Search results

A friend of mine recommended I Google a "bazooka" for the same problem. It's a braided stainless steel line that attaches to the coupler on the inside of your kettle. Basically it lets wort run through without all the debris.

I may need to post in the recipe forum, but wanted to see if anyone had a good BIAB French Saison recipe for a 19L batch. I would like the abv% to be somewhere between 7-8%

Hey guys.....just wanted to give an update on the RIS. This was a an extract kit fermented with a London Ale yeast (Wyeast)....OG was 1.091 and after 10 days was down to 1.028. I added 21g of Sea Salt at the end of the boil. It doesn't seem to be hindering the yeast at all. While taking the...

Again, thanks for all the info....it's a great help and a lot to consider!

We do everything hard here in the States, but I'll work on it :)

I'll work on channeling my inner Aussie and convert my temps, weights, and measures... Thanks for the info....it's always a big help to hear from those who have done it....there's nothing better than tried and true experience. I'm just learning so nothing was repetitive to me....thanks again!

I will be doing my first BIAB next week and it will be a Belgian White. After doing some research on Belgian styles and brewing techniques I have learned traditional Belgian brewing has a 3 or 4 tier mash schedule. Example: they will mash at 142 degrees for 15 minutes....154 degrees for 25...

Thanks for the link. I will definitely check it out. I'll be taking a gravity reading in two days as primary is finishing up after 9 days. I'll give it a try and see what, if anything the salt added. It smells great at this time and I'm hoping the salt enhances the flavor. I don't want it...

Hello... Just wondering if anyone has ever added sea salt to their Russian Imperial Stouts? What can I expect as far as flavor profiles go? I used a London Ale yeast to ferment and added 0.75 ounces of sea salt at the end of the boil. I haven't been able to find much as far as sea salt goes...