Intermediate Brewing

1. Going Simple - 2

   6 Replies 13427 Views

   First post by aamcle, 9 years ago

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   Next week or the one after I'll brew my first BIAB without recirculation, I'll either do a traditional no chill or chill in the boiler. I've just removed the tap and drain so now I have a simple boiler no nasty places for things to hide.
   
   Now when it comes to getting the wort out into a FV I'm inclined to use a syphon. I know I can fill it with StarSan and run it out or even suck and dump the the end into StarSan.
   
   But I have been thinking about alternative ways to start a syphon made from...

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   I've just bottled my current batch a Duseldorf Alt so in the next week or two I'll brew my first traditional BIAB no recirc or any other fancy things like dunking, my personal experience is that I'll need to add a little more grain but that's Ok.
   
   ATB. aamcle
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   Last post by aamcle
   9 years ago
2. Heretic Evil Twin Clone recipe

   46 Replies 45370 Views

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   First post by Oldgit, 10 years ago

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   How's this look
   Using centintal in stead of Columbus
   And doing biab, maybe less crystal, what u think
   Also using a 70L pot

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   Next time the rain stops if ever lol I will try again to hit the OG I want
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   Last post by Oldgit
   10 years ago
3. Going Simple a couple of questions.

   16 Replies 18740 Views

   First post by aamcle, 10 years ago

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   I'm swapping over to true BIAB no more messing about with PID's and recirculation and I'll be No Chilling.
   
   * Is it worth mounting a tap in the cubes lid?
   
   I bottle my beer and bulk prime.
   
   * Would boiling any flame out hops with my priming sugar and filtering into the bottling bucket work?
   I'd probably have to give the hops a rinse with a bit of boiling water to get all the sugar out.
   
   Adding the hops with the sugar would mean one less addition and so reduced chance of contamination, I doubt...

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   PP - I hear what you are saying, and my opinion is subject to change without notice , or more likely subject to change after a bad experience. I have not yet had a bad experience with using ball valves (neither in my kettle, nor my fermenters), at least not with my system and cleaning process... But that includes fermenters with ball valves that don't have heat from the boil... (The fermenter taps do get soaked in cleaner, and sanitized).
   
   My plastic Speidel fermenters with the spigots have...
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   Last post by Scott
   10 years ago
4. Adjusting boil off rate?

   3 Replies 6448 Views

   First post by obsidian, 10 years ago

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   Hi
   
   I have a couple of BIAB brews under my belt now (having done a fair bit of kit brewing in the past too). Everything has gone pretty well so far, and I've been hitting pretty close to the biabacus numbers in most areas. The one thing I am slightly concerned about is that my boil-off rate seems to be considerably lower than predictions suggest. I brew fairly small volumes (around 9l) on a stovetop, and my most recent brew I hit all my pre-boil predictions, but I ended up with around 1.5l of...

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   Great stuff, thanks for the info!
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   Last post by obsidian
   10 years ago
5. Does this AHA Dogfish Head 90 Minute IPA Clone have integrit

   19 Replies 25363 Views

   First post by shetc, 11 years ago

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   Last post by ReeflifeGlass
   10 years ago
6. Sanitise a CFC with no pump?

   10 Replies 10898 Views

   First post by aamcle, 10 years ago

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   After another PID Auto-Tune issue I'm thinking of trying a batch without recirculation.
   
   I cool my wort with a 10 meter CFC it is easy to sanitise using the pump I just recirculate through it for 10 minutes or so.
   
   I've tried draining the kettle under gravity through the pump (without the pump running) and the CFC, I went straight to pitching temperature. If I'm not going to recirculate the pump seems an over complication so I'd like to drain the kettle under gravity through the CFC without a...

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   Good point, although even Oxy throws a deposit in my hard water but it's still good stuf.
   
   Pete whats the lastes on Hops n No Chill? I'ts easy enough to clean a cube :) I'm not wed to chilling and I've had success with no chill in the past.
   
   ATB. aamcle
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   Last post by aamcle
   10 years ago
7. Porter FG at 1.022

   7 Replies 10373 Views

   First post by soccerfan, 10 years ago

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   LHBS kit for a Black Pepper Porter purchased. Had them run it through the mill
   twice (had to endure scowls to get this done). BIAB mashed for 90 minutes at 153F.
   I've not been happy with US-04, so I picked up the Mangrove Jack English Ale dry
   yeast just for a change of pace. Only pitched one packet.
   
   OG of the wort was right where the recipe said it would be, at 1.060. Pitched
   the re-hydrated yeast, into ferm bucket, into fermentation chamber set to 65F.
   Let it go 10 days and then checked FG -...

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   If you look at the pic Here Karch.
   
   Pistolpatch has put the test sample with the fermenting beer, covered it, and left it. No need to keep taking different samples, just take a look whenever you feel like it.
   
   Others do this but put it somewehere warmer (esp. lagers) so they can work out final gravity before the main batch has finished fermenting. This is different to just monitoring the ferment progress though, but thought I would mention it.
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   Last post by mally
   10 years ago
8. Removing trub (boil to fermentor)

   26 Replies 34919 Views

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   First post by Kangarooster, 10 years ago

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   Hi,
   
   I usually get a lot of trub after the boil and I was thinking of pouring the last liters into PET bottles to let it settle for a couple of hours in the fridge, and then add it to the fermentation bucket together with the the rest of the wort. Maybe I can add a little bit of yeast to the trubby wort, say .5 grams to protect it from being infected.
   
   Would this be a bad idea?

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   Thanks, I will take a look :)
   26 Replies
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   Last post by Kangarooster
   10 years ago
9. Mash/Mashout times

   3 Replies 6711 Views

   First post by MetalDan, 10 years ago

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   I'm happy with my current BIAB process (90 min mash, 10 min mashout, 90 min boil), and now just trying to do small refinements and try gain some time back in my day.
   
   My query is about mash/mashout timings, for example I currently do a 90 min mash, then add heat to the urn and wait 15 minutes to get up to temp for mashout (grain is in the urn during this stage), then a 10 min mashout before hoisting the bag. So all up it's 115 minutes for the mash and mashout phase.
   
   Instead I was thinking of...

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   Thanks for the reply, all good advice. I'll try a few of the suggestions listed and see how they go with my efficiency numbers.
   
   Yep I no chill thughes, I also ferment in the same no chill cube to again save time on sanitising/cleaning a new container, I haven't noticed any issues with fermenting with the cold break included and it makes things very simple using the 1 container through the entire process.
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   Last post by MetalDan
   10 years ago
10. Water in logan QLD export stout

    7 Replies 10471 Views

    First post by littledingle, 10 years ago

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    I have been trying to get a report on the water thats in the Logan water supply. I cant seem to find a detailed breakdown.
    I have A Fractional still and was wondering if I could distill my next homebrew water batch and then adjust the water to suit a Guiness Extra Stout export type brew? I think I read somewhere that dublin has a particular type of water used by Guiness?
    Or does anyone here know the properties of logan water in south east queenslnd and how to adjust it to suit this beer?...

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    yikes, you need a garage sale haha.
    
    My 1st BiaB was a no chills a few years ago and it seamed easy enough, I just had to wait even longer, I wanted to try a quick chill method so I can pitch on me brew day. I got really good water pressure here so I just blast that water through the chiller thats sitting in a little ice bath, with some water running though a bit of cloth in the drain and the tap replacing that water. Cleaning, well I havnt thought about that yet :sneak: maybe run some beerline...
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    Last post by littledingle
    10 years ago
11. flaked oats

    2 Replies 5643 Views

    First post by breaky, 10 years ago

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    Hi all
    when using flaked oats I usually just throw em into the mash. After entering em into secton C do you need to change the info in section y? and if you do what do you enter?
    
    Thanks guys
    
    Mark

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    Thanks mate!
    Breaky
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    Last post by breaky
    10 years ago
12. Anothre No-Chill Question

    4 Replies 6935 Views

    First post by Pilch, 10 years ago

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    The No-chill (or slow-chill?) method has been in use for quite a few years now and I see that in the early days there was talk about added bitterness grassy flavours coming through in the final product due to the extra time the hops were getting in solution above 80c, I have even seen a couple of conversion tables for changing hop addition timings to avoid same. It sounds like it is only a problem for hop driven styles such as IPAs and hoppy American Pale Ales (which is what I like to brew), is...

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    Sorry, I should picked that typo.....der!!!
    
    Thanks for the helpful info, much appreciated.
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    Last post by Pilch
    10 years ago
13. mashout at 80c

    8 Replies 12329 Views

    First post by alanem, 10 years ago

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    just a quick question regarding mashout.....
    
    After a 90 min full volume mash at 66c I always do a 15 min mashout at 78c (172f) (after reading somewhere it improves efficiency,) that is except for this morning, for some brain-faded reason while doing an APA I have inadvertently done my 15 min mashout at 80c (176f) :blush:
    
    Now I have heard bad things can, and do happen if the Mashout gets to 80c and above, but just what I don't know....can anyone please enlighten me as to what the consequences...

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    Sorry, in a rush, but two quick ones...
    
    With the mashout, it's a preferable (but not necessary) step for a few reasons. One reason is that, on average (see this thread ), it will give you a few extra percent in kettle efficiency. As for the turbidity BeachBum, your BIAB bag will have a lot do with that. Obviously, a coarser bag is going to give less clear trub than a finer one. I reckon if agitating your grain during mash-out (from memory, I don't think you agitate it during the mash but I...
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    Last post by PistolPatch
    10 years ago
14. What Would You Brew?

    8 Replies 10092 Views

    First post by Lumpy5oh, 10 years ago

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    My main LHBS doesn't have a retail location and sells online. The shop started off in the owners garage mainly selling used corneys and has since grown by leaps and bounds. the shop now is located in multiple warehouses and they have their own line of kettles, false bottoms, stainless chillers and a number of hop helpers and trub screens as well as a huge selection of ingredients and other equipment. I have been dealing with them for a number of years and they out deliver on customer service....

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    Those are definitely OBK packages. Give them a follow on Facebook if you don't already. Patrick posts sales and giveaways on there from time to time.
    Thanks for the suggestions fellas. I think I am most unsure of how to use the Melanoidin and aromatic. I've read conflicting information on those 2.
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    Last post by Lumpy5oh
    10 years ago
15. Help troubleshooting my latest mash; incomplete starch conv.

    19 Replies 20181 Views

    First post by GlowingApple, 10 years ago

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    I've run a few BIAB brews now, changing a few variables here and there to solve some issues that came up. My latest BIAB went fairly well, but I got low mash efficiency (66.8% compared to mid-70's for previous brews). I've read about a lot of things I can try to improve that for future batches, so I'm not too concerned about that.
    
    More concerning with this brew, I never saw full starch conversion, even after 105 minutes. The iodine test showed positive (on chalk) throughout the mash. At first...

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    You can do a simple verification. Enter 19.4 cm into Section U, that's 18.93L / 5G, then mark your paddle at 19.4 cm.
    
    Sent from my XT1053 using Tapatalk
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    Last post by Mad_Scientist
    10 years ago
16. Efficiency with Buffalo urn

    17 Replies 22609 Views

    First post by SNAYLOR7, 10 years ago

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    Hi all,
    
    I'm after some advice. I'm a newbie to brewing and have a couple of micro brews under my belt using a 15 litre stockpot yielding between 8 and 9 litres into the fermentor. Pretty decent results in my opinion and managed around a 60% efficiency based on brewers friend efficiency calculator.
    
    I've invested in a Buffalo urn (30) litre and brewed a repeat of my last brew (a simple wheat beer). I used Biabacus for the scaling and water requirements, all of which came out pretty spot on....

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    PP/Contrarian,
    
    PP, Makes sense and does help.
    
    I'll take the readings as suggested on the next brew, and your post answers a question about dilution for a higher OG I was about to ask!
    
    Next brew I'll post the Biabacus file for perusal.
    
    The point Contrarian makes regarding the acidulated malt also may be a factor in my Wheat beer - checked out my local water supply which I've been using and ph is between 7 and 8 (website stated so obviously it's not hugely accurate but a ballpark figure). On...
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    Last post by SNAYLOR7
    10 years ago
17. Southern English Brown recipe questions

    8 Replies 11333 Views

    First post by Brew4me, 10 years ago

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    So, I am experimenting with my own recipe for a Southern English Brown Ale. Looking for any advise or thoughts to help me learn. I looked at different recipes etc and put the below together (BIABacus also attached).
    
    Questions:
    Using BIABacus spreadsheet how might I increase the Final Gravity? looking for 1.013
    What can I do to make sure there is decent mouth feel etc in the beer so it is not too watery? Anything in particular I should focus on?
    I think the recipe gets me in the ballpark of a...

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    I wont brew a brown ale or porter without brown malt anymore.
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    Last post by Lylo
    10 years ago
18. Need some help with my wheat Beers

    11 Replies 14397 Views

    First post by bundy, 10 years ago

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    Hi Guys,
    
    I need some help from the wise heads here. Being Summer I like to have a Hefe in the fridge for sipping, however I have made this same Recipe 3 times now and each time have struggled with hitting my expected numbers with GIB 7 - 8 points low on each occasion. (Expected GIB 1.041 achieving around 1.034)
    
    The Original Recipe is from Brewing Classic Styles so has integrity and should be relatively easy to follow as there's not much to a Hefe.
    
    this is the Recipe from BCS -...

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    Bundy - I am sure the spreadsheet is easy to use/understand but on the few occasions I have tried I just find it overwhelming/cumbersome. :angry:
    
    I am sure that EZ spreadsheet will help others that browse through here though.
    Glad you have got to the point where you think your water is sorted :salute:
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    Last post by mally
    10 years ago
19. Update "still struggling with efficiency"

    18 Replies 18018 Views

    First post by aamcle, 10 years ago

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    This is a follow up to my previous thread on efficiency, I've decided to do it as a “Brew Day” post as that covers everything and I don't write them often.
    
    As it happens I'm Screwed!! comparisons are not going to be possible.
    
    Now one of the probable issues is my hobby, I say I'm a brewer but my wife would say I “make stuff” my brewing equipment changes almost Brew by Brew.
    
    In this case I rigorously followed best scientific practices and changed all sorts of things including the bag support...

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    From the book I believe but cannot prove its 23 litre into bottles. It says it makes 23 litres of Beer and some bottle icons are next to the number.
    
    I halved everything in the usual way and should have expected to get the same FG and 1/2 the volume the book lists.
    As for the Rye the recipe is for a Rye Beer and gives the FG for that Beer. So they must have/should have allowed for that but did they?
    Did they do a test batch or just drag up a recipe for who knows were?
    
    What does BiaBacus say?...
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    Last post by aamcle
    10 years ago
20. Too many cloves!

    4 Replies 8150 Views

    First post by Gian, 10 years ago

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    Morning All,
    
    I've recently bottled a high gravity Saison which I put in a secondary with plums cooked with (too many) cloves. It's been bottled about 2 weeks and smells absolutely fantastic but when you drink it the flavour of the cloves completely overpowers everything. I'm planning on leaving the bottles alone for at least 6 months so does anyone know if the clove flavour will die down or do I need to get used to drinking cloves?
    
    Thanks,
    Gianni

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    Thanks Joshua - very useful as usual. I'll have to see if I can brew another batch.
    
    Lylo - You are right about the clove flavour coming from the yeast but I thought I would boost it by adding some more. The trouble is I boosted it a bit too much!
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    Last post by Gian
    10 years ago
21. Dry Stout & Roast Barley - Advice please!

    4 Replies 7055 Views

    First post by Gian, 10 years ago

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    Hello All,
    
    I have some Roast Barley that I want to use in a dry stout but after reading too many things about it I am now confused as to what to do. I have never brewed with Roast Barley before so I thought of doing a simple brew with 90% Pale Malt and 10% Roast Barley aiming for an OG of 1.055 with a low mash temperature (90mins @ 64 Celsius) and to try something different I am going to use a Saison yeast. So my first question is do you think the grain bill will make an okay beer? Every dry...

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    Thanks Joshua. By 'thin' I meant not having the mouthfeel that flaked barley gives but thanks for the links - very helpful!
    
    Acrid flavors from dark malts can be described as a perceived thinness . Flaked barley would counteract this, especially at the higher level you plan to use.
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    Last post by Rick
    10 years ago
22. Harvesting yeast - does the flavour change?

    18 Replies 18710 Views

    First post by Gian, 10 years ago

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    Hi All,
    
    I've tried looking online for an answer to this but can't really find anything. I want to know if the same yeast strain is used in different beers and then harvested will the harvested yeast impart different flavours from one another.
    
    I have brewed a Saison which I then racked onto some plums that had been cooked with cloves and then I harvested the yeast from the primary. There also seems to be yeast settling out in the secondary so if I harvested this yeast and then brewed two...

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    Thanks all for the replies and the interesting discussion between Joshua and Scott. I'll need to read through all the links that Joshua posted.
    
    I think my main point was if the yeast is feeding off a different type of sugar (in my case from the plums) would the yeast alter and so the flavours it creates but I see from the posts it is all to do with the temperature. The idea of creating a distiller's yeast is very interesting!
    
    Thanks again all for your thoughts and knowledge!
    18 Replies
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    Last post by Gian
    10 years ago
23. Winning awards with BIAB

    5 Replies 8982 Views

    First post by jrodie, 10 years ago

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    Recently won a red ribbon for a Strong Scottish Ale at the Kentucky State Fair.

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    Congrats jrodie!
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    Last post by goulaigan
    10 years ago
24. crystal malt fermentability

    16 Replies 15767 Views

    First post by BDP, 10 years ago

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    Hi,
    
    Recently I brewed an ale with ~8%Crystal 10L malt. As per the Briess website, for flavour contribution: Candy-like sweetness, mild caramel . Fermented with US-05.
    
    Well, I definitely detected a slight, pleasant sweetness during the 2 - 4 week period after bottling. However, as the weeks went by, the beer became more and more attenuated. Right now, I can't detect any Candy-like sweetness, mild caramel notes.
    
    I thought that crystal malts contributed 'unfermentable' sugars, but I am...

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    Contrarian, you are correct about roasting and Stewing, and Light and dark Grains.
    
    Check about Mash Temperature and the Enzymes used.
    
    That is why you get Un-fermentable Sugars or a thin Body.
    
    If your interested in aging Beer, or 'Cellaring' check
    
    Good Luck
    16 Replies
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    Last post by joshua
    10 years ago
25. BIABacus "pre-pitching corrections" and adding DME

    4 Replies 7620 Views

    First post by rsandilands, 10 years ago

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    I have a few BIAB 10 litre batches under my belt and am currently investigating the BIABacus. I'm doing so by plugging in a couple of BeerSmith recipes that I'd previously brewed, as well as mapping out the next two brews I have in the pipeline, a Brown Ale followed by a Fullers 1845 clone.
    
    My last batch was a 1.085 Doppelbock. I'm not going to make a habit of brewing beers this big, mostly because I don't really enjoy drinking strong beers, but thought it would be an interesting project...

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    Thanks MS.
    
    Recipe file attached.
    
    The recipe is based on Cigar City's Maduro Brown Ale, but I'm not looking for an exact clone.
    
    As mentioned, I already have the milled and bagged grains on hand, so I've tweaked my volumes to fit my estimated OG and BIABacus kettle efficiency figure.
    4 Replies
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    Last post by rsandilands
    10 years ago