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Nice. :) Since I started all grain, I've only ever done BIAB, 3.5 gal batches, and it works great, I've got no desire to do anything different. I use an 8 gal pot and it works out great, with room to spare.

I do full volume biab mashes as well. There are calculators online that can tell you what your kettle volume needs to be to handle the water + grains. Eg. http://www.biabcalculator.com/

My last few brews have involved coconut, a metric ton of hops, juice, zest, etc... and I'm looking for a nice simple, clean, beer for my next brew day. I think this might be it!

Common advice is to use the highest temperature achieved after active fermentation is done.

The zero minute additions could be considered whirlpool hops.

Nice. :) I've never actually tried a lager... not sure I have a desire to... but have wondered if I could get it to work in the cooler bag. Nice to know it's got potential, with enough ice bottles. :) I love the bag for general temp. control on my ales.

Interesting. I've used up to, I think, 8L worth of ice and have only gotten down to about 12C.

Sorry for hijacking, but are you referring to the Coolbrewing bag? If so, how much ice do you use to get it that cold?

Recipe Specifications -------------------------- Boil Size: 4.65 gal Post Boil Volume: 3.65 gal Batch Size (fermenter): 3.50 gal Bottling Volume: 3.00 gal Estimated OG: 1.056 SG Estimated Color: 5.6 SRM Estimated IBU: 60.0 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 75.0 % Boil...

Thanks all... I'm going to consider whether I even want to bother with the juice.... It's only about 2 cups going in a 3.5 gallon batch... Not sure if it's worth it... But if I do, I will heat pasteurize. I don't care if I introduce a bit of haze to the final product.

Could I use a small amount of campden in the juice and let it sit overnight?

It's not store bought, no, it's fresh squeezed from oranges and mandarins. My hands were all over the oranges and juice. Lol so I'm nervous of adding it straight in. And yeah I am thinking the juice will ferment out completely, but I want to try it. It isn't a lot of juice, maybe two cups, so...

Hi all. I'm making a mandarin IPA as per some direction I got from a commercial craft brewery that made a beer I really enjoyed. The brewer advised to add fresh orange/mandarin juice to primary on ~ day 3. In my mind I'm thinking it's going to ferment out and I don't know what it's going to...

If you have a refractometer and hydrometer you can back calculate using a fg tool like https://www.brewersfriend.com/refractometer-calculator/ Use the fg calculator and enter your refractometer FG reading, the edit the OG reading until the resulting FG hydrometer reading matches what your FG...

Might not be quite what you're interested in, as it's not automated, but I use a Coolbrewing fermentation cooler to keep my temps under control. I cool it with frozen frozen bottles of various sizes, switch put the bottles once or twice a day, and it holds temps pretty steady. When not in use...

I feel like I'll have to try this recipe again... mine turned out as a fairly standard west-coast type IPA... fairly bitter, quite clear, not a ton of fruity flavour... totally not what most seem to be getting out of it. lol It's still good... I just poured a 4-month-old bottle tonight and...

The early sample is just "OK". The coconut is stronger than I anticipated, and the boozyness is a little much. I think both issues will improve with proper conditioning time and full carbonation.

Just wanted to update my journey through this brew. I bottled last Sunday, fg was 1.013. Bottling went well, quick and easy... Or so I thought. While cleaning up I realized I had accidentally "primed" with Lactose! Doh!! So, I uncapped all the bottles and reprimed with carefully measured...

Thank you.

One question... in a normal situation (priming with a sugar solution in the bottling bucket), I gently agitate/roll the bottles a couple times over the conditioning time, just to help the yeast finish eating up the sugar (don't know if it helps, I just do it). When adding dry sugar, as I did...