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Yeasty, I will buy what I may need and have it on hand after I calculate the recipe and before I brew it. Stux, As always thanks for all of the info. Jerry ___________________ Fermenters: Belgian Dark Strong, Winter Ale, Bourbon Barrel Porter, Pale Ale In bottle: Munich Dunkel, Double Bock, IPA, Bel...

Hi Yeasty,
Why not just adjust the grain to achieve the correct OG at 72%? I think 2 row barley is the base grain for most brews as I recall. I would just make sure I have some on hand before my next BIAB brew session. Jerry

Yeasty, Autumn Warmer it will be. I did not record the pre boil gravity or volume. The volume looked about right but I did not look at it in detail. I will mark my brew pot so I can do so in the future. I already have an all grain kit I purchased for a Celis Bock also from AHS. I have a couple of ex...

PP,
Thanks for the info. I believe this recipe was in calculator format as Yeasty helped me with it. I printed and used it to brew. How would I compensate for lower efficiency? More grain or? When will the new calculator be available? Thanks, Jerry

Yeasty, Followed the steps that we worked out. Started with 9 Gals of water, did a 90 minute BIAB at 158*F. Put the grain bag on a rack above the brew kettle and drained the water into the kettle. I then did a 60 minute boil as per the recipe. My OG should have been 1073 but was 1066 instead. I shou...

Todd, In spite of all of my mistakes the beer turned out to be very good. I am about to BIAB a Belgian Winter with all of the new information I have gotten from people on this site. Yeasty has also spent alot of time helping me with volumes and calculators for which I am very thankful. Regards, Jerry

thughes wrote:Disaster? JerryMan, do you not have 5 gallons of wort fermenting away right now? You made beer, therefore I would consider this first brew session a success! (You just need to "tune" your process a bit). ;)


My
glass
is
always
half
full

---Todd

Yeasty, I have used the USA version of the calculator here. I have to convert every field from metric using printed tables that I have and a calculaor which is very time consuming. I do not see how the US version saves any time unless I am missing an automatic conversion feature on the calculator. I...

Spent some time in Beersmith 2 and did a BIAB for a Belgian Winter Wonder Warmer. Looks like it may be ok but I am not sure. I posted the profile and brew steps in the "convert a recipe" thread and am waiting to see how far off I am. I think that is where I should have put it but am not positive. Re...

Hashie,
It appears that headspace does not affect forced carbing but does affect natural carbing with sugar.
In other words adjust your sugar to match the volume of liquid in the keg if I understand correctly. Is this correct? Thanks, Jerry

Here is a question for Hashie or any other expert here. If I choose to naturally carbonate as Hashie does, what if I have a batch less than five gallons? The headspace would be much larger. It is my assumption that natural would not work due to this and I would have to go with forced carbonation or ...

Hey Lemon, kegs are definitely the way to go :) I have drunk naturally carbonated beers after 2 weeks in the keg, no problem. I am however in the fortunate position of owning 9 kegs. So they generally sit for 2 - 3 months before drinking. thughes is correct in saying they need to be at room tempera...

I listened to the podcast again and it never did state the regular mash temp. It only stated the final mash-out temp. There was a link to an article or summary of BIAB and it stated the correct temps of 150-156 degrees for BIAB with a mash-out of 168 degrees F.

Jerry, I seriously recommend reading The Commentary here and getting some advice on using The Calculator before your next brew - just ask your questions in this thread . BeerSmith2 is very easy to use incorrectly. In fact, you need to read masses of information to make sure you don't use it incorre...

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