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   1. Whirlpooling with Immersion Chiller

      by redlegger, 6 years ago in The Boil (Sweet Liquor to Wort)

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      Well! Long time no Post!
      9 Years since i have joined this forum and while i havent been active i have visited on occasion to extract knowledge held withing these walls! I am still Biab brewer - proudly after all these years and continue to produce pretty fine beers. I tell you what, it is satisfying to have been apart of the evolution of BIAB into a legitimate and accepted method of brewing award winning All Grain beer!!
      
      Anyhow... i have a question regarding whirlpool and chilling with an...

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      Probably one of the biggest dissatisfactions we brewers have is transfers. We try to rush them but a good transfer relies on gentleness. So, maybe part of any brewing plan should be to savour a beer, read a little of a book, or look at the sky. In other words, let some stillness and thoughtfulness in on your brew.
      
      :peace:
      PP
      
      A slight addition to PistolPatch’s comments about giving it more time... As little as 30 minutes to start the transfer allows much trub to settle at the bottom of the...
      3 Replies
      23959 Views
      Scott
      6 years ago
   2. What's in your glass?

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      • 2

      by redlegger, 15 years ago in General Chit-Chat, Nonsense & Rambles

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      ***A WORLD FIRST!***
      
      The worlds first BIAB dedicated, Show us what you are drinking now, thread!
      
      As the name suggests, show us what you are drinking right now. I'll start off with my Choc Porter :)
      
      22102010(001).jpg

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      Sorry, meant 35C / 95 F.
      27 Replies
      31095 Views
      Mad_Scientist
      11 years ago
   3. How should i adjust my water?

      by redlegger, 14 years ago in BIABrewer Old Hands

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      HI Guys,
      Im going to give a Pilsner a go for my next batch! (INSERT SH!T SCARED SMILEY HERE)
      
      After reading some of 'Palmers how to brew' i need to start with very soft water
      
      Ive never done water additions before and i have no idea if my water is hard or soft, but knowing my luck it will be extremely hard and ill have to change its profile completely!
      
      Anyhooo attached is the EZ Water Calculator with my details already entered. Could any of our resident experts help me out and advise what...

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      Going by your water info on the ez water calculator, I am fairly sure your water is in the soft range. Not as soft as water from Pilsen, but still on the soft side. I would probably brew with it straight out the tap and see how it goes and if you find any issues then start looking at salt additions etc.
      Cheers
      2 Replies
      6265 Views
      wizard78
      14 years ago
   4. What do you think about these for No-Chill

      by redlegger, 14 years ago in Chilling

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      Hi Guys,
      Just been scouring the we for alternatives to the Bunnings $23 willow jerry cans.....
      
      I can get these ones (20L) for around $8.
      
      What do you think???? They are HDPE and food grade just like the bunnings ones.... but is it too good to be true??
      
      Cheers
      RL

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      It has the poison warnings in the mold
      
      Alternatively, cubes onclick= window.open(this.href);return false; ... /group.JPG
      
      Got some these cubes today.... the look the goods at $8 each!!
      5 Replies
      8775 Views
      redlegger
      14 years ago
   5. Yeast starter hasnt.. well..... STARTED!

      by redlegger, 14 years ago in Yeasts

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      Hey Guys.
      
      I have recently made myself a stir-plate and im currently TRYING to grow a starter using recultured coopers pale ale yeast.
      
      I used the dregs of three stubbies in about 600ml of 1.030 wort.
      
      It has been on the stirplate for 48 hours now, and there is no action at all. I took a gravity sample and the gravity is still at 1.030. What is the normal amount of time for this particular yeast to start up??
      I was hoping to step it up to 2L by now and pitch on the weekend, but i cant see it...

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      I put the flask in the fridge for a few days which knocks the yeast out then I decant most of the oxidized nasty starter liquid, but not all. I then swirl and dump into the fermenter
      14 Replies
      17648 Views
      stux
      14 years ago
   6. Yeast starters & re-using yeast - Help

      by redlegger, 15 years ago in Intermediate Brewing

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      Hey everyone
      
      My LHBS is...well..lets just say... crap!
      So i order in my dried yeast, but this gets quite annoying as its $4 per packet + $4 postage. I could order in bulk, but i would like to be a little more self sufficient.
      
      I also want to move to liquid yeast as i have read that its a really good way to improve my beers.
      
      So.. what im asking is, how do other members use their yeast? Create a starter from the Liquid yeast? Then Re-use the yeast cake after fermentation is finished?
      
      I have...

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      Oldish post but different method.
      I smack a pack and when swollen up fill 3X30ml vials and stick them in the fridge. Remaining 30 ml straight into starter up to @ 1.5 L. This way get 4 goes out of 1 pack with virgin yeast each time. Easy to work out starter size from wyeast as 30 ml is the size/# of yeast cells as their propagator packs.
      
      sean
      16 Replies
      19503 Views
      sean
      14 years ago
   7. Brown Ale Recipe - Advice pleas :)

      by redlegger, 15 years ago in Creating Your Own Recipes

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      Hey Guys, have been playing around with BS and reading up on Brown Ales, and have come up with this, please add in your comments and let me know if i am way off the mark, or if i should do some more tweaking?
      
      Brown Ale
      Brew Type: All Grain Date: 4/11/2010
      Style: Northern English Brown Ale Brewer:
      Batch Size: 18.93 L Assistant Brewer:
      Boil Volume: 37.00 L Boil Time: 90 min
      Brewhouse Efficiency: 75.0 % Equipment: Keg
      Actual Efficiency: 16.9 %
      Taste Rating (50 possible points): 35.0...

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      Hello Mad scientist, I made a Brown ale a few weeks back. While the keg will be a month or 2 to come through rotation, I had 4 bottles of this last week and it was/is a ripper.
      
      Type: All Grain
      Date: 1/25/2011
      Batch Size: 29.00 L
      Boil Size: 34.92 L Asst Brewer:
      Boil Time: 90 min Equipment: Keggle
      Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
      Taste Notes:
      
      Ingredients
      
      Amount Item Type % or IBU
      3.10 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 67.39 %
      0.85 kg...
      3 Replies
      6895 Views
      hashie
      14 years ago
   8. Wheat Beer Recipe Advice Wanted

      by redlegger, 15 years ago in Creating Your Own Recipes

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      Hey experts :)
      
      Have been playing with beer smith trying to formulate my own wheat beer recipe, any advice? Am i way off?
      Critique (critisize) away :lol:
      
      Coxy's Wheat Beer
      Brew Type: All Grain Date: 11/08/2010
      Style: Witbier Brewer: Coxall
      Batch Size: 21.00 L Assistant Brewer:
      Boil Volume: 24.04 L Boil Time: 60 min
      Brewhouse Efficiency: 80.0 % Equipment: Keg
      Actual Efficiency: 77.7 %
      Taste Rating (50 possible points): 35.0
      
      Ingredients Amount Item Type % or IBU
      2.20 kg Pale Malt (2...

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      I just did a wit using raw wheat. I ground it and the oatmeal down to a flour. No issues with my maah, stirred it in just fine and I didn't notice any dry dough balls when I emptied the mash.
      9 Replies
      13109 Views
      Two If By Sea
      14 years ago
   9. Fermentation not Started

      by redlegger, 14 years ago in Fermentation (Wort to Still Beer)

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      Hey everyone,
      I introduced my Boss to BIAB last week, and cooked up this recipe...
      
      FES Stout
      9L Batch
      Pale Malt - 68%
      Flaked Barley - 10%
      Amber Malt - 4%
      Chocolate Malt - 6%
      Roasted Barley - 6%
      Carafa 3 - 3%
      Black Malt - 3%
      60g POR @ 60MINS
      Nottingham Ale Yeast
      Mash @ 66Deg for 1 hour
      OG 1058 (missed estimated OG by about 6-8 points)
      
      So we brewed it on Wednesday night, no chilled in the pot and poured into the fermenter on Thursday night...
      Everything went well during the brew, the only...

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      Can you do a test for starch with iodine? I have never done this myself but it looks like a simple test where a positive result is shown by the colour. I think this is worth doing because you might have mashed really high and have starch rather than fermentable sugars in your wort (if that is possible).
      
      I find it hard to believe that you haven't got any fermentable sugar in there so you would still expect some fermentation to occur. If you do the test and there is no starch then your problem...
      4 Replies
      7253 Views
      dick
      14 years ago
   10. Whirlpooling, do you do it? How do you do it? Does it work?

       by redlegger, 15 years ago in Intermediate Brewing

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       Hey everyone
       
       just a quick question on whirlpooling.
       
       My interpretion of whirlpooling is to basicly create a whirpool after the boil in the keggle/urn before transferring the wort. I just use my mash paddle. I have done it twice now (i stir for about 2-3 minutes, let it stop swirling then open the valve on the keggle and transfer to cube for NC)
       I must say i havent seen any real difference between the whirpooled and non-whirlpooled wort's
       
       Am i doing something wrong? Is my interpretation...

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       I use a cfc first to cool it down and recirculate back into my kettle because I remember readin jamil z say that the problem with cfc's is thAt your cooling down the wort as a whole alot slower. I decided to cool the wort down as a whole by recirculating back intothe wort....then whirlpool. Whirlpooling before chilling can cause DMS to form while it's sitting there hot.
       13 Replies
       17042 Views
       bing09
       14 years ago
   11. Two Brews, Two Problems!!

       by redlegger, 15 years ago in Intermediate Brewing

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       OK, Im not a happy camper (brewer) at the moment
       My last two brews have problems.
       Any help or comments would be much appreciated :thumbs:
       
       Problem #1
       Batch # 9 - Golden Ale
       Weyermann Pils 56%
       Weyermann pale Wheat 18%
       Weyermann Munich 18%
       Weyermann Caramunich 6%
       Amarillo - 20g @60
       Amarillo - 15g @15
       Amarillo - 15g @5
       No-Chill
       Yeast US 05
       Ferment @ 18 for 10days
       OG 1050
       FG 1012
       Force Carb'd
       
       OK, i make this one all the time and it has come out nice everytime, and according to my notes i did...

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       Man hope I don't have a problem :? Just done my second brew a nice red ale, anyway, morning of brewing emptied my cube with some old starsan in it :headhit: , saw it had a few fussy bits in it :shock: (freaked) so rinsed scrubed the best I could, bleached for an hr, fresh starsan for 40 mins rinsed and then steamed for over an hr :shoot: geeze I hope I got it :pray: or there is no for Xmas beers :idiot:
       7 Replies
       9930 Views
       Mex
       15 years ago
   12. Beer is Cloudy

       by redlegger, 15 years ago in Beer Appreciation (incl. Fault Identification)

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       Hey guys, thought i'd post this one here as to me this one is a fault as out 8 BIAB's this is the only one that is still cloudy after a long period in the keg......
       
       I brewed the Smurto Golden Ale a few months back, and it has been in the keg now for at LEAST 10 weeks, this is third time i have brewed this recipe.....problem is.. it is still cloudy, i didnt gelatine this one when i kegged, so i initially thought that this was why it was still cloudy.... but as far as i understood, gelatine only...

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       Hey RL, Tis the yeast I tell you!
       
       If your using US05 I found its a pain to clear in this brew unless you use some of the voodoo products. Not familiar enough to know whether No.5 always behaves like this or just for the GA (with wheat etc) - i'm sure I could make reference to colloids here if I was a bit smarter... :?
       
       My 1st 2 batches of the GA were cloudy like yours but still tasted great - refused to clear naturally after several months. I just kegged another last week by first chilling...
       8 Replies
       18914 Views
       widdley
       15 years ago
   13. Anyone interested in doing a bottle swap???

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       by redlegger, 15 years ago in Australia & New Zealand

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       Is anyone interested in swapping a few bottles of brew?
       
       I'd really like some opinions from other BIABERS around Aus on my current Brews.
       
       My palate is not very mature and would like some more experienced guys to give me some feedback on my 'work'
       
       I have Lloydies Kolsch, Smurtos Golden Ale & Troughlollys Yankee Doodle Amber currently fermenting/kegged/conditioning
       Any takers?
       I would love to sample other guys brews as well to see how far off the mark i am :)
       
       Obviously i live in the bush so...

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       Has anyone else received their swap beers yet?
       37 Replies
       40849 Views
       Stitch
       15 years ago
   14. Measuring Gravity @ Efficiency into kettle

       by redlegger, 15 years ago in BIABrewer.info and BIAB for New Members

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       Hey guys,
       leave it to me to ask the noob questions :)
       
       Boiling away at the moment is Lloydies Krispy Kolsch. Below is a pcture of the liquor i have in the tube (taken from the keggle at the Efficiency into kettle stage)
       Questions
       1. seems to be a lot of solids and floaties in it...is this normal?
       2. When should i take the gravity reading? when it cools to ambient temp?
       3. Should i wait till the solids and floaties settle before taking a reading?
       
       01052010(002).jpg
       
       Cheers!
       
       RL
       
       P.S. my...

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       Hi there lespaul,
       
       Use 79% end of boil efficiency for your calculations. Do not worry about the hop utilisation factor. Many other things will effect this more such as boil volume, quality of hops, hop type etc. Most brewers would be hard pressed to pick up these small differences so just make sure you start with a sound recipe and you'll be fine.
       
       Good luck,
       PP
       10 Replies
       13239 Views
       PistolPatch
       15 years ago
   15. Coopers Pale Ale Clone (AndrewQLD)

       by redlegger, 15 years ago in BIAB Recipes

       

       Thanks to AndrewQLD for the original recipe and also for the comments he made here .
       
       OVERVIEW
       
       Style: Australian Pale Ale
       Name: Coopers Pale Ale Clone
       Yeast: Cultered from Coopers Pale Ale
       Original Gravity: 1.043
       Total IBU's: 26.6
       Colour (EBC): 8.9
       Efficiency at End of Boil: 75%
       Mash Length (mins): 90
       Boil Length (mins): 90
       Your Vessel Type (Pot/Keggle/Urn): 50 L Keggle
       Source/Credits: AndrewQLD from his post here
       Notes/Instructions/Comments:
       
       Volumes etc.
       
       Your Vessel Volume (L or gal):...
       0 Replies
       7895 Views
       redlegger
       15 years ago
   16. Fermenting at too low a temp?

       by redlegger, 15 years ago in Fermentation (Wort to Still Beer)

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       Its getting cold now, overnight will reguarly below 0 degrees soon
       
       If im not mitaken US-05 should ferment around 18 degrees for ales
       
       1. What effect will the temp have on my ales if the temp of the wort drops to about 14-15 degrees?
       2. Should i be considering heating options? (will leave the debate about heating options for another thread ;) )
       
       Cheers!
       RL

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       15-24C is the advertised temps range. I haven't used US-05 much, but of the 6 times I have 3 of them were fermented at 15C.
       
       The other 3 times I pitched at 20C and it got as high as 23C. The lower temps are cleaner, but I have to say the hotter temps do pretty good also.
       6 Replies
       9555 Views
       bigjoe
       15 years ago
   17. Can someone explain this recipe to me in BIAB terms :)

       by redlegger, 15 years ago in Intermediate Brewing

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       Hey everyone,
       Thinking of brewing this wheat style beer in the next couple of weeks, however im a bit confused at the brew process
       
       The brew notes are as follows
       As copied from Protz and Wheelers' 'Brew Classic European beers at home'. Great beer, very similar to Schneider Weisse. Won best Wheat beer at Bitter & Twisted Festival 2007, even though still undercarb'd, with 40 points each from two BJCP-skilled judges. 50°C mash-in, but only for 20 min. 60 minute rest at 63°C. 120 min boil....

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       No worries Brad! :)
       
       Nb. Probably best young that one, it is a Weißbier after all. I'm quite interested by that recipe (also by the totally different style) and I'm usually a die- hard ESB fancier! Schneider make a very decent Weißbier, IMO, well worth replicating or approximating. It will most certainly benefit from a protein rest, hope it goes well!
       6 Replies
       9578 Views
       Ralph
       15 years ago
   18. Yeast Question

       by redlegger, 15 years ago in BIABrewer.info and BIAB for New Members

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       Hey everyone,
       im doing this recipe next, hopefully on the weekend!
       
       But im not sure what the yeast is, it states 500 ml- Wyeast Labs 1056 - American Ale
       
       Im not sure what this is? 500ml ? is this a liquid? can someone shed some light?
       
       Thanks!
       RL

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       It looks like its been answered already, but WLP001 = WYeast 1056 = US-05. There may be slight variations due to handling, but basically the same yeast.
       
       I agree with PP about using dried yeast. I got on the bandwagon with the liquid strains, but for a run of the mill ale yeast like 1056/US-05 I'd go with dried. Costs less, you can wash and repitch, and no starters.
       
       I hydrate the yeast in about 100ml of water in a zip top bag about an hour before pitching.
       
       I've also used WB-06 and T-58 by...
       6 Replies
       9600 Views
       bigjoe
       15 years ago
   19. First BIAB - think i stuffed it up somehow

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       by redlegger, 15 years ago in Intermediate Brewing

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       Hey guys, Here is run down of my first brew day yesterday, please analyze and give constructive criticism :)
       
       OK, recipe i used was Smurto's Ale from the AHB website
       
       Weyermann Pilsner 2.4KG
       Weyermann Pale Wheay 0.8KG
       Weyermann Munich 1 0.8KG
       Weyermann Caramunich 0.25 KG
       
       Amarillo Hops
       20G @ 60Mins
       15G @ 10Mins
       15G @ 5Mins
       
       OK, so this is what i did.
       
       Added water to kettle (33.25 Litres, hopefully to finish with 19L for the keg, figures done using the spreadsheet on biabrewer.info), bought up...

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       That's the spirit, this research is thirsty work, eh?!
       
       Probably is CCing that's helping to clear it up, not that I'm a kegger though. Any chill haze though?
       
       Good luck with the amber! :)
       27 Replies
       30109 Views
       Ralph
       15 years ago
   20. EARTHQUAKE!!!!

       by redlegger, 15 years ago in General Chit-Chat, Nonsense & Rambles

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       HOLY SH!T!!!!
       Earthquake just hit Kal, dunno how big it was, but i crapped myself!!
       Probably not that big, but big enough to shake the walls of our shed and office!!
       Oh! another after shock! wow, i hope all the blokes under ground are ok!

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       It sure is a weird feeling, i think after it was over, i realized how scary it was. Like you siad wiz, no warning.
       I cant get over the noise, it was the loudest thing i have ever heard, i can only liken it to a jumbo jet crashing into the shed at work. Amazing no one was hurt, heaps of buildings of historical burt st, boulder, have half fallen down or has srious damage.
       Something im not going to forget in a long time, especially the car park and the walls in the office moving in front of my...
       8 Replies
       10187 Views
       redlegger
       15 years ago

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