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   1. High Integrity Recipe Links and BIABacus Files

      by 2trout, 12 years ago in BIAB Recipes

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      *02/12/13 The additions and comments by moderators below are correct. This is going to sound somewhat critical, but there are any number of recipe data bases out there with little integrity. Please strive to post links here that contain recipes that have a traceable history, or viable awards, or enough data to make it scaleable. My hope is that this thread can provide truely useful links to proven recipes that are worth the time to scale, or worth the time to research into somthing that we can...

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      The VAW values for section D for recipes from various books & other sources. I have merely compiled this data from previous postings and contributions from other members. Please let me know if any corrections are required.
      
      Book Title or Other Source : BIABacus Section D VAW
      
      Brewing Classic Styles : 21.82 L or 5.764 gal
      British Real Ale 3rd edition 19 L recipe : 18.27 L
      British Real Ale 3rd edition 23 L recipe : 22.11 L or 5.841 gal
      British Real Ale 3rd edition 25 L recipe : 24.04 L...
      23 Replies
      31116 Views
      BDP
      10 years ago
   2. Another Nail in the Coffin of Hot Site Aeration

      by 2trout, 11 years ago in BIABrewer Old Hands

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      Here is an interesting real world experiment regarding hot side aeration. Some of the old myths are dying!
      
      Did not have time to read it in depth, but it appears to be very thorough.
      
      Trout

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      Josh, understood. I was thinking more of the shaking or stirring of the fermenter . Understand opening the fermenter and letting O2 in. I was under the impression that cold side aeration was shaking or stirring the wort after yeast was pitched , which causes problems with the beer.
      Joe
      13 Replies
      15365 Views
      jhough
      11 years ago
   3. Consensus on Temp to input when using a priming calculator?

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      • 2

      by 2trout, 12 years ago in Bottling

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      Im ready to bottle my Pilsner, but Im always confused as to which temperature to use with the priming calculators.
      
      I Batch Prime and bottle.
      
      Primary fermentation at about 55*F 12.77*C.
      
      Secondary/lagering 35F-45F 1.6C-7.2C. (been lagering for around 45 days at this point)
      
      What if I were to bring the beer to room temp before primimg/bottling?
      
      Just one of the thing I cant seen to remember, or find a consistent/clear answer to. :scratch:
      
      Trout

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      Bumping this thread to ask...
      
      If you have feedback on what priming sugar rates are working for you, can you please post them in this thread even if you have already done so above? This would really help to finalise the BIABacus priming formula.
      
      Please note your height above sea level as well if you can. Much appreciated :peace:.
      36 Replies
      53355 Views
      PistolPatch
      11 years ago
   4. New Temperature controller for fermentation

      by 2trout, 11 years ago in Fermentation (Wort to Still Beer)

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      Ive been gone for a bit, but I wanted to throw out this interesting bit of hardware I stumbled across. Im sorry if it was posted before.
      
      Its a Kickstarter Campaign to fund a chiller to keep your wort cool during fermentation. Very intriguing especially for those short on space. Im thinking of jumping in!
      
      BrewJacket Immersion
      
      Trout

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      Well,
      
      The Kickstarter funding ended and I did not fund it, thought I wish I had. Lots of people believe in the device-the inventors were hoping for $45,000- and received $108,000! My guess is look for this device in your Home Brew shop in the years to come.
      
      trout
      7 Replies
      10048 Views
      2trout
      11 years ago
   5. BIABrewer.info posts that made a difference to me.

      by 2trout, 12 years ago in Your Feedback

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      ADMINNOTE: See post #3 below but please use this thread to make a note of any posts or threads that you find particularly useful on BIABrewer.info
      
      The thread titled Sewing a Truncated Bag is excellent work by Mr Jadkowski. I dont know if many noticed but Bionut has added some additional excellent work in post #24.
      
      The excel spreadsheet he made will make the bag process much easier for those who are math challenged like me?
      
      trout

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      May I second Lumpy5oh's post.
      
      I tool have added all of these Brewday measurements to BIABacus. There are a lot, plus the actions from Get the kit out, to Final wash up. It may take some of the spontaneity out of it, but I mess up less, and find a gentle comfort in just following my 'Pre Flight' list.
      
      And it prints out nicely via the Print Report section, so I don't get sticky stuff on my iPad :)
      
      Definitely worth thinking about for those still learning the ropes as I am
      8 Replies
      12530 Views
      Yettiman
      11 years ago
   6. CO2 vols in a keg vs bottle

      by 2trout, 11 years ago in Flat Beer to Beer

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      I just brewed an English Mild. While researching the recipe, I came across this....
      
      Mild needs just enough carbonation to impart a bit of mouthfeel and to drive the aroma out of the glass and up to your nose. Too much carbonation and the beer becomes dry, harsh and acidic. Gentle carbonation can make the beer feel creamy. Target a carbonation level of 2 volumes for bottled, 1.5 volumes for kegged and just over 1 volume of CO2 for cask conditioned beer.
      
      If all vessels were carbonated the the...

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      Was thinking about you the other day shib wondering what you were up to and here you are ;).
      
      English cask beer is lightly carbonated and can be served in two ways. Either 'on the counter' in which case you really want to drink it in a few days as air is sucked in every time you pour a beer. The other way is that it is pumped under very low pressure through the beer engine. (From memory, the beer engine still needs gas pushing the beer to it but only enough to overcome gravity. Been twenty...
      8 Replies
      17643 Views
      PistolPatch
      11 years ago
   7. I don't have 3 hands!

      by 2trout, 11 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      I always brew by myself. It seems that many thing in brewing seem to be easiest if you have three hands.
      
      I like to pour my grains into the mash water at a bit of a height, say 12-18 (30-50cm). I feel like its prevents dough balls. I also like to agitate the mash as I add the grains.
      
      So 2 hands to hold and pour the grain and 1 more hand to move the water around...... :think: :scratch:
      
      Got a good solution?
      
      Trout

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      PP, thanks for your insite into why I really dont need to stir while I pour in my grains, but it is just one of those things.... I just HAVE to do it :dunno: .
      
      So this is my latest idea for pouring grain.... I have two containers that hold about 11 pounds of grain AND fit under my grinder( by design I may add :smoke: .) I am going to add a simple handle to the side each container! ind of like a giant beer mug!
      
      trout
      8 Replies
      16846 Views
      2trout
      11 years ago
   8. Flavoring at the time of Bottling

      by 2trout, 11 years ago in Bottling

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      I found this over at HomeBrewTalk,
      
      I've been playing around with flavoring my priming solution at bottling time for that last bit of mouth hit and aroma when you open the bottle. I've done chilies, citrus peels, and even some spices in the boil and strained out after. I decided to add 1.5 ounces of ginger to my priming sugar boil.
      
      This image has been resized. Click this bar to view the full image. The original image is sized 720x540.
      
      As you can see it has a nice straw color as opposed...

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      Oh I understand now, Flavoured priming sugar !! Good idea as all of the flavour will be contained in the bottle. I reckon a strong ginger syrup will put you on the road to ginger beer.
      3 Replies
      11345 Views
      Yeasty
      11 years ago
   9. It was going great untill....

      by 2trout, 12 years ago in Gas-Fired BIAB

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      I started to run out of propane at 10:40 pm. S@^%! So the boil slowed to a simmer about 45 min into a 60 min boil for a porter. It died at 52 min in so I tossed in my flame out hops. Im about a 1/2 gallon over on my end of boil volume. Should I resume the boil for 15 min tomorrow with more propane, or leave it be. Ill be cooling it as per my usual in the pot tonight.
      
      what say you?
      
      trout

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      brew more, worry less
      
      ---Todd
      13 Replies
      21832 Views
      thughes
      11 years ago
   10. Should I buy (or ask for) a Grain Mill?

       by 2trout, 12 years ago in Grains (Malts), Extracts, Sugars and Adjuncts

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       Im taking a prompt from Pistol Patch on this one.
       
       A grain mill has been on my wish list for some time now. I get along fine without one, but I DO see the value in having a mill at my home. Let me start with what I don't like about not having a grain mill.
       
       First, I have to buy my grain where I can grind it (or have it ground). I choose to buy locally whenever possible and I do have the Home Brew Store in my area, so it is not a huge deal. However, I don't have the flexibility to run in to the...

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       Epimetheus,
       
       In home brewing there are all sorts of variables. Time, Temperature, pH, grain viability, grain crush, boil vigor, air humidity (evaporation rate). Don't get caught up in expecting stable numbers. It rarely happens. You can gain some stability by using BIABacus. Recording every measurable thing you can and comparing the resulting beers. You must be rigorous in writing everything down including the taste of the resulting beer. You will forget once the beers start coming off your...
       12 Replies
       22143 Views
       BobBrews
       12 years ago
   11. Does anybody have experience brewing cider?

       by 2trout, 12 years ago in General Chit-Chat, Nonsense & Rambles

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       I should have a big crop of apples this year, and I have a plan for a simple, but effective cider press.
       
       I dont know how to make cider though. Anybody have some experience with this?
       
       Trout

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       Oops, spoke too soon - a touch of frost last night. Doesn't seem too bad though.
       23 Replies
       19884 Views
       Skink
       12 years ago
   12. End of Boil Gravity (EOBG) and Original Gravity(OG)

       by 2trout, 12 years ago in Intermediate Brewing

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       What is the difference between the two measurements?
       
       If I pull a sample at the end of the boil and cool it, measure the gravity, won't (shouldn't) it be the same as the Original Gravity at pitching?
       
       I've got a few recipes that are good, and I want to record things correctly so that they are worth posting!
       
       Trout

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       EOBG will always equal OG except in the case where a post-boil water or fermentable addition is made.
       1 Replies
       4054 Views
       Hints
       12 years ago
   13. Fermenter Head Space, oxidation, and beer flavor

       by 2trout, 12 years ago in Intermediate Brewing

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       Does the head space in the fermenter effect beer flavor? Does it cause oxidation and off flavors in beer?
       
       I have not been worrying about this at all, should I be? How about on a long fermentation and lager?

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       I agree with you there HbgBill. I have two fermenters containing lagers in my fridge which I'm about to rack and CC at -2 for a couple of weeks. I'd hate to have wasted a month on oxidised cat's piss. Especially when you consider lower temps increase the solubility of gases in a liquid.
       16 Replies
       17756 Views
       Hippy
       12 years ago
   14. Under Primed Bottles

       by 2trout, 12 years ago in Bottling

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       So my last batch of Amarican Pale Ale was cold crashed for several days, and then Bottled. The bottling Carbonation Calculator said to use a rather small amount of sugar to prime. It told me that because I told it the wrong info. :idiot: The beer is tasty, just kinda flat :roll: . My question is, can I top up my bottles so to speak with a calculated bit-o-sugar, recap, and drink in a week or so?

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       If you pop the cap and add a few cartabs. You should be OK. The light carbonation should have the bottle filled with C02. The C02 should keep any oxygen out and not cause oxidation? The bottle my erupt when the cartabs (4?) are added? :argh: Good luck! :luck:
       5 Replies
       13095 Views
       BobBrews
       12 years ago
   15. BIAB Barley Wine Recipe?

       by 2trout, 12 years ago in BIAB Recipes

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       Ive got the urge to try a Barley Wine and let it sit till next winter.
       
       Does any one have a scalable recipe that they like? I plan on doing a smaller batch, something like an 8ish liter into bottles size.

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       The recipe was found in an old household manual from the 20's.
       
       I love that!
       Ill put that recipe into my file to help me figure out this brew.
       
       I once read something once about a old english brewing recipe that used a splayed rooster or chicken in it! :shock:
       
       !Found it! Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of...
       5 Replies
       8827 Views
       2trout
       12 years ago
   16. finings in the fermenter

       by 2trout, 13 years ago in Intermediate Brewing

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       Its my brew season again here in Colorado, and one of my goals this season is to improve the clarity of my beer. I just did my first brew of the season.
       
       I'm a simple brewer. I mash, squeeze, boil, whirlfoc at 5 min, cool overnight (with a lid on my pot and plastic wrap wrapped around the pot/lid joint), siphon carefully into bucket, pitch and wait 2 weeks, bottle. Sometimes I rack to secondary bucket. I try to practice good to excellent cleaning and sanitation, and try to use yeast that...

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       Hey Aces,
       
       I did find a bit of sediment movement when I transferred to the bottling bucket, but it was fairly minimal for me. In fact I was really rushed for time when bottling so instead of siphoning carefully as usual, I poured from the secondary into my bottling bucket :o . That move cost me about a 1/2 gallon of beer initially (I stopped pouring when I noticed sediment just begin to hit the rim of the secondary)
       
       I tried an experiment and later poured the now settled out 1/2 gallon of wort...
       8 Replies
       8814 Views
       2trout
       13 years ago
   17. Ale to the Chief!

       by 2trout, 13 years ago in General Chit-Chat, Nonsense & Rambles

       

       Home Brew in the White House, who knew? . Any Ideas to convert these into all grain?
       0 Replies
       14519 Views
       2trout
       13 years ago
   18. First brewing calatog in the mail

       by 2trout, 13 years ago in General Chit-Chat, Nonsense & Rambles

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       I just received a Midwest Supplies catalog in the mail. :P Its a great way to easily see a ton of brewing stuff! I dont think that Ive ever seen a home brew catalog in the mail. Does any one else receive this?

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       Rebel Brewer gets an A+++ from me! They have very competitive pricing and shipping is affordable and super fast.
       4 Replies
       5929 Views
       thughes
       13 years ago
   19. Pure Rocky Mountain spring water!

       by 2trout, 13 years ago in Intermediate Brewing

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       Is hard and alkaline
       
       The Coors Brewery is always touting its pure Rocky Mountain Spring Water.
       
       Here is what I recently found out about my Rocky Mountain water, and my tap water.
       
       Yearly Range Tap water
       pH 7.75-8.25
       Total Hardness 170-185ppm
       Total Alkalinity 150ppm
       
       Should I be adjusting for pH? or anything else for that matter? The beers Ive been brewing (American Pales)are good but.......could they easily be better?

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       Thanks Joshua
       
       I will be checking out the links and malts you suggested.
       
       trout
       3 Replies
       5775 Views
       2trout
       13 years ago
   20. Bucket breakdown and cloudy beer.

       by 2trout, 13 years ago in Intermediate Brewing

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       Ive got a fairly old HDPE bucket fermenter. Ive noticed a bit of a rough spot on the inside for some time now. I never gave it much thought except for some extra cleaning with a rag before sanitizing. Well, my last two brews (particularly yesterdays) have gone into the bottle cloudy :argh: . Taste was still good, but I must say that yesterdays bottling was maybe a bit tart :dunno:. Its become evident I have an infection.
       
       Cleaning up my bucket fermenter I notice that the rough spot had become...

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       Stux,
       Wasn't by chance a coopers style 30L eurotainer was it ? ;)
       
       It was a run-of-the-mill HDPE 6 gal bucket. Im picking up 2 new ones today, I should be brewing again by Wednesday. :P
       8 Replies
       8920 Views
       2trout
       13 years ago
   21. Ramping up to Mash Temps with grains added?

       by 2trout, 13 years ago in Intermediate Brewing

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       Has have experience adding grains at the very beginning of the heating process? Drop you bag, Add your grains, stir, and start the flame. Heat to mashing temp and shut off. Would this cold liquid start change the mashing process?
       
       A member here has a BIAB facebook group, and this question was posted there first.

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       Great idea!
       5 Replies
       6354 Views
       2trout
       13 years ago
   22. Covering the pot during the boil.

       by 2trout, 13 years ago in Intermediate Brewing

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       Ive been wondering about this as I hit my brew season here in Colorado.
       
       My slow season at work is winter, so this is the time when I get to brew regularly. Ive only got 5 BIABS under my belt, and it seems the more I brew, the more questions I have.....
       
       SO, this aversion to covering the pot during the boil. I do see a few potential problems with covering such as increased risk of boil over, but I also see potential pluses such as; less water usage due to reduced evaporation, possible...

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       I did forget about the DMS bit. I always felt that every extract brew I did had a similar DMS/corn back round flavor. Thanks for bringing that up Hashie, I dont want to go back to that flavor. Ill be leaving the lid off.
       
       Joshua, Im at 5700' here in Colorado, and I seem to loose around 1.3-1.6G/hr. During my brew day Tues, I started my boil with 8.5G and ended with 6.5G.
       
       So I wont be messing with the covering business. I just leave well enough alone.
       
       trout
       9 Replies
       9966 Views
       2trout
       13 years ago
   23. Re-using a yeast cake.

       by 2trout, 14 years ago in Intermediate Brewing

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       So Im curious about this technique Ive seen mentioned around the discussion boards. What is the yeast cake , and how does one re-use it?

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       2trout, BobtheBrewer et al, have a read of my post here
       10 Replies
       10440 Views
       hashie
       14 years ago
   24. Pulling hydrometer samples from the fermenter.

       by 2trout, 14 years ago in Fermentation (Wort to Still Beer)

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       This is something I have always had a few questions about. Lets say that my wort is happily bubbling away, and after a some time, I feel the need to intrude on the little yeasties, and take a hydrometer sample. What is the best way to pull this sample.
       
       I could use the spigot, but then Ill get some trube in the sampling tube (maybe alot), and that may effect my reading.
       
       I could also attempt to practice good sanitation and open the top of my fermenter, and get a clear sample from the top of...

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       Great discussion here. I love the 'SVP' idea. I've always admired how the Germans could bottle their beers at that precise point towards the end of fermentation so no priming sugar is needed.
       10 Replies
       14308 Views
       Cameron
       14 years ago
   25. Trouble posting pictures

       by 2trout, 14 years ago in BIABrewer.info and BIAB for New Members

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       So i cant seem to get a picture into a post. :sneak: Ive got them on my computer here, but its NOT WORKING ! :cry: how should this be done?

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       Best laugh I've had for ages :)
       
       2trout: Did you get your picture posting sorted amongst all the comedy?
       12 Replies
       13331 Views
       PistolPatch
       14 years ago

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