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   1. Fermentation finished...about 6 months ago

      by milligan, 9 years ago in Fermentation (Wort to Still Beer)

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      About 6 months back I did 2 BIABs and a kit. The BIAB's were no chilled in cubes and the kit was pitched straight away in a regular plastic fermented. A few weeks later I pitched the BIAB's in the cubes with the caps on then backed off slightly.
      
      The brews were in a humid room with a clothes dryer that gets used semi-frequently. Temps over the time have probably ranged from 15c to 35c.
      
      The kit in the fermenter was tossed as it formed a layer of mould on top. I had it covered with plastic...

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      Todd,
      That would be a good idea except someone might intercept this communication and use it in court...I'm thinking manslaughter at a minimum :)
      
      On the positive side I believe botulism will do the job regardless of the quantity ingested. And I'm still going. I think 72 hours is the telling time, though.
      
      I'm still so surprised that the samples tasted so good. I guess the co2 protective layer, the hops and the yeast doing their thing kept everything (apparently) okey dokey.
      7 Replies
      15024 Views
      milligan
      9 years ago
   2. First BIAB - Pale Galaxy SMaSH

      by milligan, 11 years ago in Brew Day Stories and/or Pics

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      I finally pulled the finger out and had a crack at my first BIAB, which happened to be my first All Grain, as well.
      
      BIABacus Pre-Release 1.3 RECIPE REPORT
      BIAB Recipe Designer, Calculator and Scaler.
      (Please visit onclick= window.open(this.href);return false; for the latest version.)
      Smash Pale Galaxy
      
      Recipe Overview
      
      Brewer:
      Style:
      Source Recipe Link:
      
      Original Gravity (OG): 1.046
      IBU's (Tinseth): 28.2
      Bitterness to Gravity Ratio: 0.61
      Colour: 8 EBC = 4.1 SRM
      ABV%: 4.45...

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      Just trawling the site and was reading this thread and recognized it as mine.
      
      This was a while ago now but I had to toss this beer as it became vinegar. I went away and left it unattended for about 4 weeks with no temperature control. However I dont think this woyld be the reason for the vinegar. Perhaps it was my use of homemade no-rinse sanitiser.
      
      No real notes as it was months and months ago.
      
      In hindsight I probably should have bottled a little of the vinegar. Nothing like a little pale...
      4 Replies
      8058 Views
      milligan
      10 years ago
   3. Need help understanding section W in BIABacus

      by milligan, 10 years ago in Full-Volume Variations - FVV (diluting and/or sparging)

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      Hi, I am playing around with BIABacus and teasing out the max capabilities of my kettle (19 litres, 30.5cm diameter) by using a sparge in a seperate vessel. At this stage it is purely a theoretical exercise with the added bonus of learning to massage BIABacus.
      
      I am trying to work out how to fill in section W of BIABacus: If I was going to use Ralphs guide for maxiBIAB, given all its pros and cons, how would one fill out the BIABacus for that? I've tried different combinations of VIF then...

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      :luck:
      
      Let us know how it goes.
      5 Replies
      13492 Views
      mally
      10 years ago
   4. How to record bag drainings added to boil?

      by milligan, 11 years ago in BIABrewer.info and BIAB for New Members

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      Today I did my 2nd BIAB and after lifting the bag and giving it a bit of a squeeze I popped it in a bucket over a strainer. Abut 10 mins later I took 382 mls of wort out of the bucket. I took a gravity reading o this and got 1.031 (temp adjusted). This was quite a bit higher than the wort after lifitng the bag at 1.022.
      
      Anyway I added this back to the kettle as it was coming up to boil. Is this just added to the VIK number? Water added during boil in s.M doesn't really fit.
      
      I also got another...

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      Yep, except when I used to do this, I used to put it beside the fermentor rahter that ferment it at a higher temperature. This mant it would more closely follow the timing of the large batch.
      7 Replies
      7768 Views
      PistolPatch
      11 years ago
   5. Biabacus and ambient temperature?

      by milligan, 11 years ago in BIABrewer.info and BIAB for New Members

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      I was wondering where Biabacus takes ambient temperature from? I tried changing If grain is... in s. E. but that makes no difference to the values I am interested in TWN and SWN in s. K
      
      What I am looking for is how much I need to correct TWN as I use my hot tap water as I have solar hot water. This gets 50-55c so I don't have to take it much further to mash temperatures. In the example I am looking at TWN = 15.07 and SWN = 15.36. Biabacus is telling me to 70.4c. So I know that I need...

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      Hey Pistol Patch, that is exactly what I am looking for. I will focus on the SWN for my solar heated water. Cheers.
      2 Replies
      3839 Views
      milligan
      11 years ago
   6. Yet Another Question About Grain Milling/Crushing

      by milligan, 11 years ago in BIABrewer.info and BIAB for New Members

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      Hey all, I know I have probably missed the answer to this question somewhere but I have been looking for some more information on the fine crush = astringency issue.
      
      The best I have found thus far is peoples opinion on the matter that one may cause the other, and yet, I can't find an account of an experiment or practical experience with the issue.
      
      So far what I do pick up is that excess tannins in your wort may be a result of time, temperature and or ph issues. I can't find any mention of...

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      Milligan, accepting things as they are leads to very boring brews. My wife and I are both Virgos but she is of the it has to be black/white Ilk and I'm not . Though as an auto tech I am inclined to dig deep into the why it happened! But home brewing to me is more experimentation (which has lead to better brews) than actual book learning.
      6 Replies
      7246 Views
      jhough
      11 years ago

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