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Brilliant! Wouldn't have thought of doing a second beer or mashing like that. I forgot to add that I also have an additional 9 gallon kettle I could use and a 5 gallon kettle however, only one burner and I prefer not to move full kettles around. I could always pump the wort from mash #1 into the...

Straight to the point, I am wanting to brew some big beers for the first time with a target OG of 1.125+ using my BIAB system. I currently use a 10 gallon spike kettle (11 gallon capacity) and sparge when needed for volume limitations. Any tips and guidance are appreciated from those more...

My 1318 only got down to 1.016. Is this too high? Beersmith nailed it estimating it at 1.016. Mashed at the temperature in the original recipe post.

Some people enjoy the challenge of cloning a beer that they like. Think about it like a musician wanting to learn to play a song that they love. It is a test of your senses and ability to be able to do something like that by ear. You might not learn the song and play it because you don't have...

Color was spot on and taste was very similar but could use some changes next time to be a real clone. With side by side tasting next to the real thing, people preferred my version more. My version had notably more apricot/peach notes on the tongue from the citra hops than the commercial version...

I had asked the same thing a page or two back which braufessor replied to, so just trying to help here. Add the flameout additions and then start to chill with your chiller about 1 minute later to 160F. Then add the next addition once at 160F.

I used vice grips to hold the backing plate while using a flathead screwdriver to wedge between the magnet and plate and pry off. It popped off this way, yes it had an adhesive between them.

Should have used some galaxy too! :rockin:

Not what you want to hear but stuff like this happens. I had a carpet get lost in the mail recently and it showed up at my doorstep 3 months later after I had already gotten a refund months before. We're talking about a 6x9 huge carpet here. Al in all though the system they run is extremely...

How do folks take their gravity readings from a plastic fermenter without exposing the beer to too much oxygen? I use a spigot on all of my fermenters. I didn't used to do this because of fear of an extra part that could harvest buggies and cause infection, but a lot of people use one and it...

Yes please! Just bought a 310T before posting this!

I brewed this late last year and did a side by side with my last bottle the other night. I used less crystal than the OP recipe and was happy with how it came out.

On my 1 year I brewed something I had never tried before, a Gose. I brewed a watermelon Gose which is still probably the BEST beer I have every brewed. I plan on making it again this summer.

I use a bucket with a valve about an inch off the bottom. That's what I'm concerned about clogging if throwing the pellets right in.

Brewed this yesterday and about hit all my numbers spot on and had a perfect brew day. The wort in the fermenter smelled AMAZING when oxygenating the wort. I usually dry hop in a hop sack in the fermenter however, I am considering throwing the loose pellets straight in. I use a spigot to rack...

Finally getting around to brewing this tomorrow on my day off. In regards to the flame out additions, is there a preferred time for how long to leave the kettle hot before cooling it to the 160F for the next hop addition? I have very cold ground water right now so I could get it down to 160F in...

It was pressurized with 30psi to seal the lid but isn't hooked up on gas. I tried to explain that the best I could in the original post.

I've never left a keg for a long period of time without being hooked up on gas. I recently brewed a lager that I am leaving in the fermentation chamber at 32F for 4-5 weeks. I kegged it and pressurized to 30 psi to seal the lid while it lagers. Is this amount of pressure going to carbonate the...

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I do oxygenate the wort however, I'm referring to adding already oxidized (not oxygenating) beer to the wort that is already fermented. It seems people spend a lot of time with their process avoiding oxidation with this beer. Just want to make the best product on my first take for this style.