Starting With Cold Water

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First post by HbgBill, 11 years ago

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Don't know how to search for this.. soooo.

I'm getting my new induction hot plate in today. My thought is to add the correct amount of grain to the proper amount of water and stir in the grains while the water is still cold and heating.. bring it up to my mashing temp of 156-158*F and let it mash for 90 minutes.

1. Is this considered OK?
2. If it is OK.. do I have to make any changes to BIABacus other than make notes to myself?

Can't think of any reason not to do this as it brings into...

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Hay Bill,

Going with the numbers you gave, and because you evaporated more that expected on the BIABacus, I reconciled your predicted OG / GAW to a 1.060/0 gravity, if you made up the evaporation loss difference of, 7.14 minus 6 (as entered in Section N).

I can't explain the 5 point gap from 1.065 and 1.060, but anyways, your 1.056 OG is closer to the 1.060 mark. Just thought I'd let you know :)

:peace:

MS
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New Problem?

First post by HbgBill, 11 years ago

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I've come across a new problem. I haven't used BIABacus for some time.. and I thought I had it pretty well down. I'm using PR1.3K downloaded into Open Office.. which I've somewhat successfully used in the past. I say somewhat because of my mash temps.

The problem is in Section E.. Mashing Instructions

I'm doing a FVM for 90 minutes.. in this case at 158*F or 70*C based on the suggestion of the brewer at the commercial brewery.

If grain is at 20*C (68*F) BIABacus is telling me to Strike at...

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You de man Bill :salute:. Always nice to meet a fellow brewer face to face. Wish I had more time to do that. Also a lot faster/easier to get some things sorted face to face rather than writing to and fro.

Great to meet you properly Bill :peace:.

First BIAB Sweet Stout with Lactose

First post by xfumbler, 11 years ago

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I did my first BIAB, a sweet stout, this past weekend and my questions mostly resolve around whether I filled out the BIABacus correctly.
I created the recipe from a number of sources though it is similar to the Jamil Triple-X Stout Recipe.

I entered 1.076 as the original gravity based off the grain bill by using a calculator from another website assuming 75% efficiency.
My mash was for 90 min @151. My gravity into boil reading was actually 1.040 but I took that reading without cooling the...

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It's amazing how incompatible Excel for Mac is with Windows Excel. Libre Office and Open Office are more compatible on Mac :smoke:.

So, stick with LibreOffice if you can xfumbler. I gather that is working for you fine? Just make sure to always save as an .xls.

I've just fixed the link to BIABAcus PR1.3T - sorry about that! As for The New File above, I meant that as a heading referring to your new file so there is no hyperlink missing there.

Keep asking questions if you get stuck on anything...

How much dextrose to add to my brew for bottling?

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First post by thefrothologist, 14 years ago

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Hi, I'm just coming up to the stage where I need to bottle my first BIAB attempt. It's an American Pale Ale that I've dropped down to 3.5˚C for 3 days to finish conditioning (total 16 days 2 stage fermentation) before I go to bottling phase. I'm a bit confused about how much dextrose/corn sugar to add. I'm racking the beer into a bottling tub to which I will add the dextrose. On the howtobrew website it uses a graph that changes the amount of dextrose to add depending on the temperature of the...

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Bumping this thread to ask...

If you have feedback on what priming sugar rates are working for you, can you please post them in this thread even if you have already done so above? This would really help to finalise the BIABacus priming formula.

Please note your height above sea level as well if you can. Much appreciated :peace:.

clarify the beer using gelatin

First post by tota76, 11 years ago

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I saw this video that explains how to clarify the beer using edible gelatin,

I have a few doubts about this :scratch::
1. The beer if I cool it up to 1 degree, the yeast dies and the second fermentation in the bottle I need to put more yeast, no? :think:
2.Using edible gelatin, I reduce too much yeast cells to ferment in the bottle? because I saw that the video refers to the use of kegs.

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Just for a little more information?

How to use gelatin to clear homebrew.

Can I No-Chill in a Corny keg?

First post by humpadilo, 12 years ago

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I am new to this forum and was interested in the No-Chill method. I don't have a cube, but I was thinking that the main purpose for a cube is so that you can squeeze it to get the oxygen out of it. Can I just rack to a corny keg and give it a blast of CO2 and then let it set for a day or two? What do you guys think?

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I see (via google) it's being done as a short term no chill. I would let the kegs sit out overnight just like a plastic no chill, and then stick it in the refrigerator. That would be an awful load on the unit.

Are you fermenting in there too?

:peace:
MS

Haha, I stuck a very warm FV into my brew fridge, didn't even think of how hard my old fridge would be working! Fortunately someone shared their wisdom with me and for my latest brew I just left the cubes outside to cool overnight. You live...

Double batch help.

First post by nicko, 11 years ago

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So my first batch was here and it was a single batch with a TWN of 38.51L.

So I've been told my 70L kettle is big enough for a double batch, but based on that TWN doubled for a 46L batch into fermenters, I'd need 77.2L, or doesn't it work like that?

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Your kettle is big enough for a 'double batch' but it depends on what is meant by double batch. For example, your kettle will handle not a pure full volume mash.

For example if you did a 1.050 OG brew and wanted 38 litres into the fermentor, a 70 litre kettle will double batch you. If you wanted 38 litres into the packaging, then it won't. Same if you wanted a higher gravity brew. With that in mind...

Your kettle is the same as mine. If the BIABacus throws you a red warning, then in your...

Mash out comparison?

First post by nicko, 11 years ago

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Hi guys,

has anyone compared a 10 minute or 15 minute rest at mash out compared to zero rest? Is there any proven results that one is better than the other?

I noticed Beachbum has a paint stirrer and agitates his mash with that which looks like a great way to mix things (he also did this on mash-in on a video but didn't create surface splash to minimise oxygen being introduced is my guess).

I'm keen to hear what you are all doing and why, thanks. :clap: :peace:

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Okay thank you gents, I'll have to stop by the local hardware store sometime. I'll check out that link Mally, I've read a few things on mash times, it's good to have your opinion and if it's not that big a deal I'll keep doing what I'm doing which is pulling the bag after a good stir when I reach mashout temp.

First wort hopping in BIAB

First post by tota76, 11 years ago

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Hi guys,
I wont to try a FWH in my next batch, but I didn't understand well how to do that in BIAB, :scratch:
when I have to put the hops in the kettle? After the mesh out?
How long I have to leave the hops there? Until the water reach the boiling temp?
For the IBU I've to calculate like 25min boiling? :think:

thanks

A.

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This was a really interesting post, thanks for the info guys. I'll give this a crack with the last summer ale I did so I can compare the difference.

4th Brew Recipe and some questions

First post by Jolly Brewer, 11 years ago

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Hey Everybody,
I'm hoping anybody can give me some advise and offer some opinion on the English IPA recipe.
Up to my 4th BIAB. I've done a BB Ale Malt & Citra SMaSH a Wey Munich 1 & Cascade SMaSH and a Brown Porter. I brew from a 360mm Dia x 520mm high keg with a low pressure 3 ring burner, MashMaster bag, hop sock and with no chill cubes. I've been hitting and holding 66 degrees for 90mins on 2 of the 3 brews getting a pre and post boil readings within 2 or 3 points of expected. Except 1...

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Cheers for that Bob. Put down the IPA last night. Went well and hit some no.s as per the recipe. Tried the FWH with the bittering hops. Added aroma hops to the hop sock. That hop spider idea looks the goods. Will be my next addon. Im sick of fiddling with boiling hot hop sock.
Thanks again, Jolly

Stupidity and sanity check before first BIAB

First post by colinb4987, 12 years ago

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OK, so this is going to be a *long* first post. I've never brewed before, so realise I'm going quite far in at the deep end - but that's in part deliberate, as I tend to understand complex things better by puzzling them through as I do them rather than breaking them down into nice easy simple steps...

So, that said, this first attempt will be AG BIAB, No-chill, fermenting in the chill vessel. The only part of that which might be open for debate is the fermenting in the chill vessel. The rest,...

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Right, well, I said I'd report back once it was done, and now it is. I can't quite believe it's taken me 3 months to get from theory to practice, but at least I have!

Observations:
1) The checklist, while detailed, was very helpful. I printed it off and scribbled weights, temperatures, and observations (chiefly Brix readings) on top, much as I would have done were it a lab protocol
2) My intended plan to monitor volume (by weight, SG, temperature, and back-calculate) failed utterly. I was...

Buying malts for my first batch ("All Amarillo APA")

First post by onkeltuka, 11 years ago

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Hi again

I'm convinced that I'll want to do a BIAB as my very first brew, and the AAA - recipe seems perfect. I would just need a bit of help with choosing (ordering) the right malts. I'm from Finland, and we have a local malt factory Viking Malt , it would be cheapest to use their products.

The recipe calls for:
-5kg's of JW Traditional Ale EBC 6.2. Would Pale Ale EBC 5, or Vienna EBC 7 be appropriate?
-1kg of Munich 1 EBC 17.7. That's exactly what Viking Malt lists as well.
-500g CaraAmber...

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oh, and my supplier was all out of Amarillo, so this'll be the All Cascade APA . Hope it won't matter too much. The AA- rating was almost the same.

BIABacus 1.3 vs 1.3K -- Does it matter?

First post by shetc, 11 years ago

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Hi All,

Been scanning the forums for my next recipe, and I see quite a number that are using BIABacus 1.3 as opposed to BIABacus 1.3 K . Does it matter for a newbie like myself?

Thanks,
Steve

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The cheerleaders should play for the team :)

Kegging equipment questions?

First post by nosco, 11 years ago

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Hi all,
Ive been reading up as always and with my huge 9months experience :roll: I am ready to build a keezeer with my tax return money. I am over storing and cleaning bottles plus I want to try different lager styles (that I will never be able to taste otherwise). The plan is to get a chest freezer (200-300lt, 7-10 cu.ft) gas bottle, at least 4 kegs, regulator and a picnic tap or 2 and then build up from there. I have read a lot of guides and wiki's etc but I want to see what you lot think....

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nosco,

Bob,
I really wish you would use the BIABacus or some kind of software so then we could all try your recipes as you brewed them :whistle: . I think I will be the first person to post a BIAB file for Terlingua Snake Bite. How many recipes do you have? I am surprised that you only have 4 taps too. :smoke:

I have BeerSmith but no longer use it with the advent of BIABacus. To be honest. I jump around so much with recipes that keeping a library of favorites seems like work? Of course, I...

Where to add sugar ... BIABacus

First post by Rigging65, 11 years ago

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So, I'm getting ready to brew a saison, and the recipe calls for table sugar as part of the grain bill. My understanding, as I've not done it, is that the sugar should be added near or at the end of boil so that it dissolves, but can't burn. Yes?

My actual question, though, is do I simply add the table sugar to the grain bill in Biabicus or should it go somewhere else...?

Thanks!

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You rock! Thanks!

First Brew Planning

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First post by smashmouth, 12 years ago

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Thanks in advanced for any and all help anyone is willing to provide.

The following is my plan for my first batch ever, yes I've not even done an extract brew before, so I'm trying to keep it as simple as I can, but hopefully it will result in something decent.

I've attached my BIABacus file for review, but the basic plan involves:

1 Gallon Batch
2 lbs of Great Western 2-row
1 oz of Cascade Hops

90 min mash (heat on stove top, rest in oven, mash out on stove top, then pull the bag, add heat...

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I really went on the SMaSH thing with the 4 base malts I wanted to try, so I've not taken a second run at anything yet. I've sort of taken the summer off from brewing, cause I'm working on the stove and we have no AC.... it's too hot!

After having samples of my first 5 beers, the #1 batch (subject of this thread) was far and away everyone's favorite. I'm sure it had something to do with picking the most popular base malt and a tried and true NW hop as a first go.

The SMaSH experiments were...

Water question

First post by Rigging65, 11 years ago

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Hi there!

I'm relatively new to home brewing, but I love it! I've got a few extract recipes done, and they turned out really very nice, but I wanted to do more. So it's on to AG.

Now, I'm new to AG (like, BRAAANDD new) and have been feverishly reading to get myself a bit more ready. I've got a few pieces of new equipment coming to round out my BIAB (RIM) system and have been looking at BIABacus and a few recipes to see where I'd like to start. Great site, by the way!

In my reading, I've...

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Ok, sounds like that's the way I'll go. Thanks!

Quick beginner question about fermenting

First post by windrider, 11 years ago

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About to start my first solo BIAB using a 100 litre stockpot with gas burner I’ve inherited :thumbs:

I have a quick question. I have found a really nice recipe from this site and finally got my head around understanding the BIABacus file. I’m going to try a smaller brew to start with and so I can end up with a VIF of 23 litres. I’m hoping to do it after work then allow the wort to chill overnight in the bath then pitch the yeast in the morning (10 hours after the finishing the brew). Would...

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Well my first brew night better than I thought.

Ended up with 24 litres in the fermenter and a post-boil OG of 1.050 @ 20°C (not to far off?). Just have to wait and see what it turns out like now!

(attached an image, hard to see the gravity reading correctly)

Muddy Waters - When To Rack

First post by hermanpeckel, 11 years ago

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So after many an extract and grain batch, I finally took the plunge and did my first BIAB last weekend. I did a mildly modified NRB's All Amarillo APA, and thanks to all the good info on this site, all went swimmingly.

Well, I say all , but there was one thing. When I was cooling the batch with my immersion cooler I was whirlpooling the wart as I thought this is what I had to do. I then siphoned out while the wort was moving, which means the stuff in my fermenter looks like a nice, thick, pea...

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Triple gold? Nice...

I am bottling this lot. I can crash chill it too. I think I'm going to have to rack this one just for the sheer amount of trub in the fermenter. Maybe then, after some time in the secondary, I crash chill it before bottling.

I think the bag is ok. It was just the muppet on the end of it ;) Next time I am going to try letting the kettle settle after I've cooled it with the immersion chiller, and leave the whirlpooling to the professionals.

Thanks for your advice guys!

Where/how to post post brew file

First post by gmhowell, 11 years ago

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I brewed my first BIAB the other week, a chocolate stout. I had no problems getting info into a biabacus sheet to help me along on brew day. Here is where I'm stuck: what's the best way to go from an archived recipe to a opt of the sheet that reflects the actual brew session? And where should I post it? I had way more boil off amongst other things and want to get biabacus tuned to my setup.

Sent from my iPhone using Tapatalk

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That is very close to the question I have in mind PP.

Thanks for the tip MS. I'll get something uploaded for perusal soon.

Sent from my iPhone using Tapatalk

Milled grain - not fine enough

First post by nicko, 11 years ago

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Hi guys,

Is this fine enough? Each gain was cracked on careful inspection with a fair bit of flour underneath the pile.

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My LHBS doesn't do grain and I can't face another session with the old Marga Mill, it had a funny base on it as it was supposed to just do small handfuls at a time, it had a cute little impractical tray underneath that held a couple hundred grams, so I stood it in a large shallow plastic tub (so I could still use a drill) and had to empty the tub a few times while milling. It probably took a good 20 minutes to mill everything, possibly a lot more as I wasn't checking the time, so I'll keep up...

Accidental Imperial Saison

First post by JollyBombadil, 11 years ago

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Hi folks,
So last saturday I brewed up Saison Buffoon, from Radical Brewing. As I live in Vancouver, British Columbia, I am used to brewing on damp, if not rainy days. We have been having a heat wave here, which is one of the reasons for brewing the saison. I have always used the default evaporation rate in BIABacus, with excellent results, however this time, being 30 degrees out and bone dry, I seemed to have missed the mark and I managed to brew 4.5 gallons of beer with an o.g. of 1.082...

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Jolly. let it ride for a little while longer. Personally , I would not add any top up water now as you are into the process a bit much. As PP stated , you could add some soda water to it when pouring to see what difference it turns out to be.

Sardinia Spring 2.0

First post by tota76, 11 years ago

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Hi guys,
this sunday I'll brew my second American Pale Ale
this was my first, that's a good beer :drink:

onclick= window.open(this.href);return false;

I want to do a drier and bitter beer with less %ABV
so I did this recipe putting less CaraPils and without WheatMalt > for less body
mesh temp at 65° > more fermentable sugar > dryer beer
40 IBU instead 30IBU

what do you think about?
any advices or suggestions?

BIABacus Pre-Release 1.3K RECIPE REPORT
BIAB Recipe Designer, Calculator...

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Yeah im finding 2 weeks to carb but the beer tastes best after 6 weeks in the bottle. You just have to resist the temptation to drink them before then which is why I try and brew often (but never can) to have plenty of reserves.

Wanting to get started

First post by rbcon2, 11 years ago

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Hello friends,

I have never done a BIAB beer. I have done extract and partial grain. I need some help! I have read a good deal of the forum posts and still am intimidated by all the jargon and tech talk. I Like Porters and IPA's. My attempt at a Porter using a partial grain did not turn out well, skunky would best describe it.

I have completed a keg conversion cutting out the top and trying to decide just how much gadgets to put into it, ball valve, thermometer, site glass. the list can go...

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Take a look at the Biabacus APA file above. Many folks here have started with this recipe with great results. It is also a great way to start to understand the Biabacus. You will need to firstly change the kettle dimensions to match your kettle and probably input the information about the ingredients you will be using (ie, different aa for your hops). Play around with it and post your file up and we can guide you before brew day.

Volume Into Fermentor off. Do I add water?

First post by dkrolak, 12 years ago

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The was my 2nd BIAB. I brew a Cream Ale. I use the recipe from this site posted by Trevor77. The recipe was originally from Northern Brewers. Below is my recipe report and attached is my BIABacus file containing my final numbers. I anticipated a Volume into Fermentor (VIF)=21L, but ended up with only 15.1L. Should I add water to my fermentor to bring it up to 21L? I am assuming I lost the volume to evaporation. I brewed outdoors and the temperature today was around 104F/40C and I did not change...

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I didn't think that when I had 4.5 gallons or 5.5 that I should compensate for the difference? What a dumb ass! :lol: Good on ya Bob! Thanks for your patience answering all my questions All good dkr. In my last post, I actually had you mixed up with someone that I and a few others had spent a fair amount of time on and we never heard back from them :P. Sorry mate - too many beers probably :). I won't get you mixed up again and will add an edit to my last post!

hey let us know how the BIABacus...