BIABrewer Old Hands

1. Advanced BIABacus Pre-Release Questions

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   First post by PistolPatch, 13 years ago

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   There are a few BIABacus Pre-Release Questions being asked on the forum that don't quite fit into the current pre-release structure - they are not feedback questions or scaling questions.
   
   I'll reserve a few posts here on the off-chance it might make life easier on the mods. In the meantime, I would like to get at least one advanced answer done here.
   
   (Please bear in mind that I am also quite short on time atm and so any answers I can give here will be more, Discuss between yourselves ones,...

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   Contraian, My Post Boil temperature Greatly Varies with the Ambient Room Temperatures
   
   The rate of Cooling can be 1F per Minute at the start, and as All Cooling systems, drops of to less than 1F per 20 minutes Near Ambient.
   
   All I do is Wrap the Kettle In a Home Made Kettle Cozy , (an Old Sleeping Bag cut in to a thick Cup shape).
   
   Then add the Flavor hops until the Flavor Rocks, about 5 to 20 minutes depending of the Hop, then Un-zip the Cozy and let it cool to 140F, and add the Aroma Hops,...
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   Last post by joshua
   10 years ago
2. Crown Beer

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   First post by hashie, 11 years ago

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   Let me first preface this post by saying that I am not trying to clone, copy or otherwise mimic another beer, commercial or otherwise. I simply wish to discuss and experiment as to the merits of Crown Beer.
   
   For a long time an Australian brewery, Carlton and United Brewery (CUB), has, in my opinion, been ripping punters off. They have done this by selling 2 different beers from the one fermenter. This is done by bottling the lower 2/3 (I really don't know the amounts, this is just a guess) of...

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   50% of one, 50% of the other Lumpy.
   
   A keg of beer isn't homogenised, kegs (universally?) draw from the bottom and in 2 days the hops have changed.
   
   But back to the stratification of a bottle of chimay. Put into a bottle of water, vinegar and oil and observe the stratification. Shake it (create a salad dressing)and see how long it takes to stratify again - pouring a beer isn't as radical as shaking. So depending on if you are sipping on $20 liquid or skulling a small beer after a hard days...
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   Last post by DanIAm
   10 years ago
3. Big BIAB

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   First post by floppo, 10 years ago

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   Hi,
   
   I wonder about big BIAB.
   Some have already play with big volumes ?
   
   Did you squeeze it ? Was it full volume ?
   
   Just to give more context, i brew now only 20 liters batch (5 gallons), but i bought and put a electric heater in a 100 liters (25 gall), so i plan to brew 50 liters batch, and would like to go bigger.
   But i would like to get some feedback from people who already did some batch around 25 gallons or bigger.
   Just to get advice and to know if it's a good idea.

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   Hi floppo,
   
   I currently use a 25 gal pot heated with 2x3500w induction plates.
   
   I have made around 10 batches already. It works very well.
   
   If you have any questions please ask.
   
   Cheers!
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   Last post by doomy86
   10 years ago
4. Thin beer with full volume brewing....

   19 Replies 21025 Views

   First post by Tytonegro, 10 years ago

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   Hi, I'm not a very experienced brewer to fit in the category 'old hands', but I have done about 12 brews in a one-pot rims system with full volume and a biab bag to hold the grain....
   
   So far, I'm quite pleased with my beers, but someone commented that full volume brewing gives thinner beer, less body and mouthfeel as compared to brewing with less water and sparging afterwards.
   He suggested brewing two brews with the same recipes, one full volume without sparging and one small volume mash with...

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   Lol goulaigan. From memory you are another one here whose every post on the board is of high quality :salute:. If you're writing them drunk, please keep drinking!
   
   (Normally if I saw a post that was heading things off track I'd PM you first anyway to make sure I hadn't got the wrong end of the stick and I ask people to do the same to me. So, relax everyone. It's actually usually some of us older-timers on the board that sometimes don't read as well as we should and then write a post that isn't...
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   Last post by PistolPatch
   10 years ago
5. Gravity Question

   8 Replies 10839 Views

   First post by jhough, 11 years ago

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   Sorry gents, been out of the loop for a bit. This may seem long-winded ,but, giving as much info as possible.
   Brewed my Amber ale 3 weeks ago, keeping fermenting temps @ 68* F . After 1 week cold front came thru and temp dropped to 64* F . Not terrible, but , not ideal. left for 2nd week @ 64* F . Checked gravity @ 2 week mark and was 1.022 - expecting terminal @ 1.016 .
   I had a 1/2 sachet US-05 in freezer so I rehydrated , gave a good shake to carboy and added. I wrapped carboy in a blanket...

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   Hey ya'll Think I figured out my gusher problem with these Ambers........ I don't drink them fast enough. Opened one the other night and it had a very HEALTHY HEAD ! Guess I'll be drinking them sooner.
   J
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   Last post by jhough
   10 years ago
6. Musing while brewing

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   First post by jhough, 10 years ago

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   I was just thinking whilst my boil was starting. Started skimming off the hot break and of course was smelling it.... Has anyone done a side x side to see if taking out the hot break drops your efficiency ? Changes the flavor profile? Or are you just helping clarity ? OR of course did I just waste 3 minutes of my life? What say you ??
   JOE

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   Josh, sometimes I have more time than others. Other times it all goes into the fermeter. Just depends.
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   Last post by jhough
   10 years ago
7. Im a BIABACUS convert

   20 Replies 23096 Views

   First post by Lars, 11 years ago

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   Tried beersmith a few years ago and wasn't impressed. Really just use it for putting recipes together. Anyway, I've always brewed by the seat of my pants and made some great beer. Until recently, I never even measured my starting water, just knew approximately what was going into my kettle.
   I recently used the BIABACUS for the first time and I intend sticking with it as I'd like to achieve some consistency and predictability. Ive attached the file.
   Had a couple of problems with this brew....

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   Thanks Rick. Didn't see a response/reply here or there but I've just written a post here which explains why software working on fixed amounts of ingredients and efficiencies (something the most simplistic of spreadsheets can do), can be very incorrect and cause so many problems.
   
   If anyone thinks this post is unfair or incorrect in any way, as with everything I write, I am most happy (would love, in fact) to be corrected*.
   
   :peace:
   PP
   
   * From my personal point of view, I really think we need...
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   Last post by PistolPatch
   11 years ago
8. Achieving low FG on high gravity (e.g. 1.090 OG) brews.

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   First post by Rick, 11 years ago

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   Hey folks, I'm just looking to pry into your experiences on how you went about achieving high attenuation on the bigger beers. Those of you that wanted it, anyway.
   
   I had a shot at my own Imperial IPA recipe, and took some precautions to help attenuation along as I knew it would be an issue ...
   
   - 7% of base grain swapped for turbinado sugar, added at end of boil. (I see 5-15% recommended from multiple sources, so I played it conservative to start).
   - 5.35 mash pH target (room temp) for a...

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   Update. Nothing about processing here, just recipe notes.
   
   I won't be using Turbinado again for anything in the pale ale style, that's for sure. Hop aromas are dying down a bit now, and the turbinado flavors are coming through bit more than expected.
   
   Most comments I have seen around forums, consensus says up to 10% gives subtle molasses/brown sugary flavor. I wouldn't call it potent, but it's not subtle at all at 7%. Instead of adding a flavor layer, seems to be battling everything else in...
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   Last post by Rick
   11 years ago
9. Schneider Weisse yeast harvesting

   14 Replies 18387 Views

   First post by mally, 13 years ago

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   I thought I would document a recent experiment I did in case it is of any use to others.
   I visited a specialist pub recently, and bought a bottle of Schneider Weisse TAP7 Unser Original.
   It is regarded as a good quality German wheat beer, though unfortunately I have no experience of these beers so will take it as read that it is.
   I believe this brewery only uses one strain of yeast, and therefore, their bottle conditioned beers contain the same strain as for fermentation. Naturally being...

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   Wife works in a lab and apparently one of her heating plates is broken (heating doesn't work) so she's going to ask if she can dispose of it for me.
   
   Might be able to fix the element too
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   Last post by tim_n
   11 years ago
10. Blichmann BrewEasy

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    First post by the_mc, 11 years ago

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    Anybody used/seen one of these?
    
    They say it is like BIAB, but have labeled it K-Rims. You use 2 pots instead of one but you also mash with your full amount of water and recirculate it through both kettles then drain into the bottom BK.
    
    I have done something similar on a 3-vessel RIMS system where I made a pumpkin porter and used my BIAB inside the MashTun and recirculated through the RIMS (bottom of bag to the heat ex-changer and back through to the top of the bag) but not with the full...

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    I'm currently using a BIAB with recirculation because it holds temperature so well, I don't have good insulation.
    
    I've built a BM clone its its no easier than BIAB and much harder to clean. After some months unused the pump was still wet inside, I like my kit clean and DRY before it is stored.
    
    I also had a Brutus 20 which is the system on which the BrewEasy is based it was easy to use and surprisingly easy to clean, IMHO not significantly harder than BIAB.
    
    I was going to rebuild it using...
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    Last post by the_mc
    11 years ago
11. Copper Brew Pot

    3 Replies 7322 Views

    First post by jhough, 11 years ago

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    My boss says he has a 57 l / 15 gal copper pot.
    1) Has anyone used a copper pot for brewing ? We have all read from the man behind the monitor , but , I want to hear from someone with experience using one.
    2) How can I be sure it truly is copper? I have copper tiles on my kitchen wall ,but , they are not really copper !
    
    Just want to make sure before I take it .
    J

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    2trout....DAYMSZ Maybe I'll clean it up and put it up for sale !!
    Mally... I will check out the ideas you gave me. I read somewhere that copper was good for brewing ....Maybe Palmer or Brewing Techniques. I'll let you know.
    Joe
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    Last post by jhough
    11 years ago
12. Misinformation Posts About BIAB

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    First post by Mad_Scientist, 11 years ago

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    Today's quote from a moderator on a BIAB Brewing thread from another forum ---
    
    I think that most people who do a no-sparge type of brewing settle for a lower efficiency. I think 75% is a bit high for an efficiency with no-sparge, but something like 65% is probably reasonable. I'd reset my software for 65% for the next batches to predict a more likely OG.
    
    If you want a higher efficiency, you could sparge or squeeze the grainbag more or boil more volume. I'm not one to chase efficiency- it is...

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    Rick, going off topic for a bit,
    
    I have checked our membership at dates that BIABACUS was Mentioned, due to there were a few direct Links to the BIABACUS file.
    
    There was a increase in People Signing up around that time. (Plus a few Spammers).
    
    There has been talk on Other Forums about... when will the Final BIABACUS 1.0 be released , will there be an android App , etc.
    
    My rant is Over, Back On topic.
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    Last post by joshua
    11 years ago
13. Another Nail in the Coffin of Hot Site Aeration

    13 Replies 15672 Views

    First post by 2trout, 11 years ago

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    Here is an interesting real world experiment regarding hot side aeration. Some of the old myths are dying!
    
    Did not have time to read it in depth, but it appears to be very thorough.
    
    Trout

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    Josh, understood. I was thinking more of the shaking or stirring of the fermenter . Understand opening the fermenter and letting O2 in. I was under the impression that cold side aeration was shaking or stirring the wort after yeast was pitched , which causes problems with the beer.
    Joe
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    Last post by jhough
    11 years ago
14. finding BIABacus

    9 Replies 14704 Views

    First post by alanem, 11 years ago

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    I am in the midst of trying to get someone to try the BIABacus software.
    I have easily directed him to the biabrewer.info website but when it comes to BIABacus it becomes a lot more difficult to get to with loose ends everywhere.
    Could/would it perhaps be a good idea to have in the forum pages a forum that is just titled BIABacus Latest Versions or just BIABacus with discussions and such on BIABacus directed into that one forum with the latest version pinned for easy access?
    I'm sure it would...

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    Pat, I realise your paid work comes before anything else and that BIABacus is a special project on the side and I greatly appreciate the work and hours that you put into the project.
    After reading your post and others on the subject I now fully comprehend the reasons and understand the situation much more clearly now, so as far I'm concerned this topic is closed.
    
    Cheers and thanks for a great program
    Al
    PS. If the new BIABacus 1.0 when released is an improvement on PR 1.3T then it's going to...
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    Last post by alanem
    11 years ago
15. Fine versus Normal Crush Experiment

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    First post by mally, 11 years ago

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    [MODNOTE: This thread originally began here but deserves it's own thread. mally feel free to write an introduction below.]
    
    OK, so this thread has been excised from a previous one and so may seem a little disjointed at first. However....
    
    The basic idea was that a fine crushed grain (or even pulverised/blitzed) could give you good quality wort, no compromise of quality, but in a much reduced mash time.
    I set up a side by side experiment to compare pulverised grain to shop bought pre-ground...

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    For reference, I have now marked the topic with a green tick, which basically means I am happy with the outcome of the post and consider it finished. Please see my first post for major conclusions.
    
    I can change it back (I think) if anybody wants to jump in and add any data.
    
    Cheers :salute: mally, that is the perfect thing to do with this thread. A tick and an edit of your first post allows everyone to get informed in a single post.
    
    You can always edit the tick of your first post at any time....
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    Last post by Pat
    11 years ago
16. Adding specialty grains at mash out versus mash in.

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    First post by hashie, 15 years ago

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    I'm having a go at a small scale experiment today and was wondering if anybody had thoughts on what I can expect in the final results.
    
    Last week I made a German black beer;
    
    Munich 2.9kg
    Pilsner 1.65kg
    Chocolate 0.2kg
    Crystal (dark) 0.1kg
    Carafa 1 0.1kg
    
    Perle to 19.6IBU 80 minutes
    Hersbrucker to 4.3 Ibu 20 minutes
    Hersbrucker to 0.4 IBU 2 minutes
    
    Salt 1 tsp
    
    Final volume post boil = 27 litres
    
    US-05 Ale yeast
    
    Today I am making the exact same recipe, but I will be adding the specialty grains...

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    wow, this article gives me some ideas! Im right in the middle of switching between a 5 gallon BIAB setup to a 15 gallon setup, so my processes are all kinds of mixed up right now. Currently I'm mashing 10-10.5 lbs in a 5 gallon SS pot then dunk sparging in the 15 gallon pot with the rest of the water to reach 7.5 gallons. Ive done 2 batches this way (only recieved my 15 gallon pot 2 weeks ago) and so far my efficiency has increased (except for 2nd batch, which was my fault). After reading this,...
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    Last post by speeddemon190
    11 years ago
17. Kettles: a newbie's naive questions

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    First post by Joeyriles, 11 years ago

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    Hi guys. I'm about to take the leap of faith into BIAB having been a strictly kit brewer for a few years. I want more control over the flavourings of my beers and am a huge fan of rich porters and stouts.
    
    I do, however, have some rookie questions:
    
    Kettle I know there's a few variations on a theme here; I like the idea of having a coolbox converted into a mash tun but am confused as to what it *does*. Is it a place for the malt to have boiling water poured all over it and left to rest for 90...

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    Ah tits. Looks like I'll have to make a veil out of it, or something equally perverted.
    
    Voile...I will find you.
    
    Apologies, not had enough caffeine today.
    
    Joe
    If you have a Dunelm Mill near you pop in and get a length cut, it's good and cheap if not just order from their website, they send it out quite quickly
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    Last post by johnaberry
    11 years ago
18. Dilemma

    7 Replies 9110 Views

    First post by jhough, 11 years ago

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    Hope explanation isn't long winded... :sleep: :sleep: Home today for heart doc appointment. ALL OK :thumbs: :thumbs: Checked gravity on my Citrus HopBomb ( thanks for leaving some Mosaic and Simcoe Bob ) was at 1.014 OG was 1.056 .....18 days fermenting and will bottle this weekend.
    Hence my dilemma , My Honey Wheat has been fermenting 10 days, WB-06 at 23*c/72-74*f . Getting the banana smell.... Checked gravity , after it settled some from a good shake (30 min) . Reading was 1.010 , checked...

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    PP , might not be the greatest idea....since I'll be up there with my 17...soon to be 18 year old.No need for secrets to get back to the wife. :nup: :nup:
    Bill , I will post the recipe soon.It's my own recipe, have not had complaints from anyone ,but, I know how that goes sometimes. :shoot:
    I'll post later next week as I will be gone till Wed.
    J
    Oops Sorry PP , Yes I am quite happy about the test also ! :champ: :champ:
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    Last post by jhough
    11 years ago
19. Large Scale BIAB Microbrewery

    18 Replies 21516 Views

    First post by Carlosebermudez, 11 years ago

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    Hello Everyone,
    
    I recently found a product you all might already be familiar with, is called the Braumeister... I like the way it works but it really seems a little small for my company's need. We currently own a Cigar Shop in Venezuela and want to expand to Beer. I've been breweing BIAB for some time now and I think the process kicks RIMS a@#ss.
    
    Now I need to upscale the BIAB method to produce 1500 Liters a month. I was thinking on taking the Braumiester, clone the hell out of it, and create...

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    There are a couple of very long running threads on AHB (aussiehomebrewer) about building BrauMeister clones.
    
    They get called braumeisers, and their is even a project and kit with the microcontroller necessary Mathos Controller
    
    I actually have one of the kits and intend to build a BM clone based on a 100L vessel one day. That will put out 60-80L brews.
    
    I found doing BIAB with 60L batches proved to be too much of a PITA hauling the liquid/grain around. In my fairly experienced opinion, the...
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    Last post by stux
    11 years ago
20. Question I can ask here !

    10 Replies 12358 Views

    First post by jhough, 12 years ago

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    Sorry other sites would look at you as a nincompoop or give you the LOOK ! :roll: Did a 5g Bitter Blonde , US-05 yeast , target ferm temp was 62* actual was 58*. After 10 days slowly was able to get to 62-64* . No problems ,but , I seem to be hitting a second fermentation !? Am I just too tired or could I be right. I don't have a wine thief and don't want to pull airlock to take gravity reading yet for risk of infection. Any thoughts??

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    Squared , I came close to numbers and the beer does taste good,not great ,but good.I've got another brew going with US-05 that seems to have finished up in 1 week.But,I am letting it go to make sure.
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    Last post by jhough
    11 years ago
21. How to account for maple sap in BIABacus?

    16 Replies 16485 Views

    First post by cazadoro, 12 years ago

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    I would like to brew using all maple sap (SG 1.020) in my beer. How do you correct a recipe in BIABacus to account for that? Also should I be building the sap with any minerals?
    
    Backstory: I recently moved to Ohio and have tried brewing two beers since the move. Both had a weird additional taste that I can't seem to get rid of. After talking with another couple of brewers up in this area there seems to be something in the water that throws the balance off. It is maple sugaring season here so I...

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    Thanks for the update, I am planning an oatmeal stout, and figure if I can't taste any maple come bottling time I'll just prime with maple syrup since I'll be making a bunch. Can't get much more Canadian than maple beer haha. Anyway, I hope you feel better soon, interested to hear how it tastes, and thanks again for the info!
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    Last post by goulaigan
    11 years ago
22. One BIAB brew, two different worts

    3 Replies 7423 Views

    First post by Beachbum, 12 years ago

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    I've been exploring around the idea of Parti Gyle brewing and currently mashing a Fullers style English ESB.
    
    The idea of Parti Gyle is to get two worts out of one grain bill, a strong one (first runnings) and a weaker one (second runnings)
    
    Occurs to me that another neat thing you could do with BIAB is to produce two worts with quite different characteristics, but recombine them in the boil.
    
    Why?
    
    I'm intrigued by the idea of doing a high mash above 70 degrees in Alpha Amylase territory and...

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    It's a 40L electric urn. I don't bottle any more so I do a 23 litre total batch in the boiler, 27 litre initial boil, of which about 21 goes into the fermenter plus maybe a litre if I'm lucky that I salvage for doing yeast starters. I eventually end up with a Cornie sized batch on kegging day with a half pint sneaky taster :drink: .
    
    I've ended up with an OG of 1055 and very keen indeed to see what the FG is going to end up at.
    
    If I was just doing a normal mash, using Wyeast Irish Ale yeast...
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    Last post by Beachbum
    12 years ago
23. What would you do to, 'hop enhance', a wort post-boil?

    21 Replies 20646 Views

    First post by PistolPatch, 12 years ago

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    Seeing as this is an old hands thread, I will be fast and to the point.
    
    I brewed some English IPA wort 18 months ago. When I brew wort, I brew a double batch. Half gets pitched immediately and the other half gets put into cubes (no-chilled). At the same time I brewed three, maybe five, other beers and they all turned out very well. The English IPA beer was crap though but neither myself, fellow brewers or judges could name the problem. Anyway, forgetting all that, one thing I do know is that...

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    Cheers mate on the clarification of the Challenger and Northdown additions :peace:
    
    Bummer on the no medal on the ESB however, as you would know, luck also plays a part in comps. You can put in the best beer ever but if the judges taste an awful one just before, you've got no hope :nup:.
    
    Much better news on the lagers - good on you ;). I always get bronzes and silvers on lagers/pilsners and am very lazy with them so anyone that says you can't brew then with BIAB is definitely speaking from...
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    Last post by PistolPatch
    12 years ago
24. Mash/boil numbers don't add up?

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    First post by SimonT, 12 years ago

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    Hi Everyone!
    
    New member, long time K&K then extract brewer, now with about 10 BIAB's under my belt. Still trying to dial-in my numbers, but am concerned I'm missing something with respect to trying to get them right!
    
    Equipment is a 70L pot with Mongolian burner.
    
    I'll use yesterday's brew to try and explain my concerns. Pliny the Younger attempt - love my big IPAs!
    
    Grain bill was: 10kg BB Pale Malt, 450g Carapils, 265g JW Caramalt, 235g Acidulated malt, for a 28L batch after 4L of loss to...

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    BTW - donation done, I owe at least something! Nowhere near massive though, sorry about that :-( Good on you :salute:. Your name's in dark green so it must have been helpful :peace:. Finally I get some credit around here!... I have beer before breakfast each and every day! Next week I will go back on my BeerFast ! Bob's the resident medical expert. YOu can check out his Beer Fast here :lol:.
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    Last post by PistolPatch
    12 years ago
25. Ruined Brew

    12 Replies 15715 Views

    First post by sdsratm, 13 years ago

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    My recent attempt at a wheat beer turned to disaster when during the boil, the wort burnt onto the electric heating elements causing the whole brew to taste like smokey horrible burnt wood. I've used this boiler twice before with no problems, can't understand what went wrong this time, the only difference is that it was a wheat beer.
    Anyone else experienced this??

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    Thanks for the feedback gents. I've been running my heatstick at full-on during the boil, and I thought maybe I should cut it back to 80% on or so. My experience has been that the boil stops during the time the stick if off. I modified an existing control board to have a 13 second cycle, and my adjustment potentiometer controls what % of that 13 seconds the stick is on.
    
    I'll pass on touching the element, but thanks for the info!
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    Last post by makemyday21
    12 years ago