Go to advanced search

1. Topics

   1. Overnight dough in versus overnight mash

      by Homemade, 11 years ago in From Mash to Lauter (Water to Sweet Liquor)

      First post

      ---

      

      Hi all.
      
      For various reasons I am investigating the possibility of starting the brew day the night before.
      
      I have read a few threads on overnight mashing but would like to pose a few thoughts/questions in relation to mashing hot versus doughing in cold and then mashing the next day.
      
      The overnight mashing I have read seems to centre around doughing in at mash temp as normal then insulating and leaving the mash overnight. Then next day heating up to mash out and moving on with boil etc as...

      Last post

      ---

      

      In my experience overnight mashes gave me thinner beer and lower FG. I stopped because if this, however it may have been due to temp loss causing prolonged periods at lower mash temps, which won't affect you with a braumeister. I now mash out and pull grain before bed then boil on day2 and have brewed excellent beer this way. Also, none of my overnight mashes caused any sourness and sometimes temp dropped to around 50C.
      6 Replies
      16079 Views
      Lars
      11 years ago
   2. How much to dry hop

      by Homemade, 12 years ago in Hopping

      First post

      ---

      

      I am wondering,how much to dry hop with compared to the recipe.
      
      I held back to 0 min additions from the Pils we brewed at the weekend to try dry hopping, not sure why considering I've never brewed the recipe before. Only plausible reason I have is none of our brews (extract/partial with fresh hops or all grain) have had any hop aroma even when hops are added late in the boil. So I thought I'd give it a whirl.
      
      Anyhow I was going to simply put the original 0 min addition qty into the fermenter...

      Last post

      ---

      

      Cheers Bob;
      
      I know this is getting way off topic so I won't say much else (other than who wants BOG MYRTLE in their brew)!
      16 Replies
      16701 Views
      mally
      11 years ago
   3. James Squire 150 lashes recipe

      by Homemade, 12 years ago in BIAB Recipes

      First post

      ---

      

      Hi I am looking for a recipe for James Squire 150 lashes Pale Ale or similar
      
      Can anyone help?

      Last post

      ---

      

      Without a side by side comparison it's hard to confirm, but I definitely feel that the standard James Squire brews dropped in quality at some point. The Amber Ale used to be a regular tipple for us, but we stopped bothering long ago when the recipe appeared to change. The alc/vol even dropped.
      10 Replies
      11403 Views
      Dski
      12 years ago
   4. BIABacus

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

      First post

      ---

      

      Just a quickie regarding what to enter into the sheet:
      
      Section L - Mash Volume should this be the water added to the mash tun or the total including grain?
      
      If it includes grain then it seems you would have to wait some for the grain to absorb water?
      
      I am currently using Brewing Classic Styles for my recipes, I understand they work on a malt yield of 70% whereas the BIABacus uses an extract potential of 80%. I am assuming the wording points to the same thing but what about the numbers does...

      Last post

      ---

      

      Ian, I know you have one other question here and I am trying to knock all questions off tonight so I'll just do my best here...
      
      In your brew, I wouldn't have topped up the mash to match the BIABacus. Why?...
      
      The estimates used in the BIABacus are the best we have but they are very much averages (and I think there is actually one error on volumes I haven't had time to check in the last two months. This stuff is not as easy to check as you would imagine :smoke:.)
      
      I don't think any adjustments...
      10 Replies
      10763 Views
      PistolPatch
      12 years ago
   5. Longevity of Sodium Metabisulphate

      by Homemade, 12 years ago in Cleaning and Sanitisation

      First post

      ---

      

      Under advisement from my LHBS I currently leave 1litre of water with 1tbsp of Sodium MetabisulphateI in the bottom of my fermenters and no chill containers between uses. This is to prevent any bacterial growth. I usually then toss this when I use the container. However I am getting stingy in my old age and am looking to reuse these solutions.
      
      This stuff really whiffs and stings your eyes and nostrils when you first open the container which I take is a sign it's still in good nick but I am not...

      Last post

      ---

      

      Thks again for the input, I do what skink does and now I understand it is the fumes that sterilise. I must admit I hate them and did not realise this wasnt widely used in brewing. Having to rinse with boiling water annoys me as well.
      
      I just assumed all sterilisers had a whiff, chlorine, Bleach (which is just weak chlorine anyway), etc all smell.
      
      Again this forum has educated me.
      
      Thanks
      8 Replies
      18358 Views
      Homemade
      12 years ago
   6. Is this OK?

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

      First post

      ---

      

      On Sat we brewed our third all grain brew, we forgot to take the lid off for the first 10mins of the boil when we did we found to our horror this ugly scum line around the top of the kettle ( see photo 1 ) we wiped this off but during the boil we also noticed bits of slimy material floating in the wort. ( photo 2) we tried removing with a sieve but it wouldnt come out.
      
      It all seemed to settle out and the wort smelt great.
      
      We were brewing a Pilsner.
      
      Is this normal? OK?
      
      Appreciate any input....

      Last post

      ---

      

      Thks that a relief, I suspected it was all ok but not seeing it before on the past two beers gave us cause for concern
      
      Thks again
      3 Replies
      4889 Views
      Homemade
      12 years ago
   7. Hops and no-chill

      by Homemade, 12 years ago in Hopping

      First post

      ---

      

      Hi
      
      I have been reading and listening about how no chilling might affect hop additions, in particular the effect on bittering. However much of what I have uncovered seems to concentrate on aroma and I am more interested in bittering.
      
      My starting point is a comment made to me that when no chilling you need to reduce or recalculate your hop additions as they continue to isomerise while the wort is chilling in the cube and presumably, as it takes along time to cool this will increase the...

      Last post

      ---

      

      Thks heaps BB much appreciated.
      5 Replies
      8002 Views
      Homemade
      12 years ago
   8. Thoughts on this Burner?

      by Homemade, 12 years ago in Gas-Fired BIAB

      First post

      ---

      

      hi all
      
      I am still dabbling with stovetop brewing but i am planning on setting up to BIAB properly ! I have a 50L keg which I will use as my pot and now I need a burner.
      
      I am thinking of buying one of these for the burner and was wondering what you think. I brew with a mate and we are planning on double batches in the keg, aiming for about 20L x2 into the fermenter this is too keep our brew time: beer qty ratio healthy. so will probably have to fill the kettle, so do we think it will it boil...

      Last post

      ---

      

      Hi guys
      
      Thanks to you all for your input.
      
      I should have come back sooner to say that I decided to go a different route. In the end I bought a Braumeister instead, big difference I know but I had looked at them before and decided i wanted something really easy :party:
      
      Sorry I should have posted back earlier.
      
      Thks again for the input.
      10 Replies
      21555 Views
      Homemade
      12 years ago
   9. Lagering

      by Homemade, 12 years ago in Flat Beer to Beer

      First post

      ---

      

      I am currently fermenting a Vienna Lager and am considering what to do regarding a Diacetyl rest and lagering and am hoping I can get some advice/input.
      
      I have looked at How to Brew by JP and Brewing Classic Styles JZ&JP and I have also seen some old threads in BIABrewer and I think between the three sources I understand but :think:
      
      If I have it right, the techniques are started at about 3/4 way into primary fermentation and continue until fermentation finishes. A D rest is optional...

      Last post

      ---

      

      Ian - The only true way to know if you need to do a diacetyl rest is to see if it is present/detectable in your sample.
      A problem can be if you are capable of detecting it or not, I can't remember ever smelling or tasting butter/popcorn/oily finish in any of my beers. But I don't know whether that is due to it not being present or whether I just cannot detect it?
      
      A simple answer - If you can't detect it in your sample, and it tastes ok to you, then don't worry about it.
      
      There is a lot of...
      1 Replies
      9136 Views
      mally
      12 years ago
   10. Braumeister

       by Homemade, 12 years ago in BIAB Automation

       First post

       ---

       

       I thought I'd start a Braumeister thread as it seems there are quite a few units out there and they are very similar to a BIAB operation.
       
       These are comments from my first use of mine and some from a fellow user.
       
       After a comment by madscientist in his feedback on my recipe, I rang my supplier of the Braumeister to check on full volume mashing ala BIAB. They said a full volume mash was fine to do and the guy I spoke to has a 20L version and that's what he does. So we went full volume and didnt...

       Last post

       ---

       

       Good idea Todd not sure why I didn't do that especially as they have the same thread title :lol:
       3 Replies
       11734 Views
       Homemade
       12 years ago
   11. Bookmarking

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

       First post

       ---

       

       I am learning how to drive this site, can anyone tell me how I pull up previously bookmarked threads?
       
       thks

       Last post

       ---

       

       Thanks upover, I just found that about half an hour ago, thanks for answering.
       
       Ian
       2 Replies
       3860 Views
       Homemade
       12 years ago
   12. Where to post

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

       First post

       ---

       

       Hello
       
       I am new to the site, loving it by the way.
       
       I want to gather some advice on using a red wine barrel for fermentation / aging a beer and I am not sure the best place to post my questions.
       
       Appreciate someone pointing me in the right direction.
       
       Cheers

       Last post

       ---

       

       Thks nuff and Joshua
       
       The article was good it also raised as many questions as it answered.
       
       I have recently brewed a porter using rum chips as was surprised how much rum flavor came through and how quickly. I am now looking into a 100L brew and plan to age in the wine barrel.
       
       I have found a thread under conditioning where a member has been using a barrel for a while and he has been able to help out.
       
       Thks again
       Ian
       3 Replies
       4520 Views
       Homemade
       12 years ago

Go to advanced search