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Happy to say that my Belgian Strong Dark Ale got second place in the Belgian and Farmhouse Ales Brisbane Amateur Beer Brewers club "mini comp" last night (Scored 37/50). A minor victory of course, but i'm pleased with this result for my first entry. I hope it reflects well on BIAB as per the origina...

Well I see you won't have to worry about a fridge!

Sounds like a decent plan to brew styles according to the seasons.

Things like stone/brick walls or floors with a good thermal mass can help regulate your brew temps as well.

Other than that, heating for brewing is not my forte!

There's no simple to answer to that one... This is a decent read I think: http://byo.com/fermentation/item/634-fermentation-temperature-control-tips-from-the-pros You can do easy things like putting your fermenter in a warmer spot, or a spot with a more consistent temp ie. not in a windy hallway. A ...

I'm more concerned about oxidisation from the grain bag squeeze than any cloudiness - I do it anyway, so far with good result.

I think I'll be leaving the hop bag in till cool next time too. I've just been squeezing with the edge of the urn lid thus far, too much hoppy goodness not to squeeze...

Hi Graham, I'll preface this recipe by saying I'm quite new to BIAB and this forum, but I have been brewing beer (and drinking it) for a while now... I've already cranked out a few batches of this, and it seems to be a fairly forgiving recipe (I don't always hit my volumes, still tastes good). This ...

I've made a couple of batches of perfectly passable English Bitters with 95% Maris Otter, 5% Crystal, and East Kent Goldings or similar hop. Safale 04 would be the more appropriate yeast for the style. I'll post a recipe tomorrow unless someone else has a better one before then. How is the freshness...

I know quite a few BIABers are proponents of no-chill. The rationale being that you don't really need to cool you beer down in a hurry to get the best results. Plenty of threads about it here, and I'm sure more experienced no-chillers (ahem Bob?) will chime in. I can't speak for the transfer, as I j...

Thanks very much for the advice PP :thumbs: I could see in the BIABacus spreadsheet that it allowed for straight sugars, but couldn't work it out. I'm generally finding the spreadsheet nice to use. The moisture content thing makes sense. For those interested, after PP mentioned it, I found The Brewi...

I think you can worry too much, but you can never think too much. Just considering some critical points in the brewing process... Thought some anecdotes might help. Most of my mates are not phased by beer wankery, which is in over supply in this city currently. Though, if I do have a really dodgy ba...

By speculation of causes I meant for example... I squeeze out the grain bag a bit which seems to be standard practice, but does this noticeably effect flavour. I do keep the bag close to the worth as I squeeze. My other concern is the drippings from the hop bag. None of these factors were issues wit...

Hi Bob, I've enjoyed listening to you on podcasts a few times already. Thanks for your reply, apologies, I didn't see it earlier. My fermenters are heavy duty #2 HDPE, so it's all good in that regard. Open mouth screw top type things. They are quite large though, both are 30L or more. My main concer...

Well a couple of brews down and the 'chill in the kettle' method seems to work just fine, thanks for the tip! I put some baking sheet to line the lid, and wrapped around the lid edges with some glad wrap as 2trout mentioned. This was actually air tight enough to cause suction and slow down the tap w...

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