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   1. No chill question

      by Ivesy, 14 years ago in Chilling

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      Done our fist beer in a while the other night, all went well, brewed and then straight into no chill cubes. As we do a batch each, we both stuck our cubes in the fermenting fridge out of the way. The next day we smacked our yeast in preperation to pitch, then went to the fridge to get our cubes out and realised we made a massive mistake, we closed the fridge door overnight with the boiled brews in there and they were still hot the next night! I took them out and stuck them into pool to get them...

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      ...and we haven't even begun to discuss hopping options with no-chill vs chill. :argh:
      
      I would love to read a thread on this subject. Someone smarter needs to start it, please. (that would be anybody)
      10 Replies
      12796 Views
      Horace
      13 years ago
   2. Late notice BIAB. How good is it!

      by Ivesy, 14 years ago in Brew Day Stories and/or Pics

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      No work today so i stayed home doing odds and ends around the house. As always this ended up with cleaning a fermentor, going through my beer stuff when i started getting the itch for brewing. It was just after lunch and i thought bugger it, im gunna brew! I had no idea what to brew so looked at what i had and just threw in a few malts and hops together that i had excess of. How good is it that you can do an all grain brew (including cracking) in a few hours, with little effort and still get...

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      One or the other PP, you can't have it both ways :)
      5 Replies
      6731 Views
      hashie
      14 years ago
   3. Mash and boil times

      by Ivesy, 14 years ago in Intermediate Brewing

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      When I first started biab i was doing a 60 minute mash and 60 min boil but now the norm seems to be 90 and 90. What does the extra half hour do? Is it just about getting more points out of your grain or something else I have missed?

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      So glad that was it Ivesey. You'll have to give everything after the kettle a good pull apart now as well to be safe - eg keg dip tubes etc.
      
      A stainless steel ball valve will make no difference though. What happens with ball-valves is that the ball is actually inside a square if that makes sense. So, there is always liquid left on the valve. Opening and closing the ball-valve several times while running will help a bit but you are really only diluting the wort trapped inside. One good trick is...
      6 Replies
      7667 Views
      PistolPatch
      14 years ago
   4. Clear wort gone cloudy in keg?

      by Ivesy, 14 years ago in Intermediate Brewing

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      Done the lcba recipe a couple of weeks back. It's been in the keg for nearly a week now. On first test after forced carb ( rolling method ) the beer was nice and clear and tasted good. Now some 3 or 4 days later it has gone very cloudy and seems a whole different beer, tastes not too bad but just hasn't got that nice clean, crisp look it had while fermenting and once it was first kegged. We do a standard biab 90 minutes and 90 minutes, no sparge, no removal of cold or hot breaks and I used the...

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      I have to admit that I'm very very fussy about clear beer, I can't get on with the idea that beer should be cloudy/hazy when it's out of style, it drives me crazy. But then it's a case of horses for courses I suppose.
      11 Replies
      13513 Views
      EoinMag
      14 years ago

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