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I had efficency at 70% in Beer Smith, Ill bump it up to 80%.

The boil off rate I figured before brew day was 1.5 gallons/hr. Now, after my brew, I boiled 5 gallons of water for an hour and got 2 gallons of boil off... If I used that number, I would have 1.5 gallons too much wort instead of 1. I used Beer Smith for all the calculations...

So today I brewed my first BIAB. I boiled 5 gallons of water for 15 minutes and covered with a lid until room temp. I measured the remainder and calculated the loss x 4 to equal 60 minutes. It came out to be aboit 1.5g/hr. So I used Beer Smith to figure pre-mash water volume and got 8.65 g...

Did they say what couldve happened to it?

Anyone have an idea if I should use it or not?

I've got a brew planned for this weekend and went to look at my Fast Pitch and saw the canned date is 5-5-16... Is that too old to use as a starter?

Entered! Would be sweet to win!!!

So I'm getting my new to me keggle ready for my first biab. I have boiled water in it to test, but it keeps leaving a white sludge/sediment at the bottom. I've scrubbed it down with PBW with no changes. I'm hoping its not something going on with the keg that'll cause me to not be able to use...

USA thanks!!!

I try to leave the yeast in the bottle when pouring

Anyone have any idea how I can mount the 4 square box to the freezer? I dont know where the freon lines run so I dont want to drill into it. I thought about some PL but I'm not sure I want it permanently mounted...

Perfect! I tend to not compose sonnets while Brewing. I save those times for when im relaxing and enjoying a brew. Or in the shower. (Which im also enjoying a brew...)

I suppose. Thanks! Now... Another quick question... When using the temp do i use the current temperature at bottling?

I dont add the sugar until its in the bucket... I dont really know how much I'll have until it's in the bucket (due to trub) and i need to know to calculate how much sugar to use.

Sounds about right. Oxidation has been a thought of mine.. I try to be careful when transferring to bottling bucket, and stirring in the priming sugar scares me. I want to mix it in well, but I feel I'm introducing oxygen

Ive let some brews sit for a month before cracking open and still that flavor is there. Even months later...

Perfect. Thank-you. But finding the source of my problem would be beneficial for sure!

All have been kits. Ive used liquid yeast. Switching to BIAB I'm hoping my issue goes away... As far as hops, its been all over the board with suppliers and varieties. I normally would just brew it right away once I got the kit home.

I have been brewing extract, but in the process of switching to BIAB

All different kinds of Wyeast liquid yeasts. I have a BrewPi controlled fermentation chamber. Temps stay +- .1° of the temp I set.