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Thank you smyrnaquince. I do something like you, but after 4/5 days of fermentation, when I tranfer to secondary: I use an auto-siphon and I wrap it with the sanitized (boiled) biab bag, so I can filter the wort and leave all the trub behind. Maybe I'll try do do like you, it's a good idea, I have t...

Just to let you know, it's not possible for me to skip the secondary doing this way, because I've found that the trub level in the fermentor is above the tap level! :dunno:

Well, thank you for your opinions, guys! In fact I'm always trying to keep things as simple as possible (when brewing and... in all the rest of my life!) and now I think I'll try to skip the secondary at all and see what happens. Cold is coming here in Italy, and it's time to start brewing again. I'...

Trub into fermentor

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 star...

Thanks 4 the link, yeasty.
I usally use 5 g of moss in about 17 lts of wort. Is it too much?
Anyway, I've finished it in my last batch, and the next few ones will be without it. I'll see if I could spot any difference! :interesting:

Oh, I've never been able to do this. I've got a 33 cm diameter pot, I usually use irish moss too, but after the whirlpool all the sediments (proteins and pellet hops) are always still flat all over the bottom... And I have to leave a lot of trubs behind, I think I lose about une litre of wort every ...

I was asking because I think that doing rests with biab is a "little" complicated (having to apply heat and stir for quite a long time, I suppose). So if I can use a single infusion temp without (big) problems, I'll go for it!

Interesting reading, thanks for the link! I never do the mashout (as you may know, I'm for keeping things as simple as possible!), but if the separate steeping of specialty grains can improve beer quality, maybe it's worth a try! What about steeping dark grains in a separate pot with few liter of wa...

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? :)

Thank you PistolPatch. I think that measurements are very important in AG brewing, and it's not so much effort doing, so why not? :) In my second batch (an irish red ale, Kilkenny clone) I did a mess while squeezing the bag. It fells into the pot and splashed some wort all over the kitchen, maybe on...

Just to let you know that I've tasted the beer after 1 and half months from bottling, and it's really good! :thumbs: Meanwhile I've done another 2 batches, and after all I realized it's not so bad to make small batches because this way I can do more different beers and get more experience, without h...

I use a copper immersion wort-chiller, and during chilling I just move it slightly up and down, just like a spring. I've seen that just doing this, chilling time is reduced a lot. Last time, 16 lts (after cooling) of wort was cooled to 22 C in about 15 minutes! (but maybe with bigger volumes the dif...

Sorry but my experience about it is not very significant. I did only one brew, I have a strange shaped pot (wider at the top and narrow at the bottom) and using my stove burner I can't get a really good "rolling boil". In fact my evaporation was 1 liter less than what expected from the calculator (5...

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