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   1. Trub into fermentor

      by Zelig, 12 years ago in Intermediate Brewing

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      Hi all,
      I'm back here after some time (and many BIAB brewings!) with a question:
      
      After cooling my wort, I used to transfer it as clean as possible to the fermentor using a syphon, leaving all the trub behind. But this way I have to leave also some good wort!
      
      Now in the last couple of brews I've started to transfer ALL the pot's content to fermentor, just pouring it, trub and all (and hops too, since I use free pellets in the pot). Then I just transfer it to a secondary after 4/5 days to clean...

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      After fermentation I do not use the bag trick. Instead of siphoning, I've got a spout on my fermenter the way many people have a spout on their bottling bucket. It sits above the trub and I can pull off the fermented wort without getting any yeast trub.
      18 Replies
      18346 Views
      smyrnaquince
      12 years ago
   2. Washing the bag

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

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      How do you wash your polyestere bags after a brew?
      Just a rinse with hot water?
      Washing machine with socks and pants? :)

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      Sort of like sparging the bag? I thought this was a no-sparge method!!! :)
      
      OK I think I will do that with hot tap water.
      15 Replies
      13166 Views
      rens
      13 years ago
   3. Protein rest

      by Zelig, 13 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      Quick question: is there someone that does a protein rest when using pilsner malt?

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      Ok, thank you! :peace:
      I'm just using some oat malt (malt, not flakes), so I don't think any particular rest is required.
      4 Replies
      6665 Views
      Zelig
      13 years ago
   4. First batch BIAB

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

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      So thanks to BIAB (and this forum!), I did my first AG brewing! :thumbs:
      
      I'm doing a kind of mini-BIAB, since I have a 27 liters pot and I'm brewing on my kitchen stove (with a 3 rings, 3300 KW burner). Medium-BIAB? :)
      
      My first recipe was based on the all amarillo APA for mini-biab. I used MO as base malt and 13,5 % of aroma 150 brown, with the same hopping and US-05 yeast.
      
      All went quite well, except for the very long time needed (8 hours from crushing the grains to cleaning the...

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      I'll let you know, it's still fermenting!
      
      My recipe was:
      
      2,5 Kg Maris Otter
      0,4 Kg Special B
      0,3 Kg Oat malt
      30 g EKG for bittering only (the calculator says 20 IBUs)
      US-04 yeast
      mashed around 66 C
      fermenting at 19 C
      
      what do you think? :)
      8 Replies
      8892 Views
      Zelig
      14 years ago
   5. Help with dilution into fermenter

      by Zelig, 14 years ago in Full-Volume Variations - FVV (diluting and/or sparging)

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      My equipment is a 27 lts pot on a kitchen gas burner, and on my first brew I ended up with 13 lts into fermenter.
      I'm thinking about a simple way to increase the batch size. Maxi-biab is an interesting approach, but I want to keep the thing simple and avoid sparging the grains and using more vesseels/kettles/buckets (that's why I choose BIAB!). Anyway my stove burner can't boil more than 20/21 lts of wort, so I really can't top up the pot before or during the boil.
      So the only option left is to...

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      No problem Zelig. Let us know if anything's not making sense.
      
      :peace:
      3 Replies
      8063 Views
      PistolPatch
      14 years ago
   6. Ready to go!

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

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      Finally I'm ready! I've got my bag, malts, hops, grain mill and so on.
      I think this weekend I'll move my first step in AG brewing! :party:
      
      But I've got one last minute question...
      
      I realize that I didn't buy any PH meter and correctors. Do I really have to worry about it during the mash?
      Maybe I could use bottled water instead of tap water, so probably I can read water's PH level on the label. But water's PH is not wort's PH, am I right? :think:

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      Ok, then I'll skip this this step in my first one, and just cross my fingers! :)
      Maybe I'll try fo find some strips for the next one. I think that aquarium shops shoud sell them, right?
      
      Not sure, my ones are in the beer specific range and I got them from onclick= window.open(this.href);return false;
      6 Replies
      6671 Views
      stux
      14 years ago
   7. Simple recipes to start with

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

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      So I'm going to start my AG-BIAB adventure... :pray:
      
      The brewing season (cold) is coming, here in Italy. I don't have any HB shop in my area, so I have to order all the ingredients for my winter brewings online. I want to place a single order for all of them, to save on shipping costs, of course... But that means I have little time to plan all the recipes I'll make (5 or 6, I think)!
      
      Before deciding to go with BIAB, I was thinking about some extract recipes from the book Brewing classic...

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      Thanks Shibolet,I have used it a lot and like it.
      17 Replies
      13535 Views
      Lylo
      14 years ago
   8. The calculator: grain bill question

      by Zelig, 14 years ago in Measurement, Mathematics and Records

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      Just a little question about the calculator: the grain bill parameter is intended for the base malt only or it includes also speciality grains?

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      Ok, that's enough for me, then! ;)
      5 Replies
      7704 Views
      Zelig
      14 years ago
   9. Brewing times ands other newbie questions

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

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      Hi all,
      While waiting to get a proper bag, I'm getting infos for entering BIAB world!
      I've read your great guide (many times) and it's quite clear, but I still have some questions.
      
      About brewing times: the guide recommends a mashing time of 90 min. whitout any test, but if I do a iodine test, say after an hour, and it's positive, I can go on to next step, right?
      
      And about boiling, I can't understand why you suggest a 90 min boiling time, but only 60 min hopping. What's the reason of the first...

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      Well 30 minutes ;)
      
      From doughin to finished cubing takes me less than 4 hrs and thats with a 90 min mash and a 90 minute boil
      
      I could probably cut it to 3 hrs if I wanted to by dropping to 60/60
      
      The prep on the day is to fill the pot with hot water. Grain and everything I do the night before. Rest of the cleaning I do during the mash. I do hop weighing etc during the first part of the boil. And I finish cleaning the cube and the mash stuff during the boil.
      
      Then all I need to do is fill the...
      10 Replies
      9804 Views
      stux
      14 years ago

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