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Its how i make all my brews lately. I dont care to control mash temps at all. I heat to high 150s or 160, add my grain and then go do some household chores. Pop back in once in a while and stir up my grains. Depending on time of year, my temp may drop to 148 in about 90 mins. Sometimes...

You smuggle grains for 2 batches into your own home....... without being seen.......

Brewed an Amber Lager this week while kids are home doing school work 8.9 lbs Canadian 2 row 1.1 lbs Munich light 1.1 lbs crystal 40 15 grams of columbus to bitter ended up boiling 75 mins so probably around 30 ibus 1 ounce cascade 5 mins .5 ounce simcoe 5 mins Will dry hop .5 ounce each of...

Couple of recent pictures. Sleeve shot taken last night. Colour still holding up strong. Taste was excellent, and I am thinking the same beer can taste different depending on your mood, time of day, what you have eaten. This beer has hardly changed at all since the first one I cracked 6...

@Taket_al_Tauro - think you might be right, though I dont experience large bitterness in my ambers. Perhaps the taste of amber just compliments the bitter. The key difference would be the hop schedule is rather larger than it might be for my amber. Any advice on lowering pH? Gypsum...

I dont even use gloves. I have 12-14 LBS of grain and whatever liquid in my bag for a5-7 gallon batch. I pull it up, and squeeze it (in situ) right over the kettle. I squeeze that mother as hard as I can. Its a little hot, but not that I cant handle it. I then dump my bag in a separate pot...

More images of progress. As indicated earlier (Maybe), I only half filled the last bottle in the batch to get a decent idea of how the Ascorbic Acid might hold up. There is a fair bit of crud in that bottle too. Other bottles in picture show a bottle with minimal head space, and one with a...

Yet another important element, that rarely gets tested in my BIAB brewing regimen, is time spent conditioning. In my case, in the bottle. I simply brew and drink in relatively short order, once its carbonated. For some beers (NEIPA), time conditioning might not be a consideration, but in...

Good point. This is another thing i neglect in my rather lazy process, for the mere fact that i start out with a pretty mineral and alkaline free water. I wonder a few drops of gypsum etc. would do to my creations. You wouldnt know i have the blandest beer in Canada. Its not imho, but could...

I Trust boil can be used for several things in final product. Hop additions for bitterness for one. You can also control OG by the amount you boil off, or not. Be intriguing to manipulate factors to see if boil length has appreciable Impact on flavour. Couple of posts on here, people swear...

I suggest beer is made by grain bill going in the mash, then the other controls you have in the fermenter would be yeast, temp and time. Think yeast, grain bill and hop schedule carry more clout than anything else to affect your final product. I am not convinced mash temp control has as great...

I think you will effect your resultant beer more by alterations to grain bill, and type of yeast used, than any fluctuaions in mash temp. Bit of a "no **** Sherlock" statement, but point is the former have a greater impact on flavour than the latter, so perhaps they are thins we should...

How does this work for you? Decent result? I dont drink stouts, but willing to try for the 'say I've done it'

This answers a lot of my questions when asking for anecdotal evidence. Found here: Mash temps.....

The fact that many wont, don't or cannot recirculate, or test various mash zones further validates the theory that you are not going to make substandard product because of temp differences throughout the mash. What you might achieve (with these tools) is consistency from beer to beer. At 5-20...

Some outdoorsy shots of my creation

Now that I can see. If you live in a hot place were temps swings, or just ambient temps, require you to manage fementation, then that's a tough proposition. That would prove tricky for me. Fortunately, I live in a place that basically guarantees ambient basement temps of 60-65 degrees...

Hmm - when I was at school, the guy with the newest and most up to date football boots (soccer) was rarely the best player in the school. It was often those kids who used second hand gear that shone. Both could be considered dedicated to the sport. Their gear was immaterial to the end product...

Question I posed was not really "if temp can be kept consistent", which a lot of extra gear (pumps, recircs, probes, elements) can surely control, rather "what difference a 2-3 degree (even higher) mash temp swing would make" I make standard Amber and have mashed at 153 religiously, give or...

I dont want to harp on about this, but it always occurs to me that a large part of the expense of brewing equipment is tied to maintaining mash temps within a tenth of a degree. Is it really necessary? I feel i have to ask this question. Has anyone ruined a beer because they miscalculated the...