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Just to add another answer, I do 3.5 gal batches usually, biab full volume, stove top, with an 8 gallon pot. It's more than enough room, so I could do a big beer or a slightly larger batch (but 3.5 gal is my happy place), and the kettle fits in my oven, something I take advantage of to help...

By "climb to 72 at the tail end", would you say hold at 68 for ~ a week, then let it move up to 72 for ~ a week, then package? Or hold 68 longer, and just bump to 72 for a few days? Or only hold at 68 for a couple days and ramp up once active fermentation settles down? Hoping I can hit my...

If I could get some peach, that'd be great. The Barbarian yeast description says it gives stone fruit esters, which will be nice if it actually accomplishes it. I touched base with Imperial (makers of Barbarian) and they suggest fermenting at around 68F to really push the fruity esters, so...

I plan on trying this recipe on Sunday, I had planned on grabbing a can of Imperial Juice yeast from my local homebrew shop, but they didn't have any in stock.... they are not a great shop, limited supplies, best I found in what they found was Imperial Barbarian, so I grabbed that. I believe...

Ditto on Oxyclean soak.

I just got one of these yesterday as well, and while I haven't had a chance to use it yet, I agree, the setup to connect to the app was super easy. I can definitely see using this in BBQ season, but I also plan on giving it a go on my upcoming brewday to monitor mash temp. Up til now I've used...

Welcome, fellow BC-er, to a great online homebrewing community!

Welcome! I came here with almost 0 experience, and learned a ton here. Great place to be. :)

I'm in. :)

Yeah I was wondering what the intended message there was too. LME definitely adds plenty of fermentable sugar.

You're making beer. :) You are right, the active yeasties are stirring everything up. Once things settle down, the goop will begin to settle out.

Thanks!

Edit: Topic title should read "more", not "Moe". If I pitch a can of Imperial liquid yeast (claims 200 billion yeast when fresh) for a 3.5 gallon batch that only needs ~ 150billion cells, will I create problems for my brew? I assume the yeast wouldn't go through the normal growth phase in...

I do have a larger, proper grain bag. I've just never really thought about it before and grabbed the one closest at hand, and thinking back I was wondering if my two problem mashes had me using the paint bag. I noted that when filled with the grain the paint bag held sort of a cone shape...

Be aware that if you are using pre-packaged recipe kits designed to be topped up to 5 gal, , if you increase your water volume to get more packaged beer at the end, you will dilute the beer, unless you add more extract to compensate.

Would mashing with a bag that's somewhat narrower than the kettle significantly impact the mash efficiency? I ask as I've had a couple brews where I've fought with the mash to get the target gravity, having to extend for a significant amount of time, and do a lot of stirring. In other brews...

I just looked up a handful of beers in the style that I've tried and like... and they are anywhere from 15 to 70 IBU.... so I'll just go with what feels right at the time. lol

Gelatin goes in at the end of fermentation, a day or two before packaging, not in the boil. Was your homebrew guy talking about Whirlfloc maybe? That goes in near the end of the boil and is a clarifying agent.

Haha now I'm second guessing myself. Lol. I just looked at the can of a craft commercial neipa I have in the fridge that I love and it lists as 50 IBU... And its plenty sweet as it is... I think I'll look up IBU levels of some popular neipas and use that as a guideline. Would 4.5-ish ounces if...

Hrmm... if I up the 60 min from 0.1 to 0.5 oz it boosts the IBU from ~30 to ~65. Granted, that's fine, but no where near the posted IBU in the OP.