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the joy of BIAB is it's a simple all grain process. and the simple answer would be to adjust your grain bill to match the efficiency. but as eric wrote, if you are way off, you have to fix the process first! before you go for a sparge, check ground, re-circulation/stirring, bag size (big enough...

the FL analogy is spot on!! but I'm sure a lot of home brewers will continue to fly low level (and forget to reset the altimeter as they go)

ajdelange, much appreciate your feedback; always great reading some other perspective! Reagrding the volume of Flaschengärung; it is significantly less than the rest. Just a ballpark figure; in Germany the volume of Heifeweizen (which is not all finished in the bottle, but certainly represents...

you will have plenty of yeast for conditioning suspended. over carbonation is more of a risk. If you want a massive amount of yeast in the bottle, swirl it up before bottling (trick is to wait the right amount of time to settle out most of the trub and still keep sufficient yeast in suspension).

so, are you saying that a higher grain to water ratio in the mash enhanced the mouthfeel of your beer? if so, how would one translate that to BIAB (no sparge)?

double mashing is cool. don't know why so few do it. from what I understand the OP is only concerned about pH (not enzymes activity) and I assume is using the wort from the first mash for the second. in case you are going to use the same malt(s) (i.e. ratio base to dark) in the first mash and...

not sure where you going with this one. having yeast in the bottle is (in terms of volume sold) not a real option for a commercial brewer. it is the exception and only applies to certain styles. yeast will not use up all the O2 in the headspace and displacement is not an option since the bottle...

the ever lasting discussion commercial vs. homebrew, isn't it? depending where you shift the scope, one gets different answers - at least IMHO what I mean by that; commercial breweries have to be commercially successful. there are some that are very much so, despite selling oxidized beer...

0.5ml headspace isn't much... TPO is a topic and there are different solutions to it (foam, enzymes, ascorbic, etc.). and don't forget the goal there is very long shelf life at room temperature

if your description is right (fruity plus bitter), it might just be a combination of more bitterness from the hops and a warm fermentation. your description doesn't highlight any grain substitutes or mash changes, so that's unlikely the reason then. anyway, don't look for a single reason. often...

ajdelange, you way more up-to-date on the testing than I'm 3ppm for rural area sounds about right. barite, gypsum and a magnesium sulfate hydrate (can't remember what that's been called again) are the typical mineral contributors. don't think smelters are a big topic anymore and besides they...

you got it! only issue is the sanitizer. you can put a higher dose into the bucket and none into the keg if you feel you need the "protection" I don't know why it has become the accepted standard having sanitizer in your brew. the rational that one cannot taste it doesn't go far: you cannot...

yeast never uses up all the O2 in the headspace during bottle conditioning; homebrewer myth. next myth: to do EVERYTHING imaginable to avoid O2 is the way to get good beer. and if you want to be absolutely true to style/clone, controlling the level of oxidation becomes the challenge those who...

Comparing wells really depends where you live. For example, in the shield, direct neighbors can have vastly different water and in other areas you'll find pretty much the same for the entire county. I don't know how your municipality tests, but if they use the classical gravimetric method in...

so? while it has produced CO2, it purged the headspace and sits then underneath. you might need to degas the wine if you store it cold, but that's not bad for the wine and even better for the beer. I have currently a little experiment running with some wine. One demijohn the classical way, one...

I don't brew with spices. so, there might be others that can advise specifically on your issue. the only time I have come across stuff with ginger ale (and fruit wine in bottles) - all not filtered and it takes quite some time. sometimes stuff sits on the bottom fairly compact, sometimes in a...

I know; none of them puts sanitizer intentionally in the beer... The Reinheitsgebot was twofold a) indirect taxation and b) preventing brewer to put unnecessary stuff into beer

the vodka has nothing to do with it; water/alc is a homogeneous (single phase) mixture. approaching the bottom of the keg can either mean something harsh was floating in higher levels or more likely it just took time to create something ugly. shaking would only help if it is something ugly at...

I think you talk about the kinetic theroy of gases. Besides that dilution is so high that it is a mute point, one should then also not forget the effusion of lighter gases. filling the wine demijohn to the brim is important for conditioning when no CO2 is produced and wine filled into a...

rough estimation: same amount of alcohol and CO2; so say 5%alc. and CO2 is about 1.9kg/m3. that comes to around 250l CO2 from your little batch; so do you think you can purdge the 10l headspace? answer for yourself...