Intermediate Brewing

1. maybe an extract stout

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   First post by jrodie, 12 years ago

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   I brewed my first biab a few years ago and was so impressed with the quality over extract I never looked back. I have never made an extract dark beer before though (plenty of biab stouts). Does anyone have any thoughts or opinions on brewing an extract stout over AG stout? I thought there might not be a big difference between the two and I could save myself sometime.

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   That's one feature of the old direct fire-heated copper kettles, still used at the Caledonian Brewery in Edinburgh. The very hot copper caramelised some of the wort to give a deeper colour, as well as the Maillard tasty stuff. UK breweries tended to use a fair amount of invert sugars in various colours and I'd guess doing your own caramelisation in the kettle would save a few shillings or groats as you wouldn't need to buy as much from the sugar merchants. Canny Scots.
   
   On topic my extract days...
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   Last post by Beachbum
   12 years ago
2. When to adjust Evap Rate in BIABicus?

   6 Replies 7218 Views

   First post by bundy, 12 years ago

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   Guys I am only a few brews in but already I am seeing a trend that my boil off rate seems to be a fair bit lower than what BIABicus calculates for me.
   
   Obviously plenty of variables, including weather, location etc. But I am thinking the biggest factor affecting my evaporation rate is the Power input when I am boiling.
   
   I use a 40L electric Urn with a 2.4kw element. I have searched back on the forum when PP was getting data for Boil off rates back in 2010. People were posting evap rates of 3.1...

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   Thanks for both the birthday wishes as well as the official ok from head office to tweak my biabicus!
   
   :-)
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   Last post by bundy
   12 years ago
3. Help filling out BIABACUS properly

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   First post by blancasterb, 12 years ago

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   Looking for some advice here.
   Seems just when I think I know how to fill out BIABACUS, I do something wrong.
   Was hoping a super experianced user would mind filling out BIABACUS for me using
   the below recipe.
   I of course will be using all grain (I left the extract info in there for those who may want to do it that way)
   
   Misc Info on my setup
   
   Section B
   Kettle Diameter 39.2 cm
   Kettle Height 42.4 cm
   
   Section X
   Kettle Shape Volume Adjustment 4.30 Liters
   
   I appreciate all the help!!
   
   Brandon...

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   Great answer nosco :salute:,
   
   This is an advanced area and one we don't have to worry about too much in the early days. Several things affect attenuation (how much fermentable sugar gets produced in the mash/sparge and then eaten by the yeast) and one of these is mash temperature. So, if you want to brew a Budweiser, if you were doing a single infusion mash, as nosco said you'd aim for a low mash temp of 62 C (143.6F). A stout you might wish to mash at 70C. THese are the two extremes of the...
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   Last post by PistolPatch
   12 years ago
4. immersion pre-chiller

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   First post by jrodie, 14 years ago

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   Anyone ever use an immersion pre-chiller? With a standard immersion chiller in the summer time I can just barely get the wort down to 80 degrees after about an hour of chilling. I than pour the wort into the fermenter and let it chill in a fridge for a few more hours to get it down to the mid 60's pitching temp. I started using an immersion pre-chiller to help. It has not been helping very much though. Still can't get the wort below 80 degrees. Normally I let the hose go full open through the...

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   ...and at about 30 minutes from the end of boil add 12 frozen pet bottles of a Belgian beer you brewed 10 years ago and never drunk. Excellent Steve :lol: :lol: :lol:
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   Last post by PistolPatch
   12 years ago
5. some things you should just leave alone! lol

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   First post by pist, 12 years ago

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   Well i just cracked a hefe that i bottled 2 weeks ago just to see how it was coming along...and this is one of those brews where you go damn! I should of just left it the way it was! :lol:
   
   The first batch i made...in my opinion was a cracker...bitterness was perfect...had a nice creamy head...and a nice whack of banana with just hints of clove. Yeast i used was wyeast bavarian wheat...and fermented itat about 22oC. This time i went for weinstaphen...fermented at 20oC. To be honest...i wish i...

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   TY PP,
   
   Appreciate the advice.
   
   Only use liquid yeast once and it was not a good experience. But I thought I would ask
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   Last post by Yettiman
   12 years ago
6. pH strips - usage?

   3 Replies 6188 Views

   First post by blancasterb, 12 years ago

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   In this post PistolPatch commented on using pH test strips
   Specifically finding this type on Amazon pH Duotest Analytical Indicator Paper Dispenser Roll of 5 Meters 3.5-6.8
   (If anyone orders these make sure you click the Amazon banner at the top of the page to support BIABrew.info)
   
   Anyways, I ordered these strips and they came in the mail the other day.
   I am just not sure how/when to use them. Obviously you put them in water, but when do you test?
   before the mash? during the mash, after the...

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   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 pH is consistently high we can give you some practical steps to take.
   
   I have pretty terrible water so I mix RO water/Town water and balance with salts but Town water on its own still makes good...
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   Last post by chiller
   12 years ago
7. Something is off with my BIAB

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   First post by naptowndon, 12 years ago

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   I have a few brew in a bags under my belt. About 8 now. My last 3 I have used the biabacus, but have only kegged one for my kegerator. However the others are currently on tap. The cream ale is clean, clear, has a lot of flavor and taste great. It was brewed beginning of the summer. Carbonated in the keg good head. My phat tire clone is clear has great color and the biscuit malt smell but has an astringent flavor for some reason. I brewed many of extract kits and they all came out great. I...

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   Bitterness can sometimes be mistaken for astringency. Did you chill the astringent beer differently from the others? Eg, leaving the wort an extra 20 minutes post f/o before turning on the chiller?
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   Last post by stm
   12 years ago
8. Munich Dunkel or Schwarzbier recipe

   5 Replies 7514 Views

   First post by BungBrew, 12 years ago

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   Does anyone have a good AG recipe for a Munich Dunkel or Schwarzbier? I've never brewed a lager before but will have a WLP883 Bock yeast in my hands tomorrow.
   
   I've only brewed ales before but have a ferm fridge so can control the temp.
   
   Anyone willing to share a proven recipe?
   
   Sent from my iPhone using Tapatalk

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   Turned out real nice, no tweaks planned. An earlier version had had feedback to increase the bitterness a little, so I did that.
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   Last post by stm
   12 years ago
9. Did not hit target OG, why?

   25 Replies 27080 Views

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   First post by blancasterb, 12 years ago

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   I attempted to make a clone of Double Crooked Tree IPA - Dark Horse Brewing Company.
   My target OG was 1.130. I only made it to 1.110 OG. I did a 90 minute mash and a 90 min boil. If I would have boiled it any longer I would have passed my target VIF.
   Can someone look at my recipe and tell me what I could have done different.
   I try to stir the mash about every 15 - 20 min and add heat as needed.
   
   Thanks for any thought and/or advice!!
   Brandon

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   PistolPatch and Rick, if you both have a moment can you head over to the integrity thread and review my Irish Red Recipe please :peace:
   Brandon
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   Last post by blancasterb
   12 years ago
10. Grain conditioning and BIAB

    11 Replies 13148 Views

    First post by chiller, 12 years ago

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    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 same but the run off was superb due to the way the grain was much more intact. Theoretically with BIAB that could be an advantage.
    Method:
    Get a spray bottle with water and spray the grains in your...

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    Here is an article on crushing.
    
    Sent from my SGH-I717M using Tapatalk
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    Last post by Lumpy5oh
    12 years ago
11. Water to grain ratio?

    7 Replies 10590 Views

    First post by chiller, 12 years ago

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    As I don't brew BIAB 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 to the general Mild profile.
    If you are brewing a Mild or similar how do you handle it as a BIAB recipe, final fermenter size about 22 litres. I certainly don't doubt it can be done just open to few guidelines.
    
    Steve

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    I thought I had one but will need to look further. I thought Kai had put together some material.
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    Last post by chiller
    12 years ago
12. bad head retention on a mid ale

    9 Replies 11854 Views

    First post by alanem, 12 years ago

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    Hi folks,
    A fair while back when I was searching in another forum for a nice summer mid-strength beer I was given this recipe ( see attachment ) it is due to be bottled in a few days but on doing a hydrometer test (1.007) this morning I had the customary taste from the tube and it seemed lifeless.
    I have brewed this brew 3-4 times and even though it is a nice refreshing drink, it seems rather thin and refuses to hold a head. I don't expect to get a full bodied glass of beer from a mid-strength...

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    Al , add the carapils to the last 30 min of the mash. I mill mine but hold them back from the grains.
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    Last post by jhough
    12 years ago
13. Anyone make no-chill starters by decanting the trub?

    13 Replies 14016 Views

    First post by CheeseMoney, 12 years ago

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    I no chill and was wondering about taking the leftover trub that I usually throw out and letting it settle out and then pouring the clear wort when it is time to make a starter. I make high gravity brews but could just dilute the wort when it is time to make the starter.
    
    Anyone else do this and can you recommend a small vessel (1/2 gallon or 2L would seem about the correct size)?
    
    Something like this 1/2 gallon bottle ?
    
    I'd need a vessel that can take very near boiling temperatures,...

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    Are your starters for liquid yeast?, this is definitely needed, but with dry yeast it isn't. Just checking...
    I always use liquid yeast.
    
    I'm wondering if this one would work. Some HDPE like the Winpak seems to be able to take 100C/212F. Some specs say only 65C/150F. for HDPE. Seems to depend on the product.
    
    This one doesn't list specs but says:
    
    Made of tough high density polyethylene , corrosion resistant. Lighter than glass jugs. Easy storage. All are white except #66300 which is...
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    Last post by CheeseMoney
    12 years ago
14. Adding honey to BIABacus

    11 Replies 14219 Views

    First post by blancasterb, 12 years ago

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    If I am going to add honey to a recipe, how do I input it in BIABacus?
    I suppose section F, however this will not consider the fermentation and end ABV .
    How can I input honey into the spreadsheet so that it will consider that in the final ABV.
    Or does it even matter?
    Brandon

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    I just made the answer up Brandon. Don't worry, just joking :).
    
    This is a really good question and I'm having a little difficulty in answering it.
    
    Using another Brewing Program
    
    Because I have BeerSmith, I often just use that for things like this. In BeerSmith, it said honey had a Potential of 1.035 or a Yield of 75%. BeerSmith has some real problems though when it comes to moisture content (see end of post) so I then just googled moisture content of honey and 20% came up as a reasonable...
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    Last post by PistolPatch
    12 years ago
15. Chilled wort from kettle to FV (sludge)

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    First post by hoggyafc, 12 years ago

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    Hello everyone
    
    I've got three or four BIAB brews under my belt now but there's a wee part that always confuses me (I hope I've got this in the correct part of the forum)...
    
    When I'm doing the boil, I've always put the hops in hop bags but still had quite a lot of sludge in the bottom of the kettle (i just have a big pot, no tap). Today I tried just sticking the hops straight in then when I was transferring to the FV, I used a sanitized bag in the FV to act as a kind of filter.
    
    Really what I...

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    Nothing like a technological innovation like clear glass to make our life/brewing more difficult! :lol:
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    Last post by 2trout
    12 years ago
16. No aroma so far?

    2 Replies 4776 Views

    First post by BungBrew, 12 years ago

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    I put down my forth BIAB AG on Saturday and the fermentation is going well so far (OG 1.045 currently at 1.030) I am fermenting reasonably low as I am not in a rush :)
    
    After taking a sample today I noticed there was no hop aroma at all? Would some hop aroma be present half way through fermenting? The wort tasted malty and still sweet.
    
    Should I dry hop after it has fermented out? It's an American Brown Ale style brew.
    
    Should I dry hop with Citra or Galaxy or both? how much? Would 30g of each...

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    I ended up dry hopping with 25g Galaxy and 25g Citra .. smells pretty good now :)
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    Last post by BungBrew
    12 years ago
17. Biabacus question about bulk sugar

    2 Replies 5189 Views

    First post by FLKeysBrewer, 12 years ago

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    Have done two simple brews with the Biabacus and loved the conversions and everything went well and I hit my target gravity spot on.....
    
    Now trying a Belgian Tripel and in the original recipe it calls for 2 lbs of Belgian candi sugar...not sure where to enter it into the spreadsheet....do I treat it like grain and enter it there and let the calculations occur? When I do it bumps it up to 2.6 lbs which seems wrong and it looks like its treating it like grain and not pure sugar.....but if I...

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    Thanks so much for the quick reply Balli. I did some googling with the info you provided and I now see what the Biabacus is doing....and have some good reference sites bookmarked!!!
    
    Wish me luck
    
    KeyLargoJeff
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    Last post by FLKeysBrewer
    12 years ago
18. Help with a Biscuit Porter

    4 Replies 6643 Views

    First post by adamsjam, 12 years ago

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    I need a little feedback on my first recipe that I have worked out using your excellent BIABACUS tool. I am looking for a porter with a fair amount of biscuit flavor. I have referenced both the Brewing Classic Styles and the great book, Designing Great Beers (Daniels). Can you please take a look at what I have come up with and comment? Thanks in advance for your help.
    Jim Adams
    CrownPoint Brewery
    
    BIABacus Pre-Release 1.3I RECIPE REPORT
    BIAB Recipe Designer, Calculator and Scaler.
    (Please...

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    PP:
    
    Thank you very much for the feedback. I have already brewed about 5 batches of various types using the BIAB technique. I am getting better, but still have a ways to go. But that is the fun. I have had quite a variability on my efficiency amounts that are calculated in section P (EIB). May last batch was closer to an EIB of 58%. I guess I am confusing that with the kettle efficiency. Not to worry, it all tastes great!
    
    I did modify the receipt in an effort to round out the taste with a...
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    Last post by adamsjam
    12 years ago
19. Efficiency

    9 Replies 11252 Views

    First post by jrt132, 12 years ago

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    I have a quick question that is covered in detail on the forum, but I just wanted to simplified the discussion specific to my brewing.
    
    I have brewed 3 or 4 BIAB batches. My efficiency at the conclusion of the mash is about 60%. Outside of the extra grain I have to purchase, which is about a few US dollars per brew, does my low efficiency matter?
    
    Thanks!

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    ...what software are you using? How are you coming to those 60% figures? So many important things getting missed/un-answered here :dunno:.
    I am brewing a really low OG beer soon. The beer is going to be a 3.5% ABV English Mild. I should see a large increase in my kettle efficiency then. I will report back the results. You should see an increase in kettle efficiency (assuming you can get accurate measurements on that single brew) but you still haven't let us know if anything written here so far...
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    Last post by PistolPatch
    12 years ago
20. ¡!Libby's pumpkin in a can=concerning brew situation!¡

    3 Replies 6885 Views

    First post by herne, 12 years ago

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    brewed a pumpkin.ale im excited its my first pumpkin ale. I call it pumpkin pie on wheat crust. So bout that bunk pumpkin, I added 4lbs of Libby's canned pumpkin to my bag right on top of my grains. I dunk it in @ 120°f I swear dust in the came on the radio I look up and I thought all right. I look down and libby's pumpkin has completely dissolved and went through my bag!¡ (ironically like dust in the wind) has anyone done a pumpkin ale with actual pumpkin if so have you experienced this...

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    Have a look through this post here .
    
    It looks like it gets retained here, but as laserghost said, I am sure it will be fine.
    
    Mally,
    I'm honored that you would link to my thread regarding my very first BIAB, All-Grain, No-Chill attempt. I still have a couple bottles of that Pumpkin Ale around. It's a bit over-carbed, and I'm not sure that I'm satisfied with the result. Of course, it could be that I haven't sampled enough professional pumpkin ales to know what it's supposed to taste like....
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    Last post by kzimmer0817
    12 years ago
21. How do I salvage these grains?

    4 Replies 7464 Views

    First post by opalko, 12 years ago

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    I went to my local shop today where I have bought many times before. I wanted 6 pounds of Maris Otter and .5 pound of roasted barley. I only make 1/2 size batches - 2.5 gallons BIAB because it's just easier and I like to do it inside and that's the most I can make at one time.
    
    In any case before I know it the guy goes in the back and starts milling the grain. Whoa - I didn't need it milled and prefer it not be milled as I like to do it myself and I've bought plenty there before unmilled. Too...

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    you should have made the guy make your order the right way. no reason to pay for something you don't want/didn't ask for. At my LHBS it is self-service with the grain and milling, which is awesome!
    
    if you mix up the grain long enough, they should be mixed evenly. not sure how long you'd have to mix it though...
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    Last post by Three3Beer
    12 years ago
22. Mash - grain/liquor ration

    3 Replies 6427 Views

    First post by maevans, 12 years ago

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    Hi all,
    
    Just putting a recipe together for an IPA. I think the only thing I haven't really got to grips with is the Mash thickness - i.e. the water to grain ratio.
    
    Is there an accepted range I should be aiming to hit between in terms of Litres to KG?
    
    EDIT: I should say, the recipe I've created is currently giving a 6L:KG (2.88qt/lb) ratio.

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    BIAB uses the full volume of water right at the start, dispelling yet another brewing myth about using the proper grain/water ratio.
    
    I can and have gone into lengthy discussions about L:G ratios. Mainly, people seem to be concerned about Beta Amalayse enzymes becoming denatured too quickly at such a high L:G ratio; and leaving you with an overly dextrinous wort. Then again, others say that a thin mash leads to increased fermentability, and therefore BIAB worts will be overly dry. In a way,...
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    Last post by thughes
    12 years ago
23. "Accelerated" no chill

    2 Replies 5055 Views

    First post by Berk, 12 years ago

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    Hi. I'm a small batch (3 gallon) BIABer. I've also had good luck fermenting in a corny. After my plate chiller got stuck the other night and then spending an hour cleaning it out, I started thinking about no chill. One downside I'm concerned about (although I guess there are work arounds) is the impact no chill has on flavor and aroma hops. Anyway, what if I did a hot transfer of wort into my fermentation keg, then ice bathed the keg to get it below, say, 100F and then let it no chill overnight...

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    Hi there Berk,
    
    Nothing wrong with your idea at all. Chilling in normal cold tap water temperature will be about as good as using an ice bath so don't worry about going to all the hassle of making ice etc. You really only should use ice in a chilling situation when you have chilled your brew close to your cold water tap temperature.
    
    If you are doing small batches, it might even be worth the little extra time of chilling in your sink as I would imagine your kettle would fit in it? The trick is...
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    Last post by PistolPatch
    12 years ago
24. Advice for strike temp problems?

    8 Replies 11057 Views

    First post by Epimetheus, 12 years ago

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    How can I improve the technique for hitting the proper initial mash temp?
    
    It seems simple but the mash temperature always seems to start too low or high by 5C. I measure the grain temperature and weight, water temperature and volume, and use a strike temperature calculator. For example, the le strike water should be atest batch was planned for 20l. Mash conditions were
    
    5.06kg grain,
    20l water (the remainder reserved for dunk sparges),
    28l Al tamale pot,
    Insulation is 3 layers of...

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    ...That means people with equipment get all tied up in the equipment instead of paying attention to the product. Epi, I'm not sure if that is the best sentence I have seen written here or just one of the best. I'm thinking that it could be the best.
    
    Thanks for that absolute gold quote fella. I'm bookmarking it now :salute:.
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    Last post by PistolPatch
    12 years ago
25. weird low effeciency day

    6 Replies 7594 Views

    First post by jrodie, 12 years ago

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    So I was trying to make an imperial stout the other day and only got somewhere inbetween 50-55% effeciency. I have been pretty consistent with 70-80% effeciency for sometime now, so I am a little confused what I did wrong.
    
    Here is some stats on the day.
    
    Grain Bill:
    15 pounds two row
    .5 roasted barley
    .5 chocolate
    .5 pounds english black malt
    .5 pounds english medium crystal
    Mashed in with 8 Gallons of water at 152 F
    90 minute mash time. It was very cold outside so my mash temperature did drop...

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    jrodie, I know you haven't seen MS's post above as yet but I think it is spot on.
    
    I think that MS assumed that you were using the BIABacus but... So I was trying to make an imperial stout the other day and only got somewhere inbetween 50-55% effeciency. I have been pretty consistent with 70-80% effeciency for sometime now... and a look through your past posts makes me think that you, like a lot of brewers, are using some commercial software or other software you stumbled upon on the net and...
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    Last post by PistolPatch
    12 years ago