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Should be good. Maybe add the DME with the 15 minute addition unless doing a full boil? You'll get more bitterness that way. Either way it should be good.

I did a bunch of BIAB batches before getting a mash tun. It worked very well, but I never found a way to drain the bag that I was happy with. 12 pounds of grain soaked in water is heavy and awkward to hold over the kettle. The beer that came out was very good - no complaints there.

Adding all the grain at once could be a problem because you might have a dough ball. Try adding a bit at a time and stirring.

Most likely fine. Don't sweat it.

Using washers to make the sides of the places even helped me with mine, as well as cranking it as tight as it would go (I keep it just loose enough for the plate to be able to turn)

I've tried both methods - adding cold steeped coffee and adding ground coffee to the fermenter - both worked pretty well. I added the grounds for a few weeks and the coffee flavor was not too strong.

I dry out spent grain and add it to pizza dough and bread. I once scooped some fermenting wort out of a batch when I was out of bread yeast and it worked for my pizza dough, but not fantastically.

Maybe the burnt flavor is coming from the roasted barley? Especially if they may have given you black patent instead by accident?

I bought an ice cube cooler from Walmart for about $20 and converted it to a MLT. I fill it with ice water to use as a swamp cooler when not mashing in it, so it does not take up any extra space in the house - and I now have a way to keep fermentation temperatures lower.

It does settle out, but you end up with muck more gunk at the bottom of the fermenter, and less beer into keg and bottles. Rinsing might be worth a try.

I was doing PM's over the winter when it was too cold to brew outdoors. Glad that's over.

You can also control the drain rate with a 60 cent hose clamp Austin Homebrew Supply

You might not even need to blend - just stick the keg in the back of your closet for 6 months and then taste it again -the bitterness may fade away.

Wouldn't that also apply to the coolers that almost everyone uses as a MLT?

I've got a Frigidaire flat top stove that I've used a lot - but it takes 45 minutes to boil 3 gallons and I don't think it would boil 5-6. That's why I got a turkey fryer. That and the boil overs.

It could be that the malt you used had more starch than usual - IE higher PPG - than either the estimates in Beersmith and the estimates in How to Brew.

Are you sure that you didn't put more than 12 ounces in each bottle?

I've done it a few times with a 7.5 gallon kettle - but I do drain the bag into a bucket that has additional water and dunk the bag in there a few times, so I'm cheating a bit.

It may clear up but when I've had that happen I've ended up with hops in every pint. I just told people it showed them that it was really fresh and made with actual ingredients rather than chemistry. Nobody minded.

When doing it this way did you suspend the bag in the bucket or just leave it sitting there? I've done some beers this way but am trying to improve my efficiency a bit. #1 for me is to stop slopping so much wort all over the place when draining the bag :cross: