Go to advanced search

1. Topics

   1. Something is off with my BIAB

      by naptowndon, 12 years ago in Intermediate Brewing

      First post

      ---

      

      I have a few brew in a bags under my belt. About 8 now. My last 3 I have used the biabacus, but have only kegged one for my kegerator. However the others are currently on tap. The cream ale is clean, clear, has a lot of flavor and taste great. It was brewed beginning of the summer. Carbonated in the keg good head. My phat tire clone is clear has great color and the biscuit malt smell but has an astringent flavor for some reason. I brewed many of extract kits and they all came out great. I...

      Last post

      ---

      

      Bitterness can sometimes be mistaken for astringency. Did you chill the astringent beer differently from the others? Eg, leaving the wort an extra 20 minutes post f/o before turning on the chiller?
      9 Replies
      11671 Views
      stm
      12 years ago
   2. Samuel Smith Oatmeal Stout - BIAB way

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

      First post

      ---

      

      I have brewed about 6 BIAB batches normally just using the AG recipies. My numbers and gravity always seemed a bit off. With a longer mash it has helped to get closer then I found this site. So this is my fist BIABacus batch.
      
      I am looking for a good Samuel Smith Oatmeal Stout Clone.
      
      Ingredients:
      •8 lbs. pale two-row English ale malt
      •1 lb. crystal malt, 60° Lovibond
      •18 oz. Flaked Oats/Or roasted oatmeal
      •0.5 lb. chocolate malt
      •0.5 lb. roasted barley
      •1/2 tsp. Irish moss
      •2 oz....

      Last post

      ---

      

      I did catch the flaked oats in section Y prior to boil. I have not measured down to the mm and which is why I need to spend more time with the equipment to dial that in. Flat bottom kettle so I was tracking the 3 values and recording the middle.
      
      The beer always tastes good and was close. Just trying to figure out why I was off. As I was thinking I didn't account for the 80.6F temp that I took the gravity reading at either.
      
      The SSOS fermented vigorously, a rolling fermentation, for 2 day...
      11 Replies
      11534 Views
      naptowndon
      12 years ago

Go to advanced search