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Looks great! Honestly, I think US-05 really complements this beer. It allows the Honey to dominate the taste. I upped the honey and ABV for my last batch, and it was wonderful! There's nothing wrong with using S-04. Bready + Honey is never a bad thing. Honestly, I'm becoming less and less of...

I think you're saying what I'm saying (at least for the first bit). Because the grain is milled so fine, you are getting more sugars period vs a conventional grind. That's why I say sparging is less necessary with BIAB. So much that you're betters served focusing on other things. I don't sparge...

Yep--and be mindful that it's normal for efficiency to vary between recipe to recipe.....but getting different efficiency from the same recipe is a red flag! :) No batch should be below 70% efficiency. It's normal for any change in your equipment and process that you'll need to...

Seems like 100 Billion is a little low for most beers? That's basically a fresh liquid pack. Seems like I'd want to be storing 200 Billion cells for most pitches...

You must mean FG. Yeast doesn't have anything to do with SG/OG. The rule of thumb is if you're over 70%, you're golden to stop caring. Yep, consistency is more important! The difference between 70% and 80% is ~1.5 lbs of grain, or about $2.50.

I’m curious to hear more about open mixing with priming sugar vs some other method. Has it been AB tested?

I believe it. I fruited about 6 times so far in the primary and every time it was perfect. Fruit needs the primary right after the main fermentation completes.

Y’all like my new 3L flask? just made 2L of DME and added the slurry from the 1L jar. boil off rate was more than 200ML so I’ll remember that for next time. Added some spring water to compensate and put it right at 1.034. I can see that 3L is going to be a perfect size for bigger beers. it...

Yep. Even with fruits you don't need to go secondary. I've made some killer fruit beers/sours just by adding fruit to the primary. Secondaries are really only for aging.

The only time I check FG is when I'm transferring in my bottling bucket. I wait 10-14 days. If I'm adding fermentables (e.g. fruit) after the main fermentation then I restart my count. Big, large beers that benefit from aging I'll up this to 21 days. Never haven't reached FG. Don't like...

IslandLizard, I don't think this gentleman can reason! Some other tidbits of information, since I've used BIAB 50 times. I do 60-90 minute mashes....I don't hard stop at 60, but I don't necessarily run the full gamut to 90. I basically relax and prepare other things during the mash. I do very...

It isn't true. Please show me double blind taste tests. Do have any empirical sources? Please explain how it's a "pain in the ass" (when actually it's the complete opposite). "Hokey" is not even a debatable topic. You don't need to sparge because you are FINE CRUSHING your grains. That is what...

Totally going to scoff not because of your opinion, but you are factually incorrect in some of your statements. My beer isn't "so-so" An all-in-one electric brewing system is definitely a good idea for the OP. I wouldn't call BIAB systems Hokey.

Disagree with sparging for BIAB. Keep it simple.

Meh..false bottom not needed...only if you cared to sparge. Sparging is not necessary with BIAB. It kinda goes against the simplicity of it in the first place. My efficiency is 73-85% depending on the grain bill without sparging. You'll need more equipment and time doing sparges....such as a...

Yep. You can direct your wife the official BIAB people and snatch their bag and also their heavy duty pulley (good unit). to The Brew Bag-Designed for Brew In A Bag-This is your LAST brew bag! As I eluded to before, regardless of which way you go, it's time to update your kettle. Keep an eye...

Jag75 raises a great point. How much space do you WANT to consume for brewing? For me, I want to consume as little space as possible. So now I brew it all completely in 1 kettle...BIAB....and installed a $40 pulley system outside. Couldn't be happier... While some like to reserve half of a...

For some reason, I cannot make Amber ales for the life of me. I've been told that I make stellar sours, IPAs, Pale Ales, Hefes, and Stouts. But for ambers, I just suck. Hopefully the yeast starter is what was needed to finally make them "good". I'm hoping this one has good body and a nice...

Reply below! A few observations: What temp is this fermenting at? Are you controlling those temps somehow, with a water jacket, ice packs? 64-66F is what I plan to keep 1098 at. I fill the kettle with about 5G of water and I use large ice packs to control. That's a very full fermenter! Yep...

Wow. 9AM, or 16 hours after pitching. Usually I see obvious signs o fermentation, but seeing a full roll at this point is awesome. It probably was full rolling way before 16 hours too.