Stir During Mash?

First post by smyrnaquince, 14 years ago

First post

---

Do you stir during a 60- or 90-minute mash? How often?

I'm wondering because it would seem that stirring would make enzymes more readily available to all the grains (including the low diastatic power ones). But on the other hand, every time you open the pot and stir, you lose heat.

So, don't stir at all? Stir every 15 minutes (or 20 or 30)? Stir once at 15 minutes and be done with it? Something else?

Last post

---

What were we talking about?

We are talking about stirring the pot and I am stirring the pot! I think?

Two recipes that I'm wondering about.

First post by flyfisherwes, 14 years ago

First post

---

I used The Calculator yesterday and it got me exactly on my numbers. Now I want to do these two recipes. My biggest question is about the hops schedule and if its going to make the best tasting beer.

So I'm going to strive for an OG of 1.080. With an end of boil volume of 6.3 gallons.

With these grains:

Grains Weight (g) Weight LBS

Total 8208.469055 * 18.09655505

two row 7414.101082 16.34527553
Caramel 60L 397.1839866 0.87563976
Victory 264.7893244 0.58375984
Aromatic 132.3946622...

Last post

---

Hey there,

From my opinion, you got a nice make up for an excellent American DIPA going there. Personally, I'd be light handed on the aromatic malt. Definitely start with the 2 row base malt. Cystal 60 is good and victory can enhance this also. I tend to like my IPAs on the darker limits of the style though

As for the hops, its been voiced already but I'd stick to 2-3 hops MAX. I'd cut out the crystal hops and replace with the hop that you want most forward, say cascade, then I'd also do a...

Following the Mini BIAB guide, need further advice

First post by Cabbage, 14 years ago

First post

---

So after doing a few brew kits and not being massively impressed with the taste I though I'd have a go at biab. I've followed the Mini BIAB guide using the NRB's Amarillo pale ale, but substituting the Amarillo for Cascade. I wasn't focusing on quantity just getting a feel for the process. The OG was about there (1051) and the volume looks about right. The wort smells amazing and is fermenting away nicely. So what else could I need to know?

Well, advice here as been good so far so I want to...

Last post

---

Good Day, your correct, a few weeks in the bottle to Age does make a big difference. That is why a brew often to see how the brew finishes over time.

I totally agree with that, I had a porter that was very astringent in the first couple of months but now it's like a completely different beer.
It's was my mistake kinda sparging(kinda because my method is a bit strange...) with very hot water

A few questions from a semi-new brewer.

First post by flyfisherwes, 14 years ago

First post

---

I have a decent handle on how the process works and I've made good extract beer, but I still keep coming up with questions. Especially now that I am about to start BIAB.

1. Where can I find a stainless steel measuring stick? My options are lowes, walmart, tractor supply, and some craft and fabric stores. Is there a chance I can just mark the paint stirrer?

2. I see in The Commentary that when siphoning to the fermenter that there will be cloudy wort initially and finally that you don't want...

Last post

---

Thanks Todd!

Max grain in a keggle for brewing?

First post by lakedawgs, 14 years ago

First post

---

HI
I use a 15.5 gallon keg for brewing. What is the max grains, roughly, I can brew with efficiently, for a 5-5.5 for 10 gallon batch?
THANKS
Lakedawgs

Last post

---

That is exactly what I was looking for!
Thank you very much!!!

Mashout - should I bother?

First post by Lars, 14 years ago

First post

---

Hi, just wondering, does the mashout actually add much to the process. With my old setup that I'm gettign rid of it was a pain in the a$$ lifting the bag off the elements to achieve mash temp etc. My new setup is much better as I've abuffalo 40litre and a cake rack to keep the bag up. Does the mashout just add a few % points to the efficiency that I could achieve anyway with a little more grain or is there a more compelling reason to mash out?

Thanks

L

Last post

---

Thanks guys. I'll be mashing out with my new setup so.....

L

Whirlpooling

• 1
• 2

First post by swampy, 14 years ago

First post

---

I have now done 3 BIAB brews after many years of K and K. So far, I love the new method.
Can someone please fill me in on how to whirlpool the wort prior to adding to fermenter?
How long, what temperature, etc, etc??
I am trying to get better clarity of my brews, and thought that this and Iris Moss would be a good place to start.

Cheers

Last post

---

If you do whirlpool, try a ring of stainless mesh in the bottom of your kettle... My brother and I started using one about a third the diameter of our our pot and it's amazing how much trub it catches. Ours is about 2 high and we drop it in about halfway through the chilling cycle. Cheers!

Continuous liquid or 2 addition?

First post by olafphysics, 14 years ago

First post

---

This weekend I am going for my second BIAB (my first went well and is in the fermenter). I have a 7.5 gal pot for 5 gal batch which was fine for my first go at BIAB, but my next is a high alcohol that has much more grain. So, here is my question: Should I do two smaller liquid batches with half the grain, boil each and add to the fermenter? or Should I mash half the grain, drain, mash the other half in the full volume of water?

Last post

---

Are you referring to the ce calc modifying your grain weight when you change the sparge volume? If so, that's what it's supposed to do :)

It works out how much grain you need to get the amount of wort you want in your fermenter

Yes, but when I adjusted it and went back to a different amount I got an absurd # (something like 100000000). I don't have the excel with me on this computer and HD. I found that I needed to start over after playing and seeing how the excel reacted to my changes....

Any pointers on lifting the bag without killing your back?

First post by Pixalated, 14 years ago

First post

---

I brew on the stovetop, so I don't have an option of setting up a pulley. Does anyone have tips of lifting the bag out?

Last post

---

That might just work. I will try that out.

4 BIABs done need a little help

First post by Yeasty, 14 years ago

First post

---

Skates posted this in the My first post thread Here but I think it warrants a thread of its own so it doesn't get lost. Hope you don't mind Skate :pray:

AdminNote: Many thanks for doing this Yeasty :thumbs:. I am going to edit skate's original post you copied below so as it is a little easier to follow and so that US measurements will translate using The Converter . There are many questions skates needs answered. Once I am done editing, I will make a post here asking what major questions...

Last post

---

Hi 2trout

Thanks, I don't have a spreadsheet program, my computer has the demo version of office, so I can open the calculator but can't change the values- like what good is that?? I will try your suggestion, Thank You!!

Malt Barley Grains

First post by Snews Brews, 14 years ago

First post

---

Hi All,

I'm looking at doing my first BIAB soon and my mate can get some Malt Barley grains straight from his dad's farm.

I've tried to google my options and had a search on a few different forums but feel like I'm at a dead end.

What are my options using this? When people mention barley do they mean malt barley?

I have a 25L stock pot for the BIAB so I'm looking at getting as close to 23L after doing some sparging.

I'm thinking 5kg's of grain in total the majority being the malt barley,...

Last post

---

I get logged out before I can reply so I won't be posting here again.

Can any grains can be used with BIAB ?

First post by Fyx, 14 years ago

First post

---

Hi everybody.

My fisrt question on this forum.

Can I use any grains for BIAB or should I use only grains marked as Must Mash : NO in this list for example here ?

Thanks

Last post

---

Thanks squared and shibolet.

Hop Back Summer Lightning - First Try

• 1
• 2

First post by Scottfisher74, 14 years ago

First post

---

So, been trying to wrap my head around the Calculator. Think I've got there now. Can someone (Yeasty??) cast their eyes over this attempt at Summer Lightning based on the recipe in Graham Wheelers British Real Ale book. Many thanks...

Last post

---

+1 to Ian. I use brewzor pro on my android to get the correct strike temp. Measure the temp of your grain and then put it into the calculator and it tells you what strike temp is needed to hit your mash temp once the grain has been added.

I have done a summer lightning which is in the FV now. I recultured yeast from 2 bottles of summer lightning. The reculturing yeast is a hobby in itself!

Calculator glitch? or just me?

First post by DAT, 14 years ago

First post

---

Heya,

Using the calculator for the first time today, just about to order my hops, but on the volume for the last few hop addition gives me the hop IBU's but not the volumes. just shows the excel code, have attached a photo if someone could help.

Cheers
David.

Last post

---

Oh yer!
Thats better :-)

Thank you!

Dave

Why 90 minutes?

First post by Lars, 14 years ago

First post

---

Hi, can someone tell me whats the advantage of firstly a 90 minute mash and secondly a 90 minute boil?
I understand the whole DMS/90 minute boil thing but I thought that only applied to lager/pilsener malts, other than that is it just adding unnecessary time to brew day?
Also, I dont know much about the science of mashing but it seems that a 60 minute mash is standard in the homebrewing world?
Are these BIAB specific or what?

Thanks

L

Last post

---

Another point with the 90 minute mash in BIAB. With a batch sparge you actually have a much longer runoff period. If you included that time as part of the mash you might be closer to a 90 minute mash. With biab you pull the bag and start the boil immediately. It makes sense that sacharification is going to be halted sooner

I do a 90 minute mash including mashout

Using a 30 qt (28.3 L) kettle for small batch BIAB

First post by bjork24, 14 years ago

First post

---

Hey guys,

I'm planning on buying a new 60 quart kettle for my full entrance into BIAB, but in the meantime I'd like to use the existing equipment I have from my extract brewing days, which is a 30 qt / 7.5 gallon boil kettle. I assume this is too small for full 5 gallon batches (especially for large beers with hefty grain bills), but I was wondering if anyone had used a similarly-sized pot for small batches (3 gallon or 12 L batches). Seems like it would be doable, but I don't know how I'd...

Last post

---

Most of the traditional all-grain formulas for water calcs are a waste of time with biab

Just use a calculator to work out your strike volume and away you go

Try this one

You just need to work out your evaporation

Fermentation restarted?

First post by stoutgirl5, 14 years ago

First post

---

I put my first biab on just over 2 weeks ago. Bubbled away for about 4 days then stopped (as per most of my beers do) i usually leave it in the primary for 2 weeks, then bottle. Just under 2 weeks old, the airlock started again. Left it for a few days then checked the gavity, it hadn't changed since the 1week check. Is it still fermenting? If so why isn't the gravity changing?
Im tempted to just bottle but i dont want any explosions!

Thanks in advance,
Bek

Last post

---

Thanks guys, really appreciate the advice. The atmospheric conditions do make sense as it started bubbling after we had a significant weather change (30 one day, 23 the next) and i dont have a fridge as yet to cold condition.
I have been tasting and it seems ok, so will bottle tomorrow. I need to get it done so i can start on my next!

Bek

Confused over volumes

First post by tractorboy, 14 years ago

First post

---

I'm getting ready for my first BIAB and have been fiddling around with the calculator spreadsheet and Brewsmith. What I can't get my head around is where all the water goes... What accounts for the 3 or 4 litres difference between the post boil voulme and the volume into the FV? I can understand some water being retained by the hops, but I'm obviously missing something here.

Bob

Last post

---

Nice going Bob :champ:

Harveys Sussex Best Bitter

First post by moctez, 14 years ago

First post

---

Hi folks,

I am planning a clone of Harveys Sussex Best which is the no 1 beer here in Lewes, Sussex, UK. I am struggling to find an exact recipe but from scouring the net I have come up with this, I think the base recipe came from Dave Lines old brewing book and I have amended this in terms of yeast, grain and hop quantities. Now not being very experienced in recipe formulation I'd appreciate any comments that the (and don't I use the word lightly) genius' on this site have.
Yeast is an issue...

Last post

---

Yeasty - you young man are a star! When my new boiler is made this will be the brew to Christan it I shall take a bottle to the pub and give a taste and colour test and post some pictures back here.

Thanks for your input.

Grmski

81.2% efficiency

First post by rich27500, 14 years ago

First post

---

Is this feasible? My recipe for today was supposed to yield 23l of 1.053 at 75% I got 27l which according to the maxi-biab calculator is 81.2%. Have I just cracked the process or just had a lucky day?

Last post

---

I knew you would get it.

New BIAB Brewer

First post by outofhand, 14 years ago

First post

---

Keg arrived today, will be cut up tomorrow. Keg is a euro spec, 50L.

Now to find voile at Wal-mart and beg the girlfriend to teach me to sew.

Last post

---

I like just about everything from wit's to coffee stouts to lbs of hops IPAs. I love wit's and hefe's. Absolutely love them. The banana esters from a hefe are like the nectar of the gods. My next brew if going to be a hefe. :)

Confused over scaling recipes

First post by tractorboy, 14 years ago

First post

---

I'm just about to brew Graham Wheeler's Gales Festival Mild (my 2nd BIAB). I've been playing with the calculator but am getting confused over the grain bill entries. I assumed that I should enter the quantities from the original recipe into the original recipe section (obvious I suppose), but what are the scaled figures that are calculated? Are these the quantities I should actually use, and are they scaled to take account of the differences between traditional AG and BIAB methods? I suppose my...

Last post

---

Thanks yeasty! I reckon my next one could be spot on :)

Bob

Sacch' Rest Temp

First post by olafphysics, 14 years ago

First post

---

I am going to do my first BIAB this weekend and have a (hopefully) quick question about what temp I should hit before I add my grains. From listening and reading BIAB info, it looks like I should have the temp 2 deg C (3.6 deg F) higher than the recommended (67C or 152F). Using BeerSmith and the BIAB profile with my equipment, it recommends 162.5F (11F higher). What temp should I use? Is it bad to have to raise the temp in BIAB after adding the grains to hit the Sacch' rest temp?

I'm looking...

Last post

---

With BIAB you only need to be a couple of degrees over with your strike temp.You are now brewing with a full water volume and heated kettle. :clap: There is no problem adding heat to maintain your rest temp,however you will need to keep stirring or have some sort of false bottom in your kettle to avoid burning your bag! :argh:
As to the actual rest temperature,that is determined by the recipe.Good luck and keep asking.

How fast can I/should I chill?

First post by bobzed57, 14 years ago

First post

---

Getting my kit together and first BIAB is not far away. I've been trawling through the site and looking at different methods of chilling. I have an immersion chiller on the way and note that some folk agitate the chiller to improve cooling efficiency. I've even seen posts discussing mechanical agitation to speed the chilling.

That said, I have a glycol temprite keg system with a flooded font. Would it be OK to tap into the glycol system (food grade) and run it through the chiller? It seems to...

Last post

---

Thanks all

I might be over-thinking this BIAB thing and should probably have a couple of goes first and see how I go.

Cheers

Bob

Combined keezer and fermentation chamber?

First post by Rooster, 14 years ago

First post

---

Has anyone tried combining the two things?
I have 2 cornies for dispensing my British ales at 11 degrees centigrade.
I have room for 2 more but was thinking of using this space and the compressor shelf which is currently wasted space, to partition the freezer into 2 separate areas one to maintain 11 degrees and the other area which would be well insulated to hold a temperature of 20 degrees.
The fermenting area would contain a light bulb or other heating device and would be controlled by my atc...

Last post

---

I have a dual chamber ferm fridge. I have one controller which runs a fan to blow from one chamber to the other. If the source chamber is colder than the target chamber it works. I have heat belts on both fermeters

If its a competition between a heat belt and a compressor the compressor will win.

The ideal situation would be if the compressor came on when either fermenter needed chilling.... Not sure how to wire that up.

My point Is that if your fermenting above your fridge temp, then you...