators. I was just going based on what people on various Kveik threads have said about how little you need, and recommendations for as little as a teaspoon being enough for a five gallon batch.

I pitched about 2 teaspoons of Voss slurry 72 hours ago. At about 30 hours there was no sign of any fermentation, so I added another two teaspoons. At about 60 hours...still nothing. I pitched another 3 tablespoons this time, and 9 hours later, nothing. How long should I wait to see something...

Okay, how many people out there have really tasted band-aids? Ahh, I see the same hands as those that have smelled (and tasted?) "horse blanket". :)