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First BIAB fermenting, something tastes 'wrong'

So i just finished up my first BIAB... mostly just a test of equipment and technique. I think i screwed up almost everything by being sloppy, but i was mostly just interested in extraction efficiency and trying out my own bargain basement method. I was trying out the mini-biab with the amarillo pale...

thanks guys! sounds like cascade is the ticket. i completely forgot about the alpha acid part, is that something i can calculate using the brewing calculator thingy? Do you guys have a 'ballpark' i should just shoot for, like i said, i'm not super picky on this turning out just any certain way. i lo...

So excited to try brewing this weekend. My local brewer supply has everything i need (they carry Rahr brand pale malt, hopefully thats a good one) But they dont have the Amarillo hops that everyone is raving about. I'm more into getting the technique down on this first try, rather than the taste, wh...

you must have really screwed it up. olde english (old-e), king cobra, steel reserve, etc. are only drinkable in extreme duress. lots of 'off' flavors. bitter and skunky. they typically taste like a hefeweizen that has been rolling around in your trunk all summer, only more alcohol-ey.

this is an awesome setup. basically the perfect balance of control and simplicity. no unnecessary transferring from one thing to the other, and a bare minimum of parts

great work, i hope to copy something similar to this.

is your in-tank heater stainless? does it matter?

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