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I mill with a Hullwrecker, single pass at .028". That seems to work well for me BIAB.

I'm just about to mill a batch of grain for an Oktoberfest. I should have it mashing here shortly! :)

All the stuff to make an Oktoberfest this weekend. And a new gadget - a Tilt Hydrometer, this looks like something different to play with for a while... :)

I squeeze the heck outta it - I ain't got time to wait for gravity....

Just showed up. Recirculation pump and plumbing, as well as all the ingredients I need to make my next batch tomorrow (Yooper Oatmeal Stout).

I brew 5.4 gallon batches. Here's about the biggest I can go - 17 pound grain bill in my 10 gallon kettle... :oops: :)

Just tapped the keg on a homebrewed German Schwarzbier lager - Good stuff!!!

I just tapped a keg of home brewed Russian Imperial Stout. It has been aging for the last five months and the last month I added a toasted oak spiral that has been soaking in bourbon for half a month. It's good!

I used to filter using one of those water canister filters starting with a 5 micron then finishing with 1 micron filter. While it somewhat worked, it didn't work as well as I liked. These days I lager at 38°F for several weeks, then fine with gelatin and cold crash at 30°F for another week and I...

Home brewed Munich Helles.

Nope, just a simple store bought Ballpark Tailgater hamburger bun....

I use a hoist and after letting it drain for a while I give it a 'good' squeeze, but not a 'thorough squeeze" and I don't sparge, I use .045 gal/lb which seems to work out well for me. There is no way of really knowing for sure until you make a couple of batches and actually measure your results.

Tonight it's a home brewed Doppelbock, I just tapped this one a couple of days ago. Very tasty, it finished at 8.6% ABV.

Yep. It's mash conversion efficiency, what you might get compared to what you did get. I made an excel spread sheet to enter the values as described in the Braukaiser web site. As a newbie to BIAB (and thanks to Doug) I'm using it to determine my mash conversion efficiency and I'm presently at...

My first attempt at a BIAB all grain Munich Helles - I just tapped it and it tastes pretty darn good for my first try...

Burger-on-the-smoker/grill night. Dinner looked like this:

let's see, since New Years I have brewed: Russian Imperial Stout - 5 Kölsch - 5 Imperial Pale Ale - 5 Chocolate Milk Stout - 5 Munich Helles - 5 Doppelbock - 5 So 1768.5 + 30 = 1798.5

In the Mash Chemistry and Brewing Water Calculator, it will change the pH on the Mash Report (under the grist info). It doesn't change anything at the top. If you save the report you can also update the recipe.

Good to hear. I was just about to reply that I put your numbers into Brewers Friend Mash Calculator and I can run the pH up and down easily with additions of lactic acid! Glad all is working now. 😊

Thanks! Yes, I already have my first two all grain brews under my belt, a doppelbock and a Munich Helles. I have some learnin' to do but my first two attempts seem to have come out fine even though they are still lagering in my temp controlled cooler. :mug: