Intermediate Brewing

1. what to do when ...

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   First post by BDP, 11 years ago

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   Hi Folks,
   
   I got to wondering what I would do if my beloved BIAB bag broke/split when being lifted from the kettle. A morbid topic for a Friday evening, I know, but hey it's best to be prepared for this kind of thing :think: . I recently brewed with a 7.3kg fermentable grain bill, and those seams were looking a tad strained.
   
   What say you, BIABers? :)
   
   Cheers!

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   2-3 batches per month...? 5 gallon batches...? Wow, that's a lot of beer...
   bre3wing it is the easiest bit....drinking that much is what takes time! :drink:
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   Last post by alanem
   11 years ago
2. SMS (simultaneous mash and sparge) in a cooler

   10 Replies 11282 Views

   First post by BDP, 11 years ago

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   Hi,
   
   I'm interested in hearing from those who are using a cooler for SMS. I've read some interesting postings on this forum, and had some questions about this process.
   
   What size cooler would one use for ~5.5G VIF batches (10 to 12G mash volume)? Alternatively, what batch sizes are you producing with your X quart cooler?
   
   Volume Loss from Lauter (Section X): is 1L/kg the rule of thumb? I imagine it depends on the size (internal dimensions) of the cooler, i.e. more deadspace results in more...

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   Mally - I plugged a couple of formulas into a spreadsheet already, so I think I am well armed. Appreciate the offer though :salute: . Thank you!
   
   Joshua - decoction sounds like the way to go, should I go 2 vessel at some point. Thanks for the idea.
   
   PP - sound advice as always, thanks. Also, the cooler/esky is one more thing to clean, and find a home for in my already overcrowded garage. I don't plan to give up on my bag yet, but one day it will give out on me :) . Next brew I will do as you &...
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   Last post by BDP
   11 years ago
3. Double mashing - for a barleywine

   18 Replies 24373 Views

   First post by natept, 13 years ago

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   Hello all,
   
   Some friends and I are going to brew a barleywine this Saturday. The highest gravity I've brewed without extract in the past is 1.072 getting around 65% mash efficiency. For this barleywine I'm planning to use 11-12kg of grist. I just read about doing a double mash, so basically I'd use 6kg in the fist mash, then 6 kg in the second mash in the same liquor. Have any of you done this? Is this called something else that I missed (I couldn't find any threads on this, but I assume I just...

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   If all the grains won't fit then you are definitely asking far too much from your kettle. (Depending on BIABacus version, it will throw up several warnings in that scenario.) Start with what yur kettle will handle do an extended boil time and look at sugars to boost the OG.
   
   The only advantage of parti-gyle is that it means you won't waste any sugars but then you have to do a double brew day etc. I wouldn't consider it unless you have two sets of equipment and have a few high gravity batches...
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   Last post by PistolPatch
   11 years ago
4. My First Flop: BCS Scottish Export 80/

   6 Replies 9322 Views

   First post by shetc, 11 years ago

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   Hi Guys,
   
   I brewed the Brewing Classic Styles recipe for Scottish Export 80/ (page 126), using information from . In my opinion, the result is a flop -- doesn't taste of much of anything with a slight sweet bitter chocolate finish. Recipe called for an OG of 1.54 and estimated FG of 1.009; I produced OG = 1.056 and FG = 1.018. I bought all the ingredients from a brew shop in Gainesville, FL -- when I got home I found that the Wyeast 1728 Edinburgh Ale yeast only had 1 week left before...

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   Isn't the attenuation as expected according to the yeast you've used and the mesh temperature? I've gotten 79% attenuation with the White Labs version (WLP028) of possibly the same strain of yeast, But my wort had a much lower OG, 1.048 and the mesh temp was 64 deg celsius.
   
   Could it be that your beer doesn't have enough yeast esters in it? The style guideline says, Fruity esters may be moderate to none. ( I really enjoy the esters from the english strains, and the times I've used Edinburgh...
   6 Replies
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   Last post by DavidI
   11 years ago
5. New BIAB Toy

   3 Replies 6706 Views

   First post by shetc, 11 years ago

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   Last post by shetc
   11 years ago
6. US05 or Notthingam for a Extra Special Bitter

   4 Replies 8285 Views

   First post by tota76, 11 years ago

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   Hi guys!
   Sunday, I wont to brew a ESB,
   I know that I have to use the S04, becouse it's an English strain,
   but I have only two type of yeast a US05 and a Nottingham.
   
   I'm asking if also would be good using that strains and if yes which one?
   or do you think is better change a recipe instead to do a ESB?
   
   Thank!
   
   A.

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   Following some advice I'll try the Notty,
   pitch and start around 16°C and let it run a few days then bump it up to 18° to finish.
   
   I'll let you know how she will comes out!
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   Last post by tota76
   11 years ago
7. Priming Sugar

   8 Replies 11300 Views

   First post by tota76, 11 years ago

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   Hi folks!
   
   I have to bottle an Amarillo IPA next sunday,
   fermdented for 6 days at 18 °C and for 8 days at 9°C.
   
   to calculate the priming sugar what amount of residual CO2 I have to considerate? :think: :scratch:
   
   Thanks!

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   Thanks at everyone, for the answer!
   
   PP, I drop at 9 becouse after reading the book of Mitch Steele IPA brewing techinques.. I read that Thornbredge make a ferat 18°C for 5 days and then drop the T at 6°C, so I'm tryng to do in this way to see the diference..
   
   so, I have to put 9°C in the section h or I have to make an average of 18 in 6 days and 9 in 8 days?
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   Last post by tota76
   11 years ago
8. Mashing thick, adding water before boil?

   11 Replies 14424 Views

   First post by onkeltuka, 11 years ago

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   I've been trying to find a way to up the volumes of our batches. I've even been thinking about going conventional , with a separate mash-tun. We just made a maximum batch of 1.052 wort today, it was just there up to the brim of the kettle, and our VFO was about 40 liters, so we could have ended up with maybe 35 liters VIF or so. I would like to get a 50 liters VIF, and it just dawned on me that could we make a really thick mash and add water after before boil? Would that work? Or does the...

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   So I'm basically having a quite a poor efficiency, wasting malts so to speak? No, your efficiency is fine. What you have forgotten is that this is a very big beer with an OG of 1.071. The BIABacus, unlike all other brewing software, lowers your kettle efficiency for high gravity beers and raises it for low gravity beers. (Change the gravity in Section B and watch what happens in Section P.) Actually I've been building a cooler mash tun (embarrassed to admit it!) just because of this problem,...
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   Last post by PistolPatch
   11 years ago
9. Randy Mosher's Radical Brewing Water Volumes

   9 Replies 12943 Views

   First post by shetc, 11 years ago

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   Hi All,
   
   In the thread Brewing Classic Styles (BCS) recipes and hop adjustments. , Pat states
   The rules for converting BCS recipes now become very simple. All the original ingredients go on the left hand side of Section C and D in the exact same weights they are in the book. Then, on the first line of Section D, type type 21.82 L and you are done. (The 21.82 L assumes that the 22.7 L stated in the book is the volume at flame-out.)
   I received a copy of Randy Mosher's Radical Brewing for Xmas...

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   Hi Guys,
   
   Finally got around to reporting on the results for my attempt at Randy Mosher's Belgian American IPA. This beer is composed mainly of Belgian malts, noble hops for aroma and flavor, and Belgian yeast. The only American bit really is the use of American bittering hops. Based on his suggestions, the fermentation temperature was kept relatively low for Belgian yeast, and the rind of 1 grapefruit was added at the end of boil. It's been about 5 weeks since I kegged this beer, and she's...
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   Last post by shetc
   11 years ago
10. Mash hopping

    8 Replies 10656 Views

    First post by BDP, 11 years ago

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    Hi Folks,
    
    Haven't been brewing for a while, and am feeling a serious desire to get a new brew underway. Looking at BCS Janet's Brown Ale , the note on the all-grain option says to replace 21g of the 60 min bittering hop addition (a 40% reduction) with 28g mash hop addition of the same hops. Whaaaat?! :shock:
    
    This drops the IBU as measured by BIABacus from 55.8 to 42.1. My understanding is that mash hopping does not contribute to bitterness, since the hops are not boiled and therefore the...

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    PP, trying not to argue... Yes you are!
    
    :lol:
    
    Okay this thread is talking about Mash Hopping and First Wort Hopping. Just because these hops endure the full boil does not mean that they necessarily will behave anything like a bittering hop. As far as I know, many hop varieties don't, so utilisation tables do not apply to them.
    
    The Considering First Worth Hopping thread you have quoted above, including Post #17, deals with exactly this as does the original concept link I gave above.
    
    The...
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    Last post by PistolPatch
    11 years ago
11. stout, fermenting, and secondary

    5 Replies 7872 Views

    First post by vonBobo, 11 years ago

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    My 4th biab, an oatmeal stout, is at day 8 of fermentation, and now I'm wondering what to do next. Thanks for your suggestions!
    
    I don't want to use finings for this beer as I'm not too concerned with clarity. So now what to do after fermentation.. The internet is all over the place from leaving the stout in the primary for up to four weeks for taste and mellowing, some people leave it in the primary for one extra week (post fermentation) for yeast die off ?, and then some folks might go right...

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    VonBobo, in My Part of America, Fizzy Yellow Hop Soda is the Standard.
    
    I brew Brown ales, Porters, and Stouts.
    
    Amber Ale is Good, But, I Find The Hops get in the Way.
    
    JMHO...Pale Ales and Lagers are Standard, for Most people.
    5 Replies
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    Last post by joshua
    11 years ago
12. it's not inside, it's on top

    7 Replies 8946 Views

    First post by BDP, 11 years ago

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    Hi Folks,
    
    My fermenting TT Landlord brew has been in the primary fermenter for 10 days now. There is no activity from the airlock, which is expected. However, there is still a stagnant layer of yeast caking the surface of the beer. I've never seen this before. I used Wyeast 1469 for the first time, and the primary fermentation was hot (unintentional). Is this unusual, and indicative of some problem with the fermentation?
    
    Cheers,
    BDP

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    Great to hear. let us know if it smoothes out after a couple of weeks at 7c . Sorry in & out for now.
    J
    7 Replies
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    Last post by jhough
    11 years ago
13. BIABacus adjusting for mash temp

    3 Replies 6285 Views

    First post by obrienk, 11 years ago

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    Hi guys,
    
    Playing around with a new recipe on the BIABacus I notice that the ABV and FG values don't update when I change the mash temperature.
    
    I've been researching brewing mash temperatures and it's my understanding that by mashing at 70C (158F) I'll be left with a fuller beer with more unfermentables and a higher FG than if I'd mashed at 64C (147F).
    
    So does the BIABacus make allowances for that? And if not, are there any rule-of-thumbs I can apply to work out the effect of mash...

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    That's the best thing about it! :P
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    Last post by mally
    11 years ago
14. Step-mashing with home malted barley

    8 Replies 10104 Views

    First post by bionut, 11 years ago

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    Hey guys and girls :salute:
    
    The last summer i malted about 20 kg of barley (six row i think). Now i want to experiment with it, the problem is that with homemalted grains you want to do some steps in the mashing schedule (at least a protein rest around 50-55°C) due to the non profesional malting techique.
    
    Is there any problem if i heat the water slowly (or as quicly as my burner can do it) from a protein rest temp to the starch conversion temperature? Some say that you need a quick...

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    I will post a video from youtube later. I malted in the summer and dried the malt in the sun. If you gonna use the oven you will need to respect some temperatures, i belive around 50oC so you don't kill the enzimes. I will get back with the details later from my computer.
    
    LE:
    I use gas for heating. I don't know for sure how many BTUs i have.
    
    this is the video that i used for malting.
    As for the drying technique i will tell you the one that i am going to use with the next malting batch:
    Dry...
    8 Replies
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    Last post by bionut
    11 years ago
15. Gravity probs

    5 Replies 8453 Views

    First post by alanem, 11 years ago

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    Hi, I have brewed up a Dr Smurto Golden Ale and I'm having troubles with my gravity readings, it seems just all up the creek... My OG was two points down on the expected 1.044 and my FG after 16 days is 4 points up on my expected 1.013.......... My Brix readings 3 days after pitching (Tues 9 Dec) was 7.8 that was followed by 7 or thereabouts right through until Tues 16th when I dry hopped, I then got to 7.8 last Thurs and then on Saturday it hit 6.8 and has been consistently the same over the...

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    Thanks PP all is good, I have bottled it and will just wait and see what happens, maybe I'll do another JSGA brew with a high ABV and then shandy the 2 brews when drinking time comes around
    cheers
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    Last post by alanem
    11 years ago
16. recipe conversion: hop bill questions

    7 Replies 9096 Views

    First post by BDP, 11 years ago

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    Hi,
    
    I'm converting a recipe from Charlie Papazian's book Microbrewed Adventures . The only guidance on volumes is: I've adapted nearly all of the recipes to fit a 5-gallon (19 l) batch format. . He assumes 85% grain conversion efficiency .
    
    I'm wondering what folks have used for the hop bill section for VAW ? My calculation using the BIABacus indicates that the 19 l batch format equates to VIF, so have set VAW to 20 l.
    
    The recipe lists all hop additions as whole hops, so the original hop bill...

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    Now that you made me think about it, yes it is :). I'm going to blame my lapse in reasoning on the 9% ABV (homebrewed) stout I was sipping on at the time :drink:
    
    Thanks!
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    Last post by BDP
    11 years ago
17. Scaling up

    5 Replies 7584 Views

    First post by onkeltuka, 11 years ago

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    Haven't brewed for a while because of Finnish winter, but now we might get a small space rented out for brewing, so it's time to start planning. There's been a lot of interested people asking about our beer, and this is really beginning to look like a club soon, maybe 6-7 persons willing to invest into equipment and materials... the problem off course then being that we need more beer.
    
    Currently we have this 72-liter kettle which we heat with a 11.5 kW gas-burner. I think the biggest batch of...

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    Really good questions all of them... we'll have to have a serious discussion about all of them with our club .
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    Last post by onkeltuka
    11 years ago
18. Yeast at bottling time nightmare

    13 Replies 14595 Views

    First post by BrewGoblin, 11 years ago

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    I tried finding this on the internet but am not sure what to actually query. I recently made a 2 gallon Saison using a ferm wrap. OG was 1.060, FG was 1.006 and I used Danstar Belle Saison yeast. I used dextrose/corn sugar to prime and used the the Northern Brewer priming sugar calculator as a guide to carbonate at 2.8 volumes. My finishing temperature was 84F. Anyway, at bottling, worried that there might not be enough yeast in suspension, I added 2 grams of Lavlin EC-1118 champagne yeast...

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    Yeast goes to sleep at 0C/32F. The Colder it gets the less it works, and as soon as it warms up it takes Off.
    
    The only way to end the yeasts life is to Heat the Beer to 145F for a few minutes, and quickly cool the Bottles.
    
    Read the History at
    
    Ab-Inbev still uses this technology.
    
    For more Info. on times and temperature to Pasteurize see
    
    It is a bit more difficult to do Bottles than Kegs.
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    Last post by joshua
    11 years ago
19. it's always different

    3 Replies 6511 Views

    First post by BDP, 11 years ago

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    Hi,
    
    Boy, am I learning that every brew day is different and throws up it's own curious array of gotchas. I don't use a hop sock, and always whirlpool the chilled wort before transferring to the fermenter. For a 5g batch, my KFL has averaged about 2L, even when using up to 3oz of hop pellets. There is usually a tidy pile of trub in the center of the kettle.
    
    With my latest batch, using nearly 4oz of hop pellets, I ended up with about 4.5L of trub, which was a wort/hop sludge evenly covering the...

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    I have had the experience with the propane tanks freezing up on me... I always have 2 on hand now. Usually switch about 45 minutes in.
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    Last post by safebrew222
    11 years ago
20. Ph of mash, pH strip reliability, and mash being too acidic.

    3 Replies 6552 Views

    First post by Maltybubbler, 11 years ago

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    well, I have my second BIAB in the primary and one in the secondary. Same general type, American IPAs. I used pH strips purchased at my local brew shop and for both batches it indicated a ph below the dynamic range of the strips (4.5 I think). I'm partially color blind and have always had difficulty with colorimetric readings. That said, what happens to a mash if it's too acidic? I know the problems of it being too basic. I did adjust my water with salts per specs ( though I can't recall what...

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    Thanks Laxon and Rick, great links. And thanks for the advise on ph strips. I'm a bit wiser, thanks.
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    Last post by Maltybubbler
    11 years ago
21. OG wayyyyy off...why?

    8 Replies 12016 Views

    First post by BrewGoblin, 11 years ago

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    Hi guys, I tried my fourth BIAB today and everything went smoothly except for my OG, it was way off target. I used BrewToad to come up with the recipe, an Imperial Brown Ale. The name on the site is Snowed-In Tmperial Brown Ale is anyone feels like checking it out and commenting. It's for a 2 gallon batch. I was planning on ending up with quite a high OG of 1.100 but instead ended up with 1.070. Still strong, I know, but the malt won't be able to give the hops balance at that gravity. I mill my...

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    Sounds good to me PP, thanks for the advice. I have still been making tasty brews indeed but I strive for excellence in taste and consistency/ease of replication. I feel like BrewToad works well with 5 gallon batches but the scaling feature is out of control on it. I now have the BIABacus and plan to get a friend to show me how to use it well. I plan on doing both mash tun and BIAB brews as I see them as equally great but different ways to make the elixir we are all wanting.
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    Last post by BrewGoblin
    11 years ago
22. Time saving ideas on Brewday

    16 Replies 19643 Views

    First post by bundy, 11 years ago

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    Just been thinking of ways I can save a bit of time on my Brewdays. I'm pretty organised prior to starting and use Solar Hot Water to reduce heating times but even then I find it a good 5 - 6 hour process from start to finish. (Including cleaning up) I use an immersion chiller so that also takes a bit of time.
    
    I know its not considered ideal but as time is an issue for me today, I've decided to stop the Mash at 75 minutes, raise the bag and bring my kettle to mash out temp. It's going to take...

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    Apart from no chilling have you considered getting an over the side element? This would speed up your ramp times a fair bit which based on how you outlined your brew day is the main area you could save time.
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    Last post by Contrarian
    11 years ago
23. Adjusting BIABacus KFL?

    19 Replies 24123 Views

    First post by bundy, 11 years ago

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    Gents, Just finished a brew day and going over some old data and looking at what may be a bit off.
    
    One thing that is standing out over my brew history is KFL is a fair way out.
    
    From 6 brews of NRB's APA with all the Same Grain bill I average a KFL of 3.8 litres. BIABacus is showing me an esitmate of ~ 2.5 litres, so I am constantly getting low VIF numbers
    
    I'm wondering if this is a technique error on my part or do I just need to adjust BIABacus?
    
    I use an Immersion Chiller, Hopsock and 1/2...

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    Bundy, trying to wrap my head around this... Sometimes the simple questions are the most overlooked.
    1) Did you squeeze the bag? Seems a stupid question , but .
    2)I do use a funnel with a screen, it does seem to help EIF.
    3)I use an Immersion chiller, funnel with screen, and 1-2 tsp Irish Moss (rehydrated for 3 hours ) and I cut down my KFL by .5gal and VIP another .5 gal.
    4) As far as GIB and EIF , after I started milling my grains a little finer my efficiency went up.
    In conclusion, maybe...
    19 Replies
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    Last post by jhough
    11 years ago
24. carboy warmer

    9 Replies 12031 Views

    First post by BDP, 11 years ago

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    Hi, anyone here using a FermWrap carboy heater? I ferment my ale in a plastic 6g carboy, in my crawlspace (aka basement). I also store my bottled beer there, so don't want to heat the whole area above 15C or so. I don't have a temperature controller yet, but it sounds like I can regulate the amount of heating by altering the surface area taped to the carboy. Would appreciate any feedback or comments from anyone who's done this.
    
    Thanks,
    BDP

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    I have recently been using an aquarium heater in a tub of water (that the fermenter sits in), same as Joshua mentioned. Though I just use a tub with water and the fermenter (none of that great stuff ).
    I could never get the heater to run effectively on its own though. It would cycle the temp wildly, in fact the lowest I could get it was 28C (set on 20C).
    Probably to do with the power of the heater to volume of water it is heating being way off recommended.
    
    Anyway, what I found much better was...
    9 Replies
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    Last post by mally
    11 years ago
25. BIABacus 1.3T Section C

    10 Replies 11138 Views

    First post by BDP, 11 years ago

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    Hi,
    
    Could someone please comment on the Section C Natural Priming setting? I noticed that it affects the calculated ABV value, but it's not clear why or how.
    
    Cheers
    BDP

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    Hi PP, it's good to know how to interpret this feature, so thanks very much for the info. The terminology in general is the clearest of any that I've come across. It's just this one I struggled with, and I'll let you know if inspiration strikes.
    
    Cheers :salute:
    10 Replies
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    Last post by BDP
    11 years ago