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Cheers!

It does sound a bit over the top to boil extract for that long.

As I write this I'm 20 mins into a 30 min mash. Might as well give it a try!

I no chill in the kettle which has a tap, so I aerate by transferring vigorously from that into a fermentation bucket below. Now I add my yeast at the same time so it gets well stirred up. No extra equipment, no hassle!

Maybe safest to do at least 1 by the recipe before the experiments start!

Got to be worth a side by side experiment with at least a six pack and then report your findings. I have used a few different sugars for priming myself from plain old table sugar to dark molasses sugar.

Howdy- is it an extract kit, like Coopers, or an all grain mash kit? Either way welcome!

Crikey! Good luck with that. Hopefully someone with commercial bar setup experience can help with that...

Greetings. I'm also a BIABer- it is the future. Welcome!

Instead of just watching the bubbles you can sniff them too. Erm I've heard.

24 hours in the kettle with the lid on. Then I drain out the tap on the kettle which has a hop filter. That aerates the wort plenty as it goes into the fermenter. No chill is a legit technique- I think the amount of water required for chilling is wasteful IMO.

Hoping for a good season after last year's implosion!

It just wouldn't be the same! The last spot that opened might have been mine when I left... I'm not sure.

Hey guys, I just wanted to say good luck to all the HBT fantasy baseball players! Maybe in a season or 2 I'll be hoping for a spot to open up for me to rejoin the group! But for now, I will leave you with this: LET'S GO RED SOX!!! *runs and hides*

Sounds great all round! 🍻

Couldn't agree more. Gravity often drops very quickly at first then slows, but continues. Seems reasonable, so now just wait, because the rapid fermentation at the beginning is often the cause of a few off flavours, and given a little time the yeast 'clean up after themselves'.

Give it a little more time?

Plus one on this though!!!

Good sanitization is important, but I don't worry too much about the outside of the airlock- much like life itself, it's what's on the inside that counts. I usually aerate my wort and pitch dry yeast on top without shaking or stirring. Sometimes I pitch and then aerate. I haven't noticed any...

Awesome!