This is why I really think it is safest practice to keep vegetative matter and/or trub out of the cube and fermentor. PP, I'll keep this in mind. I've always thought that the wort coming out of the cube tasted a little weird. I could describe it as vegetal. But I wasn't tasting it in my final beer....

mally wrote:In my experience the "dented" cube when it is cold soon goes back into shape on the next hot wort refill...

I totally agree. This has been my experience as well.

BDP, just a comment about your chiller... I would suggest not having any connections that might possibly leak, in a possition where the leaking chill water will go into the wort. I've heard many stories from friends who ended up with an extra gallon or two of wort because of a leak that was noticed ...

BDP, I don't know what the safe limits are for my bottles. Most came from the homebrew shop. Some came from a local brewery. So I'm sure I have a good mix of suppliers. I definately feel safe carbonating up to 3 volumes of CO2. If I were to try to carb up to 4 or 5 volumes, I would be nervous. I mig...

PP, you could also go on to add that the malt manufacturer was not identified. The ECB of the malt was not identified. Is this Munich I or Munich II? If I were to go on past experience, I would say that this is from the Weyermann malt house and you should use Munich I. But I get it. Recipes are ambi...

BeerFingers,

If you like your original system, you may consider adding light dry malt extract to your kettle.

In the past, I've made a beer as high in gravity as I could possibly fit into my mash. Completed my mash. Then added DME until I reached my target gravity.

Dexter

Ellettsville, IN. I came here because I was interested in the BIAB calculator.

I've made one BIAB/No Chill. Results were decent. I was worried about clarity. Seems to be clearing up now after 5 weeks.