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It’s not ideal but you can do it. People transfer into a bottling bucket without purging all the time. You might want to carbonate the keg with priming sugar at room temp. Then at least the yeast will consume the oxygen. If you hook up to gas, the o2 will stay in there.

I heard the same thing about beano for cloning light beers. Never tried it though.

I agree with Jim. Keep carbonating for as close to two weeks as possible.

This will work for serving beer, but when you are using it for fermentation, you need to tape the sensor to your fermenter

Keep as steady of a fermentation temperature as possible. On my first few batches, I put the bucket in the laundry room because I was worried about it making a mess. The problem is that is were the furnace is. When I moved it to another room the beer turned out much better. Also if you are...

I agree. Pumpkin adds no flavor. If I ever brew one again, I’ll do a pumpkin spiced chocolate porter, or maybe something Belgian

I agree. Any base malt with a reasonable amount of IBU’s from a single hop is going to be a good beer., as long as you have good sanitation and a steady fermentation temp. Very helpful for creating recipes too. It’s hard to be sure what is contributing what until you change things one item at a time

Did you rehydrate the yeast? Half of them will die as soon as they hit the wert if you don’t. Also I think the temperature might be dropping at night more than you think it is. I Have had that happen to me, but a starter pitched at high Krausen should work.

IBU’s should be 63. I love this beer. I think Nick Floyd gave out the recipe for Alpha King somewhere. I brewed it and it tasted just like it but I lost the recipe and I can’t find it anymore.

I ferment in two kegs so I get 6-7 gallons instead of 5. I have extra lids with an airlock on them. I use them until fermentation slows down. I probably don’t need them with the blow off on the gas but I like it in case one of them gets clogged. I bend the dip tubes so no problems yet. I think...

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I mash with 8 gallons and then pour a few more room temp gallons over the bag and into the kettle. I figure that whatever I get out of it is better than just pouring the water in. I started doing it because I was making a high gravity beer and couldn’t fit it all in at once. Now I do it all the...

As they say on Spinal Tap “It’s so black, the question is how much more black can it be, and the answer is none.

Nice

I’m just trying to help. When I started doing BIAB my efficiency was low and I kept trying to make it higher. The result was my OG was low and the beers were too bitter. When I decided to figure out what it is, instead of trying to make it what I wanted it to be, I started hitting my numbers and...

You’re right it is low. I brew every 3 or 4 weeks so you’re talking about a couple pounds of base malt each month. I buy it in 50 lb bags so it doesn’t bother me. I could adjust my mill, or run my drill a little faster, but I hit my numbers just about every time so why Change. If a higher...

Also I have an mashed for 60 minutes and 90 minutes I don’t think there’s really that much of a difference in the finished beer. Maybe a couple of gravity points. But there is Definitely much more important things to worry about. I would try to pitch 1056 in the mid 60s. Also I found out you...

The default Efficiency in beer Smith is 70%. Brew in the bag is usually lower. Mine is 62%. Take your recipe and lower the efficiency until it says your recipe will create OG of 1.043. use that efficiency for your next batch. You may have to go up and down over a few batches to dial it in. If...

How long did you refrigerate them? The beer will absorb more co2 when it’s cold. It takes more than a couple of hours . Leave it in the fridge for a day or two and then try one.

Ferment Lagers at 50 F. Or 10 C