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That's what I'm thinking. I got great efficiency with around 80%, I don't consider the cloudy wort a draw back from the process.

I know everyone is aware of the magnificence of BIAB brewing, but despite batch sparking for the past two years I just tried BIAB for the first time. Talk about speed! All in all, I was done and clean in under 4 hours, compared to a usual 5-6 hour day! My only complaint is the terribly cloudy...

I love beer. The Container makes a difference, but not usually enough to change my satisfaction. I most often drink out of a standard pint glass, though .5 liter mugs are often employed as well as some glasses that my wife had made for me.

Zoiglbier from Windischeschenbach, Bavaria, Germany; Festbier from Heberbraeu, Kirchenthumbach, Germany Augustiner Export "Edelstoff", Munich, Germany SNPA Pabst Blue Ribbon. That's right! I said PBR.

Good Luck, and enjoy! Don't forget to share your tales of how it went when it's done too!

If you want to keep the allspice, I would go with hallertauer, or maybe tettnanger, Willamette or fuggles might work too. Shoot for a good bittering addition(60 minutes) to around 20-25 ibu's and one other addition around 10 minutes to give you a bu:gu of .50. I hope that helps and isn't...

You could do this with may 2 or 3 grains, utilizing subtle spice additions, to end up with a great beer. Your grain bill is super crowded for a blonde IMO. You may reconsider hop selection too, those flavors may not go so well with allspice, I would imagine European hops being more appropriate...

I don't really know what HSA is, however; I lauter into buckets and dump into my kettle and I don't have any personal complaints about my beer.

Schmolt's Oktoberfest bier, Sam Adams glass.

Brisket isn't shredded, that's pork.

Brisket flat and a pork shoulder, yum.

A 11 gallon split; 5.5 g helless bock, 5.5 using wyeast 3711. Should come out great.

Home made black and tan.

My lagers take up to 3 days before krausen appears. However, I ferment in a glass carboy and I can watch the layer of yeast multiply if I check. So long as I can see the lighter layer of yeast sediment appearing to grow over the trub I never worry about krausen.

I hurry because my fermentation space is small and my patience is thin. Can't speak for anyone else.

This past week I have made a trip to Houston from the DC area to visit my folks and have tried two beers that each had a slight taste of swamp water to them. One was from Covington Louisiana, called Swamp Bock (This one didn't surprise me), and the other from Conroe Texas that is listed as a...

German rouch beer tastes like ham. Or bacon. Personally, it tastes horrible to me. Good luck!

I had to laugh when I read this story the first time.

I thought I had seen that SNPA has Perle as a 30 minute addition, or so. That might be something to consider for your IPA.

I have used Brulosopher's quick lager method many times. I don't know how it compares in a side by side to true lagering, however, I have drank many fine lager bier of Bavaria and I get equal joy out of quick-lagering my beer. For instance, I did a Dopplebock that layered at 31-32 for about 2...