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   1. Perlick tap gas leak?

      by laserghost, 9 years ago in Kegging

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      Wondering if that's where my problem is ... I have a 2 tap tower kegerator with 5lb gas tank inside with a new tap rite dual regulator. Two ball lock kegs, 15 ft / tap of silver barrier line and Perlick 525.
      
      Kegerator is at ~40 and regulator ~12.5. Kegs seem to be perfectly carbed once I clear the lines of semi-carbed beer. If it sits in the lines for a few days it loses some carb.
      
      Can't source the leak, help!
      
      Sent from my iPhone using Tapatalk

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      You should always pour off about 1/4 pint before pouring anyway. The beer goes stale overnight and needs to be purged. Mine will sort of burp or spurt when the fresh beer hits. I don't think what you are experiencing is anything abnormal or faulty in the system.
      1 Replies
      8135 Views
      Lylo
      9 years ago
   2. Flaked wheat OK with BIAB?

      by laserghost, 10 years ago in Grains (Malts), Extracts, Sugars and Adjuncts

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      Hi guys,
      
      I have been formulating a recipe I'm going to try hopefully this weekend, which uses 6% flaked wheat (1 lb / 455 g) in the grist. It's designed to be 1.068 and I'm mashing at 151 F / 66.11 C (90m), for a moderately-well attenuated IPA (I hope).
      
      I saw an email this morning from Brad Smith doing one of his features, and it's a mostly descriptive overview of BIAB, but it ends on a statement specifically about adjuncts and mentioning flaked wheat. I'm wondering if the amount I'm using is...

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      BDP, yes I do record it in the Biabacus file. Yes I use Biabacus for my FVM and FVV - Maxi Biab.
      I have been thing about adding the carapils as a steeping grain per a previous post by Hashie.
      Joe
      16 Replies
      24301 Views
      jhough
      9 years ago
   3. Glass top stove or alternative?

      by laserghost, 9 years ago in Electric BIAB

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      I use a 12.5 gal aluminum kettle on the stovetop, supplemented by a 2000w heat stick in the boil. At my previous apartment the kettle fit nicely on two gas burners. I recently moved and the new stove is electric with a glass top. The kettle doesn't completely cover two burners but I am assuming I could boil ~8 gal on one burner with the heat stick.
      
      However, I'm a little nervous about cracking the glass top as the kettle is definitely way larger than what the stovetop is designed for. I'm...

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      Good Day, I have a couple of links about Watts and BTU's for Brewing.
      
      BTU's...
      
      Watts...
      
      I hope this helps, with 10 Gallon Batches.
      
      _________________________________________________________________________________
      There are only 10 types of people in this world. Those that understand binary, and those that don't.
      8 Replies
      9882 Views
      joshua
      9 years ago
   4. finishing a saison and moving across the country / packaging

      by laserghost, 9 years ago in Flat Beer to Beer

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      hi guys,
      
      would love some opinions here. i just brewed a 1.055 saison on 8/30 with WY3711 and mashed 148–149 for 120 minutes, and it's going to be my last brew in this apartment/region. in 3–4 weeks i'm moving across the country from cambridge, ma to austin, tx (a long way). the beer will be on it's 3rd or 4th week by then. i usually keg, and do so at week 3 or 4, but i was strongly considering bottle conditioning this batch (because it's a saison). the problem is, i'm not sure i'll have the...

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      I would use a chart like this one;
      
      What serving temp do you like?
      
      My guess is that you will be partially carbed and need to add some head pressure to get it there.
      5 Replies
      13146 Views
      Mad_Scientist
      9 years ago
   5. BIAB = no sparge?

      by laserghost, 10 years ago in General Chit-Chat, Nonsense & Rambles

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      check out this thread!!
      
      Sent from my iPhone using Tapatalk

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      As always ,great job PP . While some of us can't do full volume BIAB all the time , my 2.5 gal batches I can and do. Beersmith sometimes is over run with know it alls who think that they know more than they really do. Sad to say , it is the same with some other sites also. At least , we do have a site here that will actually work with brewers , not try to make them feel inferior . Sorry for my rant.
      Joe
      4 Replies
      5750 Views
      jhough
      10 years ago
   6. dry hopping IPA, sudden temp drop

      by laserghost, 10 years ago in Fermentation (Wort to Still Beer)

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      Have two identical IPAs in two carboys where I pitched WLP001 and WY1272 to compare. Fermentation was perfect for the first 7 days, in a water bath at 67 F. on day 5 I tossed in my dry hops and turned up the heat 1 F per day up to 70 F.
      
      Last night was day 7 of the fermentation, and I went in this morning to take a peak and somehow my power strip had been switched off so my temp control and heat were off all night, and it's pretty cold out. Plugged it back in and it was at 62. The WLP001 is...

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      laserghost,
      
      I don't know if it makes a difference? I usually let my fermented beers sit for about two weeks in the primary to let the yeast cleanup the beer. I then add my dry hops and wait a couple of weeks before kegging. The temperature stays at whatever the room temperature is. If I think of it in Winter I will cold crash unless I am reusing the yeast cake. Personally I would just add the dry hops and not worry about it. Maybe you are a pioneer in hopping temperatures? Writ it all down!
      1 Replies
      3684 Views
      BobBrews
      10 years ago
   7. Not quite MAXI / Sparge / Thicker mash efficiency question

      by laserghost, 10 years ago in Full-Volume Variations - FVV (diluting and/or sparging)

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      Hi guys, sorry if this has been covered but I did not find a clear answer in the search.
      
      I typically do standard BIAB in my 47 L (50 qt) kettle and 20.8 L (5.5 gal) wort into fermentor. I want to do a split batch and start out with as much boil volume as possible, around 41.6 L (11 gal), which should let me split about 32 L (8.5 gal) of wort.
      
      I'm not trying to continually top up during the boil, but simply start with a full kettle. I was thinking I could mash with the maximum kettle capacity,...

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      No probs lg. The fine bag needs a gradual pull just because they take more time to drain. Same principle as if you had a bucket of water and had it draining through a half inch hole versus an inch hole. I reckon concentrate on the pulley thing rather than making a new bag.
      
      I would imagine that a coarser bag is more likely to give you black char but then again, I think all eBIABers get black char. Could be worth starting a new, 'Black Char' thread in the Electric BIAB forum. Why not?
      
      ;)
      PP
      17 Replies
      22067 Views
      PistolPatch
      10 years ago
   8. separate calculator spreadsheet for different batch sizes?

      by laserghost, 11 years ago in BIABrewer.info and BIAB for New Members

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      I have a 6 gal and a 5 gal carboy, and I have yet to secondary. The pattern has gone that if I have a batch in the 6 gal primary, I might have a smaller batch in the 5 gal primary.
      
      My first BIAB was a 4.3 gal batch that I put in the 5 gal carboy. Moving forward, should I save separate Calculator spreadsheets for each fermenter (equipment profiles)?

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      Thanks Pistol, I guess i was thinking in terms of averages, and that I'd have different amounts of trub loss and such due to batch size. But it wouldn't be that different between a 4 and 5 gallon batch. I would prefer to just use one spreadsheet anyhow, so I'm glad to hear that that's just dandy.
      2 Replies
      3625 Views
      laserghost
      11 years ago
   9. Low attenuation – mash temp, duration, or yeast slurry?

      by laserghost, 11 years ago in Fermentation (Wort to Still Beer)

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      wondering if yeast health, mash temp, or mash duration could be an issue with low attentuation after one week in the fermenter, or am i checking/posting prematurely? last week i brewed edwort's bee cave rye ipa as my first all grain batch, using biab method. recipe's og: 1.064 and i hit 1.067 – I converted the recipe using The Calculator. to this wort i pitched 1.5 cups of yeast slurry from an american brown i bottled the same day. yeast was safale us-05 and that beer sat in the primary for 1...

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      On that brew, the formulas result in a predicted FG of 1.017 - 1.019 so as lambert said you aren't too far off the mark. To achieve 1.010 you'd need a yeast that attenuates to 85% which is massive! Never give too much respect to recipe reports as they often contain incomplete or faulty info.
      
      There are a lot of factors that affect attenuation. If you are interested in this there is some good info here and here .
      
      Step mashing, not mentioned in the links above can also increase attenuation....
      4 Replies
      7352 Views
      PistolPatch
      11 years ago

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