BIABrewer Old Hands

1. Batch priming

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   First post by jhough, 4 months ago

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   Happy Monday all! Question , looked up and found nothing in the search. I of course bottle my beer and have always had a few underlying problems but this one Im trying to figure out first. Had to head out of town to see a sick uncle so I put my fermenter in my spare fridge. It was at my expected og. Was just gone for 2 days, THEN work happened, left in there for a week and I am now getting a chance to bottle. When cold crashing some CO2 is absorbed back into the wort. Knowing I don't want to...

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   @Scott Going to put a couple in the fridge for Sunday. Ill post on Monday how they are.
   j
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   Last post by jhough
   3 months ago
2. Transitioning to Brewing in a Basket

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   First post by MikeBeer, 7 months ago

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   I have brewed a lot of beer using the 3 vessel method, and I've completely revamped my brew rig to a single vessel, brew in a basket design. I have a picture but it won't load....file size too large, so here is a diagram of my Keggle with the grain basket in it, and the way I am recirculating is via a vertical pipe with holes in it. I've ordered a custom grain basket, 800 microns stainless steel mesh, that just fits into the opening I cut into the Keggle, and I've got feet on the basket so...

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   Interesting design, any fear of creating channels where the wort returns through the pipe? Seems there are a number of people moving to a basket setup versus fabric filter these days. Good luck with the system, definitely post back here after you have a go with it.
   
   Cheers,
   Tony
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   Last post by Am33106
   7 months ago
3. MS and hurricane Michael

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   First post by jhough, 1 year ago

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   EVERYONE !!!!!! Please keep MS and any other of our brewing brothers and sisters in this hurricanes path in your prayers..
   Just got off phone with MS , he was surveying damage and trying to help neighbor. I may try to get a rescue party together to help him out with his house. Keep everyone posted. If you are interested , either pm me or post here... He is going to call me back tonight.
   PS. I know I've been gone awhile. Wife in and out of hospital again over the past 2 years... sux.. Have not...

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   Good to hear from ya Pat!
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   Last post by jhough
   11 months ago
4. How to enter a Hop Stand in the BIABacus?

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   First post by shetc, 1 year ago

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   Hey Guys,
   
   I'm sure this has been addressed before but I couldn't find an answer by searching. The recipe I want to brew calls for a hop stand with 57g of 10.3% AA Centennial, starting 10 mins after flame out and steeping for 20 mins. I'm not sure how this should be entered in the BIABacus especially regarding target IBU calculation.
   
   Thanks,
   Steve

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   Happy to help. ;)
   
   It’s a reminder about “recipe integrity” discussed elsewhere on this site. The variables in play during a brew day seem innumerable and any data that could make a difference in the outcome (beer) should be included.
   
   I am working toward using my Inkbird temperature recorder to eventually give a time / temp graph that has tick marks for when things changed. eg. stirring mash, end of mash mashout period, pulled bag,, hop additions, FO, post knockout additions, transfer from...
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   Last post by ShorePoints
   1 year ago
5. More BIABacus function

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   First post by Am33106, 1 year ago

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   I've had some time off to play around with BIABacus and I started programming a bit of automation into areas you previously had to copy from other sections. Specifically, the checklist section. Mine now pulls the data from the recipe entered in sections C & D. The only issue I have to troubleshoot is why hop timing shows up as 0:00 on the print checklist page even though the timings are in the checklist section. If you guys feel like it's useful to you I will try send a BIABacus to PistolPatch...

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   Pat,
   
   I've made the mistake of not doing a save before making changes to files in the past when I first started trying to learn to code in Python so I'll definitely do that before playing with the reports. I hadn't really done much with Excel formulas until recently when I started looking at pulling info into the checklist. I quickly learned how complicated formulas can get. I have a whole new appreciation for how long it must have taken to get the calculator and now BIABacus up and going....
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   Last post by Am33106
   1 year ago
6. FG discrepancy between BIABacus PR1.3T and PR1.3U

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   First post by shetc, 1 year ago

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   Hey Gang,
   
   I am about to brew a second batch of a Golden Strong Ale . My first batch was based on a recipe entered into BIABacus PR1.3 T , and the second batch will be the same recipe but entered into PR1.3 U . However, I am seeing a discrepancy between the 2 versions for the final gravity (as well as the predicted ABV). For PR1.3 T , FG is 1.012 (7.8% ABV) while PR1.3 U shows 1.018 (7.0% ABV). There is not much in terms of fermentables: 78.6% pils malt and 21.4% cane sugar -- for both...

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   Dang, you're smart, MS! I have it set to 84% in T and the default 75% in U :headhit: Thanks!
   
   Now I have to remember where the 84% came from -- the recipe is from BCS so I'll need reread the previous discussions on using it with the BIABacus.
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   Last post by shetc
   1 year ago
7. Water added to ferm calculations

   2 Replies 3870 Views

   First post by rickoles, 1 year ago

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   Hi everyone
   
   I've been using BIABacus successfully for a few years now. I've recently been wanting to get more out of my brew days however space and equipement limitations have made it difficult. A Brulosophy experiment looking at full vs partial boil volumes and adding water the to the fermenter prompted me to try brewing a concerntrated wort and splitting it into two beers.
   
   I'm attempting to use BIABacus to do this however when I enter something in section W, water added to fermentor, it...

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   Wow thanks Mally.
   
   I checked this just now by changing the gravity of ambient wort of the full mash to match the partial mash (prior to adding water) and the hop amounts were exactly the same. I never considered hop utilisation reduces the thicker the wort gets... I guess I should've actually studied the tinseth formular...
   
   Based on this I'm considering adding the full amount, or atleast part of the water prior to boil to reduce the amount of hops I'll need so the recipe will be more efficient.
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   Last post by rickoles
   1 year ago
8. Less hop Aroma in BIAB than other methods

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   First post by Pudendum, 2 years ago

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   Hi all,
   
   Just curious. Has anyone else noticed less hop aroma from late addition & dry hopping with BIAB? No matter what I do, I feel that my hop aroma is restrained with this method (I can get beautiful malt aroma).
   Perhaps it is from the cold crashing or the extra protein from the extra trub. I no sparge BIAB.
   
   Let me know if you have experienced this!
   
   Dave

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   Sounds like the discussion is really about the chilling method you use. That's why, when trying to copy a recipe, it's great if you can get details of the chilling method. (Have a read of this .) Often you can't and most recipe software doesn't have a place where you can state the method. The BIABAcus has a place for that in Section G but with some of today's hop schedules, sometimes you really need to add some explanatory notes in Section I as well.
   
   There's a lot we don't know about hops....
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   Last post by PistolPatch
   2 years ago
9. Partigyle Planning Using the BIABacus (An unoffical draft guide)

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   First post by PistolPatch, 2 years ago

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   I've wanted, for a long time, to write a procedure for using the BIABacus to partigyle. One main problem is that I generally do not brew high gravity beers ( Sarah Sarah has forced me several times) and the grain bill on those done has not lent itself to being re-used for a lower gravity brew e.g. Cherry Chocolate Stout! Since tasting Rocky Ridge's absolutely beautiful Rock Juice, I now have the desire!!!
   
   lukasfab and I will brew it on Sunday week. Ricky from Rocky Ridge has already given...

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   Brew Update
   
   Transferred both these beers to secondary on Thursday for their last hop addition. Then crash-chilled to -1.5 °C. Should get a chance to keg them on Tues or Wed although they could be done now; you can see the trub has settled out already. Some numbers for you. (High gravity beer / partigyle)
   
   VIF and OG: 24.5 L (6.47 Gal) @ 1.097 / 22.5 L (6.0 Gal) @ 1.048
   Final Gravity: 1.025 / 1.012
   Apparent Attenuation: 73.2% / 78.5%
   Primary Fermenter Trub: 5.2 L* (1.37 Gal) / 1.1 L (0.29...
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   Last post by PistolPatch
   2 years ago
10. Holding off on yeast pitching

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    First post by OldGoat, 2 years ago

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    I am using a FastFerment Conical fermenter and have begun to use a technique that I am actually unsure of the pro vs con regarding it. Hoping to get some very experienced folks to school me.
    
    I use no-chill cubes so I do not go straight from the boil kettle to the fermenter. The wort may sit in the cube for several days waiting for the previous beer to be transferred from the conical to the keg. By that time, the wort in the cube is just the right temp to go into the conical fermenter and all...

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    Taking early steps to manage trub would be better, as mentioned by others with bag and sock porosity etc. I started with poor quality bags and eventually made up a few fine mesh Swiss voile bags (thank you beachbum/bribie for the simple circle design) the difference in trub was massive. Added whirlpooling at the end of boiling and slow transfer to the cube, again big improvement. My next step was cold crashing, whereby waiting for the primary ferment to finish and transferring to a secondary,...
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    Last post by Muggy Dawson
    2 years ago
11. Low Oxygen Brewing

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    First post by Mad_Scientist, 3 years ago

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    One of the guys on the low oxygen brewing site has started a thread on HBT under Brew Science.
    
    Bryan Rabe of posted a link to a german brewing site   There he is pointing out the PDF which outlines the methodology for low oxygen brewing (LODO) where you mitigate oxygen ingress at all stages of brewing.
    
    Anyone hear of this before?

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    Correct! Have a Maximus Super on me.
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    Last post by ShorePoints
    3 years ago
12. HI HO HI HO Its off to get RO

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    First post by jhough, 3 years ago

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    ON HOLIDAY !!! Get a couple of days for myself. Brewing up my Gulf Coast IPA on Monday , fishing Tuesday, brewing wife's Lime Blondie on Wed.........Then the youngest is at volleyball camp at University sooooooooo I get 3 days with the wife after brew days :thumbs: :thumbs: :thumbs: :thumbs: :thumbs Guess I'll see how those days are... Still have 2 more after that.....Maybe fire up the smoker!!

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    Have fun on your holiday! Good to take a regular breaks. I know it's hard to do when you work for yourself, but it's good for the mind.
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    Last post by Scott
    3 years ago
13. Hopstand

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    First post by smyrnaquince, 3 years ago

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    After 2 years of traditional mashing, I'm coming back to the BIAB fold. :o
    
    I am wondering if the BIABacus provides any way to take into account the IBUs from a hopstand. For example, in a Blonde Ale recipe I am looking at, there is a 30-minute hopstand before chilling and pitching yeast. According to BeerSmith, the 60-minute boil hop addition contributes 17.9 IBU and the 30-minute hopstand contributes 6.9 IBUs, so for this recipe the hopstand contribution is significant (28% of the total...

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    Dave.....A 30 minute hopstand will impart aromas plus very few IBUs .Just like adding hops at flameout. I will try to find the article I read on adding hops at these time and post the link. If you are looking for IBUs , try adding around 15 minutes. At that time you will get 50% flavor & 50% aroma utilization .
    J
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    Last post by jhough
    3 years ago
14. [Solved]: Silcone air-lock not working.

    17 Replies 11816 Views

    First post by PistolPatch, 4 years ago

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    [EDIT: Now solved. See this post below . A good example though of how hard some answers are to find.]
    
    Just when I thought I had seen everything!
    
    Okay, here's a pic of my (and youmustbemellow's) last brew... Copy of Fermenter.jpg It's a simple pail with two holes in the lid. The centre one was originally blanked off before I posted this but, in this pic, has a Steri-lock now attached. The hole that is off-centre has a five-holed bung that I can do all sorts of stuff with. A five-holed bung...

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    Kewl..... Glad to know it wasn't ALIENS !! :lol: :lol: :lol:
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    Last post by jhough
    3 years ago
15. 90 Minute boil with no early hops?

    2 Replies 3886 Views

    First post by Primavera, 3 years ago

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    If there are no hop additions planned before :20 remaining, is it still necessary to boil for 90 minutes?
    
    I understand why hop additions happen after the first 30 minutes - wouldn't it be a time and propane saver to cut the boil to 60 minutes when only hopbursting?

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    There's a few things (Edit: actually, a lot of things) worth understanding here.
    
    - Hop addition times are really not that relevant to boil time. For example, if you add x grams of hop A at 90 mins versus adding it at 60 mins, there is very little difference in the end result. So, boiling is not really about hops.
    - A home-brew 90 minute boil is not the same as a craft brewery 90 minute boil. Certain techniques might be employed in a craft brewery that are unavailable to us.
    - You can't...
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    Last post by PistolPatch
    3 years ago
16. Tinseth formula issues?

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    First post by Lumpy5oh, 3 years ago

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    I recently listened to most of an experimental homebrewing podcast. The topic was expected ibu's vs measured. I have not listened to the lead up cast but the experiment was to provide listeners with an APA, IPA and IIPA recipe. Listeners brewed these and submitted them for testing. Across the board there were discrepancies of up to 30%. Glenn Tinseth was on hand to discuss the results. What I found really interesting is that Glenn said that his formulas are based on whole leaf hops and not...

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    I realize there is already a ton of documentation on the inaccuracies of ibu calculations. What I found most interesting is the fact that Glenn used whole hops in his testing and believes that once the hops were covered in the sugars in the wort that hop oil extraction dropped and that pellets are probably more efficient. 
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    Last post by Lumpy5oh
    3 years ago
17. How Much Precision Do You Use w/ Managing Mash Temperature?

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    First post by Scott, 4 years ago

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    I brewed this today. So let's say you have a mash temperature of 62 deg C / 144 F (German Pils). Planned for a two-step mash with the first part for 50 minutes. Strike temp was 149 deg F. I was quick with the stirring and when done the temperature was 145.5 deg F. Wrapped the pot and at 5 min in temp on the pot was 144.0 deg F. At 25 min in temp was 143 deg F. At 55 min in temp was 141 deg F. (Seems like once the blankets and sleeping bags warmed up they helped to stabilize temp quite a bit....

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    Scott, I have Stepped, Ramped, Single Infusion, and Reversed Mashed.
    
    The Only noticeable difference has been the Reverse Mash (start High, and let it Cool).
    
    The Original question was How Much Precision Do You Use w/ Managing Mash Temperature?  
    
    My answer is, to Make Beer , NONE.
    
    To make a Recipe Beer, it is Very Important.  
    
    To Duplicate a Recipe , batch to batch, which is Very Difficult, it is Very Important.
    
    If the Recipe says Mash at 145F/62C for an Hour, and then Mash at 157F/60C for...
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    Last post by Primavera
    3 years ago
18. Dried Yeast Starters ?

    3 Replies 4303 Views

    First post by Yettiman, 3 years ago

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    Why can't Dried yeast be used to make a Starter? 
    
    I have read lots and lots of posts on multiple sites stating that you cannot use a Dried Yeast to make a Starter
    
    Does anyone know why?
    
    Yeast is hard to come by where I live and it would be good if I could split a packet, create a Starter and save the rest for another batch.
    
    Why would this not work?
    
    If you can create a Starter from a single cel and via Slants and Setups create a Starter, why not from part of a Dried Yeast pack containing...

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    I have never read that you ' can't ' use dry yeast in a starter. I think the general consensus is just that it is unnecessary, since a dry yeast pack has more than enough cells to ferment the standard 5 or 6 gallon batch, where as with liquid yeast the count is lower, and more variable.
    
    In your situation I would do the same thing, especially if yeast is hard to come by. I've noticed around these parts the price of dry yeast has gone up quite a bit over the past couple years too, as well as...
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    Last post by goulaigan
    3 years ago
19. Finally Brewed !!!

    10 Replies 6538 Views

    First post by jhough, 4 years ago

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    Finally got to brew a batch... Long time in the making. Brewed up my Amber Ale on Labor Day weekend , for us Yanks .
    Smoked a Pork Butt at the same time. Time ran late, so I put the ale in a clean carboy with an airlock. Had to lower temp to pitching temp which took 3 days, life got in the way so it was 10 days b4 pitching. At 4 days I started seeing krausen, ...did I pick up a wild yeast ???? Not sure .... After 10 days pitched rehydrated US- 05 satchet . 3 days after I've got krausen again in...

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    No worries, I'll be getting my 50th birthday present in November. :nup:
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    Last post by thughes
    4 years ago
20. Prepping the day before brew day.

    11 Replies 7914 Views

    First post by PistolPatch, 4 years ago

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    This is in the Old Hands forum because, you've done quite a few brews now and I want to hear your thoughts on preparation the night before versus on brewday.
    
    My question is: Do you find that weighing grain and hops (crushing grain if needs be) and setting up equipment the day before brew day makes a difference?
    
    I imagine, but I'm by no means sure, that we'll get different answers depending on people's circumstances. For example, is it more important for a person in a small home who has to...

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    A lot of what I have here is an accumulation of small parts; o-rings, washers, irrigation bits, fermenter lids/bodies; stuff that is useless to anyone. Yes, there are some bigger items (plate chiller) and various pumps but it is the small stuff that really costs a brewer in money and time.
    
    I'm working on a prototype of something atm and the large bit of it cost $115 AU. I can't count the times I have been to the hardware in the last week but the last receipt I scored yesterday was $130 AU,...
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    Last post by PistolPatch
    4 years ago
21. Lager

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    First post by jhough, 4 years ago

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    I'll try to keep on point here.
    Used Jamil's method of brewing a lager, ie BJCP study guide. Lagered at 52* for 2 weeks (he says that at that at 50* you do not need a diacetyl rest. Work got in the way for a couple of days and temp went to 58* but never over. At 2.5 week mark now....
    Question, should I increase temp and do a D rest or bring back to 52* and then rack to secondary and lager for 2 months... I know ...WHAT! 2 MONTHS !. Yes I have patience for a good lager !
    
    What say you ??
    J

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    Hey PP , sorry between work & bro -inlaw in hospital haven't gotten back with you.....
    Pitched at 11c/52fbecause after dropping temp I pulled from chill then aerated wort for 15 minutes... temp rose at that time.
    Beer style is a Classic American Pils.. Yeast was White Labs WLP840.
    Went with a rest ........Not a nap HAHAHA
    J
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    Last post by jhough
    4 years ago
22. Refractometer?

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    First post by daddyo, 8 years ago

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    Does anyone use a refractometer instead of a hydrometer? Does it accurately measure FG too, or just OG?
    
    I've been thinking of picking one up, but need to know if they work for both gravity measurements or just one.

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    Thank you SP for posting that :salute:.
    
    It's always a bit uncomfortable challenging something like this refracto area, sometimes you think, Is it only me that gets these results? :dunno:. Your post definitely makes me feel more at ease :peace:.
    
    Even though I gave up on the refracto ages ago, it was still interesting for me doing the tests. It would be interesting to hear if those who do use a refracto for some parts of their brewing, have more difficulty with darker worts than light ones....
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    Last post by PistolPatch
    4 years ago
23. Office Water Cooler/Heater Brewing Possibilities

    7 Replies 7873 Views

    First post by PistolPatch, 4 years ago

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    I was getting some office supplies today and noticed that they had office water cooler and heaters for sale for AU$75 (US$53 at time of writing).
    
    Water Cooler.jpg
    There was also another cooler/fridge unit for AU$245 (US$173 at time of writing).
    
    Water Cooler and Fridge.jpg
    The fridge is tiny so forget that but the idea of a water cooler/heater on top of a wine (read fermentation temperature) or bar fridge certainly got the cogs turning. (Just had another quick look online and there are...

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    I wish you where my neighbor :love: , we could talk over the fence and you can pass your unwanted beer to me...
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    Last post by Mad_Scientist
    4 years ago
24. High gravity BIAB

    9 Replies 6992 Views

    First post by Contrarian, 4 years ago

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    One of the frustrations I have found with BIAB was that I was struggling to make high gravity beers. This is only a minor concern as I rarely brew high gravity but from time to time the situation arises and I want to give it a go.
    
    My current situation was that I have a yeast cake for a saison/Brett mix that has already made a saison so I was wanting to brew something big for the yeast cake. I also saw this as an opportunity to try a method for brewing high gravity that I thought would work...

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    I had planned on doing something similar a while back adding base and specialty grains into the bag for the second beer. I never had the time on the planned day so it never happened. I am definitely going keep an eye on this to see how things progress.
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    Last post by Lumpy5oh
    4 years ago
25. How much when repitching from yeast slurry

    21 Replies 13464 Views

    First post by chesl73, 4 years ago

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    I haven't tried it before but thought I'd give yeast washing/re-using a go. I've got a bottle of my old yeast which has been washed in the fridge, I've gotten rid of any trub and any top floating beer/water to leave me with about 200mls or so of yeast slurry.
    I only do small batches of around 2.5G/10L (into fermenter) so I was wondering how much of this yeast slurry I should pitch into my next brew (OG ~ 1.050)?
    I tried using the Mrmalty.com website but it suggested I only need 43 ml, that's...

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    Thanks - Joshua. Can't guarantee the crazy apart...
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    Last post by Brew4me
    4 years ago