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All Tasted first one today at a little over the recommended minimum conditioning period of 30 days. A little cloudy, but I suspect this is down the dodgy hop sock I used as my second brew is clear as can be. While the beer has a nice flavour with just the right amount of bitterness for me, it needs ...

All I followed your advice and the second brew is down. Same grain bill, hops and process other than I mashed at 66 degrees this time. Bubbling away nicely. I'll keg and bottle and report back my taste test in a couple of months. If I'm happy with the process, I'll be underway in earnest. Cheers Bob

Gents I apologise for my poor choice of words. When I was extract brewing I would simply dump in the goop. Clearly with the leap to classy BIAB brewing I need to be more careful my terms. I will in future gently ease the lovingly malted grain into the pot in preparation for its journey to becoming m...

Thanks all for the excellent feedback. I just stuck my hooter in the fermenter and it smells the goods, so I suspect it won't be a throw away.

I guess the plan would be to the brew again adjusting the temperature and when I dump in the grain. That way I should have a valid comparison.

Cheers

Bob

Thanks PP I'm fermenting in a cool part of the house, and it's sitting around 20 degrees. Interesting what you say about the mashing temperature, the Beersmith recipe suggest 72.5 degrees, so I thought within a couple of degrees was OK noting none of my thermometers have been accurately calibrated (...

Scaling Brews

Hi All First post after the initial registration, so here goes. As a long time extract brewer, having made about 90 brews, two of which only were the same recipe, I though that when moving to BIAB I would develop maybe half a dozen favourite recipes and brew them regularly. While experimenting with ...

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