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My second all grain brew was a simple Citra SMaSH. Not much to it, I used 10 lbs 2-row, and 2oz of Citra (laptop with my notes isn't handy at the moment for timing of additions, but there was a small 60min, and the remainder was near the end), and US-05 for yeast. I calculated it around...

I brewed a milk stout a few weeks back, and bottled it 2.5 weeks ago. I was out of corn sugar for priming, so I used DME, weighed according to http://www.northernbrewer.com/priming-sugar-calculator/. I cold crashed first, but it was in the fridge about a week before I got to bottling it...

I've bottled a few batches now. Thus far, I have used corn sugar. No problems with it. I have a batch to bottle today, and don't have any on hand, so I will likely use some DME, which I do have. I have heard people say that using table sugar gives a cidery taste. I'm most options leave some...

Anyone else do this? Any reasons not to for someone doing BIAB? I'm just getting going, and I built my own mill from a pasta roller (there is a lengthy thread about it here somewhere...). Worked great for the first batch, but I suspect the bushings didn't think much of how fast I was driving...