Hello All, Normally I brew small 4gal batches (BIAB) in my 8gal kettle - because of the smaller batch size, I can comfortably fill enough water in my kettle + grain bill without it all overflowing for the mash. Tomorrow, I want to aim for my first 5gal batch and after running the calculations...

I had difficulty in sparging my first couple of brews using the "jug-at-a-time" method as it seemed to disturb the grain bed too much and, as a result, it was taking a long time for the wort to run clear. I had seen other brewers Youtube methods using copper or plastic plumbing pipework...

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...

It would be nice to be able to set up some personal mash profiles you can import/use when editing and adding a recipe. When you´re step mashing a lot, it gets tiresome to always add these steps every time you add or edit a recipe. It may also be a good idea to have a set of public mash...