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Claims that FWH makes any difference in aroma, flavor, or bitterness quality have been largely debunked. You will get more IBUs from FWH since the hops are exposed to high temperatures for longer. If you're wanting to make something close to All Day IPA you will need all the Amarillo...

I usually target 3-5 days but I've gone over a week with no problems.

Maybe decades?

The flexwraps/fermwrap probably run around 90°F. I was originally going to wrap it like you are planning but putting something that warm directly on my carboy just felt wrong.

I use a chest freezer and an STC-1000 clone for my chamber, the freezer is plugged into the cooling outlet and a fermwrap is plugged into the heating outlet. The fermwrap isn't touching the carboy, it just sits in the chamber. Temp probe is hooked up to the outside of the carboy, insulated...

I BIAB with a 10 gallon vessel and a propane burner. I get the strike water up to temp and mash in, stirring once at 30 minutes. After the mash all that's left is pulling the bag and adding hops. I don't ever have problems with boiling over.

I've had good luck adding spirits to the keg and racking the finished beer on top. I would suggest 8 - 16 ounces per 5 gallons of beer.

Wouldn't any BIAB setup be just as fast or faster than one of these?

Just a thought but brewing with LME/DME doesn't take very much time. I could probably knock a batch out in about 2.5 hours.

Thank you Pappers, it's been a great beer to have on tap. I moved the keg into its new home last night (a bigger chest freezer) and was surprised that it was getting close to empty. My wife and I have been drinking this one really quickly. We've had our first warm streak in the Pacific NW...

While mash water is heating up I make sure my grain bag and whisk are clean and ready to go. Usually pour my first homebrew of the day at this point. After I have a drink I'll add my brewing salts. While mashing in I weigh out my hops then get my whirlfloc and yeast nutrient ready to go. I...

2928.25 + 5 American Pale Ale = 2933.25

5.75 gallons in the kettle - 5.25 in the fermenter. 8.25 lbs Pale 2-row 0.75 lbs White Wheat 0.33 lbs Honey Malt 0.25 lbs Torrified Wheat 0.25 lbs Acid Malt 1.25 oz Willamette @ 60 min 2.00 oz Willamette @ 5 min Single infusion, BIAB full volume. Mashed in @ 150°F, held for 60 minutes...

I'd rather spend the money on Spiegelau glasses. I've had one for 6 years and it's still my favorite beer glass even after all these years.

:mug:

Also I would probably add a small amount of flameout hops of noble heritage. I love a touch of hop spice and aroma in these types of beers.

I've had Black Toad, I always thought it was one of TJs more enjoyable offerings at the $6 price point. The oatmeal stout was pretty good as well and was also $6. I was actually drinking a lot of Black Toad when I first got into home brewing. I was looking to get 6 packs even cheaper...

Oh man that sounds good can't wait to hear how it turns out. Are you close to Corvallis?

I use unbagged pellets but add them straight to primary. Not a big fan of secondary in general. I always shoot for 5.5 gallons in the fermenter since I usually leave behind at least 0.5 gallons when I transfer to the keg. If I'm doing a large dry hop (3-4 ounces) I'll usually lose an extra...

I'd be interested in looking at the comments if you upload again. That's a nice looking beer. What's the recipe?