Intermediate Brewing

1. Harvesting yeast from German beers?

   6 Replies 8713 Views

   First post by cazadoro, 12 years ago

   First post

   ---

   

   I am on vacation to Germany for a few eels and would like your opinions/advice on which German beers I might be able to harvest yeast from as well as care suggestions to keep the yeast viable until I can get a chance to brew.
   
   Is this even worth trying if I can't brew till September? (Moving and changing jobs in August). Are there any unique yeasts that I would not otherwise be able to buy?
   
   P.s. I usually am more of a dark beer fan but they sell beers by the season so those are hard to come...

   Last post

   ---

   

   Agreed very nice list! Just wish I could carry em all back :)
   6 Replies
   8713 Views
   Last post by cazadoro
   12 years ago
2. Low grain absorption ratio

   7 Replies 7098 Views

   First post by Graingers, 12 years ago

   First post

   ---

   

   Hi all,
   
   I have been BIABing for about 2 years now, and recently started to really concentrate on getting my numbers right in beersmith. Over the last 3 or so brews I have found that the weight of the spent grains is only marginally higher than the full grain weight into mash. This mornings brew for example, the weight of the grain bill was 7.08kg and after mash out we weighed in at 7.5kg. We do give the bag a right proper squeeze, but the absorption ratio seems to be throwing things off a bit...

   Last post

   ---

   

   This makes such common sense... Feel a bit stupid for not realising it before. Ok, so the short answer is, measure it thru the volume over the next few brews and try again... I wouldn't feel stupid Graingers :nup:. Myself and many others have done exactly the same thing.
   
   And yep, next few brews, take those volume measurements. The default used in BeerSmith comes from this site and is based on figures we collected from a number of brewers. Don't expect to perfectly match the default as it will...
   7 Replies
   7098 Views
   Last post by PistolPatch
   12 years ago
3. So people, I just got a pound of Nelson Sauvins....

   4 Replies 7068 Views

   First post by Squared, 12 years ago

   First post

   ---

   

   I did some research on some recipes but it seems this hop is pretty new to a lot of north americans. I figure I'd come to the RIGHT place and ask about your experiences/thoughts/recipes etc....
   
   I'm thinking a hop forward beer, but any other suggestions welcome!

   Last post

   ---

   

   Squared,
   Get yourself a Drifter Pale Ale from Widmeer Brothers Brewing. That will give you a good idea what this hop can do.
   4 Replies
   7068 Views
   Last post by rockbotton
   12 years ago
4. Mash Temperature & Volume adjustments for 3 Vessel to BIAB

   6 Replies 8495 Views

   First post by kzimmer0817, 12 years ago

   First post

   ---

   

   I apologize for the length of this, but I feel like I need to explain the background for my question. Prior to performing my first BIAB, I posed the question about possible grain bill adjustments when brewing a typical beer recipe by BIAB as opposed to traditional 3-vessel. That question was based upon rumors that BIAB was less efficient than 3V. The consensus was that this was false and that no adjustments are necessary.
   
   I'm adding another layer to the complexity - doctors like to do that -...

   Last post

   ---

   

   kzimmer0817,
   
   Again, I might be over-thinking this. :idiot:
   
   Yes! You are over thinking this! Any recipe you want to try does not need to be converted to BIAB. You just brew the recipe as is to respect the brewers work and trust in his or (her's) taste buds. But...... Try a 90 minute mash instead. It doesn't hurt their recipe it just takes 30 minutes more.
   
   Don't worry about enzymes density or any of that just put 8.5 gallons of water in a pot. Bring it up to a few degrees hotter than the...
   6 Replies
   8495 Views
   Last post by BobBrews
   12 years ago
5. promash recipe questions

   3 Replies 5128 Views

   First post by Brendandrage, 12 years ago

   First post

   ---

   

   Hi all,
   I have been fumbling around just making beer for a while now never recording any stats or figures until i found a dodgy thermometer so my last 2 brews i collected the data and would like to clear up a few things so i can get off onto the right track.
   
   I buy my grain from g and g, i just tell them a style of beer and they provide the ingredients and promash printout to suit.
   My questions are in regard to recipe specifics listed at the top of the print out and the real meaning of them....

   Last post

   ---

   

   Brendan, that's great luck that Grain and Grape is your local :peace:.
   
   What Paul has said about your OG is correct. Any recipe report's OG estimate in any program will have taken an efficiency figure into account. You are worried that your 'efficiency' is way out but let's take a closer look.
   
   Remember above how I mentioned that any 'efficiency' figure is based on two things, volume and gravity? Imagine if on the above brew you had scored only l litre of wort at the end of the boil with a...
   3 Replies
   5128 Views
   Last post by PistolPatch
   12 years ago
6. End of Boil Gravity (EOBG) and Original Gravity(OG)

   1 Replies 4154 Views

   First post by 2trout, 13 years ago

   First post

   ---

   

   What is the difference between the two measurements?
   
   If I pull a sample at the end of the boil and cool it, measure the gravity, won't (shouldn't) it be the same as the Original Gravity at pitching?
   
   I've got a few recipes that are good, and I want to record things correctly so that they are worth posting!
   
   Trout

   Last post

   ---

   

   EOBG will always equal OG except in the case where a post-boil water or fermentable addition is made.
   1 Replies
   4154 Views
   Last post by Hints
   13 years ago
7. constant failure to reach pre&post boil gravities

   14 Replies 14433 Views

   First post by mcgoo, 13 years ago

   First post

   ---

   

   My first post after a dozen biab's! I'm convinced biab is a great technique and I'm determined not to give up.
   
   my last brew readings where:
   pre-boil target 1049, achieved 1040
   post-boil target 1060, achieved 1044.
   final gravity always hits the mark...about 1010-12.
   grain bill of 6kg pale malt and .5 kg crystal 40l.
   
   I strike at 67 and mash around 64-65 for an hour with 3-4 stirs of the mash.
   
   my previous brew had .5 kg less pale malt and similar gravity readings occurred...i thought a little...

   Last post

   ---

   

   What is Efficiency Really?
   The term, 'efficiency', is one of the most commonly used in all-grain home-brewing and is almost completely useless and meaningless due to some basic design and terminology errors that were made in existing brewing software from day one. I know first hand that these were not intentional but I also know first hand that there is no rush to fix these errors or even an awareness of just how much damage these designs and terminology have caused and are still causing....
   14 Replies
   14433 Views
   Last post by PistolPatch
   13 years ago
8. PITCHING INTO A COLD ALE WORT

   3 Replies 5349 Views

   First post by thefrothologist, 13 years ago

   First post

   ---

   

   Hi,
   
   So I am in a bit of a quandary. My wort has so much cold break and didn't whirlpool correctly so I bunged the whole urn into the fermenting fridge to chill it down to 3˚C with the hope that I could settle out the trub and then rack the beer from the top.
   
   I was going to warm the whole lot up and then pitch my starter once both hit about 18˚C.
   
   My question is (and I'm probably going to go ahead and do this anyway but wanted some other opinions on the matter), if I pitch the yeast start at...

   Last post

   ---

   

   Thanks for the straining tip Joshua. Hadn't thought about doing that as I though it would just pass through. Are you using something like cheesecloth or something finer like an oil filter used for a conical sieve in a kitchen?
   
   Mally, I'm pitching a Wyeast 1272 yeast starter that's been on a stir plate for 24 hours then chilled down to settle the yeast so I can decant off the beer before pitching. It was in the same fridge as the wort while chilling down so they'd both be at the same temp when...
   3 Replies
   5349 Views
   Last post by thefrothologist
   13 years ago
9. Second Runnings?

   2 Replies 5384 Views

   First post by DrummoRC, 13 years ago

   First post

   ---

   

   Curious if anyone does a small batch ... out of second runnings?
   
   I am new to brewing and have been brewing all grain since I started 6 months ago. I am doing the BIAB SINGLE VESSEL for the last 3 batches (19L batches). But this last batch I took the grain and pulled it aside and once I was done with the primary batch I heated some water to try to get some second runnigs so to speak out of my spent grain.
   
   The pre boil SG was 1.43
   
   I used the following to start the primary batch (BrewMate)...

   Last post

   ---

   

   i have done it before and actually plan on doing it again this afternoon when i brew.
   It's works with BIG beers.
   My last brew was a 40L barley wine at an OG of 1.085
   i rinsed the spent grains and achieved a second beer with an OG of 30L at around 1.040
   all i do is remove my bag form the main kettle and into a bucket with a spigot at the bottom. i than add hot water and begin to run off and stop when i hit a gravity that look good. no actual calculation for the second beer. i'm just happy to get...
   2 Replies
   5384 Views
   Last post by shibolet
   13 years ago
10. How do you drain your bag?

    68 Replies 74775 Views

    • 1
    • 2
    • 3

    First post by Nuff, 15 years ago

    First post

    ---

    

    This very important subject aroused some interest in another thread from this post on. It was sensibly suggested by stux that a new topic be started. So, to prevent that thread going off-topic and to enable this interesting topic to be addressed properly, I have created this thread.
    
    How do you drain your bag?
    
    When answering, please explain your situation as answers with no context can be confusing. Useful context might include things like this...
    
    1. What volumes you are brewing.
    2. What...

    Last post

    ---

    

    Don't you guys worry about hot side aeration? Getting any of the wort oxidised when its over 80 degrees by splashing it around is risking taste problems......
    
    Keelbolt, as I'm reltively a beginner, your question had occurred to me before, and I was ignoring it and putting my head in the sand, so I am glad that you asked it.
    
    Joshua’s post is reassuring.
    
    I had other thoughts:
    
    1. I have never done 3 vessel but from what I have seen in videos, especially with recirculation systems, the whole...
    68 Replies
    74775 Views
    Last post by GuingesRock
    13 years ago
11. Please evaluate my crush

    13 Replies 13505 Views

    First post by natept, 13 years ago

    First post

    ---

    

    Hello All,
    
    I've been using a modified corona mill for a few batches now and settled on the below crush:
    
    Does this look about right? I've noticed my bag is draining a bit slower than it used to, but not by much. One beer (special bitter) that I just brewed about 4 weeks ago that I've brewed a lot before (with LHBS mill) has a bit of a grainy flavor that makes me think I might be grinding a bit too fine, but I'm not positive, pretty sure it will age out and other beers I've made after...

    Last post

    ---

    

    natept's post above has brought this thread back on topic so I have deleted and edited several posts above.
    13 Replies
    13505 Views
    Last post by Isambard
    13 years ago
12. Brewing and Fermenting Shortcuts

    48 Replies 39916 Views

    • 1
    • 2

    First post by GuingesRock, 13 years ago

    First post

    ---

    

    This is a big topic and I need help with this one.
    
    There is so much unproven theory in brewing and fermenting which tends to complicate and lead to a lot of unnecessary work, in my opinion. If I posted the way my mother made beer, back in the day, it would scare the living daylights out of people, and yet her beer was famous!
    
    People seem to be moving away from two stage fermenting and moving to single stage fermentation (without racking into a carboy), as there is no advantage, and a lot more...

    Last post

    ---

    

    Yes, that human doesn't look very appetizing. Probably already has a highish alcohol content.
    48 Replies
    39916 Views
    Last post by GuingesRock
    13 years ago
13. Advice for replacement hops for Summit

    9 Replies 10376 Views

    First post by Natdene, 13 years ago

    First post

    ---

    

    Hi Guys,
    
    Finally bought myself a crown urn and I am gathering my supplies for a Black IPA however the recipe calls for 28g of summit at the 60min (the rest of the hops are chinook, centennial and cascade) my local store does not stock summit and I know craftbrewer does have them in stock but don't want to drive 60min in this rain for one packet of hops!
    
    My choices are Stella, columbus or Magnum - What would be a good replacement
    
    Nathan

    Last post

    ---

    

    Licorice root is very pleasant, not nearly as strong as licorice rocks or the chewy stuff.
    
    I wish they sold large electric urns in the US. Brew day would go much faster.
    9 Replies
    10376 Views
    Last post by Epimetheus
    13 years ago
14. Fermenter Head Space, oxidation, and beer flavor

    16 Replies 18166 Views

    First post by 2trout, 13 years ago

    First post

    ---

    

    Does the head space in the fermenter effect beer flavor? Does it cause oxidation and off flavors in beer?
    
    I have not been worrying about this at all, should I be? How about on a long fermentation and lager?

    Last post

    ---

    

    I agree with you there HbgBill. I have two fermenters containing lagers in my fridge which I'm about to rack and CC at -2 for a couple of weeks. I'd hate to have wasted a month on oxidised cat's piss. Especially when you consider lower temps increase the solubility of gases in a liquid.
    16 Replies
    18166 Views
    Last post by Hippy
    13 years ago
15. aeration

    32 Replies 35011 Views

    • 1
    • 2

    First post by jmbingham, 15 years ago

    First post

    ---

    

    Hey fellas
    How do you fellas aerate your wort? Do you shake your cube, aeration stone , shake your fermentor

    Last post

    ---

    

    I use O2.. Oxygen bottle picked up from a lady whose husband was on O2 before he passed. It came with a regulator and a flow meter. $35 for the whole thing and the bottle was full. I will NEVER need to buy O2 again :) I used to use the little red cylinders that came from HomeDepot and were used for brazing with MAPP gas. They worked fine.. but, was an expense that I'll, fortunately, never have to do again.
    We are all jealous of your green O2 tank.
    
    I could paint it a different color? Jealousy...
    32 Replies
    35011 Views
    Last post by HbgBill
    13 years ago
16. Dark Beer fail.....again

    16 Replies 16496 Views

    First post by paulnwright, 13 years ago

    First post

    ---

    

    Folks
    
    Been reading, with interest, this thread , particularly after my comments on a stuck fermentation here
    
    So, having, I thought, learned some lessons, especially makingthe roasted grain proportion too high, I have just tried a milk stout cloned from Left Hand, converted from AG recipes posted on the Internet .
    
    My process was virtually the same as many other, successful, beers apart from different water (which gets balanced out by CRS and salts anyway), and a boil of 60 mins not my usual...

    Last post

    ---

    

    Ha.. in YOUR dreams, my friend. Nice meeting you at HBT.
    16 Replies
    16496 Views
    Last post by HbgBill
    13 years ago
17. Secondary Temp. Changes Questions

    2 Replies 4454 Views

    First post by rschilling, 13 years ago

    First post

    ---

    

    A week ago I brewed my first Belguim (beer #1). I began fermentation at 66 degrees, using WLP 530. Each day or so I ticked up the temp 1 degree and now I'm holding it at 72 in my freezer. It all went well! Bubbling has now basically stopped. MY FIRST QUESTION IS: Did I do the temp changes right?
    
    Next weekend I plan to first transfer beer #1 to a secondary and harvest the yeast to brew beer #2 the next day. I plan to use a similar temp schedule for beer #2 in the freezer.
    
    That being said, my...

    Last post

    ---

    

    rschilling,
    
    If you leave you fermenter in the living room (which is fine for diacetyl rest) Make sure (if you have a dog?) to hide the valve so the dog won't chew on it! Don't ask how I know!!! The smell and taste of the residual wort on the valve attracts them. I have a big pot that I can put the bucket in to protect the valve from dogs and accidental kicking. Don't ask how I know that either! :idiot:
    2 Replies
    4454 Views
    Last post by BobBrews
    13 years ago
18. Improving Best Bitter

    2 Replies 4789 Views

    First post by BabyfaceFinster, 13 years ago

    First post

    ---

    

    I just had my first sample of a Best Bitter that's been in the bottle for a few weeks. I understand it still has a while to go till maturity. I am very happy with it though. Actually, the things that would hopefully improve with time have pretty much worked out. The carb level, if anything, is a bit high at 2 volumes so it is certainly well carbed already. It is also very pleasant tasting too. I can't detect any off flavors and the bittering is just right for me.
    
    The area that I would like to...

    Last post

    ---

    

    Please hold the posts to this thread for the moment.
    
    1. BIABacus Pre-Release files can only be posted in this thread .
    
    2. There are a few errors in Section D of your file. Post your file in the above thread and someone will correct the errors. Until this is done, any answers to your question may be based on some incorrect assumptions.
    
    3. The step above may also answer your question. If not, once the file has been corrected, then you can post the Recipe Report here but not the file. The...
    2 Replies
    4789 Views
    Last post by Nuff
    13 years ago
19. Understanding Attenuation - White Labs 007

    5 Replies 8704 Views

    First post by lonetexan, 13 years ago

    First post

    ---

    

    I have had several batches now with this particular yeast strain that have not attenuated as well as Beersmith has indicated, this one is supposed to be at 1.013. It appears that Beersmith may be using the upper range of the attenuation for the strain. Other beers with other strains are finishing up within a point or two of the estimated FG.
    
    This is white labs 007. I made a 3.5 liter starter, with a stir plate, from a pint jar with 3/8 to 1/2 yeast cake at the bottom, held back a quart for...

    Last post

    ---

    

    My experience with WLP007 is that it attenuates according go spec when OG is higher than 1.070. Once it made barley wine too attenuated so we had to dry hop it and call it a DIPA :grin:
    5 Replies
    8704 Views
    Last post by mankang
    13 years ago
20. Fermentation Issue

    4 Replies 6513 Views

    First post by rschilling, 13 years ago

    First post

    ---

    

    I have been doing traditional all grain brewing for some time now and had great success with my fermentation. I have now began to BIAB and love it. I am hitting higher efficiency than ever before (77% and 84%) my first two batches. However...
    
    The details: On the first batch my OG was 1.090 (77% efficiency), bubbled very strong for 36 hours (blew my stopper off 3-4 times) and suddenly stopped. I just checked the gravity after a week and it seems stopped at 1.032.
    
    On the 2nd batch my OG was...

    Last post

    ---

    

    My setup is actually a little different from traditional BIAB because I don't like the sound of heating nylon to 150-170 degrees. Therefore, I took my 5 gallon pot, drilled about 500 holes in the sides and bottom (real fun), lined the inside sides and bottom with S.S. mesh (80 threads per inch). After I fill that with my grain I drop it inside my 9 gallon pot with heated water sitting on the burner. I mashed for about 75 minutes and if my temp dropped at all I heat it with the burner. If it...
    4 Replies
    6513 Views
    Last post by rschilling
    13 years ago
21. Effects of insulation on mash temp - charts

    3 Replies 5968 Views

    First post by Epimetheus, 13 years ago

    First post

    ---

    

    The mash temp was dropping quite a bit so I tried towels, a blanket, and finally wrapped the 30L tamale pot with 2 layers of Reflectix, essentially 6mm thick bubble wrap with an aluminized surface. I obtained the data from a $10 USB temp probe from eBay and calibrated against a trusted alcohol thermometer. One of the Siberians shredded an arm of a winter coat, so instead of having 1 1/2 of a vest, I will use it to wrap the kettle. It is not obvious from the chart, but when I wrapped it further...

    Last post

    ---

    

    A better result with an actual mash on 2013.01.26. The mash was from 60 to 120 minutes on the chart. The overall temp was a bit high so I threw in some cold water at 80 minutes. Then again I was doing a porter which has a wide range of malt vs dry vs hops. We'll see if it survived. OG was a nice 1.046. It is fermenting madly with some harvested yeast.
    
    I wrapped it some of the time in a coat which did not make much diff in the temp loss. Instead of insulating the bottom I slid it onto a...
    3 Replies
    5968 Views
    Last post by Epimetheus
    13 years ago
22. Suggestions for Golden Promise recipe.

    7 Replies 9084 Views

    First post by BrewBagMan, 13 years ago

    First post

    ---

    

    Hey guys,
    
    I'm aware that I'm probably posting this in the wrong place...
    
    Was hoping that some of you seasoned brewers wouldn't mind imparting a little wisdom. If YOU had a load of Golden Promise lying around and wanted to brew something straight forward what would you go with? I'm still new to all grain and am still learning about the qualities of different malts, hops and yeast.
    
    Would anyone do a SMaSH brew using GP? I understand that it makes a fairly sweet beer, so what hop/s would...

    Last post

    ---

    

    Great links guys, just what I was after!
    7 Replies
    9084 Views
    Last post by BrewBagMan
    13 years ago
23. Lager in Garage

    13 Replies 13122 Views

    First post by Valvefan, 13 years ago

    First post

    ---

    

    Hi all
    
    I would like to make my first lager
    
    I don't have a fridge for fermentation temp control but I do have a garage and it's winter in Canada. I have a Cool Brewing insulated bag which can completely contain my fermenter bucket.
    
    If I get a temp controller and use it to control a belt style heater and put the bucket and heater in the insulated bag and put the whole system in the unheated garage... Would it work to ferment at 10 C And then lager at 4 C?
    
    Probably depends on temp in garage....

    Last post

    ---

    

    Bob brews,Yeasty
    Thanks for the advice chaps will let you know how it turns out.
    13 Replies
    13122 Views
    Last post by kingdomofkeg
    13 years ago
24. It never fails...

    5 Replies 6729 Views

    First post by beerbud89, 13 years ago

    First post

    ---

    

    Something always goes wrong.. Here's the grain bill for a little recipe I am brewing at this moment. 5 gallon batch.
    
    5 lb. maris otter
    1 lb. Mild malt
    .5 lb. Chocolate malt
    .5 lb. Honey malt
    
    I forgot to add the chocolate and I am just about mid boil.... Any way to fix this?

    Last post

    ---

    

    If you are reusing the yeast-cake? Transfer to a secondary and add a (hand full) of cocoa nibs to it. Or just dump 1/4 cup of cocoa nibs to the primary and leave it a couple of weeks. Look up cocoa nibs on the internet and keep some on hand for adding to beer!
    5 Replies
    6729 Views
    Last post by BobBrews
    13 years ago
25. DSGA Stuff Up

    5 Replies 7239 Views

    First post by alanem, 13 years ago

    First post

    ---

    

    Just a quick question, when milling my grain for my 15 ltr DSGA instead of milling the .600g wheat malt I mistakenly grabbed a bag of munich2 instead and have milled that into my dry grain mixture before realising the mistake.
    This dry mixture has given me a Base Malt (JW Trad) of 56.47% and a 43.53% mixture of .600g of munich1 and .600g of munich2 plus .187g caramunich1 ... Question is Could I brew the grain mixture as is with the .120g of munich1 & 2 which all up gives me a an OG of 1.050 and...

    Last post

    ---

    

    I've been doing the same thing with Vienna malt, it's especially yummy with Styrian Goldings.
    
    ---Todd
    5 Replies
    7239 Views
    Last post by thughes
    13 years ago