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   1. Changing OG of a recipe in BIABacus

      by Dreadpiratewes, 6 days ago in BIABrewer.info and BIAB for New Members

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      Hello! I feel bad that I scarcely post here and don't check up on posts promptly enough but the truth is I don't get to brew that often either. I began my brewing journey around the same time as I started my fatherhood journey so that's just how it goes I suppose... I had a question regarding adjusting OG in BIABacus. I'm brewing Zainasheff's Chocolate Hazelnut Porter but I want to bump up the gravity because I tried a CHIP that was so good I must try to recreate it. Anyway when I enter in the...

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      That's good to hear. That will be much simpler. Thanks!
      4 Replies
      844 Views
      Dreadpiratewes
      4 days ago
   2. Making your own Belgian candi sugar

      by ShorePoints, 2 weeks ago in Grains (Malts), Extracts, Sugars and Adjuncts

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      For those brewing Trappist Ales with recipes that call for Belgian candi sugar, here's a link for good directions on how to make your own:
      
      updated url
      
      It includes DME and Calcium hydroxide in order to employ the Maillard reaction, not just pyrolysis of monosaccharides derived from inversion under acidic conditions from cream of tartar or citric acid (essentially no amino acids present).
      
      I did it and it is a bit of a PITA, standing at the stove without interruption for ~1 hour. It was my...

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      Thanks, Pat, but I’m certain there are better chemists out there. I am retired for almost a decade and brewing beer is the most lab-like legal activity I have found. More so than my other interest, baking sourdough bread (grains, yeast, water, salt, no hops).
      
      I did the Belgian sugar prep because I was confident that it was like working in the chemistry lab. Some might say, “Why bother? You can buy it.” Same goes for beer, folks. If you brew, then you know how to be careful enough while...
      2 Replies
      1070 Views
      ShorePoints
      1 week ago
   3. Whirlpooling with Immersion Chiller

      by redlegger, 1 month ago in The Boil (Sweet Liquor to Wort)

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      Well! Long time no Post!
      9 Years since i have joined this forum and while i havent been active i have visited on occasion to extract knowledge held withing these walls! I am still Biab brewer - proudly after all these years and continue to produce pretty fine beers. I tell you what, it is satisfying to have been apart of the evolution of BIAB into a legitimate and accepted method of brewing award winning All Grain beer!!
      
      Anyhow... i have a question regarding whirlpool and chilling with an...

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      Great to hear from you redlegger . You may have been gone but you haven't been forgotten :peace: . I've been very lazy of late so today I'll try and add to answers that top members like @mally have given.
      
      Trying to create a whirlpool with an immersion chiller in is pretty much impossible. I know this from first-hand experience so forget that. Before I go into how to avoid needing a whirlpool, for readers who don't have an immersion chiller let me say, if you do want to create one, don't use a...
      2 Replies
      4343 Views
      PistolPatch
      1 week ago
   4. How to enter a Hop Stand in the BIABacus?

      by shetc, 2 weeks ago in BIABrewer Old Hands

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      Hey Guys,
      
      I'm sure this has been addressed before but I couldn't find an answer by searching. The recipe I want to brew calls for a hop stand with 57g of 10.3% AA Centennial, starting 10 mins after flame out and steeping for 20 mins. I'm not sure how this should be entered in the BIABacus especially regarding target IBU calculation.
      
      Thanks,
      Steve

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      Happy to help. ;)
      
      It’s a reminder about “recipe integrity” discussed elsewhere on this site. The variables in play during a brew day seem innumerable and any data that could make a difference in the outcome (beer) should be included.
      
      I am working toward using my Inkbird temperature recorder to eventually give a time / temp graph that has tick marks for when things changed. eg. stirring mash, end of mash mashout period, pulled bag,, hop additions, FO, post knockout additions, transfer from...
      3 Replies
      9893 Views
      ShorePoints
      2 weeks ago
   5. My First Post! - Post here to become Fully Registered

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      by BIABrewer, 9 years ago in BIABrewer.info and BIAB for New Members

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      All newly registered members are encouraged to post here provided they have fully read all articles in BIABrewer.info Essentials .
      
      My First Post! - Post here to become Fully Registered.
      
      Now that you have ploughed through all the reading as instructed in BIABrewer.info Essentials and had a look around the site, make a post here to become a fully registered member.
      
      Posts in this thread are individually assessed by administration so as to prevent, spammers, and, bots, infecting the site....

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      @pozolero: Welcome aboard to you too pozo. One of my sisters lived in Mexico for about 5 years. Between Liam above, yourself and me, it's a small world! Sorry it's taken so long for you to find the site. It was founded by the pioneers so you're in good hands here. The site is a bit messy but it's being worked on so just ask any questions if you can't find the info you're looking for.
      
      :peace:
      PP
      
      Thank you for your kindly repply. I will ask for help for sure. Best regards!!!
      8760 Replies
      1502609 Views
      pozolero
      2 weeks ago
   6. American Brown Ale and Omega Hothead Kveik

      by shetc, 2 weeks ago in Yeasts

      

      Hey Guys,
      
      Well, I had to do it. I brewed Gordon Strong's American Brown ale recipe from Modern Homebrew Recipes , but I swapped the Wyeast 1272 American ale yeast for Omega Hothead kveik strain. To ferment, I used 1/2 teaspoon of yeast slurry from the Omega package and pitched into 5.6 US gallons of 1.056 OG wort. I then sat the fermenter on my workbench, in my garage, which averages around 95F at this time of year. In 3 days, the beer reached an FG of 1.012. Packaged in a keg and burst...
      0 Replies
      822 Views
      shetc
      2 weeks ago
   7. Year old Yeast

      by xfumbler, 1 month ago in Yeasts

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      I went to my LHBS and picked up the last package of Yeast 3944 they had, got it home and found out it has a born by date of 8/1/2018. I entered the info in the homebrew dad yeast calculator and came up with these numbers.
      
      Method of Aeration: Stir Plate
      Starter Volume: .45 L
      Dry Malt Extract: 45 grams
      Inoculation Rate: 14
      New Cells Created: 64
      Total Cells: 70
      Growth Factor: 9.9
      
      2nd Starter Step
      Method of Aeration: Stir Plate
      Starter Volume: 2 L
      Dry Malt Extract: 202 grams
      Inoculation Rate:...

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      Nice to hear it worked out for you.
      
      Probably would say, you can sometimes make year old yeast work...in a pinch, if cannot get new yeast. And yes with multiple step starters. But probably not the best practice if a homebrewer can get fresh yeast.
      
      Good job! Thanks for letting us know. :thumbs:
      5 Replies
      6378 Views
      Scott
      3 weeks ago

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