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So, I've been averaging 75% efficiency and am very happy with that. I mainly stick to single infusion. Over the weekend I decided to brew a hefeweizen and do a step mash. 64%. Ugh. And I'm honestly thinking it's because of the grind this time, but I don't know. My question is, how do you...

I BIAB for ease

2 partial-mash brews before I went all grain.

Ok. So, shorter mash times are awesome. Would a lowered mash temp be any longer? Like, a saison consisting of mainly pilsner, ground fine, and mashed at 148. Typically, it needs 75-90minutes standard mash time, standard grind, correct? So, anyone have a clue what this might equAte to?

Good point. I brew in my shed with open door and open barn doors. Semi-controlled.

While I already have another's bag, it probably wouldn't hurt to have an additional and support HBT, right?

That's the technique I was using, but still saw plenty loss where I needed to turn the burner on again. It was a pain.

To keep the saisons nice and warm.

Always thought this was pretty neat. I may make this soon.

I can say that in testing this on my last batch, which was Saturday, it dropped about 2-3 during that 60min mash time compared to 5-10 degrees temp loss and having to refire the propane blaster before to bring back the temp. I say the initial investment of $20 is well worth it. Also, as the...

Thanks, guys. I can't take credit for the idea, but thought I'd share results. Much neater and less "ghetto" than wrapping with a ton of blankets lol. Plus, it does maintain tighter temps. I don't think so. It's max temp is 180 degrees. I think with it double or triple layered, which one roll...

Can't remember who did this, but I remember it was on here that'd I'd seen it. Went to Lowe's. Spent $20 on a roll of reflectix insulation. Rolled it out, measured, cut, and cut slits for the handles. I did a double layer. Has a heat resistance of 180. Most of us strike generally at 160ish...

Agreed with this. Cut the roast. Add biscuit. The biscuit makes sense and will compliment the blueberry more in the beer....I'm guessing in the finish it will be very noticeable.

I've been hovering around 75% efficiency with my BIAB method. No sparge unless I have a really high gravity beer and I'm maxing out my kettle. Double crush on the grains. I'm pretty happy with 75. I may play around more to see if I could possibly hit the 80s.

Just in the past few weeks.... 9140.5 + 5 smash pale + 5 rye pale + 5 Belgian saison + 5 American IPA + 5 milk stout =9165.5

Brewed a milk stout yesterday for the wife. Irish ale yeast. Fermenting wonderfully right now.

It's only been about 12-13hrs since fermentation activity started. Thanks for the replies. I think I'll keep it steady where it's at for a couple days in primary. And then take it out of the cooler so it can rise.

Brewed up a milk stout (5.5 gallons) and used this yeast making a 2L starter. Pitched the yeast at about 69 degrees. Sealed the 6.5 gallon bucket and placed in my ghetto swamp cooler. Lol. Airlock activity started bubbling at about the 4 hour mark. Awesome. Usually, my beers sit around 65-68...

Thinking about doing a couple pilot brews just to see how a recipe will turn out before brewing it on a bigger scale. Typically, I've been doing 5.5gal batches. So, what's a good size batch to brew? 1 gallon? What vessel of sorts should I use to ferment the beer?

Ha! That sounds terrible. Properly named beer though. Cheers!