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Just wanted to say that I brew this every year and its always a favorite. Great clone

Didnt you need to use like 14 gallons of water to cover the grains? How did you end up with 5.5g into the fermentor?

How are you able to get to 1.090? According to the chart on the FAQs on the Brew-Boss website for 17lbs of grain in the 15 gallon system you need at least 10 gallons of water to cover the grains. Even at 80% mash efficiency thats a 1.074 beer (1.065 or so pre-boil). So how do you get it up to...

So I've been using a Brew-Boss since it was a picobrew. I'm ready to upgrade my kettle. I still have the old style Bayou Classic kettle with the steamer basket. I typically brew 5 gallon batches in my 15g system now and I can brew some pretty high OG beers. Looking at the COFI it seems there...

You can always weigh your tank first, subtract the weight of the tank itself and you will see how much propane is left in there. You should be able to figure out roughly how many #'s of propane you use in a brew session if you weigh the tank before and after. Based on the weight of the propane...

I got mine done a few years ago after avoiding it for too long (and an oopsie). I was a baby and got knocked out though. The recovery wasn't bad at all.

I cut one of those green 3M scrubby pads into strips and essentially do the same "flossing" technique. Works well.

Can someone explain to me what inorganic yeast would be?

I do that too. It all depends on if i have more room in the fermentation chamber or in the keezer

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I use the S-type airlock filled with starsan when cold crashing. Those ones will allow the reverse airflow without sucking the liquid back in.

I've had this same problem with my Brew Boss (non cofi) using wilser bags. Their are certain grain bills (or too fine a crush) that will contribute to the equivalent of a stuck sparge in the recirculating BIAB world. If I do anything weird with my mash, i.e. lots of wheat, pumpkin, corn meal...

Why not put it in the ferm chamber first and get down to 55F and then pitch? Thats what I usually do.

Like MerlinWerks I put the pumpkin in a separate bag inside the mash bag. I did use the puree and had no issues. Anything that slips into the wort will settle out in fermentation. Mine turned out great and was probably one of the most popular beers I've ever brewed amongst my friends. They've...

They play music?

Decision made... im doing it . Maybe I'll ditch the nibs with the extra chocolate pb2 going in.

I'm not sure how much peanut butter is in the chocolate PB2. I bought a pound of each. Think id be crazy to use 2lb of this stuff in a 5 gallon batch?

Not only is it a great product but the support is phenomenal, as I'm sure you'll soon find out.

Read the manual

The highest gravity I've done so far was a 1.103 barley wine. I've also done a ris at like 1.095 My typical double ipas usually end up in the 1.075 - 1.085 range as well.