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1. Topics

   1. Steeping Grains

      by HbgBill, 11 years ago in Grains (Malts), Extracts, Sugars and Adjuncts

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      How do you handle steeping grains? I'm thinking of grains like Crystal/Caramels, Chocolate, Roasted Barley, etc. Do you grind them up with the rest of the grain bill and stir into the MT.. or do you steep them separately? Do you even grind them?

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      Does anyone have further thoughts on steeping darker grains (roasted barley, carafa 3, choc, etc) or using as a separate late addition to the mash? I've only ever milled them and added along with my base malt, one in all in from the start. I'm just looking at this for Stouts and wanted to see if there's enough difference for my own tastes to make it worth switching to.
      
      Looking at the bigger picture, I'd like to experiment with some of these different methods just involving dark specialties in...
      8 Replies
      18872 Views
      Muggy Dawson
      8 years ago
   2. Profile for a Belgian Wit Beer(Bier)

      by HbgBill, 10 years ago in Brewing Water

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      I was just sitting down to ask this question when I saw I had a message.. Thanks MS...
      
      Hey folks. I've never done a Belgian anything and would like to try a wit beer. For the first try, I bought a kit from an on line brewing supply store...
      
      Basically, the recipe is 6/10's Belgian Pils, 3/10's White Wheat and 1/10 flaked oats... along with some coriander and bitter orange zest.
      
      Being's we have a world wide community here, I thought there might be someone who could lead me in the right...

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      Think I finally have it narrowed down.. Now, all I have to do is try to figure how to put it in BeerSmith and BIAB for brew records. :)
      4 Replies
      15940 Views
      HbgBill
      10 years ago
   3. BrauMeister??

      by HbgBill, 11 years ago in Electric BIAB

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      Anyone here using the Speidel Braumeister? It is, essentially, an 'automated' electric BIAB. I bought one last November and have finally got it up and running. A friend who has one came up and we had my first brew day using it. We brew an APA from Brewing Classic Styles. Hit all the numbers except the VIF which was about 2 L more than expected.
      
      One question I have is.. How might I use BIABacus with this gadget? One thing I'm not certain of is the measurement of the pot. In this case, the sides...

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      HbgBill,
      
      You may PM Lylo at
      
      And Check the Topic at
      
      JMHO.
      1 Replies
      5093 Views
      joshua
      11 years ago
   4. Moving

      by HbgBill, 11 years ago in General Chit-Chat, Nonsense & Rambles

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      Just a note. I've been quite quiet for quite a while now. Lots going on in my life. I'm in a long, drawn out process of moving from Healdsburg to Santa Rosa, CA. Not a great distance; only ~15 miles. But I have a lifetime of accumulation of what I consider treasure.. and it's difficult to part with. We are downsizing. Arggh. There are other things happening that are requiring a lot of attention as well. So, I'll continue to be quiet for another couple of weeks.. and then it might be Katy, bar...

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      Sorry lumpy, I need glasses.
      
      ;)
      14 Replies
      15191 Views
      Lumpy5oh
      11 years ago
   5. Diamonds

      by HbgBill, 11 years ago in Brew Day Stories and/or Pics

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      I came across this earlier today..... Says it ALL :shoot:

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      :):)
      1 Replies
      4456 Views
      Lars
      11 years ago
   6. Induction Burners

      by HbgBill, 11 years ago in Electric BIAB

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      Anyone using induction burners? I've been having a lot of trouble maintaining my mash temps despite wrapping in blankets and insulating the bottom of the kettle. Have no idea why.. but, my thought was to either do a double boiler on the stove or using induction.
      
      Double boiler would require a larger pot to put my kettle in while sitting the kettle on a bread/cake cooling rack.. bringing the water up to something beyond my mash temp and stirring every 10 minutes or so.
      
      Induction heater would be...

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      I've just bought a portable 2000W induction cooktop and read through this thread and many others on same topic.
      
      I'm yet to use it (until now I've been using the glass/ceramic radiant stovetop in my kitchen). Will be using a 19L kettle.
      
      So here are some observations, questions and maybe some answers to other people's questions-
      
      The surface of the induction cooktop doesn't get hot (the metal pot is what gets hot, because it is basically acting as the element). So the lack of residual heat...
      16 Replies
      17232 Views
      kaiserben
      11 years ago
   7. Oatmeal Stout- Feedback?

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      by HbgBill, 11 years ago in BIABrewer.info and BIAB for New Members

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      I'm sure I must be missing something here... The recipe is from Jamil and John's Brewing Classic Styles
      
      Only one hop addition.. should it be at 60 min if I use no-chill? I have another post asking about hop additions using no-chill. BB answered it, I think. I still have hop addition/timing questions on no-chill. Also, question about not being to fill the container. I seem to only be able to find a 5 gallon no-chill container and I'm going to be putting 2.5 gallons in it. That leaves a lot of...

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      :) IOW is short for In Other Words , FWIW- For What It's Worth, IIRC- If I Recall Correctly, etc.
      
      Above.. SV refers to what I was commenting on in message 24.. I was talking about Secondary Volume.
      
      Too many acronyms.. I know.
      
      Glad you are feeling better. Sleep and a vacation from BIABrewer might be what the Dr (doctor) orders .. Cheers....
      25 Replies
      24759 Views
      HbgBill
      11 years ago
   8. Brew-Day Worksheet- Help

      by HbgBill, 11 years ago in BIABrewer.info and BIAB for New Members

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      I'm building a brew day worksheet, so.. hopefully, I won't forget anything either for brewing or for recording in BIABacus.
      
      Now that I have a clear understanding of how to measure wort in the kettle.. thanks to Sections U & V.. I come to another measurement issue that I haven't been able to quite figure..
      
      That is VIF to calculate VAW. The method I plan on using (and I know it won't be quite accurate) is VIF= VFO- KFL
      
      I'd rather have a better method of doing this.. and I'm sure most of you...

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      PP :shoot: , I use their worksheet to have something on paper. I do have to add lines so that I have everything written to input on my Biabacus file. I was trying to find the brewsheet thread that I add to the backside of the Brewersfriend worksheet, but I could not find it. Good thing I printed one!!
      I did forget about The Checklist though.
      9 Replies
      9633 Views
      jhough
      11 years ago
   9. Bag Fabric

      by HbgBill, 11 years ago in BIABrewer.info and BIAB for New Members

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      I just read a post by PP regarding low efficiency and he said that one cause is a bag that is too fine. I don't know what too fine is.. but, I have what is called voile at the fabric store. It is pretty sheer.. but is MUCH finer than the commercial bag I bought from the guy on HBT (Wilser IIRC) It has worked well for me.. so, I'm not sure how to tell if I'd get better efficiency if I went to a courser bag. I get almost NO grain sludge thru this.. which is nice.. Once on the boil, I believe I...

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      Hay Bill, wilserbrewer joined here this year. Just PM him here on this site, wislerbrewer . Ask if they are voile, that is what is recommended.
      
      Very cool, he's a quality poster.
      
      I also use wilser's bags (not a euphemism :lol: ), which are the same degree of fine as the voile I purchased from Target for my original pot. My efficiencies have been right in line with BIABacus predictions, FWIW.
      
      0 issues with draining my grains. Hops though, I have started skimming hot break since I started...
      4 Replies
      5948 Views
      Rick
      11 years ago
   10. Starting With Cold Water

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       by HbgBill, 11 years ago in BIABrewer.info and BIAB for New Members

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       Don't know how to search for this.. soooo.
       
       I'm getting my new induction hot plate in today. My thought is to add the correct amount of grain to the proper amount of water and stir in the grains while the water is still cold and heating.. bring it up to my mashing temp of 156-158*F and let it mash for 90 minutes.
       
       1. Is this considered OK?
       2. If it is OK.. do I have to make any changes to BIABacus other than make notes to myself?
       
       Can't think of any reason not to do this as it brings into...

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       Hay Bill,
       
       Going with the numbers you gave, and because you evaporated more that expected on the BIABacus, I reconciled your predicted OG / GAW to a 1.060/0 gravity, if you made up the evaporation loss difference of, 7.14 minus 6 (as entered in Section N).
       
       I can't explain the 5 point gap from 1.065 and 1.060, but anyways, your 1.056 OG is closer to the 1.060 mark. Just thought I'd let you know :)
       
       :peace:
       
       MS
       Untitled7.png
       44 Replies
       30631 Views
       Mad_Scientist
       11 years ago
   11. New Problem?

       by HbgBill, 11 years ago in BIABrewer.info and BIAB for New Members

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       I've come across a new problem. I haven't used BIABacus for some time.. and I thought I had it pretty well down. I'm using PR1.3K downloaded into Open Office.. which I've somewhat successfully used in the past. I say somewhat because of my mash temps.
       
       The problem is in Section E.. Mashing Instructions
       
       I'm doing a FVM for 90 minutes.. in this case at 158*F or 70*C based on the suggestion of the brewer at the commercial brewery.
       
       If grain is at 20*C (68*F) BIABacus is telling me to Strike at...

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       You de man Bill :salute:. Always nice to meet a fellow brewer face to face. Wish I had more time to do that. Also a lot faster/easier to get some things sorted face to face rather than writing to and fro.
       
       Great to meet you properly Bill :peace:.
       18 Replies
       16559 Views
       PistolPatch
       11 years ago
   12. First No-Chill with Problems

       by HbgBill, 11 years ago in BIABrewer.info and BIAB for New Members

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       Re brewed my Tori's APA. I've brewed this a few times now with good results. However, this time, using the same recipe, the beer turned out very bitter.. with no hop flavor or aroma.
       
       I didn't fill in the spreadsheet completely :headhit: However, I did a 90 minute mash and a 60 minute boil.
       
       That said, I've just tasted the wort before pitching the yeast. I always do this and can tell pretty well how a beer will turn out.. I don't think this one will be any good...
       
       Hoping someone can point me...

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       HbgBill,
       
       Some brewers cut back a bit on their hops. They cut back hop additions 10% or so for aroma hops. I FWH just about everything and use a hop spider for late additions. I pull the hop sack out so that the only hops to go into my N/C are the bittering (FWH) hops and most of them are stuck to the sides of my keggle at the high boil level. Whether the aroma oils in the late aroma additions isomerized in the N/C is a question? The aroma is there but is extra bitterness there also?
       
       I do know...
       3 Replies
       4420 Views
       BobBrews
       11 years ago
   13. Another Cube Question

       by HbgBill, 11 years ago in Chilling

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       After chatting on line with BigBobby..and watching viewing some of the links he sent.. I started thinking (yah, I know :) ) When hot wort is transferred into the cube/pail and squeezed to remove air and securing the lid.. the question comes up..
       
       Is there a way to keep the pail from collapsing as it cools and possibly resulting in a permanent 'dent' in the pail??? The pail Bob recommended, the US Plastics Winpac, has a cap that has a pipe thread under a plug.
       
       So, I was wondering if there was a...

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       This is why I really think it is safest practice to keep vegetative matter and/or trub out of the cube and fermentor.
       
       PP, I'll keep this in mind. I've always thought that the wort coming out of the cube tasted a little weird. I could describe it as vegetal. But I wasn't tasting it in my final beer. Maybe the flavor was getting scrubbed out by the fermentation?
       
       Most of my no-chill beers are german beers hopped with hallertau at 60 minutes. I've given up on doing no chill beers that have any...
       16 Replies
       24369 Views
       dexter.rose
       11 years ago
   14. No Chill and Cold Break

       by HbgBill, 12 years ago in BIABrewer.info and BIAB for New Members

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       I tried to do a search on this and couldn't find a answer. After listening to PP and BobS on the Basic Brewing interview.. I picked up on a couple of things I'm interested in... but, the main one I'd like to ask about is the No Chill.. putting the hot wort into a sealable container like the US Plastic Jerry Can or ???
       
       The question is.. I'm wondering how the lack of cold break works. Cloudy beer or ?? How is this handled?
       
       Sorry for this type question.. but things like No Sparge, No Chill are...

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       HbgBill,
       
       As PP said. Cold break does happen. It just happen overnight while cooling. Normally in the next day or two I transfer the wort to a bucket and it is perfectly clear. I am not to concerned when transferring the wort in regards to trube. If some goes over and re-clouds the wort? So what! It will clear again after fermentation.
       
       I do occasionally just pitch the yeast into the no-chill cube and ferment there. Right on top of all the trub! When the fermentation is done I let it sit a...
       2 Replies
       4034 Views
       BobBrews
       12 years ago
   15. 2nd BIAB Attempt-Diff Recipe And Other Questions

       by HbgBill, 12 years ago in BIABrewer.info and BIAB for New Members

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       I'd like to do an Oatmeal Stout. I have a recipe from HBT that I've made slight changes to. My questions are about Mashing. Provided is the spreadsheet as I have gotten so far.
       
       My question/comment is.. With my last communication PP mentioned that I could/should forget about Sparging. That is something I would like to hold on to.. at least for the next run or two of BIAB. Not to be obstinate.. just how I'd like to go for the moment.
       
       So, the question is about filling in Part E. Mashing...

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       Bill, regarding the glossary, we'll see if we can put something up tomorrow to tide us over until the new forum structure is completed. Once completed, we'll sticky it in this forum.
       
       Cheers,
       Nuff
       11 Replies
       10935 Views
       Nuff
       12 years ago
   16. Biabicus Attempt

       by HbgBill, 12 years ago in BIABrewer.info and BIAB for New Members

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       Finally able to copy Biabicus to my computer and work with it.. whew!!!
       
       Please find attached.. If I can copy this back to BIABrewer properly, my attempt at filling out the spreadsheet with the latest brew I did.. it's obviously after the fact.. and I didn't get all the info required. Plus there were a few major screwups in this brew.. but, generally, the numbers should/hopefully be good. I'm unclear as to how to work with the mashing. For this run, I mashed at 154* for 60 minutes during which...

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       :) It's a 5.2g(20L) SS Triclad heavy duty pot from Walmart with a glass lid. It's very nice. Has a grommet in the lid to allow for a thermometer while mashing if one likes. I'm close to being on the cusp of building a small RIMS device to recirculate the mash to keep the temp more constant.. but, that won't happen for a while.. if ever. I've also thought of going with an induction cooktop to keep the mash warmer. Didn't have any good success with my fancy Igloo ice chest as a MT despite...
       7 Replies
       6935 Views
       HbgBill
       12 years ago
   17. Excel With Numbers (Mac)?

       by HbgBill, 12 years ago in BIABrewer.info and BIAB for New Members

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       I have an Apple MAC. It uses their spreadsheet software called Numbers. Does anyone else use this? When I copy a recipe to my desktop, I get the message that some of the .xls formulas are not supported by Numbers. Hoping someone can supply a bit of help.
       
       I've been away from BIAB for a long time :blush: and still have a lot to learn. That said, the first recipe I put in worked great as far as my input numbers were concerned. I'll call that my APA #1. However, I tried to copy the sheet to my...

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       OK FOLKS.. put this in your databanks for future reference in case there are other Apple fans who need this help.
       
       Put the OpenOffice icon into the Dock on the iMac. Then drag any .xls file into that icon.. and BAM!!!! It not only opens.. but I can now make changes :D :D :D
       8 Replies
       9563 Views
       HbgBill
       12 years ago
   18. Lucky Australians

       by HbgBill, 12 years ago in General Chit-Chat, Nonsense & Rambles

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       Looks like you can see what should be an awesome eclipse tonight.. Only in AU and Pacific Island chains. Dang.. would love to see that. Called the Ring Of Fire....

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       Sad.. Mother nature sometimes/oft times throws a curve ball.. :)
       2 Replies
       3987 Views
       HbgBill
       12 years ago
   19. National Big Brew Day

       by HbgBill, 13 years ago in General Chit-Chat, Nonsense & Rambles

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       Well folks.. tomorrow (Saturday, May 4) is Big Brew Day :thumbs: . Initiated by the AHA. We have 9 teams that will be brewing and hope we get a big public turnout for this year.
       
       Any of you folks participating? Is this done in other countries or just here in the US?

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       shibolet,
       
       Noam I am hoping you have a good batch. How close did you get in grains? Your a hell of a good brewer I am following your rise to brewing glory on Facebook! See you in Philadelphia!
       13 Replies
       11660 Views
       BobBrews
       12 years ago
   20. First BIAB In Fermenter

       by HbgBill, 13 years ago in Brew Day Stories and/or Pics

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       This took me WAYYYYY longer than I had planned. Probably because it was my first AG and first BIAB.. I should have known.
       
       There were a couple of errors along the way. First, I forgot to take my pH reading 15 minutes in as I had planned.. I was playing with the mash temperature.. having difficulty keeping it at 152*F/67*C... I'll have to work on that. But, I'm brewing a 2.5G batch in a 10G pot.. lots of surface are to suck away heat.. Next time I'll try to get it in place and wrap the pot in...

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       The pic was removed because I deleted it from Photobucket. I posted the wrong version.. as well as being to large. Here is a new attempt.. although there will still be a couple modifications to the label.
       
       I've had 4 labels made.. APA, IPA, Cascadian Dark Ale and Dry Irish Stout
       24 Replies
       20260 Views
       HbgBill
       13 years ago
   21. Mash Temp Problem.

       by HbgBill, 13 years ago in BIABrewer.info and BIAB for New Members

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       Ok.. I've read some of the comments stating that one is voiding all the benefits of BIAB by sparging. I understand that. My question is along the same lines.. and maybe sparge/maybe not.
       
       But, I did my first BIAB last week. I may have mentioned that I have a 10G Blichmann pot and my wife built a very nice bag for it. The problem I had was, temperature (amongst other steps I forgot-pH too late and forgot Iodine test). What I noticed was there was a difficulty in maintaining the mash temp. When I...

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       Also see this thread, How to Insert a Link into a Post .
       
       [ Please note that Hints does not reply to questions. ]
       15 Replies
       13272 Views
       Hints
       13 years ago
   22. Water Adjustments, etc

       by HbgBill, 13 years ago in BIABrewer.info and BIAB for New Members

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       I'm a noob considering BIAB. I may do it for a long time or possibly as an intro to full on AG .
       
       That said, the videos I've watched don't seem to pay particular attention to adjusting water to proper pH levels.. nor to adjusting the water for a specific style.
       
       If it has been discussed here.. and I'm sure it has... possibly someone can point me to the right place
       
       Thanks for helping.

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       Thanks Lars.. Basically, that is what I will be doing.. different, but the same idea.
       19 Replies
       16092 Views
       HbgBill
       13 years ago
   23. Grain Colors?

       by HbgBill, 13 years ago in BIABrewer.info and BIAB for New Members

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       I'm not familiar with EBC and even after googling it.. not sure how to convert.
       
       Trying to fill in my first BIABacus.
       
       I have Marris Otter @ 4L; Vienna @ 3L; Munich @ 6L; Caramel 20; and Caramel 60 as my grain bill
       
       Looks like I have to convert SRM (L?) to EBC.. and I think I found a formula that says EBC= SRM * 1.97

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       Ahhh. very cool.. So I no longer need to Google 1g is how many L Yee Haw.
       2 Replies
       3458 Views
       HbgBill
       13 years ago
   24. Residual Sugars in Grain

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

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       Man, I have SOOOO many questions. I was watching a BIAB series of videos on YouTube this morning and a question arose. The guy said the reason, at least as I understood it, that you Mash Out is to stop the enzymatic activity... I understand that. He also said you get higher sugar levels when you mash out. That part I don't understand. It seems what's in the pot is in the pot no matter if you hit the 170* mark or not. Help me understand that.
       
       So, that brings me to a second question. There is a...

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       Lol!!!
       
       Glad you made some sense of my last post here. I'm struggling to know what I was trying to say in some bits :lol:.
       
       On the tannin thing, these things are guidelines. For example, you should be able to boil your grain (like they do in decoction) and not get a tannin problem if your pH is right. But, would that be true in the case of a crush that has turned the grist to flour? I very much doubt it.
       
       Stuck for time but now that you have got the terminology down, it might be time to get...
       15 Replies
       13534 Views
       PistolPatch
       13 years ago
   25. Adjusting Mash pH

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

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       For you technical folks..... I have been looking at a variety of calculators.. but my tired old brain struggles. I can get to the point where I add my grains and water profile to give me an approximation of what I need to do with the water. The question comes up now.. I get my strike water up to, say, 160* and add my grains and I'm happily sitting at 150* (This may/not be correct.. just example). Now, 15 minutes into the mashing process I find my pH is 5.6 rather than, say, 5.2 and I'd like it...

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       Thanks Joshua.. my 5.6 was merely an example. I have no idea of what and were things will be when I take a reading. Just trying to be prepared ahead of time. I could just run a batch and see what it tastes like.. but, if I have the pH meter and adjusting up/down a few points might make a difference.. I'd like to do it.
       
       I never saw the table that bk had.. in fact I've seen some of his writeups.. but not this one. The table makes things relatively simple.. at least for me. It may not get me...
       2 Replies
       4540 Views
       HbgBill
       13 years ago

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