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   1. Dry Hopping - How, What and How many?

      by tota76, 11 years ago in Hopping

      First post

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      Hi,
      I'm brewing my second beer an american pale ale
      this is the recipe,
      
      Recipe Overview
      
      Style: American Pale Ale
      
      Original Gravity (OG): 1,053
      IBU's (Tinseth): 30
      Bitterness to Gravity Ratio: 0,57
      Colour: 11,2 EBC = 5,7 SRM
      
      The Grain Bill (Also includes extracts, sugars and adjuncts)
      
      83,3% Pale Malt Maris Otter (5,5 EBC = 2,8 SRM) 8319 grams = 18,34 pounds
      11,1% Cara-Pils/Dextrine (4,5 EBC = 2,3 SRM) 1109 grams = 2,45 pounds
      3,9% Wheat Malt (15 EBC = 7,6 SRM) 388 grams = 0,86 pounds...

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      is there a theory as to the efficiency of hop sack vs free floating dry hops in the ability to add hop aroma oils to the beer? I am ready to dry hop an IPA and am waffling between the bag or no bag.
      
      Also at day 5 if bagged is it a good thought to remove at say day 10 when planning on racking to bottles on day 14 (FG willing, of course)
      
      cheers,
      
      j
      11 Replies
      19809 Views
      Jmstroup
      8 years ago
   2. US05 or Notthingam for a Extra Special Bitter

      by tota76, 10 years ago in Intermediate Brewing

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      Hi guys!
      Sunday, I wont to brew a ESB,
      I know that I have to use the S04, becouse it's an English strain,
      but I have only two type of yeast a US05 and a Nottingham.
      
      I'm asking if also would be good using that strains and if yes which one?
      or do you think is better change a recipe instead to do a ESB?
      
      Thank!
      
      A.

      Last post

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      Following some advice I'll try the Notty,
      pitch and start around 16°C and let it run a few days then bump it up to 18° to finish.
      
      I'll let you know how she will comes out!
      4 Replies
      7876 Views
      tota76
      10 years ago
   3. Priming Sugar

      by tota76, 10 years ago in Intermediate Brewing

      First post

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      Hi folks!
      
      I have to bottle an Amarillo IPA next sunday,
      fermdented for 6 days at 18 °C and for 8 days at 9°C.
      
      to calculate the priming sugar what amount of residual CO2 I have to considerate? :think: :scratch:
      
      Thanks!

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      Thanks at everyone, for the answer!
      
      PP, I drop at 9 becouse after reading the book of Mitch Steele IPA brewing techinques.. I read that Thornbredge make a ferat 18°C for 5 days and then drop the T at 6°C, so I'm tryng to do in this way to see the diference..
      
      so, I have to put 9°C in the section h or I have to make an average of 18 in 6 days and 9 in 8 days?
      8 Replies
      10756 Views
      tota76
      10 years ago
   4. Amarillo IPA

      by tota76, 10 years ago in BIABrewer.info and BIAB for New Members

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      Hi folks,
      after long time whitout brewing,
      next week I'll brew thi recipe,
      what do you think about?
      some advice, something to improve the recipe?
      
      thank!
      
      Amarillo - Columbus IPA
      Style: American India Pale Ale
      ABV: 5,8%
      
      Original Gravity (OG): 1,06
      IBU's (Tinseth): 50
      Bitterness to Gravity Ratio: 0,83
      Colour: 12,7 EBC = 6,4 SRM
      
      Kettle Efficiency (as in EIB and EAW): 75 %
      Efficiency into Fermentor (EIF): 70,3 %
      
      The Grain Bill
      84,6% Pale Malt Maris Otter (5,5 EBC = 2,8 SRM) 11000 grams =...

      Last post

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      Ahh.. I didn't understand!
      yep I have to re-proctect.
      18 Replies
      16333 Views
      tota76
      10 years ago
   5. clarify the beer using gelatin

      by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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      I saw this video that explains how to clarify the beer using edible gelatin,
      
      I have a few doubts about this :scratch::
      1. The beer if I cool it up to 1 degree, the yeast dies and the second fermentation in the bottle I need to put more yeast, no? :think:
      2.Using edible gelatin, I reduce too much yeast cells to ferment in the bottle? because I saw that the video refers to the use of kegs.

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      Just for a little more information?
      
      How to use gelatin to clear homebrew.
      5 Replies
      7759 Views
      BobBrews
      11 years ago
   6. First wort hopping in BIAB

      by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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      Hi guys,
      I wont to try a FWH in my next batch, but I didn't understand well how to do that in BIAB, :scratch:
      when I have to put the hops in the kettle? After the mesh out?
      How long I have to leave the hops there? Until the water reach the boiling temp?
      For the IBU I've to calculate like 25min boiling? :think:
      
      thanks
      
      A.

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      This was a really interesting post, thanks for the info guys. I'll give this a crack with the last summer ale I did so I can compare the difference.
      7 Replies
      11833 Views
      nicko
      11 years ago
   7. Sardinia Spring 2.0

      by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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      Hi guys,
      this sunday I'll brew my second American Pale Ale
      this was my first, that's a good beer :drink:
      
      onclick= window.open(this.href);return false;
      
      I want to do a drier and bitter beer with less %ABV
      so I did this recipe putting less CaraPils and without WheatMalt > for less body
      mesh temp at 65° > more fermentable sugar > dryer beer
      40 IBU instead 30IBU
      
      what do you think about?
      any advices or suggestions?
      
      BIABacus Pre-Release 1.3K RECIPE REPORT
      BIAB Recipe Designer, Calculator...

      Last post

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      Yeah im finding 2 weeks to carb but the beer tastes best after 6 weeks in the bottle. You just have to resist the temptation to drink them before then which is why I try and brew often (but never can) to have plenty of reserves.
      5 Replies
      7369 Views
      nosco
      11 years ago
   8. Priming sugar and alcohol content

      by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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      Hi folks!
      Someone know, when we add priming sugar, how many alchool content add a the bottled beer?

      Last post

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      It depends on how much priming sugar you add tota and whether you mix that priming sugar with warm water for bulk priming.
      
      There is no neeed to go over-board on accuracy though on this so if you 'dry' primed, then adding about 0.2% ABV would be a good average to work from.
      1 Replies
      3334 Views
      PistolPatch
      11 years ago
   9. La menorquina 2.0 - IPA

      by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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      Hi guys!
      
      Next saturday I'll brew my second IPA,
      I'll change the recipe : onclick= window.open(this.href);return false;
      to try a more complex recipe
      
      this is the new recipe, any advice and sugestion is welcome
      
      BIABacus Pre-Release 1.3K RECIPE REPORT
      La Menorquina - Batch 2
      
      Recipe Overview
      Brewer: Antonio Maria Ledda
      Style: Indian Pale Ale
      ABV: 5,4% (assumes any priming sugar used is diluted.)
      Original Gravity (OG): 1,056
      IBU's (Tinseth): 40
      Bitterness to Gravity Ratio: 0,71
      Colour: 20,2...

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      That looks better to me tota.
      As rick says load up the late hops. If your using citra then you want that bang of citrusy flavours it will bring.
      5 Replies
      6620 Views
      DaveDoran
      11 years ago
   10. Second Brew - American Pale Ale

       • 1
       • 2

       by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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       Hi folks!
       After brew my first beer, an IPA that at the moment is into the fermenter untill sunday :)
       
       I decided to do my second brew an American Pale Ale,
       I copied the recipe in Brewing Classic Style, I changed the Munich malt whit Cara Pils (becouse I don't have Munich malt)
       and the Horizon hop whit Citra hop for the same reason.
       
       this is the recipe into Biabacus, everything is ok?
       
       BIABacus Pre-Release 1.3K RECIPE REPORT
       BIAB Recipe Designer, Calculator and Scaler.
       (Please visit...

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       hey JH, the beer is good!
       the beer is clear, the head and the body is great, I'm proud about my second brew :))
       
       the only thing I think that's little bit sweet, I'm thinking about put more hop at 60mins
       other thing that I'll try in the new batch is to put less carapils and replace it whit vienna to give more bisquit flavor
       
       thanks for all the suggestion at everyone! :))
       
       in another thread I'll post my new IPA recipe for some suggestion and advice!!
       25 Replies
       20221 Views
       tota76
       11 years ago
   11. Reusing yeast for my next batch

       by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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       hi!
       Saturday I will make a another batch of beer.
       I put my APA, made ​​Sunday in the second fermenter
       I would like to use the yeast that will remain on the bottom for my new batch of beer, a stout.
       
       I can directly use the yeast that remains in the bottom without having to make a starter?
       is a correct procedure?
       
       the yeast will be taken by two 23-liter fermentors to put in one 23-liter .. a US05 and a BRY97.
       
       thank for all advice and suggestions!

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       Ok Lumpy! Thanks! That will be easier!
       
       Inviato dal mio Galaxy Nexus utilizzando Tapatalk
       17 Replies
       14198 Views
       tota76
       11 years ago
   12. 3° Brew - Dry Stout

       by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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       Only 2 weeks ago, I was brewing my first ever beer an IPA, yesterday I brewed an APA and now I'm working out the third recipe....
       an Dry Stout taked by Brew Classic Style book...
       
       this is the recipe into BIABacus, the file it's attached below
       
       BIABacus Pre-Release 1.3K
       La Corsicana - Batch 1
       
       Recipe Overview
       
       Brewer: Antonio Maria Ledda
       Style: Dry Stout
       Source Recipe Link:
       ABV: 4,6% (assumes any priming sugar used is diluted.)
       
       Original Gravity (OG): 1,048
       IBU's (Tinseth): 30
       Bitterness...

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       Today I brew the stout, although I do a normal mash at 64/65 deg...
       
       Inviato dal mio Galaxy Nexus utilizzando Tapatalk
       5 Replies
       5853 Views
       tota76
       11 years ago
   13. Problem with final gravity.

       by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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       Hi guys!
       Two weeks ago I brewed an IPA, that was my first brew, after 7 days I had transferred the splitted worth in the secondary fermentor,
       the first one whit notthingam yeast went fine after 2 week the FG was 1,013 (OG 1,058)
       the second with S-04 after the first week (1,020) the fermentation seems stuck yesterday (after 2 week) was 1,018 so I decided to wait one week more before bottling, I need to reach 1,014/1,015 to pakaging the beer... :pray:
       
       what I have to do? just wait or put more...

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       Ok bundy, thats ok, I was a little worried for that reason,
       and now everything more clear, we'll see when I taste the beer!
       11 Replies
       10113 Views
       tota76
       11 years ago
   14. First Brew - AG>BIAB>BIABacus

       by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

       First post

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       Hi folks!
       I'm studying BIABacus for may first batch,
       I knew BIABacus just yesterday and after all seems pretty easy,
       but I've some doubt about few section...
       Section G. Chilling - I'll use a INOX serpentine to chilling (it's right what I wrote on my recipe?)
       section H Fermentation - what's secondary use/crash Chilled/Filtered ? Assuming attenuation of% ? ( I tried to put something for the yeast section that's right?)
       
       the other big doubt is the efficiency, I put 70%.....
       
       I attached the...

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       Thanks Bob! I'll do that!
       
       Inviato dal mio Galaxy Nexus utilizzando Tapatalk
       21 Replies
       16501 Views
       tota76
       11 years ago
   15. Mash-out in BIAB

       by tota76, 11 years ago in BIABrewer.info and BIAB for New Members

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       Hi,
       I'm study for my first brewing, a AG BIAB.
       I don't understood if is better do a mash-out also in a BIAB or is not necessary!? :think:
       
       Thanks!

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       I've start to study, you're right, it's not so difficult. :peace:
       I opened another trhed whit my firs recipe...
       
       Thanks jhough
       6 Replies
       7587 Views
       tota76
       11 years ago

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