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1. Topics

   1. Inaugurando este tópico

      by fcmenezes, 13 years ago in Central & South America

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      Algum brasileiro por aí utilizando o BIAB?
      
      Vamos trocar ideias!
      
      Cheers!

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      Demora um pouquinho pra pegar o jeito mesmo, durante algumas brassagens eu me atrapalhei em uma coisa diferente. Você acaba se acostumando com o equipamento e arredondando as coisas. Eu fiz cerca de 10 ou 12 brassagens, estou parado no momento pois cozinhar nesse verão do Rio de Janeiro é impraticável. Comprei uma panela nova e semana que vem pretendo voltar a ativa, montei já uma receita de uma IPA com cacau.
      
      Para o fermento decantar bem, o ideal é deixar maturando um período maior e com uma...
      13 Replies
      26285 Views
      fcmenezes
      12 years ago
   2. Cold crash/Gelatin impacts on bottle fermenting?

      by fcmenezes, 13 years ago in Intermediate Brewing

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      Hi again mates, I've been reading the forum a lot these days and gaining a lot of expertise from you guys :clap: . I found that Cold crash and gelatin are two good ways of helping settle the suspended yeast to clarificate the beer. That's nice!!
      
      But I do need those suspended yeast to bottle ferment my beer!! Those two pieces of info now look conflicting to me :?
      
      So, will I have problems with carbonation in the bottle using the cold crash and gelatin at the end of the fermentation? Do I need...

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      I have started doing this for my last 3 or 4 batches of beer. It works really well. Here is the link for instructions I follow:
      
      Basically I chill the beer down for 2 days, then prepare the gelatin per the link (heat water to 150F, stir 1 tsp of plain gelatin, then pour into fermentor.)
      
      Next I let it ride cold for another 2 days, then I bottle normally. There is plenty of yeast left to handle the carb. Carbonation is fine and hoppiness is fine. I brewed a hoppy pale ale and an IPA clone....
      8 Replies
      11211 Views
      beerknurd
      12 years ago
   3. One Stage Fermentation: How to?

      by fcmenezes, 13 years ago in Fermentation (Wort to Still Beer)

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      Hi brew mates,
      I've been reading the forum a lot, very nice informations you got there. I'm interested in doing my first one stage fermentation in a bucket but I couldn't find how to do it, what is the technique for that!
      
      How much time do I need to wait? Do I need to drop the temperature in any moment or it's a simple flat temp method? Can I make a dry hoping with the yeast inside the bucket?
      
      Cheers!

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      fcmenezes A 1 month ferment isn't uncommon with lagers at lower temperatures, however it wouldn't be any different whether single of secondary fermented.
      8 Replies
      10401 Views
      Lylo
      13 years ago
   4. No recirculation? No Sparge?

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

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      Dear brew friends, this is my first post here at BIABrewer foruns!
      
      While reading the documents here I've learned that BIAB is a full body method which means that all water of the process is added at the begining. I found that weird cos every brazilian brewer instructor here teaches that is very important to keep the aprox. 2.5x water/grain proportion for the mashing to guarantee the right extraction of sugar and the 1.5x the water of the mashing at the boiling to sparge and clarify the wort....

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      fcmenezes,
      
      When you say myths you're referring to the recirculation? What are the not proven methods specifically?
      
      BIAB (with no-chill especially) breaks all the standard brewing standards. They say....
      The mash is too thin. (wrong!) The grain stays together in the bag, close enough to convert.
      you must Sparge (wrong!) Not needed!
      you must Vorlauf (wrong!) Not needed!
      You must end with clear wort. (wrong!) It will be clear after fermentation is done.
      you must chill the wort quickly...
      6 Replies
      7658 Views
      BobBrews
      13 years ago

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