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1. Topics

   1. Tales of oxidisation?

      by Dski, 12 years ago in Beer Appreciation (incl. Fault Identification)

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      Since BIAB brewers, or no chill brewers at least, seem to be questioning what we know about oxidisation of hot wort etc...
      
      Do any of you have specific stories about oxidised beers, and the resulting off flavours/aromas? Care to speculate about what might have caused the oxidisation?
      
      I know Bob Stempski has done some great blind tasting experiments of wort left in the cube for a long time. Hear the results as a podcast over at Basic Brewing Radio...
      
      JP describes faults from oxidisation as wet...

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      Dski,
      
      41C That's mid-summer temps here. On Sunday and Monday the nighttime temps will be about -34C The daytime will high's will be -26C. I am not a fan of the cold. 41C might be just what I need? Send some heat over (slowly) so the ice melt won't drown us. Keep brewing!
      12 Replies
      24048 Views
      BobBrews
      12 years ago
   2. Belgian Strong Dark Ale, work in progress. Advice?

      by Dski, 12 years ago in Creating Your Own Recipes

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      It's the first time I've brewed a beer of this style, and my first higher gravity BIAB. Any advice would be appreciated.
      
      I am using a crown urn, 33.5 diameter by 49cm height, 40L total volume.
      This batch is intended to make 17L volume into fermenter.
      
      I intend to add the candi sugar and cane sugar later on during fermentation. I'll be using whatever Belgian type yeast I can get my hands on.
      
      BIABacus Pre-Release 1.3 RECIPE REPORT
      
      Recipe Overview
      Brewer: Dski
      Style: Belgian Dark Strong...

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      Dski,
      While I have limited experience brewing Belgian strong ales, I offer some information I have collected in my research.
      I agree with your information about rising temperatures, brew like a monk - Stan hieronimous?) discusses this in some detail.
      Also the addition of candy syrup should be done during fermentation when the Sg has gotten lower than the OG by the amount of Sg that the sugar will add. OR, once fermentation has begun, add the sugar bit by bit.
      Adding it into the kettle will...
      5 Replies
      9834 Views
      Lemon
      12 years ago
   3. How does one treat sugars in BIABacus?

      by Dski, 12 years ago in Grains (Malts), Extracts, Sugars and Adjuncts

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      I'm after a few pointers about how to use sugars in BIABacus.
      
      Specifically, I'd like to add some liquid candi sugar to the fermenter at or after high krausen.
      
      Cheers!

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      Sorry you haven't scored an answer here yet Dski. The BIABacus is a bit clumsy when it comes to sugars but I have written an answer for you in your other thread here .
      
      :peace:
      1 Replies
      10817 Views
      PistolPatch
      12 years ago
   4. No-chill in fermenter?

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

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      Hi there, first time BIABer here...
      
      I'm planning my first BIAB no-chill, which will be a 20L batch, and I'm curious about the success of chilling directly into the fermenter. I have had a look around the site re. the subject but was after some clarification.
      
      I imagine the advantages are 1. I already have two 30L plastic fermenter barrels, and 2. I'm minimising the chance of infection by not transferring the cooled wort to a second vessel.
      
      The potential disadvantages as I understand are 1....

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      Dski,
      
      Evidence seems to be showing oxidation to be less of a problem than we used to think however - so maybe it's of no concern?
      
      I am starting to think that way myself. We have always looked to professional brewers in the past to learn. But they deal with different problems than we do. Example... we can cool our beer rather quickly because of volume. It takes a lot longer to cool 300 gallons than 5. We cannot use their late hopping and whirlpooling methods. We have to devise our own...
      7 Replies
      10843 Views
      BobBrews
      12 years ago
   5. Would you expect a refund for a bad beer at a bar?

      by Dski, 12 years ago in General Chit-Chat, Nonsense & Rambles

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      Warning, but the thread did say nonsense and rambles...
      
      I ended up an all style and no substance, self declared beer boutique yesterday. I ordered a lager to start of with, which cost AU$ 9. Once I took a sip, it was clearly cidery and sour. :drink: :nup:
      
      Now it wasn't meant to be any kind of unusual style but was advertised as bavarian style lager, so I took it back after a few sips.
      
      The bar person, and even the bar manager who had worked here for 2 years both said it came down to personal...

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      I've never had problems getting it replaced - even if they've said 'no, it tastes fine' they've usually offered to give me something else free of charge without me even pushing.
      
      If they act like that, their cellar habits are probably similar and I'd stay clear.
      4 Replies
      6849 Views
      tim_n
      12 years ago

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