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Re: My First Post! - Post here to become Fully Registered

Hello Moorey and sockgoblin , Welcome both of you to the BIAB forum! There is a ton of excellent information hidden in all the different posts and answers on this site. I would start in the BIAB for new brewers section, even if you have considerable brewing experience. It would be the place to start...

Re: Yeast Starter / Starter Wort from Previous Rauchbier Brew

Thanks Pat. I just sent you an email. And reread your post (which you posted live on the site). Obviously you put some time on that. Thank you! I spent several hours today researching and in many cases re-reading articles read years ago. Marshall from the Brulosophy blog has an interesting angle to ...

Re: Grapefruit Pale Ale

Hi JayP, I can’t say for certain but if you added hops at end of the boil - still boiling...but then stop boiling - bitterness is supposed to stop being added (isomerized) into wort when temperature drops to around 170 deg F / 76 deg C. But I use an immersion chillerand have never no-chilled, and pu...

Re: Yeast Starter / Starter Wort from Previous Rauchbier Brew

Aecht Schlenkerla Helles - same brewery that makes an amazing Smoke Maerzen... Last night I drank bottle of their Helles. No rauch (smoke) Malt, but a strong smoke taste. They repitch yeast from smoke Maerzen beer into their Helles and apparently ALL of the smoke flavor comes from the yeast. Only 4....

Re: Yeast Starter / Starter Wort from Previous Rauchbier Brew

Interesting thoughts, ShorePoints ... Especially interesting was your sourdough bread yeast story. John Palmer says to use 1.040 starters, so that’s what I do. And am convinced if I pulled my yeast samples out and ran them through a starter so they are used every 3 months, it would probably keep the...

Re: Yeast Starter / Starter Wort from Previous Rauchbier Brew

Hey Pat, Sounds like you’re burning the candle at both ends... Harvesting Yeast - is “washing” necessary? For what I do with yeast, absolutely not... I’ve read a ton on brewing, and likely remember a sad 5-10%. :shock: If I had to go through the process of actually washing Yeast, I would never do it...

Re: Yeast Starter / Starter Wort from Previous Rauchbier Brew

Hey Pat, Why are you saying that technique of saving wort like this will work only with very similar grain bill...? Obviously it is best NOT to use super unique malt profiles for this, like the Rauch malt. Probably same with real dark malts or malts with really strong flavor profiles. But I don't se...

Re: The quest for a new setup

Hey Tex, Question I have is does using a pump for recirculating the mash help with getting a higher gravity... Perhaps a little. (?) Electric heating would seem easier to set and have it keep temp same. But is a more elaborate setup. And adding a pump to the list...one more thing that has to be clea...

Re: Use this thread to convert recipes to suit your equipment...

Hello Pinchons, I just re-reviewed your comments and have one thing that could help a little... A tip to keep “consistent” fermentation temperature is to fill a clean garbage can with water and put your fermenter in it. (Obviously don’t go so full with water to risk it contaminating wort in your fer...

Re: My First Post! - Post here to become Fully Registered

Welcome to the forum, BlueDatsun!

I would recommend the BIABacus file (Excel based). It helps you to more consistently brew a recipe. Also, it helps with copying good recipes too. There is a ton of good info posted on here, so please give it a good review... Let us know what questions you have.

Yeast Starter / Starter Wort from Previous Rauchbier Brew

I had something happen that some of you may find interesting... Yeast Starter: After fermentation I normally save "sloppy slurry" of the yeast, and if it's within a few months will repitch it in a yeast starter, then into my wort to make new beer. Someone from my homebrew get-together group had sugg...

Re: My First Post! - Post here to become Fully Registered

Hello mav97531, and welcome to the forum! The BIABacus is super helpful. I would also look at the Clear Brewing Terminology page. It will help the terms make sense. Both are posts on the BIAB for new members section. Here is a link: https://www.biabrewer.info/viewforum.php?f=5 There are many other h...

Re: My Current equipment and process. 1st BIAB outcome etc.

Hi AdeDunn, Question for you... You mentioned better results @ 75 minutes of super hard boil vs. 90 minutes roiling boil (so higher temperature???). How so? In what way was the result better? :scratch: Also, FYI the BIABacus always defaults to getting higher OG than planned. It's easy to fix this be...

Re: General Discussion on Site Quality of Commercial Malt, Hop and Yeast Suplies

Hi Pat, just noticed your post from last week... On yeast, the two yeasts that I normally use are 1) Wyeast Labs, and sometimes 2) White labs. Lately I’ve been channeled into 3) Imperial Yeast from Portland (claim to fame more yeast cells for the price). All are liquid yeasts from here in the USA. I...

Re: My Current equipment and process. 1st BIAB outcome etc.

Hello AdeDunn, Can’t taste a picture, but your brews certainly look tasty...! :P :drink: ;) My preferred brew setup is a more simple full volume BIAB, as I feel that I have enough complexities in life and don’t want to complicate it more necessary to make great beer. But that said, more complicated ...

Re: My First Post! - Post here to become Fully Registered

Hello mdget, Alan, and TMX, and welcome to the forum! TMX - Thank you for your service! As for the things you are currently researching, I recommend going the full volume mash route. If you search around this site you should be able to find lots of reasons why. Simpler to get good results. PistolPat...

Re: My First Post! - Post here to become Fully Registered

Hello ISP, Welcome to the forum! There are several forums out there, but I strongly believe biabrewer.info (the one founded by the BIAB pioneers) is the one with the best information, less BS posted and overall much more reliable and trustworthy information. Equipment : Have you upgraded your equipm...

Re: My First Post! - Post here to become Fully Registered

Hey Nick, Here is a link to the BIABacus file, version 1.3: https://www.biabrewer.info/viewtopic.php?f=5&t=1869 Also CBT - Clear Brewing Terminology - a very good section because it helps explain the terminology and what everything means. Helps the BIABacus sections to be less confusing: https://www...

Re: My First Post! - Post here to become Fully Registered

Interesting🤔🤔🤔 I can’t help you with the water guesstimate. The Brew N Water one is likely good choice, at least by reputation. Haven’t done much of that myself and likely should do more. Plan to with my next pale ale. Very soft water where I live in the Willamette Valley in Western Oregon. Like Pil...

Re: My First Post! - Post here to become Fully Registered

Hi AJ, and welcome to the forum! Sounds like you’ve jumped in with both feet. I remember all the info that a guy would get. So much and everyone seemed to have different advice. When I started many were still saying traditional full volume BIAB was crap, poor efficiency, etc. After much research I t...

Re: My First Post! - Post here to become Fully Registered

Welcome, UVMnick. Have you downloaded the BIABacus file yet? That will be hugely helpful in planning your brew, whether you are copying another persons recipe or developing your own. There are some good recipes posted on the site. Also, the BIABacus can help you scale to your system if you wish to g...

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