Search results

Two kids: 1.5 & 4. I brew in the evening (BIAB). Heat the strike water around dinner, dough-in around 7 so that I can start my boil 8 - 8:30 after the kiddos are in bed. Done and cleaned up 10 - 10:30. Easy peasy.

I did this my last batch for the same reasons, just split the hops. As far as I can tell the downsides are the following: 1) It's more complicated. I staggered the boils by about 15 minutes so I would be done chilling the first by the time the second boil finished. That meant some effort...

I've done it, no problem.

My suspicion is that there is a fair amount of wort that "must" be squeezed from the grains. Last time I was brewing (biab), I left my grain bag suspended to drip for quite some time. After it stopped dripping I squeezed it hard and repeatedly and continued to extract quite a bit of wort. In...

But must be mashed. I transitioned from extract/steeping grains to partial mash so I make a stout that called for it. Haven't used it since, but I'm glad it gave me the push.

I'm three weeks into my first long primary/no secondary batch. Can anyone comment on whether I should expect the top surface of the beer to be clear of bubbles and residue before I bottle?

I'm thinking of trying the long primary / no secondary method advocated by many on this blog. At the moment I'm using a bucket with a loosely fitting lid (no airlock) as my primary and a BB carboy as my secondary. Anyone think I'll run into trouble using my current bucket with loosely fitting...