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If I've understood you correctly, you've been using just extracts, correct? Many extract kits come with steeping grains. The steeping grains are normally specialty grains that help to add flavor, color, and body to your beer that you generally can't get with just using extracts. It's a super...

I agree that 32oz of the cherry juice concentrate should be good for 5 gallons - that'll help make it stand out, and I think just a 16oz bottle wouldn't be enough. Honestly, I would pour the cherry juice into your secondary fermenter and then rack your wort on top of that to make sure it mixes...

You'll just end up with a lower ABV and lower IBU's on your brew.

For vanilla, I'd split a couple vanilla beans in half and toss them right into the fermenter (in secondary) and let it sit a couple weeks. I've done that before and it has turned out really good.

When you poured the beer from the bottles, did you notice any additional cloudiness or anything floating around in your glass that wasn't present in the other beers?

Here is what I do: 1. Lift the bag out of my brew kettle and squeeze it like there's no tomorrow. 2. Lower the bag into a second smaller kettle for my dunk sparge. 3. I'll then raise the bag out and squeeze the crap out of it again. If my sparge water is short in volume, I'll take a water hose...

You're seeing a 15+% efficiency difference when you sparge vs no-sparge?

Here's a good Exbeeriment on the sparge vs no-sparge: http://brulosophy.com/2016/08/29/mash-methods-pt-2-batch-sparge-vs-no-sparge-exbeeriment-results/

What temperature was the wort when you took your gravity reading?

I've never made this style before, but here's a good article that should help answer your questions: http://byo.com/mead/item/1685-roggenbier-style-profile

Looking forward to see what you are able to come up with as far as a ready to put together kit. I am loving my BIAB stand that I made from your plans:

Oh, my bad. At those temperatures, you should be fine. :)

While hops are naturally anti-microbial, you still risk an infection if you just dump them into your fermenter. Honestly, I'd toss on a baking pan at 140-145 for a bit to kill any nasties that may be in hiding. But, other folks may have a different opinion. I've read where some just toss them in...

Hmm......chiller plate?

If there is a LHBS nearby, I would highly recommend picking up a hydrometer and wine thief for taking your gravity readings. You'll find it really helpful in making sure your fermentation has completed fully, as well as for troubleshooting later on. Congrats on your purchase, and welcome to...

Generally fermentation will be done after 2 weeks. But without a hydrometer, give it the 3rd week and you should be okay. But, for your direct question, once FG has been hit (by taking hydrometer readings on consecutive days to make sure there is no change), then off to the bottles/keg it...

Anyone have a Mickey's recipe? That's actually one I could drink.

Half got kegged in a 2.5 gallon keg, and the rest bottled. Forced carbed the keg to get it ready in time for this past Saturday. Here's my thoughts on the recipe: 1. As you can tell from the pic, it is cloudy. I imagine that was due to it being rushed to be ready so quickly. I'll post a pic when...

Here's mine:

kh54s10 - the issue brought up some really good points that I really never would have thought of. Other than less equipment, which is always a time saver, I'll do a quick summary from the magazine below. I couldn't find a link to where you can read the article for free, so hopefully this will...