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I will place my strainer (double fine mesh) on top of another container and pour my mash through it... separating the grains. My thought.. is I may introduce more particulates in my wort this way; that the bag may offer additional filtration. However, not using a bag in the mash would allow...

Yep this is why I questioned sparking with room temp. I think I will sparge with 168 to help ensure as much conversion as possible. Thanks!

Yes

Yep that's what I was thinking. So ditch the grain bag and just dough in as normal you think? I have a fine double mesh strainer to use.

Do I follow verbatim or does the forum have better instructions? :)

Says only to heat 1 gal out of the 2.5?

I thought sparge at 170F also.. here is instructions

I dont know .. will post

I am trying my first all grain this weekend... a 1 gallon kit. The instructions say to heat (159F) 1 gallon of water and pour into steeping bag containing the grains and mix well. Mash for 1 hr @ 148F. Strain liquid into another pot and sparge the grains with 1.5 gallons - this sparge is with...

This is my last batch with these drops. I dont like them... dont fit into my 16oz bottles. Will dose each bottle with corn sugar from now on

So day 4 and the beer is definitely producing less stink now. I can open up the fridge (in our living room) and not piss the wife off too bad now haha

Yep fizz drops

My second batch of bottles has some floaties. I understand that it could be protein and/yeast. If it is protein... is it possible that not enough time occurred in primary fermentor... I bottled directly from fermenter. I thought I did better bottling from this batch than the first. But cannot...

Haha I wasn't gonna question him. I'm so new at brewing just doing some extract kits right now. But soon will move to all grain and order ingedients separately etc.

Dont know ask Jim Palmer..one of his kits. But I think I have read that 30/70 gives fruity as well

I'm just hoping my fridge will rid itself of that and not continue to stink

Lol it's a 3 gal carboy. And 6.5 rubber stoppers are supposed to fit... they dont. Too small... accidentally pushed little too hard and into the beer it went. It's still in beer! It was sanitized but concern of infection is there. Crossing my toes it's alright.

I am currently fermenting a Kolsch with Fermentis Saflager 34/70 yeast and whew rotten eggs lol. I have heard this is normal with lagers? I did accidently lose my rubber stopper in the carboy :( … but it was sanitized. But I am hoping no infection. Thoughts... does this yeast typically give off...

Yep I have those on my shopping list!

Lol like 1 gal bottles!!