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I run a tube into a mason jar that I cut a hole in the lid

I always do a 90 min mash. Don't do a 90 min boil unless its a big beer. I'd say the mash is more standard for biab then the 90 min boil

Got an update on this. Me and my brother brewed it this past Sunday. Final recipe is below: 22.5 lb 2 Row 3 lb Marris Otter 1.25 lb Vienna 1.25 lb Victory 3 lb Munich 0.5 lb Pale Chocolate 3 lb Briess Amber LME 5 lb Estimated Sugar Primary Additions 5 oz Magnum 14.5% 90 min 0.5 oz Amarillo...

Red Light Red Light in Orlando.

I used rahr white wheat for a 100% wheat and a 50/50 with barley. Second time I did a protein rest at 122, first time I didn't. I got about the same efficiency and didn't see and cloudiness difference. My eff was about 10 percent lower than normal though on my biab setup

I made my own spreadsheet. Easy once you get some measurements on a few of your brews. Then it's yours

Autosiphon in my bleach bucket on brewday. Then rinse in my normal water bucket. Cockroaches probably mate on it in between.

People usually calculate all the volumes needed based on losses from grain absorption, trub etc. Just to get you started and keep it simple I went through my last couple brew spreadsheets and calculated the total biab volume/into fermentor volume = 1.62. So whatever you want in your fermentor...

I'm interested too. Not that it'll help you but I'm also doing a barley wine with notty in the next few weeks. Shooting for 15-16%. If it craps out ill just pitch some champagne yeast though. I'll report back how it holds up

No, no sticking problems with BIAB. I love it, couldn't be easier. I used the 1.12 oz one. I think thats the only one in most stores. Its about 3 fingers high. I used US-05 to let the pumpkin and spices shine through. You'll probably want a clean yeast for that reason. It was good to drink...

This was my 10 gal BIAB recipe that you could scale down. It was supposed to be a DFH Punkin clone, which it turned out pretty close. I'm going to decrease the real pumpkin a little this year though. 22 lb pale 2 row 2.25 lb special roast 2.25 lb crystal 60 2 lbs brown sugar at 60 min 4 cans...

I made one of these last year. Cooked the pumpkin as was said then puréed it and threw it right in the mash in my big biab bag. I used McCormick pumpkin pie spice at 1 min left in the boil I believe. Turned out pretty good. I'll post my recipe on here. That remind me, I need to make this soon.

Cool, thanks for the link. I built one of the venturi injectors from that thread last night and tested it out. It worked great.

Good thought. That way the yeast dont get lazy on the easy stuff. Everybody is talking about oxygenation and how important it is but I have never done it. Can someone give me a rundown of how to do it, preferably without having to buy a bunch of equipment. I do have an expensive baby on the...

The more I thought about it the more I'm leaning towards using the nottingham yeast cake from a brown ale I got going right now. I figure I'll see what that gives me in terms of ABV and then repitch something heavy duty if I have to. Should be more than enough cells in that cake for me to use...

How's it tasting now? I'm going to have a hard time staying out of it I know!

Yeah I was thinking about replacing some of the two row with some Munich. Good call. I also have some Marris Otter I'm gonna throw in. Can the sugar be up at 15%? I thought I heard this made it more alcoholy tasting? For the late hop additions I want to see how that tastes within the first...

I heard that on the Jamil show too. I was thinking jut sanitizing my racking cane and pumping it backwards to get air to bubble up through the beer. Thanks guys, I'll check out yeastcalc. Has anyone used this newer yeast for something this big before? This will be my highest ABV so far.

You're pretty close to the volume you wanted anyway so I'd say you're safe. I was drunk bottling one night and put 6 oz instead of 0.6 oz of sugar in 1 gallon, it made a six pack. The next morning the only one not exploded was the lone Sam Adams bottle. They make them good up there I guess. I...

The wife and I are expecting our first (a boy) in October. I've seen some guys on here have tried to do a big beer that could age all the way until the kid is 21 and figured I'd give a barleywine a try. 15% ABV seemed like a nice round number and I went huge on the hops as other posts have...