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Re: My First Post! - Post here to become Fully Registered

Hello, bidalo, and welcome to the forum. Your enthusiasm and ambition are admirable. Let us know how the Belgian turns out - in about 6 weeks when it has mellowed out. The hardest part of brewing beer is the waiting. Drink a bottle sooner than two weeks after bottling has always made me think that I...

Re: Downtime

LumpySoh -It is good to hear from you. As for the financial state of things, my guess is that Simon knows more than anyone. If you get your brewshed up and running again, that will be something . If you have gone through an ordeal, this could be the helpful path forward. Scott & I have been posting ...

Re: My First Post! - Post here to become Fully Registered

Welsome, Nick / Lampros. Yes, you can do this. The whole effort of gathering equipment, raw materials and time for brewing results in good beer that you can share with others. What more can one ask? The learnings along the way are also rewarding. Hello, MrYBear. While recent activity levels here hav...

Re: Downtime

Good to see things are up and running again. This site can continue to aid BIAB brewers by its members contributing information and thoughtful responses. That could be you! Jump in with questions, experiments and results where you can. thanks to NME for fixing the technical problems behind the recen...

Re: My First Post! - Post here to become Fully Registered

Greetings, David (EQArtimus) and Tom (LilPuddin914). Simplicity reigns - you can mash in the kettle, pull the bag and drain it to the same kettle, then boil away. After that, one (or two) fermenting vessels and packaging are all you need for containers. David, you can also use Section W of the BIABa...

Re: My First Post! - Post here to become Fully Registered

Welcome, moorejl57m, HAP-BR3W and Naivar. You have the far reaches of the globe covered! BIAB brewing is easier and enjoyable and simple. I get lots of advertisements for shiny equipment and I shake my head as I ask, "Why would I want that?" Ravian - If you bottle instead of kegging, a NEIPA present...

Re: My First Post! - Post here to become Fully Registered

Ablask - Ouch! Going zero for three and trying again deserves credit as long as you get help. First, I hope you are doing All Grain batches with good fresh grain crushed less than two weeks prior to mashing, full volume 90 minute mash near 66 ºC the whole time, a 90 minute rolling boil with bitterin...

Re: My First Post! - Post here to become Fully Registered

Welcome Billythebrew. I started brewing with kits and switched to BIAB for much the same reasons you wish to leave kits behind. If you employ the BIABacus spreadsheet - now that you have registered you can get it http://www.biabrewer.info/viewtopic.php?f=5&t=1869. - you will get pretty close to the ...

Re: My First Post! - Post here to become Fully Registered

Angie - I took a photo of a 12 cm long banana slug on a trail near Squamish, BC. Is that near you? ...LME plus steeping grains, and I have figured our a way to get the results I want while making a very short brew day, ex. I can do 2 23L simultaneously including clean up in 2 hrs. LME is post-mash m...

Re: If you had no money restrictions, would you keg or bottle?

If cost is not considered, I’d hire someone to fill bottles and cap them but still clean them and batch prime in the bottling bucket myself. It’s a control thing. Considering cost, one owned keg = one 20 L batch; carbon dioxide supplies and other bits = another batch. Most others in my home brew clu...

Re: My First Post! - Post here to become Fully Registered

Scott is correct. My comparison of my own BIAB brewing is to the majority in my local home brew club. They are engineers, contractors and high-tech guys. Most use a commercial web recipe builder and automated brewing systems either self-built or grainfather type. Four get together and brew once a we...

Re: My First Post! - Post here to become Fully Registered

Welcome, jja. Brewing definitely combines skill, art and science and your lab experience will serve you well. BIAB is very hands-on and the process is one you can watch, even fermentation if you use glass fermenters. I think that it is better than stuffing ingredients into a vessel and flipping a sw...

Re: Scaling a recipe using BIABacus

Brewnoob - First Wort (FW) hopping would, as you observed, have those hops in the wort as the temperature rises through the 70s, 80s and 90s over time. I do not know if that time added to your 60 min boil would have any negative effect. You also suggested a way to do FW hopping with removal after 60...

Re: Scaling a recipe using BIABacus

If your strainer for the hops allows sufficient flow for the boiling wort to circulate through, then call it a hopsack and say Y in the Section G cell. When I am using Section W, I take it to mean rinse the spent grains with 70 ºC water and the effluent goes into the kettle while it is heating up to...

Re: Scaling a recipe using BIABacus

brew.newb - pretty good start on filling out the BIABacus :clap: The first tings I noticed are in red at the top above Sections A & B - RECIPE WON'T WORK and Mash Volume exceeds kettle size You have entered your kettle dimensions, setting maximum limits for items generated in other cells. Why the re...

Re: First BIAB Attempt with Pics - Oh no! My chiller leaked into the wort!

No offense taken. The hydrometer is 244 mm long overall, the narrow part is 143 mm long and 7 mm thick, the thick part is 101 mm long and 18 mm wide. Remaining variables include the weight contributions of the glass, measuring paper inside and the lead shot at the bottom. The 50 ml graduated cylinde...

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