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So, I meant to update this a while ago but the days got away from me. By now I'm a few weeks in the keg and this beer turned out pretty damn good. I was shooting for a brown ale with the original recipe and after much tinkering and much help (thanks again!!) it turned out...a little closer to a...

Alright, thanks man. I think I may have just kegged too early.

I feel the same but I just kegged two batches (Patersbier and Carribou Slobber, both NB kits) and had a taste and they both seem a little off. Has it ever effected the taste for you?

Have any of you used Fermcap-S in the boil before?

I think I must be entering the readings wrong. I took the gravity reading from the kettle after I cooled it but before I transferred and I was able to get 5 gallons into the fermenter. Actually had to leave some behind in the kettle (roughly a couple of bottles worth). As for the trub I didn't...

Thanks! I rinsed with water I heated to about 152 (I couldn't remember what temp to go with so I went with this one hoping for no harm/no foul). I rinsed with enough to get me up to 6 gallons for the boil. I would've squeezed but I was already having trouble controlling that malt monster. Lol...

That does make a lot of sense. Just as with taking good notes and the like. I'm still trying to get the hang of properly using a hydrometer (8 out of 9 batches and I finally remembered to take a reading prior to putting it in the carboy). I punched it into brewersfriend.com and it looks like...

Brew day is done! I deviated only a little from the last recipe that you posted (Amarillo at 10 min as opposed to flame-out) but tried to make sure everything else was the same. Not sure why but my OG is 1.060...but I can live with that. Hopefully the brew gods are with me and it ferments out...

Is there typically more trub with a BIAB than an extract with steeping grains? I've got my extract brewing methods dialed in to where I haven't had to leave any wort behind for a few batches now. Is that something that I can expect to have change with the increase in grains? As for the 2 step...

Sweet! Thanks for doing that, man. I appreciate it. I will likely be near my LHBS some time this week so I can snag the rest of the grains for the 5 gallon batch.

I will probably try something like this next time. I started with a recipe but ended up having to guess (and apparently wrong) what grains to use.

All I had in mind at this point is "brown ale"; I'm up for trying just about anything. Hopefully something with some hop presence but nothing crazy. Ideally I'd end up with a nice mouth feel that is a bit malty, a tiny bit sweet and ending with a chocolatey/toffee note. Not sure what that falls...

Yeah, sorry, it is a 5 gallon batch.

Yeah, sorry, forgot to mention that. It will be a 5 gallon batch.

Alright, so I'm going to be doing my first BIAB soon. At first it started with a recipe but my LHBS didn't have the exact grains so I ballparked it. The ingredients are as follows: Crisp Marris Otter 5lbs Briess Caramel 120L .5lbs Muntons Crystal 60L 1lb Briess Chocolate Malt 1.025lbs My...

Agreed. I just like to eliminate any potential for contamination or (in this case) oxidation.

Has anyone tried using a co2 injector to purge the bottles prior to filling? I'm thinking of giving it a shot to see if it can help eliminate the guess-work in the filling/rocking stage.

You're not kidding. Had some friends over for games one night and we were making more trips to the kegerator than we had realized. Felt that one in the morning!

Can you give us specifics on how you went about brewing and fermenting it? From what I have learned a few tweaks in your process can go a long ways to making good beer.

Same here. At this point I'm concerned that if I DON'T add it that the taste will be lacking. That thought process was also why I added so much in the way of hops. I think all of the extracts that I have done have had two hop additions so I was kind of just sticking to that schedule. Overall I...