Hi all, Need your opinion on insulating my mash kettle. I do all grain, BIAB, have a 15 gallon kettle, and am currently using R13 wall batting insulation wrapped around the kettle held in place by bungee cords (several layers). Pro = low cost, highly effective, and relatively simple (remove...

Hi everyone, I've found it a challenge to clean the gunk off the bottom of a spent keg, especially when I want to refill the same keg on the same day I've been using oxy clean with a warm water swirl. However, there's often a bit of gunk on the bottom of the keg nevertheless. My first idea...

Hi there! I've been brewing all grain BIAB for 3 or so years now, about 27 batches documented in Brewer's Friend. I'm looking at my efficiency numbers (conversion, but also brew house) and they are all over the board. They range from a low of 49% to a high of 88% with an average of 65. The...

Hi All, I've been all-grain (BIAB) brewing for a couple of years now and have been pretty happy with the results in terms of taste. I use Brewer's Friend to calculate my mash pH before brewing. However, I have always had mash pH come out significantly lower than the expected pH from the...

Hi All! I'm looking for some feedback on how to improve my favorite British Bitter recipe. Specifically, I entered it in a BJCP competition and it got a 33.5 or "Very Good" but I'd like to improve it to the "Excellent" range (knowing that achieving World Class Example is very very difficult)...

My Local Home Brew Store was out of flaked wheat, so I substituted torrified wheat instead for an American IPA (BIAB method). I believe both must be mashed, and they should have a similar impact on beer flavor. If that's the case, I wonder why these two different kinds of adjuncts are even...

I haven't dry hopped in a long long time, so essentially I'm considering myself new to it. Yesterday, I dry hopped my barleywine. It had been sitting in the secondary for about a month or so. It's now showing some action (bubbling near the surface, see picture attached) although I don't see...

Is a mash out (raising mash to 168 deg F or 170 deg F) really necessary when brewing via BIAB technique (Brew In a Bag)? I worry about the risk of burning my bag after having read others with this problem since the bottom of the pot is getting way hotter than that. It's also another process...

What's the optimal amount of oatmeal in an oatmeal stout to be able to perceive it? So many recipes call for 1 lb. But I'm curious if anyone has experimented otherwise. Thanks in advance for your thoughts and they don't have to be limited to stout.

I'm an experienced brewer who now has done about a dozen or so all-grain Brew In A Bag (BIAB) batches with decent results using a known local municipal water source (Columbus, Ohio). To improve things further, I've recently started tracking my target mash pH using Brewer's Friend. I see that I...