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Sounds like BIAB in a nutshell, get to it! @Lemon: I think that allowing the PROPERLY COOLED wort to freefall into fermenter would do a good job oxygenating it in preparation for fermentation. You are right to recommend transferring with a tube to prevent possible oxidation IF the wort has not prope...

:clap: :clap: :clap: :clap: :clap: :clap: Congratulations! Sounds like a typical brew day early in your career, you'll get the process sorted through repetition. The only downside to the type of brew day you just had is that the beer will be absolutely amazing but you will never be able to exactly r...

I can't offer much advice in the way of storing milled grain as I buy unmilled grain in bulk. I preserve it in air-tight containers (really large zipper-lock type plastic bags) stored in large plastic bins. For what it's worth, you don't have to spend a lot of money on a mill, this one does just fin...

I usually crash for 24-48 hours at 35F. You just need to crash long enough to clear the beer. Keep in mind the temperature of the beer at bottling when you figure the amount of priming sugar you'll need, cold beer holds more dissolved CO2 and therefore needs less priming sugar than a room temperatur...

Good looking rig but I offer up the following for your consideration: 120V brewing is convenient but has its drawbacks...mainly being that it is slow. It takes a long time to heat 8-9 gallons of water with 120V. I'm not talking out of my azz, I have a 120V system I built for test batches and it take...

The dry -vs- rehydrated debate has divided nations, I find it works equally well either way. As to the amount to add, half a packet is fine but if you're more comfortable dumping the whole thing in....do it. One of the first things those little yeasties do when they hit the wort is procreate until t...

I aimed to mash at 66 degrees, however I made some mistakes in the beginning of the mashing step, so initially was 68 (too high strike temp), then it rised to 71 (because I forgot to remove the kettle from the electric stove after I turned it off) , and then I finally got it to 66 degrees after abo...

A lot of variables to consider at this point but I don't think it's related to the amount of yeast you used. Take a read here: http://braukaiser.com/wiki/index.php?title=Understanding_Attenuation and here: http://braukaiser.com/wiki/index.php?title=Effects_of_mash_parameters_on_fermentability_and_ef...

So then there must be an independent way of calculating/measuring IBU? How is that done? Requires a laboratory and proper equipment to do it accurately. Sounds like a pretty tasty brew. Keep good notes and continue to experiment with hop additions, you can create a completely different flavor profi...

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