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Put the original recipe into Brewers Friend. Take all of the numbers, gravity percentages, IBU, etc. then set the recipe to your required size. Adjust all of the numbers down until they match.

The rule of thumb is 20% headspace just for the boil. Use this calculator to determine what kettle size you need for BIAB. Take the grain bill from the largest grain bill that you would think you would brew. (Can I mash it?) https://www.rackers.org/calcs.shtml

100% wheat or are one of the malts wrong?

Here is a good calculator. Elevation is at the bottom of the form. http://www.straighttothepint.com/ibu-calculator/

When I bottled, I cleaned and sanitized right before bottling. I sense in deviating from that just to save some time. You could end up ruining your brew due to dirty bottles.

If it’s not overly stale, go for it. Storing it correctly saved you and should be fine.

I just bought 2 of the 30L. Excited about the headspace, spigot, and definitely the handles! Hopefully, I can dump the auto siphon and start doing closed transfers.

Which yeast did you use. If you have something that has a range into the 70s, you might be fine.

If my gravity moved more than a point or two, I wouldn’t oxygenate. You’re in a bit of a sticky situation given the gravity of that beer needing O2 and possibly not being able to supply it.

Edit: Just saw your recipe post. Looks like their NE IPA is 7.7%. Original Comment: What grain bill are you using? The most hoppy beer on their site is a Double IPA @ 90IBU. I would imagine that 4oz Chinook @ 60 and 2oz of each Mosaic/Citra/Chinook in the flameout or whirlpool would get the...

3lb for 10 gallons seems like an awful lot, and I’m a hop head. Might want to double-check that.

Payment sent. Thanks

I am looking for a deal on a Speidel 30L. Thanks

You have it right. Divide the grain bill in half and water volumes in half. Make 2 X 3 gallon beers in each mash tun. Once they are all combined, you end up with the exact grain bill you started with and same pre-boil volume. Just drain all runnings into the same boil kettle.

Shoot for 2.2 vol next time. While 2 is by the carb charts, it typically seems pretty low. If you think it’s a yeast problem, you can start pitching a little CBC-1.

The only time I’ve heard of this happening was when yeast was over-pitched. It sat for a long while, 4 weeks, so I am surprised you are getting that flavor. Maybe there was some yeast settled in the bottom of the keg and you pulled a glass from it. Drain a couple of pints and see it it clears up.

You essentially divide everything. If you target 6gal to the fermenter, run 2 batches of 3gal to the fermenter. That will ensure the water volumes are correct for mash/sparge and your pre-boil volume should be whatever the original 6gal recipe called for.

Imperial Bourbon Barrel Vanilla Stout

I am definitely interested. PM shipping cost to 75040.

I have the same one that mauer_62 posted and it works great. The fit is right and draining it is a breeze. I’m glad that I finally ditched the steel braid.