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I am basically getting all the same things you have just that I'll have two primary fermenters and two secondary fermenters. I didn't have a turkey fryer set up so no burner and kettle. I am also getting a fridge though since I live in Hawaii. Not a lot of people selling their brewing...

Good info there. I am still on the fence about modifying the hop schedule.... That was good attenuation you got! I hope I can get down pretty low! I will definitely check them out!

Dang!! If you ended up getting just 80% on this it's gonna be a OG around 1.075!! Crazy! Yeah my plan is stir every 10-15 minutes after an initial 5-10 minutes dough in stirring.

It's good to hear people's successes with BIAB as I begin my journey into it as well and brewing on my own without the help of two Oregon State fermentation science majors by my side that have been avid home brewers for quite some time. You are a lucky SOB to have those conditions. You could...

Word, I am digging basement brewery... Hrm... 10gal electric... Sounds intriguing! So this whole, no chill method seems legit, just haven't done my research into it: is it called no chill because you don't chill the wort before pitching or because you don't chill your fermenter to get...

I still need a name for my brewery/beer line to come out featured in my basement, I am open to suggestions. My initial thoughts were: the basement brewery; or jungle beer

As much as I'd love to have a CFC or PC, the tap water here in Hawaii won't cut it. That means pumping cold water. Also I am not trying to transfer the fluid from my MT to a kettle. They are one and the same. This the whole point of BIAB. I looked into building a CFC but the cost doesn't...

Did you follow the recipe for the hops? I was thinking of delaying the 20 minute addition to 15 minutes? What was your OG? About how long did your brew take? I am going to be doing this same recipe this week. My first BIAB as well! Here is the recipe for ya, they say OG should be 1.060...

So I have had 2 hiccups in my set-up: 1) the person from CL i was going to get a chest freezer from stopped communicating with me. It would have been difficult for me to transport the freezer given its size and the fact that I don't have a truck, but luckily I picked up a small chest freezer...

I might be there. Might be a little late though.

So I have been toying with another idea as well, a double coil single pipe chiller. Make a large twist followed by a smaller one within. Reaches much more surface area and helps with temperature stratification. Run it down the larger coil first then up the smaller to drain.

Some of the draft stuff from kona isn't bad. I have been to the brew pub on Oahu. They do have some interesting stuff.

Of all the breweries in the islands I'd have to say Maui is the best. While Kona may have the farthest reach with "good" beer, Maui dominates them in every category. The big issue I see here in Hawaii is that many, if not all breweries try to capitalize on "Hawaii" by adding a taste of the...

I'm glad I stumbled on this thread! I am just about to start brewing again and won't be using a CFC or plate chiller any more (when I did, I used a hop screen and a false bottom). Now that I'm not using my old roommate's equipment I wasn't sure what to do!

Good info there! I have known about the limits of IBU's in a beer and so the thing that always confused me was how people got like 100+IBUs but the formulas only provide a potential contribution to the beer and act as a way to estimate flavors.

Well ATM I don't have a pump :(. I am planning on making my pre chiller a rather tight coil so in the future I could submerge both with a pump.

So then what formula should be used to take this into account? Rager?

Nice!

Lol! Yeah I was on a break at work and was bored. Had to be sober to do that math.

Are the bulk of your coils submerged in the wort? If not then that extra piping is doing nothing for you. For me and my batch sizes, I could get away with 25'.