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There is a psychological tendency to jump on the bandwagon that if something is more complicated or has sexy extra steps it somehow always makes things better. A lot of things the pros do, don’t apply to the homebrew scale and don’t make a detectable difference in taste for us. I think BIAB has...

Me too! K.I.S.S. No need to control mash temp with BIAB when conversion happens so quickly with minimal to no temp drop in those 15 mins. Step mashes no longer needed nowadays. There are multiple Factors affecting head retention as well as clarity. I get crystal clear beer with good head...

gelatin finings can be used with it like they can be with Any other fermenter. It has a rotating racking arm so you can transfer off the trub.

You don’t need to Transfer with co2. Thats the whole point of a bucket fermenter with a spigot. Just use gravity: spigot to liquid post in and gas out list to blow off tube. Keep bucket fermenter elevated above keg and tie golden.

It’s aluminum and not stainless, right?

Then you need to read something else. No tannins released at mash pH or temps. ‘Squeezing the bag like it owes you money’ is one of the major tenants of BIAB technique.

So why are you doing this weird way of making a sour?

Are you asking if they’ll continue to sour? If so i think the answer is technically yes, although i think you inhibit this if you add hops (hop tea or dry hop). or do you mean, continue to ferment and produce co2 leading to bottle bombs?

Hey that’s a lot easier. Haha. I overlooked batch size.

I’m not sure. I was looking into not long after you posted but end up getting with an anvil bucket fermenter and a digiboil electric kettle.

So this gives you the IBUs of your hop tea. Then to calculate the IBUs of your sour beer after adding hop tea, is it just multiplying dilution factor by hop tea IBU? e.g. if your hop tea had 200 IBUs and is 300 ml (0.079 gal) and your beer batch is 5 gallons, then: (0.079 / 5) x 200 = 3.2?

I have only made hop tea once, but i can at least add how it went for me. I used 0.5 oz of saaz in a hop bag in 300 ml water. I boiled for 10 mins. Pulled bag out and squeezed liquid out. Then cooler in an ice water bath to room temp and added just prior to kegging. It was more of a hoppy soup...

Add some goodbelly juice (l.plantarum) when you pitch your yeast. Add hops post fermentation. Easy-peasy.

Kegging probably doesn’t help taste much but is probably where to put you’re money. I wouldn’t be in the hobby still if i was stuck bottling. It saves so much time and just has that cool factor. Switching to BIAB probably doesn’t affect taste, but like kegging just up’d efficiency and ease of...

1. Basically, you install Webhooks and XScreenSaver on the pi. I followed instructions here: https://github.com/adnanh/webhook/blob/master/README.md apt-get install webhook apt-get install xscreensaver 2. Set up a .json file (tells pi to run .sh script when URL is run) and .sh script...

I use LorAnn oils to put in carbonated water i have on tap. I add it by the glass so can have a different flavor every time. Comes out very similar to other flavored fizzy waters (e.g. la croix). I add 3-5 drops per pint. Watermelon is one of my favorites. I have used the orange in a cream...

It’s really not needed after the mash either. Good case in point here for why recirculating during the mash with BIAB is not needed.

tilt bridge + ferm track is awesome and easy to set up.

Water is fine if there’s no chance for suck back (e.g. not cold crashing with a short, narrow tube). I’ve occasionally used water for years and never had a problem.

i had the same problem. My solution was to build a tilt bridge.