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

Hello WombleBadger , bstew7890 , bpinnix , fharias - welcome to the forum! The advice given to some others last week would probably be beneficial to all. Here is a link: https://www.biabrewer.info/viewtopic.php?f=5&t=119&start=8825#p61379 There is a lot of info available, so give it a thorough look....

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

Hello ElezEspana and @t tomp87 , Welcome to the forum! Thank you for both giving good background info. It helps to know where you are coming from. Let me give you both some quick answers and assistance... Important Links: First, a couple links that will help if you have not found these yet: BIABacus...

Re: Batch priming

Hello jhough I am again going slightly into uncharted waters for me... If some live yeast remains in the bottles, and you should, likely you could add 1/8 tsp of sugar to each bottle and then cap it, keep at active fermentation temperature to get proper CO2. That’s what I would do. This is what I do...

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

Hello mk1 Yes your methodology seems sound. Malt producers normally have a range of color and I always guess in the middle. You are unlikely to get more info in your shipment, but who knows... Yes hop AA always changes. Even same year different field the same variety can be different. I would run wi...

Re: Batch priming

Hey jhough , Good question! I can take a stab at it and give you my thoughts, as a person that always cold crashes...but kegs. (Manually add sugar to bottles, small amount of bottling that I do). At what temperature do you cold crash? I cold crash at 32 deg F / 0 deg C. Most of the sugar you added f...

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

Hey mk1 , a smidge bit more info to add to jhough’s info. You do need to input the info for your system at the start of the info. This includes size of your brew kettle, etc. so if using someone else’%s BIABacus file you will replace their system’s info with yours. Many beer recipes found online, ev...

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

Hello Flying Goose and isaaca , and welcome to the forum. Phil - I think the BIABacus file is Great! Highly recommend it to both of you. But make sure to review the terminology section too (same beginner section area) as it will help explain a bunch of terms and help you understand the language more...

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

Hello Asdam and Jonnybee - welcome to the site! Assam - if you use the free BIABacus tool it will make all those estimates for you. Both of you should read up on the section for beginners. In addition the terminology page is super helpful. There has been lots of excellent advice given in response to...

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

Hello menocchio and Evan and welcome to the forum! Evan - I brew lots of Pilsners; got a Czech Pilsner on tap now and a German Pils in the fermenter, and a Munich Helles (similar style) also on tap and almost all gone. And yes, our BIABacus tool is a super good help when brewing. You will want to re...

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

Hello @ Jimmy01 Welcome to the forum! Thanks for the good information about what you are doing. I can understand concern about keeping weight in check as we age. There are ways to stay healthy and still regularly enjoy beer. (Smaller portion size and less servings...of everything consumed, is one wa...

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

Hello Aggie10 , A couple thoughts to add to Tony’s advice... We are going to prefer more proper and longer established brewing traditions with a longer mash time and a longer boil time... In fact, we prefer 90-minute mash and 90-minute boil. That said, some including the Brülosophy blog writers have...

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