Intermediate Brewing

1. Recipes from other than Australian sources

   12 Replies 16318 Views

   First post by BobtheBrewer, 14 years ago

   First post

   ---

   

   I know that we have an international membership here, so I am appealing to those who don't live in Aus. I would like to access some recipes that use hops that are not in everyday use here. This is aimed mainly at the US of A. I am looking for recipes using Bravo, Cluster, Centennial, Nugget, Northern Brewer and Williamette hops. I have tried Googling for recipes but as I am not that computer savvy have not really had any success. If you could point me at some home brew forums with recipe bases,...

   Last post

   ---

   

   PP, Sam Adams did something like that:
   12 Replies
   16318 Views
   Last post by thughes
   14 years ago
2. Bucket breakdown and cloudy beer.

   8 Replies 9156 Views

   First post by 2trout, 14 years ago

   First post

   ---

   

   Ive got a fairly old HDPE bucket fermenter. Ive noticed a bit of a rough spot on the inside for some time now. I never gave it much thought except for some extra cleaning with a rag before sanitizing. Well, my last two brews (particularly yesterdays) have gone into the bottle cloudy :argh: . Taste was still good, but I must say that yesterdays bottling was maybe a bit tart :dunno:. Its become evident I have an infection.
   
   Cleaning up my bucket fermenter I notice that the rough spot had become...

   Last post

   ---

   

   Stux,
   Wasn't by chance a coopers style 30L eurotainer was it ? ;)
   
   It was a run-of-the-mill HDPE 6 gal bucket. Im picking up 2 new ones today, I should be brewing again by Wednesday. :P
   8 Replies
   9156 Views
   Last post by 2trout
   14 years ago
3. Help me work out the process for a wee heavy

   67 Replies 56687 Views

   • 1
   • 2
   • 3

   First post by de5m0mike, 14 years ago

   First post

   ---

   

   I'm looking to brew my first big beer using BIAB in the next couple weeks. A 1.093 O.G. Scotch Ale. I've got two 7.5 gallon pots (about 28.3 L) but nothing large enough to do this all true BIAB style. I usually like to mash around 10 pounds (or about 4.5 kg) of grain with about 5 gallons (about 19 L) of water. This usually give me a couple inches of head space in the top of my pot to work with. My new recipe calls for about 15 pounds (about 6.8 kg) of grain and I'm thinking I won't be able to...

   Last post

   ---

   

   I transfered this to secondary yesterday. Gravity had dropped to 1.031. ABV so far is 9.6%. I was hopping to hit the 10% mark though. We'll see if more time get's me there or If I'll need to get creative.
   67 Replies
   56687 Views
   Last post by de5m0mike
   14 years ago
4. Ramping up to Mash Temps with grains added?

   5 Replies 6513 Views

   First post by 2trout, 14 years ago

   First post

   ---

   

   Has have experience adding grains at the very beginning of the heating process? Drop you bag, Add your grains, stir, and start the flame. Heat to mashing temp and shut off. Would this cold liquid start change the mashing process?
   
   A member here has a BIAB facebook group, and this question was posted there first.

   Last post

   ---

   

   Great idea!
   5 Replies
   6513 Views
   Last post by 2trout
   14 years ago
5. Was it the wheat?

   18 Replies 19262 Views

   First post by BobtheBrewer, 14 years ago

   First post

   ---

   

   Today I brewed a Saison which had 1.2kg of Wheat malt out of a total grain bill of 4.1kg. I have never used this much wheat in a brew before as I am not partial to wheat beers. The boil for the last 15 - 20 mins was very poor and I was not surprised to find quite a bit of black gunk above the element (I use a 40ltr concealed element Crown urn). It's the most crud I have seen in 65 brews. Could this be a result of using wheat malt?

   Last post

   ---

   

   Most of the avid stirrers like myself are brewing in much more severe conditions than you.I have to add heat regularly,even when brewing in the garage with sleeping bags and quilts! I feel better stirring while adding heat because I can't get an accurate temp reading with out it and I am afraid of burning my bag.Ouch :argh:
   18 Replies
   19262 Views
   Last post by Lylo
   14 years ago
6. Coffee Grinder or grain mill

   15 Replies 19229 Views

   First post by Flaming Cheetah, 15 years ago

   First post

   ---

   

   In my attempt to keep my costs low enough while brewing, I wanted to buy a 55# bag of grain to keep on hand. I can buy a bag of 2-row for $36. A 5# bag cost about $6. So my savings would be well worth buying and storing the 2-row. HOWEVER, I don't have a grain mill and I don't think my local HB store will go for me just coming in to use their grain mill. So, I was thinking that since the BIAB method allows for a much smaller crush of grain why not use a coffee grinder (an option I have on my...

   Last post

   ---

   

   HOWEVER, I don't have a grain mill and I don't think my local HB store will go for me just coming in to use their grain mill.
   
   I bet if you bought the 55# bag from them, they wouldn't mind you using their mill. If you bought somewhere else, them maybe... If the LHBS is close to home, I'd ask.
   15 Replies
   19229 Views
   Last post by de5m0mike
   14 years ago
7. Covering the pot during the boil.

   9 Replies 10236 Views

   First post by 2trout, 14 years ago

   First post

   ---

   

   Ive been wondering about this as I hit my brew season here in Colorado.
   
   My slow season at work is winter, so this is the time when I get to brew regularly. Ive only got 5 BIABS under my belt, and it seems the more I brew, the more questions I have.....
   
   SO, this aversion to covering the pot during the boil. I do see a few potential problems with covering such as increased risk of boil over, but I also see potential pluses such as; less water usage due to reduced evaporation, possible...

   Last post

   ---

   

   I did forget about the DMS bit. I always felt that every extract brew I did had a similar DMS/corn back round flavor. Thanks for bringing that up Hashie, I dont want to go back to that flavor. Ill be leaving the lid off.
   
   Joshua, Im at 5700' here in Colorado, and I seem to loose around 1.3-1.6G/hr. During my brew day Tues, I started my boil with 8.5G and ended with 6.5G.
   
   So I wont be messing with the covering business. I just leave well enough alone.
   
   trout
   9 Replies
   10236 Views
   Last post by 2trout
   14 years ago
8. Gravity, not newton!

   5 Replies 6484 Views

   First post by Shifter, 14 years ago

   First post

   ---

   

   Just done a BIAB brew with 4.9 kg of grain. Mashed for 60 mins, no dough balls at 66deg C.
   
   Water volumes where absolutely right using Beermate and the Calculator. Very pleased.
   
   After the mash, SG was lower than it should have been. After the boil I made some ground.
   
   I squeezed the grain bag to buggery, and the hop bag which was the grain bag after washing.
   
   SG pre boil was low, I just wonder why?
   
   When the new BIABbacus is ready I reckon it will be the answer to the maidens prayer.
   
   After...

   Last post

   ---

   

   Beach bum,
   
   Thank you for your constructive comments.
   
   Currently I measure SG with an hydrometer. Next step I think will be to get a refractometer.
   
   I had the batch set at 22 Ltrs, which I presume is in to the fermenter. Judging by other brews I get about 1.5 to 2 Ltrs remaining in the cube. I only want 19 Ltrs for my keg. So there is ltr or so leeway.
   
   Thanks again.
   5 Replies
   6484 Views
   Last post by Shifter
   14 years ago
9. Small batch Brewing 4-8L

   9 Replies 10250 Views

   First post by housecat, 14 years ago

   First post

   ---

   

   Hi all,
   
   I am wanting to embark on some small batch brewing of about 4-8 litres end product. I want to do this so I can start to whittle down my ever growing list of brews to do! :argh:
   
   My questions;
   
   Has or does anyone do this?
   What changes did you find you needed to do?
   Was it just downscale a bigger recipe?
   And with that, if you found a small batch you liked, was there any problems in up sizing it to your regular batch size?
   
   I am currently looking for a 10L Crown/Birko style urn so I...

   Last post

   ---

   

   So after a long search, I finally found a 10L Birko Urn on ebay
   
   Just need to stitch a bag up and it's time for the maiden voyage. Possibly a wheat beer for SWMBO
   
   10L Urn.jpg
   
   IMG_20111220_152854.jpg
   
   IMG_20111221_171408.jpg
   
   HC
   9 Replies
   10250 Views
   Last post by housecat
   14 years ago
10. Under efficient

    12 Replies 13155 Views

    First post by captainl, 14 years ago

    First post

    ---

    

    Disclaimer: I have searched and have been drinking homeade kit wine.....
    
    So after reading on here for a bit about over-effieiency I am starting to question my BIAB. Lately I have been getting between 60 to 70 eff. [AdminEdit: See this post below.] Which seamed all well and dandy, but I want to get a little better considering some literature on here says 75% should be easily accomplished. So thanks for some help. I have to admit that I have been striving to limit my brew days to under 5 hours...

    Last post

    ---

    

    Just been having another read here captain...
    
    If I have read things right, your efficiency into kettle (EIK) is definitely too low.
    
    There are 9 common reasons for this listed here . Each one of those can be critical.
    
    In your case, I'd pay particular attention to numbers 3 and 7. Definitely buy some pH strips before your next brew.
    
    :peace:
    PP
    12 Replies
    13155 Views
    Last post by PistolPatch
    14 years ago
11. I need help converting a recipe

    19 Replies 16617 Views

    First post by stevedon, 14 years ago

    First post

    ---

    

    irecipients want to try my first brew with a beer I like,I bought the book clone brews and found whAt I want on page 160 brains traditional welsh ale,but I am getting confused with the recipie and the mini mash method and the all grain method listed.if any one has the book and could translate this into a format that is easy to understand I would be most grateful.im not thick but this is confusing me.
    regards
    Steve

    Last post

    ---

    

    Hi Steve
    Not criticizing you one little bit, more the writers of that recipe you posted.
    I'm a bit of a Brains freak having lived in Cardiff for many years when I grew my beer gland in the 1970s and the recipe as posted won't get you anywhere near. For a start, they wouldn't use sugar or glucose syrup - and if BIAB you wouldn't need torrified wheat (which often gets added to recipes to avoid stuck mashes)
    
    What you are after is more like Brains SA - a description from their website follows -...
    19 Replies
    16617 Views
    Last post by Beachbum
    14 years ago
12. Experimenting on your own

    16 Replies 14753 Views

    First post by cipher, 14 years ago

    First post

    ---

    

    Hi,
    
    I have done two BIAB's where I created my own recipes with what I had. Both came out really great and I am very pleased!
    
    My question is the following : Can one really make a bad beer? I think I need to mention though that I adhere to the maximum percentages of grain allowed in a brew (dark malt only 10% while 100% can be pale malt etc.). The question of beer styles come into play as well!
    
    I tried using Beersmith to create recipes but, most of it is a bit confusing. I do not just chuck...

    Last post

    ---

    

    As long as you stick to fairly core ingredients and don't go too off the planet you can't really fail. However I do know a couple of guys, including one who makes absolutely divine standard type ales who has a fascination with inventing weird stuff like Pandanus infused Geuze Saison crossover red rye concoctions that have everyone backing out of the nearest door (or diving out of nearest window) when he approaches you with his sample bottle, the one with the green fog drifting out of the top....
    16 Replies
    14753 Views
    Last post by Beachbum
    14 years ago
13. Kettle Caramelization

    5 Replies 6896 Views

    First post by Squared, 14 years ago

    First post

    ---

    

    Anyone have experience with this? I seem to remember someone on here mentioning it but I can't find the thread.
    
    I am making a wee heavy with a traditional method of kettle caramelizing about 7 liters of the wort. Going to boil it down on my stovetop until about 2/3 evaporated then add it back to my boil.
    
    I've heard it imparts deep caramel/toffee noted to the finished product. Some BJCP judges have been known to wrongly diagnose diacetyl, so I was wondering if anyone has any imput on that....

    Last post

    ---

    

    Well, I brought it to my club for the first run of tastings. Fellow brewers thought it was really good, and I think a lot of them were surprised it only had black barley/kettle caramelization for the color- which is a deep dark copper/red, probably a bit darker than I expected.
    
    The flavour was a lot of caramel notes that was still within style I think. The oak chips soaked in whiskey while fermetation was going on, that I added after to secondary really added another angle to the beer. But, it...
    5 Replies
    6896 Views
    Last post by Squared
    14 years ago
14. Big bag of Rye

    4 Replies 5938 Views

    First post by de5m0mike, 14 years ago

    First post

    ---

    

    Almost 1 year ago I brewed my very first BIAB batch of beer. An amber ale with about 18% rye. That particular beer also happened to take a silver medal in a local home brew contest which I was pretty proud of. For this particular recipe, I decided to try to re-brew that recipe only this time I was going to really up the rye and see just how far I could take it. Of course it's not really the same beer anymore but oh well.
    
    Here is the recipe
    
    Expected OG: 1.059
    Expected ABV: 5.9 %
    
    US Rye Malt...

    Last post

    ---

    

    Almost forgot, here are a couple pics.
    4 Replies
    5938 Views
    Last post by de5m0mike
    14 years ago
15. Lots of Rye. Do I need rice hulls

    14 Replies 13278 Views

    First post by de5m0mike, 14 years ago

    First post

    ---

    

    I'm working on a recipe that is going to be about 40% Rye malt. The last time I brewed this, I had less rye (about 20%) and I added rice hulls. I'm thinking I didn't need them though. What do you think? Should I skip the rice hulls?
    
    BTW, I'm doing something pretty close to the Maxi-Biab method. Boil volume: 6 gallons (22.7 liters). Pot size: 30 liters. Grain bill: about 4.5 kg.

    Last post

    ---

    

    Here is the write up on how it went.
    14 Replies
    13278 Views
    Last post by de5m0mike
    14 years ago
16. Dillution/Concentration Calculator

    4 Replies 6021 Views

    First post by stux, 15 years ago

    First post

    ---

    

    Here's another calculator I've been using
    
    You simply enter your current volume and SG, and then either a desired SG or a desired volume, and it will provided the diluted/concentrated volume or SG
    
    Useful for Maxi-BIAB, and lots of other stuff :)

    Last post

    ---

    

    I still end up using this during most brew cycles, and it's the one sheet i never feel needs 'improving'
    4 Replies
    6021 Views
    Last post by stux
    14 years ago
17. Extract Efficiency

    24 Replies 27085 Views

    First post by shibolet, 16 years ago

    First post

    ---

    

    Hi guys,
    I've been getting various efficiencies when BIABing. I've done 5 brews so far and the calculated efficiency have been anywhere between 72% to 89%.
    I understand that it has much to do with the milling.
    I buy my grains milled, so i have minimal control over that.
    
    what have you guys been getting?
    
    Also, i have heard/read that efficiency over 80%-85% is not a good thing, as you may be extracting tannins from the husks. Is this true for BIAB too?

    Last post

    ---

    

    Nice one Yeasty, I have always done the same as you, just rinsed and put away for next time. Next brew I will give it a good clean and see how things go.
    
    Cheers
    24 Replies
    27085 Views
    Last post by hashie
    14 years ago
18. HOP ADDITIONS

    2 Replies 4229 Views

    First post by Lylo, 14 years ago

    First post

    ---

    

    Okay,yesterday I brewed my second attempt at Brewer Petes Wolverhampton Mild.This time I added 20Gr Fuggles and 20Gr Northern Brewer into my hop spider as soon as I lit the flame after mashout.I left this in for the full 90 min.boil.
    Before I racked to my cube I tossed in a hop bag of 10Gr each of the same.
    Have I done all/any of these procedures properly and how are they likely to differ from say a 60/15/0 schedule?

    Last post

    ---

    

    Thanks Joshua,I just finished racking to fermentor and the aroma and first taste is very impressive!
    2 Replies
    4229 Views
    Last post by Lylo
    14 years ago
19. Water profile for American Amber

    2 Replies 5925 Views

    First post by Michaelvw, 14 years ago

    First post

    ---

    

    Hi
    
    I'm looking at putting down an American Amber and would like some advice on water profile. I have rainwater and normally brew pale ales. I burtonise my water for this but wonder what I should do for AA. I use BIAB method with 37L water volume for mash and finish with 23L in fermenter. Any ideas? Cheers

    Last post

    ---

    

    Actually you dont need to change anything from your usual Pale Ale mineral aditions routine use the same profile as Pale Ale and because of the bigger quantity of crystal malts in AA you will get slightly lower mash pH.
    I use this spreadsheet to calculate my salt aditions
    2 Replies
    5925 Views
    Last post by nik
    14 years ago
20. Partigyle & BIAB

    3 Replies 7085 Views

    First post by Ralphus, 14 years ago

    First post

    ---

    

    I am a big fan of Fullers ESB and have brewed one clone using BIAB which turned out quite well. But I was doing some more research and stumbled across some episodes of the Jamil show where they tried to clone the beer. The first wasn't successful, but on the second they believe they nailed it. The link is below:
    
    Apparently using partigyle and the first runnings is a big part of getting the malt profile right for this beer. Basically they have enough grain for two batches of beer. They are...

    Last post

    ---

    

    The details of how they did start at 49:30 mark and it only takes a few minutes to get through it.
    
    They are effectively doing a double 6G batches for 12G. 95% pale malt, 5% british crystal 70-80. 8 gallons for starting mash, 1.3 quarts per pound. First runnings for the ESB were 5.5 gallons with gravity of 1.063. Diluted with a gallon of water to get 7 gallon pre-boil. Ended up with an OG of 1.060.
    
    Second runnings produced the London Pride wort of 1.038 @ 7 gallons, and after the boil they had...
    3 Replies
    7085 Views
    Last post by Ralphus
    14 years ago
21. Calculator and Efficiency

    8 Replies 10539 Views

    First post by the_mc, 14 years ago

    First post

    ---

    

    So I have done 5 recipes now with the calculator and on each one I have been over my target OG by ~10 points consistently. The brewlength has been correct for all of them. I have the efficiency set at 80% should I be raising it?

    Last post

    ---

    

    I bumped it up to 83% for the last couple of brews and have been pretty close to expected gravity
    8 Replies
    10539 Views
    Last post by the_mc
    14 years ago
22. To Step Mash or Not to Step Mash???

    6 Replies 11215 Views

    First post by johnodon, 14 years ago

    First post

    ---

    

    I have about 6 full volume BIAB batches under my belt. I have just stumbled upon step mashing for BIAB. Just curious what the general consensus is about BIAB step mashing. Is it done to improve efficiency? If I can pick up a few points I wouldn't mind doing it since it really does not change the overall process much.
    
    TIA!
    
    John

    Last post

    ---

    

    Tried my hand at a step mash on the long weekend. 52-63-72 then ramp to 78.
    Hit a mighty 88% efficiency, but this is also the first time I have been able to mashout and hoist the bag via a pully system. So while I don't think the step mash helped efficiency, the ability to hit mashout temp really helped the bag drain once I had it hoisted.
    6 Replies
    11215 Views
    Last post by pimpsqueak
    14 years ago
23. very cloudy beer

    7 Replies 8235 Views

    First post by jrodie, 14 years ago

    First post

    ---

    

    I brewed this beer last week :
    
    I used the Wyeast Northwest ale yeast fermented between 66-68 degrees for 5 days. I transferred it into a carboy to dry hop. The weird part is the beer looks very cloudy almost white.
    
    I was thinking maybe I transferred it before fermentation was complete I never did take a gravity reading, but the air lock had stopped bubbling and there was no more krausen.
    
    Also my aluminum kettle is starting to turn white on the inside. I assumed this was normal, but then...

    Last post

    ---

    

    ...The weird part is the beer looks very cloudy almost white. This could also be an infection jr. Grab a sample from your fermenter and have a sniff and then maybe a taste. Maybe take a pic of your wort in the hydrometer tube and post it up?
    
    Fingers crossed :peace:
    PP
    
    P.S. Also, just had a quick look at your original recipe and noticed that they didn't give you the AA% of the hops. Who would know what it is :scratch:. This is mainly a problem with the earlier additions. For example, the 60...
    7 Replies
    8235 Views
    Last post by PistolPatch
    14 years ago
24. Sulfur smell during fermentation

    3 Replies 6521 Views

    First post by Michaelvw, 14 years ago

    First post

    ---

    

    I'm brewing a pale wheat ale using Danstar Windsor yeast and noticed that it had a sulfury nose during rehydration. After 3 days of fermentation, the beer is putting off a sulfur smell. The OG was 1.065 and is currently sitting at 1.022. It's still fermenting. Does anyone know if this will disappear or whether this is a normal part of the process? It's fermenting at 19-21 deg c. Any info or advice greatly appreciated.

    Last post

    ---

    

    I was quite surprised to get a 'match-stick' smell off the ferment with an ale yeast. I haven't used Danstar/Lallemand Windsor before. Usually, US05 and that is clean as. I don't keg so will be bottling but will hold off dry hopping in secondary till I know it's going to clear up rather than wasting the hops. Will rack to secondary after a week (once ferment finished) then see what happens. Not sure how it would clear up if it's just sitting sealed in a carboy. Time will tell.
    3 Replies
    6521 Views
    Last post by Michaelvw
    14 years ago
25. Re-using a yeast cake.

    10 Replies 10710 Views

    First post by 2trout, 14 years ago

    First post

    ---

    

    So Im curious about this technique Ive seen mentioned around the discussion boards. What is the yeast cake , and how does one re-use it?

    Last post

    ---

    

    2trout, BobtheBrewer et al, have a read of my post here
    10 Replies
    10710 Views
    Last post by hashie
    14 years ago