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HDPE plastic cubes. Australians have been brewing no chill for many years. It works brilliantly. The problem with many on the American forums seems to be an in grained inability to do it as it was designed. The wort is not boiling at 100c/212f when transferred. The heat drops a few degrees immediate...

The only way you are going to know for certain what is happening in your mash is with a pH meter. Software is excellent but it relies on accurate data supplied by you. My water supply is an average and the variation can be high. English water for the most part seems to be moderate to high in Carbona...

95% Pils, 5% Crystal Magnum at 60 minutes for a total of 1/3 total ibus [because it is a very clean bittering hop] 30 min Moteuka 1/3 total ibus 10 min Moteuka remaining 1/3 ibus 0 flame out 20 - 60 grams depending on the OG of the beer. Transfer those values to Biabacus and you will have a nice ale...

Now with Adelaide summers and certain style that don't work as well "no chill" [a method I really like] I did the following. My orange 38 litre rubbermmaid eventually cracked on the inside so waaas just a wasted vessel. 1 Large insulated vessel 2/ Pond pump 3/ Unused useless plate chiller 4/ Immersi...

What PP say and I'd like to add that your mash pH is the only thing initially to consider, please note I didn't say worry about :) Take a sample after about 15 minutes let it cool and take a reading. It should be between about 5.4 and 5.6 at about 20c If after taking notes on about 4 or 5 brews the ...

Thanks Chiller, really appreciate you sharing your recipe. I will go for the larger yeast option and try to keep it clean and hopefully allow the honey to (if not shine through) at least makes it presence felt. Thanks again chaps Just a tip on that yeast. It is the San Francisco Steam beer yeast. A...

Thanks Steve, I'm going to give that a whack soon. Sounds like a good spring beer. ---Todd Hi Todd, I looked back on my notes and I also made it with California Larger yeast fermented at about 17c. Hops go in right at the start. As you will be BIAB the wheat shouldn't cause any hassles but if conce...

I have only used honey a couple of times but it can be done to give flavour. 1/3 Pilsner malt 1.7 kg 1/3 Wheat Malt 1.6 kg 1/3 Honey 2.0 kg Based on fermentable sugar content Approx 1.050 Very low AA% Hops to about 13 IBU From memory I used Hallertau. Add the honey very late in the boil, almost at f...

I often mill a day (or sometimes a few days) in advance, then seal in a bucket; so I'll make it a point to allow time for this on my brew day next time. I like the idea of it very much. Thanks for sharing! Hi Rick, I'm not sure I'd wet condition malt, crush and store for a day or so. I see this as ...

In the case of conditioning grain for your crush, until you do it once and actually see what your crush looks like compared to a dry crush you can't appreciate fully the difference. We all know the volume of grain increases when we crush it, lets say about 5 - 10% but conditioned grain is possibly 1...

Sorry Chiller. I don't understand the advantage. Can u explain please? Sent from my XT890 using Tapatalk When you mill normally the husks can tend to shatter but when you condition the malt the mill tends to more gently squash the grain. Because of that the starch is still well exposed without smal...

Grain conditioning and BIAB

For those who have the ability to crush their own grain a suggestion I'd like to make is conditioning your grain with water before crushing. I have used this for normal batch sparging and full volume mashing and the mash seems to float very well. Some claim better efficiency but I got basically the ...

Don if the yeast is very fresh it may be ok but as I said it depends. Are you near a home brew store to get either some dry yeast or another vial of the same? I love Whitelabs yeast but always make a starter to know I have enough yeast. Get some dry yeaast and leave the fermenter alone for a total o...

Hi Guys, I've enjoyed reading this thread. A friend here in Adelaide spent time working in the UK and one of his favourite beers was HG. We both heard the podcast with the brewer and brewed a batch each. I had never tasted HG so I just made the recipe as per the brewer instructions. We both made the...

Hi Don, all being well you will make beer. Fermentation can take 24 - 36 hours to begin visibly but cell division reproduction etc is underway before that. Air lock or blow off is not a reliable indicator always as there may be a small leak elsewhere. I just use plastic foodwrap [glad/sarron wrap] w...

I'm just mashing a 1.034 English mild at a water grain ratio of 9.25l/kg and after 5 minutes the mash pH has settled at 5.4 [cooled sample @ 20c] I'm certainly not concerned about the grain water ratio any longer. I adjusted the water to have a Calcium of 150 ppm as per Graham Wheeler's water applic...

Spraying the grain before milling with about 20 ml/kg so that the grains just stick to the hand when squeezed will give a very "fluffy" crush that for a higher water/grain ratio should be an advantage as the grain will float more instead of sinking so much in the mash. Let it stand for about 15-20 m...

I'm impressed with the effort you have put into this site Pat. Most excellent. I've d/loaded Biabacus and I also well impressed. I mistakedly put all my water in my direct heat mash tun oneday so as an expeeriment did a few volume mash as I had 70c water and no motivation to move it :) My efficiency...

Water to grain ratio?

As I don't brew BIAB [actually Full volume mash most of the time] I have a question concerning water/grain ratio. I'm going to brew a Mild but the grain ratio is 9.27lt/kg. Have you noticed any detriment to the beer at those ratios? Mash pH, boil pH and/or final beer quality? I will modify my water ...

I've had 3 mills and my current one is a JSP gear driven adjustable malt mill [14 years old now] and I really like it, still going very well. I don't BIAB but have a full volume mash recirculating system so some of the principles are same. For me a double crush gave about 2% efficiency increase but ...

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