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Hi jeatmon, I'm not an expert on this recipe, but I've a couple of questions. - Section B states you'll boil for 90 mins but your first hop addition is at 60. Is that what the original recipe requires or a typo? - In section X you've changed from the default for Volume loss from lauter, is there a r...

Hi tingtong, I believe (perhaps incorrectly) that white sugar is used to bump up the OG, I don't have enough knowledge or experience to know if upping the grain to achieve the same result would make a difference. I imagine you'd still come out with an excellent brew, just with slight (perhaps imperc...

Hi shetc, I currently use this book for all my brews and find it excellent. There is a sections towards the beginning of the book that lists the various malts and fermentable ingredients and has a guide as to what the EBC for each should be. e.g. Crystal Malt - Standard - 130-170 (150) EBC. As for y...

Hi im Balli from South Wales (Llantrisant). Brewed my first BIAB not long ago and Im impatiently waiting to taste it. Any brewers on hear from South Wales? or anyone know of any brewing clubs in the area? Hi Balli, I know it's been rather a long time since your post but, until recently I lived near...

Hi Yeasty, Mash temperature was going to be my first thing to check, i've ordered a digital thermometer, it will be interesting to see if it reads very different to my other 2. The Welsh Water site suggests that my water has changed from this: http://s30.postimg.org/bp3ec82wt/Screen_Shot_2014_04_24_...

Hi Rick, Thanks for the reply, the book has quantities for 19, 23 and 25l, and as PP and Yeasty mentioned in the posts below the one linked above, these values should be considered EOBV-A. I believe the recipes in this book are considered to be of decent integrity, I have brewed this beer before fro...

Thin Watery Beer

I'm hoping someone can help me identify the cause of my current problem, I've recently made 2 batches of a Bass clone (recipe from G Wheeler's book, and BIABacus posted here ) My 1st attempt fermented out tasting a little thin and watery; I decided that this could be due to not getting the same evap...

I have also had this syphon effect when I did a mash that filled my 19litre pot right to the very top (overflowed a bit as I put the final grain in). In my case, as I had overflowed the pot the bag had no dry area between the top of the mash and where it draped over the sides of the pot. During the ...

Ahh yes that's exactly what I meant! I'm still coming to terms with the terms..

Thanks for the prompt and informative answer.

Re-using Trub for Next Brew

Hi All, I see people on here talking about dumping a new wort onto the trub from a recently fermented brew, seems like a good idea to me. A couple of questions: Do you remove the trub from the fermenter, clean and sanitise the fermenter then put it back in or do you just pour the new wort in on top,...

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