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That is seriously awesome. I had never thought of packaging it all up like this! Thanks for giving me some ideas!! :rockin:

I drilled a bunch of holes in the bottom of an old fermentation bucket and place the bag in that bucket then place it over an old pot to let it drain down into it..... I also throw all fears of tannins aside and place another bucket over the bag and press the heck out of it to get all the wort...

Hello there! I have this idea to brew 10 gallons of RIS and "ice" half of it, and then blend it back together with the other half of the RIS. Any thoughts on this? I have "iced" a RIS before and drank it as you would spirits, and I really loved it, smokey and strong! I think it would add...

Yeah, I remember seeing it too. In fact I thought for sure by the time I got to the end of this thread I would see pics of it again.

I brewed this on Friday evening just as Ed laid out in his recipe. Thank goodness I followed his advice on using a blow-off tube! Good on ya' mate! :D

Samuel Smith's Oatmeal Stout... up next is Old Rasputin Imperial Stout!!

No Joke, I brewed this for the first time about three weeks ago and had to endure an infestation of bees! haha And it was the first beer I brewed using one of the "Bee Cave Brewery" recipes! Today I'm brewing the Robust Porter to your exact specifications....Thanks Ed!

OP... nice to see your using a fan in the window to keep things safe!

Well, if he does it for a living... I'm sure he gets it at cost! If I went that route... I'd have to elevate using Cases of paper :/ ... that could be done. (office supply delivery dude)

I thought the same thing! I do like some brett in my saison! :rockin:

I did my first BIAB over the weekend as well, and I did the same thing. I brought the temp up to 170 and let it sit for almost 10 min, I think that is a crucial step. My efficiency calculated at 76% for the first time since going all-grain. Before I used the standard cooler with a braided hose...

I second that... are you using plastic buckets? It could be in your system somewhere, especially if your using plastic, given that it's happened before. Maybe in your tubing if your using that to transfer... Wait and see how low your final gravity is and if it's lower than what the yeast you...

Yea, it seems like a combination of doing everything right paid off! Good on ya.

Thank you for all the reply's ... as much as I searched I just couldn't seem to find a good answer on this. I had already taped the probe with a rag over it to the side of the carboy... and the temp sticker on the side of the carboy reads 67/68 even during active fermentation... so no problems...

Ok, so I got my fridge all set up with a ranco single stage. I am fermenting a dry stout using wlp004 at 67°, and I plan on letting it sit in primary for 3 weeks. My question is this, should I leave at 67 the entire time or at some point do I let it go up? I will cold crash the last few days but...

Even though the beer can ferment out within a few days, leaving it on the yeast for three weeks can really clean it up. Flavor wise, and clearity.

4 week primary, no secondary, and (if possible) cold crashing for two days, and being very careful when racking to not disturb the yeast cake and trub. It made a huge difference in quality and aesthetics.

OMG.... One thing I never wanted to see in this life was TSA in a string bikini.... I think i puked a little in my mouth. Well this explains his disappearance from the brewing world on Youtube...

I agree, I have only keged one batch and did the shake and roll thing... it still had to sit for a few weeks till it tasted right... so like you said "What's the rush"