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Howdy Gavin and Ralph Me too for the ales most of the year. I'm not a hophead like alot of brewers, but I'm obsessed with english IPAs and bitters. A full bodied Pisner does it for me during summer though! Cheers Lloydie Wow, Lloydie, I can relate! Hopheads = too much money to burn + enjoy palate d...

Yep, all quite good points Dick and hashie. Chaps, I'm adding all this below for the OP, can consider for an article. With in- kettle cooling (be it passive by just leaving it to air cool, or enhanced by water- cooling in the laundry tub etc.), airborne pathogens are a possibility in just leaving th...

Sometimes I no- chill, sometimes just pop the 19L stockpot in the laundry tub, each has its pros & cons. Bob, I am struggling to remember my last infection! Ah yes, it was my very first batch of TTL so early last year- I was still very much a grasshopper and hadn't been taking the taps apart to clea...

Hi hashie, it sounds pretty fearsome there, but the creamery could be a godsend for your brewing and cellaring. Up here in Toowoomba we have fairly mild conditions with occasional long hot spells in summer and a few frosts in winter, but my fermentation fridges and datalogger controller keeps everyt...

[center] Pitch [/center] Once the wort is cooled in the tub or sink, it is time to empty the stockpot into the fermenter. What we'll do is take our sanitised fermenter and sieve, sit the fermenter on the floor (with the tap shut) and the sieve placed in the top of the fermenter. Carefully take the l...

[center] Chill [/center] Ok, the boil is finished. Take another gravity and volume reading so as to determine your efficiency at end of boil. Leave the kettle on the stove for about 15 minutes and then move it to the laundry tub or sink to chill. (Make sure you have tested the handles of your pot wi...

[center] Boil [/center] At the start of the boil, take a sample, cool it and measure the Specific Gravity with your hydrometer or refractometer. Also measure the volume. These values will give you an idea of the "efficiency into kettle." In this case I'm expecting a Pre- Boil SG of low 1.040s, it wa...

[center] Mash [/center] Follow the procedures recommended in The Master Guide. Basically during the 90 minute mash all we have to do is stir the mash occasionally and then check the temperature, applying heat when necessary. Keep in mind that every time you lift the lid off the pot you're losing hea...

[center] Start [/center] Just as explained in The Master Guide, our brew day begins when we add water to the kettle (our stock pot.) Adding the Water The Calculator we have completed tells us "Water Required is..." 18.49L. Our, "Approximate Mash Volume," shows a figure of 20.13L so if we added all 1...

[center] Prior [/center] Follow the steps in The Checklist . Being prepared in advance and using a BIABrewer Checklist will help your brewday be free of hassles or mistakes and run more smoothly. Pausing to make sure everything is in place and working well is one way to make sure your first All- Gra...

[center] Scaling Recipes to Mini-BIAB Size [/center] Most recipes found by brewers are written for batches much larger than mini-BIABs. For example, the volumes listed in the APA recipe we are using for this guide are much too high for our mini/ domestic equipment. The Calculator can be used to scal...

[center] Mini-BIAB Equipment [/center] As can be seen from the below, nearly all Mini-BIAB equipment can be found around the home or acquired with considerable ease. To brew our American Pale Ale (APA), we will need the following... Heat Source Usually a domestic gas or electric stove-top is suffici...

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