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1. no chill without a cube.
  
  by Clackers, 7 years ago in BIABrewer.info and BIAB for New Members
  
  First post
  
  I just posted in the I`m thinking of buying a thread about kettle size. The pot I`m going to buy is 50l and wont fit in my sink for cooling
  and one of the replies got me thinking.
  
  I've been reading that some brewers just put a sanitized towel on their kettle and a lid and let it sit overnight to cool to pitching temperature
  
  What about just using my fermenter as a no chill cube? it`s fairly well sealed, just chuck the hot wort in let it cool over night and pitch.
  sure the head space will...
  
  Last post
  
  Clackers - also see the Chilling section of the Forum. It includes the thread mentioned by Streamer and has even more info.
  There are some who avoid putting hot liquids in plastic of any kind and there are those who do it all the time. It's your choice.
  
  I have clipped a sanitized cloth across the top of the kettle after Flame Out. Then i let it cool to a point where I could safely move it to where it could sit overnight and cool down to pitching temperature. I did not use the lid on top of the...
  
  2 Replies
  7468 Views
  
  ShorePoints
  7 years ago
2. 15 flavours from one tap.
  
  by Clackers, 8 years ago in General Chit-Chat, Nonsense & Rambles
  
  First post
  
  Is this possible? 15 flavours? this was in the local paper and found it on the net thought I`d share it.
  I wont be going, 90 minute wait time. Did that once for some noodles over here and was hugely disappointed.
  
  Last post
  
  Sounds more like a very good marketing strategy than a reality :P (For example, if you are only allowed 2 beers, no one is going to be able to prove that you could have had 15 different ones from the same tap.)
  
  However, there is one germ of truth in there...
  
  The article says, once a glass has been filled with beer, only froth is poured in the second time. If you want to taste/focus on the hop flavour of a beer (rather than , bitterness, aroma and malt), pour the beer with a substantial head...
  
  1 Replies
  8121 Views
  
  PistolPatch
  8 years ago
3. Adding extra yeast after lagering?
  
  by Clackers, 8 years ago in BIABrewer.info and BIAB for New Members
  
  First post
  
  Hi guys,
  
  I`ve been very quiet over the summer, no time with a couple of 7 year olds on holiday.
  Anyway my small fridge has been busy with a lager for most of the summer, what a mistake. I ran out of
  beer. I`ll keep lager for winter from now on so I can turn out ale regularly.
  
  Anyway just a quick question. I have 10l of expat lager (BCS) needing to be packaged. Anyway while searching the net for how long to lager
  for I found somewhere that suggest to add extra yeast with the priming sugar to...
  
  Last post
  
  Hi guys,
  
  I`ve been very quiet over the summer, no time with a couple of 7 year olds on holiday.
  Anyway my small fridge has been busy with a lager for most of the summer, what a mistake. I ran out of
  beer. I`ll keep lager for winter from now on so I can turn out ale regularly.
  
  Anyway just a quick question. I have 10l of expat lager (BCS) needing to be packaged. Anyway while searching the net for how long to lager
  for I found somewhere that suggest to add extra yeast with the priming sugar to...
  
  3 Replies
  6072 Views
  
  Inconceivable
  8 years ago
4. First Biab, was fun, but had a few hitches
  
  by Clackers, 8 years ago in Brew Day Stories and/or Pics
  
  First post
  
  Got a sudden day off yesterday, so I decided just to go in and and give it a go. Even not understanding everything.
  Was good to see how I`d go. Highlighted a few problems to iron out. Overall I am quite happy and at the end of the day
  I am sure it will be better than the kits I was making.
  
  Any feedback will be great.
  
  Recipe was from BCS. American pale ale.
  
  I didn`t have all the hops so I just used cascade and centennial.
  I balls up the hop additions. Thinking about a different recipe, at...
  
  Last post
  
  Don`t how many of you guys have read this thread, (its worth reading) but I`ve been yeast harvesting because well liquid yeast is pricey.
  Anyway this is just a follow on. I have now harvest the yeast three times and each beer I thought was perfectly fine, and wouldn`t hesitate
  in doing three times with the one type of yeast. BUT I am still very much a novice, and I brewed the same beer- each time
  I make tweaks to my methods and equipment. And my taste buds are probably not as tuned as my...
  
  19 Replies
  28790 Views
  
  Clackers
  8 years ago
5. This site is a major PITA :)
  
  by Clackers, 8 years ago in General Chit-Chat, Nonsense & Rambles
  
  First post
  
  Yep that's right, I`ve only been around here for a week or so and I have come to the conclusion that this
  site is a major pain in the A..neck. Mainly for beginners I think.
  
  Keep that anger in check, not finished.
  It is a PITA and that's what I like about it.
  When I first discovered that BIAB existed and found this site. I was stoked.
  Whats a PITA.
  Well as a beginner I need a lot of reading/ understanding. I am yet to do a BIAB.
  So I`d be reading somewhere and be totally enthralled in what I...
  
  Last post
  
  What I have noticed in my few weeks here
  
  this site has great information and no BS
  
  If you want BS there is a big website that you can go to and post whatever you want, they specialize in making sure everyone feels just at home and no one can say your wrong. And it gets pretty funny reading the results. Most of which are, you do not have to do that, just do the minimum instead.
  
  OK I want real information, stuff written by old hands, I have been over the hump and do not need guidance in areas...
  
  7 Replies
  14817 Views
  
  Jamato
  8 years ago
6. Please check these Biabacus files
  
  by Clackers, 8 years ago in BIABrewer.info and BIAB for New Members
  
  First post
  
  So am planning to do my first BIAB`s After the golden week holidays we have here.
  I went with NRB's All Amarillo APA for my first choice. But Subbed Amarillo with cascade.
  
  The ECB I left blank. I didn`t know what to input. See this thread.
  It has the malts available to me from my online shop.
  E.G pale ale malt 5-7. and I am not sure they are the same grains. The recipe calls for munich 1.
  But on my site it just lists munich. So kind of going blind, with the knowledge that no matter what...
  
  Last post
  
  Hi Clackers...
  
  I have some quick answers and comments for you.
  
  EBC Number - Remember that if you see malt color expressed in Lovibond / SRM instead, the number is half. So a malt with EBC number of 4 has an SRM number of 2. (Lovibond and SRM are about the same thing, and they are half of the EBC number). If you can, look up the malter's website and get the number there. Or get another malter's numbers...which should be similar for their similar malt (like Pilsner, Vienna, Munich, etc.). And...
  
  1 Replies
  4169 Views
  
  Scott
  8 years ago
7. First go biabacus and scaling
  
  by Clackers, 8 years ago in BIABrewer.info and BIAB for New Members
  
  First post
  
  Hi, have chosen this recipe to be my first as the ingredients are available at my online shop.
  
  the original recipe is this.
  
  5.3 kg pale malt
  300g crystal
  300g carapil
  73g cascade pellots
  
  14g@60min
  14g@30min
  28g@15
  
  Irish moss @10mins.
  
  Sorry I cant give credits for this recipe, I found it on the net before I found this site.
  But it was a video of a couple of oldish Aussies from a brew shop I think. Looked for again but couldnt find it..
  
  BIABacus PR1.3T - Blank Style - Blank Name - Batch...
  
  Last post
  
  Thanks Robertz64,
  Actually I was looking through different threads last night and found the thread about how to convert BCS recipes to BIAB.
  First thing I did was go to Amazon JP. and they had it. Purchased and waiting now. Got my mash bag in the post yesterday too.
  So now I need a recipe and then to order the ingredients, plan the brew day. BIAB is getting exciting.
  
  5 Replies
  8236 Views
  
  Clackers
  8 years ago
8. Noob questions EBC input on biabacus
  
  by Clackers, 8 years ago in BIABrewer.info and BIAB for New Members
  
  First post
  
  Hi all,
  I am trying to plan my first brew, and trying to get my head round the biabacus.
  Anyway I have to get all my ingredients online. No LHBS :dunno:
  So I use this site, I am still trying to work out which of the grains are base malts and which are specialty grains.
  Is going purely by name ok? E.G Pale malt is always a base malt and caramel is always a specialty malt?
  
  This is the site I get my stuff from, I want to make an ale to start with, should be nice and easy.
  This site has pale...
  
  Last post
  
  Thanks for the reply, I dont not know that about yeast creating heat.
  I`ll do what you said about entering into the biabacus.
  Cheers.
  
  2 Replies
  4232 Views
  
  Clackers
  8 years ago

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