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Just opened cube of 'polkadotted peacock' and pitched some rinsed wyeast 1469 west yorkshire ale yeast in there. OG in 1.054 and hydrometer sample tasted amazing! Lots of golden syrup character. If finished product tastes anything like the sample I'll be very happy.

Thanks hashie, I brewed using your recipe this evening. I'm planning to pitch onto a 1469 West Yorkshire Ale yeastcake. Wort is currently no chilling but I will let you know how OG turns out. I'm saving the 5min hop additions for the primary fermenter.

Well done nik, The insulated vessels look fantastic for BIAB! It looks like it might have been tricky drilling through both layers of SS to install the ball valve and element. Any troubles with leaks? I'm guessing the legs and wiring box are just fixed with screws through the 1st layer of SS and int...

Hi Jonesy, I'm also having a go at using some leftover wort to make a starter. I read somewhere on the Mad Fermentationist blog about collecting all the trub out of the kettle, refridgerating this in a jug so clear wort separates from proteins and trub, then decanting this wort for use in a starter....

Hi gunner65, I have a question about recirculating BIAB systems in general. Does recirculation assist in wort clarity and lessening trub in the kettle? I have wondered whether the lifting of the grain bag out of the wort would just cancel out any filtration that has occurred through the grain bed......

This is a really interesting thread. For one thing I had never heard of the olive oil method. At present I tip the wort from my no chill cube via a funnel into a better bottle fermenter. These carboys are fantastic when you own their proprietry closures - the closure goes in and you roll the carboy ...

I'm in love with the BIAB process, especially when I read about home brewers' trials and tribulations brewing with large amounts of rye, wheat, oats and adding rice hulls. ***Imagine a world where none of that was a problem***

Thanks for the info both of you. I read the BYO article which of course made it seem a little more complicated. Excluding oxygen sounds like it would be tricky in my BIAB urn as I'd need 30L (A LOT) of mash to fill to the brim. I wonder about experimenting with lactic acid and, more likely, other bu...

Hey Beachbum, You're right that it can be pretty disappointing going to all that trouble lagering for ages to get a beer without the maltiness you were hoping for. I recently brewed a Munich Dunkel which didn't blow me away (still nice though). I'm forming a plan that I can have another go, exact sa...

The question I have about sour mashing is about the mashtun and insulation. Is it important that your mash be kept in a cooler for 24-48 hours to sour, or would it work in my regular BIAB pot (an urn)? I am thinking that I could brew as normal, mash out and hoist up my bag of grain. I'll boil the wo...

I'm also really keen to hear how you go using the S/S mesh! I'd love a photo of the trub at the end of your boil! This innovation, combined with Wizard's S/S autosyphon could really change the way I do things!

Great question PP. I am committed to bottling and would like to resist the high-tech world of kegging. For me there is something really nice about aging beer 'on the lees' in bottles. I like reserving bottles for special occasions or to cellar for a while (really wishing I had a whole cellar - wow!)...

That's the same rate as I get with the same style keggle, only mine still has a 100mm lip all round. As opposed to yours where the entire lid is gone. Hashie, I have a 50L keggle which I have used for BIAB just once. I also have a lip around the top, roughly 10cm, which drove me crazy. It made the ...

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