It appears that we are a few welcomes behind.

Greetings to HankKingsley - don’t focus on the numbers, focus on the beer. I try to maximize the yield, too. Trub, as in kettle to fermenter loss (KFL), is not as terrible as it is made out to be. There is a happy medium between transferring it all to the primary fermenter and giving up too much. You will find it.

Hello to MrGammaRay - There is a lot of info on electric brewing in the forum. Read up on it and brew, even if it isn’t perfect it will be good.

Welcome to theBeagle - Brewing is a great activity for those of us who have retired. You are well along in equipment so far; read about refractometers here on the forum before you buy one. Ask what you are actually measuring and how much of a fudge factor is involved to make it useful.

Good to have you aboard, iamthefly. With your physics knowledge you will find that time and temperature are keys to brewing. Take notes and share what you learn, please.

Hello to Motor City’s Dave, Schaumie2222. You have found a great resource here. Read lots, ask questions when you have them. Someone will get an answer for you. Mind your temperatures and 90 minute mash, followed by a 90 minute boil for good results.

Welcome to Kemical from Argentina. Your chemistry and biotechnology knowledge will help make fermentation easy for the yeast. Read about the equipment you will need, think about the brewing process, start with a simple recipe and get brewing. My son crossed the Andes from Santiago, Chile and drove through Argentina all the way to Rio Turbio a few years ago. I envy him.

Greetings to davidjcoburn from Rhode Island. Many on this forum will not recognise our two-letter abbreviations for states’ names, but I know of the Ocean State, neighbor. As above, keep things simple in the beginning and you will get beer. Ask questions and brew on.

Welcome @Okiedust

You've done very well to wade through all the essentials and notices. The site is very messy atm, so, it currently is a bit like digging for buried treasures
Until the site gets re-structured, just start a new topic and ask any questions you have.

That's pretty cool you were given a PicoBrew. I've read about them but have never seen one. Feel free to start a thread on it and let us know of your experience with it. (Don't be worried about what forum to put it in, someone will move it for you.)


PP

Skin Andy and pinplumber,

Welcome to the site! Look around, there is a TON of good help and advice on the forum. You may have to look for it a bit...but it’s here. And if any questions feel free to post a question and one of us will be along to help you.

It appears that we missed a few welcomes again.

Jordyw.21 - Indeed there is great info on this site and you can ask questions for even more. Let us know how your first AG BIAB went. And kudos to you for understanding that waiting for beer is a necessary part of the process.

HBC - Hello, Dennis from Wisconsin. Read lots of things on the forum to grasp how BIAB is different to what you have been doing in the past. It is going to be simpler than before.

Johan333 - You will get beer from your first brewing session. The high mash temperature you experienced might give more sugars too large for the yeast to turn into alcohol. It also depends on other things, but that’s how we learn.

stump - Greetings! Yes, it is possible to create a culture from some of the dregs in a bottle. However, there is no guarantee that it will be just one strain of yeast. Belgian yeasts seem to benefit from wider fermentation temperature ranges than other yeasts. I had one stall and found champagne yeast helped get to the finish line; the dregs in my bottles thus had two kinds of yeast.

Another Hello to DublinOHBrewer. When I lived in Ohio, I used to go to a French market on Rte 161 near Dublin. Do Buckeyes still have 3.2% beer?

Welcome Gary (tallboss610) - Do take a look at the Clear Brewing Terminology link http://www.biabrewer.info/viewtopic.php?f=5&t=2685
and try the BIABacus. http://www.biabrewer.info/viewtopic.php?f=5&t=1869 
Ask Questions. You will get answers.

Greetings, Batchelot from Denmark, Australia. That made me think of the state of Maine in the U.S. where there are towns named Mexico, Peru and Norway.
I’m with you, praising the founders of BIABrewer and the work they have done. That all occurred before I joined the community. I have learned a great deal and try to lend a hand by answering questions when I can, and saying, "Hello" to new members.
BIAB has its upper limits due to lifting the bag, but I think it would still be an excellent method to pilot recipes for commercial brewing because it scales well through a wide range. Brew on.

Hello, frogmaster - read lots of stuff on this forum and ask questions if you have any, even with your years of experience.

Welcome to the forum, Simon.

We have a ton of great info available here. Let us know what questions you have.