First Maxi-Biab, couple of questions

First post by nigel55555, 14 years ago

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Hi all,

I’m a brewing beginner and I’d like to try out Maxi-Biab but have a couple of questions I was hoping you could help me with.

Sparge

I’ve only ever Mini-Biabed before and have never sparged. If I pour water in from a kettle it’ll be way higher than Mash temp. Is this OK? How long should I leave the bag in the sparge water?

Formula

This is my biggest confusion! Would really appreciate it if someone could elaborate on this.

“Post- boil Specific Gravity (hydrometer reading - fine) /...

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Just wanted to say thanks for all your help! Maxi Brew day was Sunday and all went to plan so fingers crossed for a decent brew. Quite a bit short of the 23L expected but that's OK. Fingers crossed the fermentation goes well but so far so good. Thanks again!

brew efficiency

First post by benzbrews, 14 years ago

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How much grain do you need for 23 lts brew.Beersmith says 3700g pale malt 1000g munich 300g crystal, to give estimated 1036 I got 1032 and OG of 1044.My post boil gravity reading was only 1036 but all volumes were pretty close to beersmith estimates so where to start to get efficency up

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Hi there benz and welcome to the forum ;),

I noticed that you were looking at the Use this thread to convert recipes to suit your equipment... so might have seen I am a bit short on time tonight.

(BTW, I think the Calculator is a mandatory tool to learn how to use for many reasons. Don't be put off by its current simplicity.)

Just quickly, I think you have probably used a mash efficiency figure in BeerSmith2 rather than what they call their Brewhouse Efficiency. This is a really confusing...

Do you stir religiously

First post by Mex, 14 years ago

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Hi guys,

Just a thought, how often are you guys stiring during your mash.
I dough in stirring continuously making sure it is all mixed well, check temp, cover then leave.
I come back after 20 mins to check temp,while lid is off might as well give another stir.
After about 40mins check temp, another stir.
If I need to adj. temp. will stir continuosly.
after the 90 min mash take lid off, flame on to mash out temp, none stop stiring until I hit mash out.
Cover and leave for 10 - 15 mins after...

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I'm a bit Catholic about my stirring. I feel guilty if I don't :dunno:.

:lol: :lol:

There was quite a few different Subject headings I could have put in that would have had equally interesting comments :whistle:

Love it :thumbs:
I pretty much stir my mash if I have to check temp or raise temp (thought if I have to take the lid off might aswell give it a few pumps) other than that I just leave it.

Mex.

First Biab

First post by deebo, 15 years ago

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Got almost evething I need to get going. Waiting on an ebay refractometer and temperate stick, hydrometer will have to do for now.
One thing I cant work out in beersmith is how to show what my strike water temperature should be on the brew steps sheet?

All I see is:

BeerSmith Recipe Printout -
Recipe: Sauvin Lager (First BIAB)
Brewer: Deebo
Asst Brewer: SWMBO (hopefully)
Style: Premium American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size...

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Just connected this keg up to gas today after sitting in fridge for a bit, tasting really nice.
Interested winey / grainy flavour going on, yum!

First EVER brew this week, can you check me battleplan?

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First post by nigel55555, 15 years ago

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Hi all,

I've never brewed a thing in my life but love ale and really keen to get into it. Love this forum, great work!

I've written myself some instructions for the brew day based on bits grabbed from this forum but would love you guys to look over it and let me know of any potential pitfalls or things I can improve upon. I'm a complete novice so please feel free to point out the very obvious!

Thanks all, really appreciate you're help.
Nigel

First brew plan for NRB's All Amarillo American...

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You probably wont need more than a week or two in primary with a good strong English yeast fermentation

Try again

First post by soupdragon, 15 years ago

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Evening all

5th BIAB in the fermenter.
This is the 1st time I've used Protafloc. Must say I'm impressed, I got a much better hot break with it than the Irish Moss I used to use.
Didn't rinse the bleach from my barrel properly for my last brew and it developed a medicinal taste. Got some Sodium Metabisulphite to use as a final rinse, this time I'm going to make sure it's clean and fresh before this one goes in. I don't want to dump another brew. My stock is seriously low, had to go and buy some...

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***FATALITY WARNING***
Please see the mixing instructions in the post below

Tom

I just copied one of my recent posts from AHB.

I generally use Bleach/White vinegar at the rate of 1.5ml each per litre to sanitise my fermenters and cubes. I don't rinse afterwards but just invert to drain for a minute.

If worried about bleach carry over just do the sums, Bleach is about 5% Sodium Hyperchorite, you put about say 40ml in a 25 litre fermenter, empty it and let it drain say 2ml carry over you...

Efficiency and Boil Gravity

First post by Ralphus, 15 years ago

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I have a question about the point in time that the gravity reading is done to calculate efficiency that I'm hoping someone can help me with.

From what I have read it appears as though efficiency should be calculated using the Boil Gravity (ie, the gravity of the wort just as it reaches a boil). The reasoning in Palmer's How to Brew is, we want to think in terms of the boil gravity because that volume of wort and its gravity is our actual yield .

It's not clear to me why it has to be boiled...

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Deebo, i love my cheap chinese refractometer!
read this: onclick= window.open(this.href);return false; ... fg-results
it is a great improvement to the traditional refrac correction for alcohol formula.

Thanks for that will give this a shot next time to see how close it looks.

Should I make a bag to fit the kettle or kettle basket?

First post by OnACoffeeBreak, 15 years ago

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I just bought this 42-quart (39.7-liter) pot: onclick= window.open(this.href);return false;

It comes with a basket that fits inside the pot. The basket has a handle that would work well for lifting with a pulley. It would also keep the grain about 3 inches (76 mm) from the bottom of the kettle, so there is less chance of melting the bag or scorching the grai).

I am concerned that the basket is not big enough to hold the grain for 5-gallon batches. If it is big enough, it will certainly...

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Designs for the bag are on this forum (somewhere). Designs here .

CaraAmber and its substitute

First post by cipher, 15 years ago

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Good day,

My first kit beer is brewing in my cupboard but I have already decided to go All-Grain as I would like to have more control over the flavours and aroma of my beer.

Before I start, I would like info on the following :

I understand what CaraAmber is and was wondering if it could be substituted with amber malt or Cara 50 or Cara 20 Malt? This is for the standard All Amarillo Pale Ale on this forum. My next question is what is the difference between Cara 50 and Cara 20. Can you...

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check this out:
viewtopic.php?f=87&t=337

Thank you shibolet, that will do the trick! I cannot wait to get into this!

Water Experts? I need some help

First post by deebo, 15 years ago

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Ok so I got the report from the water dept for my area which has the ranges for minerals etc in the water. (attached)

From what I can work out reading how to brew I have water that is probably better for dark beers, the problem is I prefer lighter beers.

I have been adding 10g calcium sulphate to my brews so far to try and increase the calcium and sulphate levels.
But yesterday I read that too much sodium with sulphate can have harsh flavours? (my sodium levels seemed high compared to other...

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Thanks deebo. I'll explore that. Pretty good service!

The conundrum of the black bitter

First post by lambert, 15 years ago

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Hi all
After my first mini BIAB I had some grains and hops left. I really enjoyed the first BIAB and had just had to do another brew. I've made a small mistake in ordering the grains for my first brew - instead of ordering pale wheat malt I've ordered roasted wheat malt. The details of that recipe is on the forum - . Post number 260.

Regardless - I've created another brew loosely based on the recipe in that posting but with the following grain bill:

Brew length = 7L
OG = 1.048
S-04 yeast
Mash...

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Sounds like a valuable learning experience :)

And you made beer ;)

Boil length & adding hops

First post by lambert, 15 years ago

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Hi all
I've seen some recipes that calls for wort to be boiled for only 60 minutes and with the first hop additions also at start of boil. If I want to recreated these recipes, do I also boil for 60 mins? The BIAB norm seems to be 90 mins. If it's ok/desirable/good to boil for 90 mins instead of 60 do I then maintain the hops additions as per the original recipe or do I somehow need to convert it to suit the increased boil time?

Thanks in advance for any replies.

lambert

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Thanks for that hashie. Got some more answers on increased boiling time from a recent post in the intermediate forum.

How do you clean?

First post by deebo, 15 years ago

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Just wondering what everyone uses to clean their fermenters / kettles / kegs / BIAB Bags / Hop Bags etc?

I do have some pbw but It works out fairly expensive (compared to starsan for sanitation anyway) so was going to mainly use that in urn when its gets dirty.

I have been using homebrand napisan but am a bit paranoid about the 'other stuff' that isnt sodium percabonate in there.
I do rinse really well but am paranoid about leaving the napisan in plastic fermenters for a long time as plastic...

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I clean:
1. my urn with detergent
2. my bag with water
3. my fermenter, cube, hoses, taps, bottles etc with sodium percarbonate (in pure form from LHBS, not napisan) and sterilise with iodophor.

2nd BIAB (Because everyone else is doing it)

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First post by deebo, 15 years ago

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Planning to do my second BIAB this weekend (and posibbly the 3rd also depending on time, probably just 2 of the same recipe so I can see how they vary from batch to batch).

We have a in-line style hot water system so I am thinking of using the hot water from this to shave a bit off time off the day. (I read a few threads and the consesus seemed to be if its in-line and the cooled water from the hot tap tastes fine it should be ok)

Still havent quite worked out all the software yet but am...

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Ah I have ordered a pound of centenial (along with cascade and hallertau), looking forward to trying out the centenial as I have heard good things.
Might try using more munich when I try a pale ale (would it be suitable for a kolsch?).

Only problem I am having now is I have only 1 empty keg with 2 brews fermenting and 1 in a cube.. have to get drinking through my other kegs!

4th BIAB went well , matched the gravities I was aiming for again (not exactly sure how, maybe the 76.8 mash eff is...

Boil my sparge

First post by soupdragon, 15 years ago

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Hi all

I only have a 15 ltr stock pot as my boiler and have been doing partial mash/partial boils, with the addition of extract in the fermenter, to get my 5 gallons of beer. I had a thought last night that might enable me to brew all grain without the need for a bigger boiler.

Simply put I'd mash in my bag as usual and dunk sparge in another bucket. I'd then only boil the 1st part of the sweet wort for the normal 90 mins with just my bittering hops. After the boil I'd transfer the hopped...

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I'll probably end up doing a 30 min boil as it'll take at least that long to cool the 1st part of the mash.

Cheers Tom

How to brew… a noob's book review

First post by Binoclard, 15 years ago

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– disclaimer: I like to read. Very much. And so every time a discover a new hobby/interest, I pick up books, and I have read my fare share of difficult/technical books –

Seriously, the book is subtitled Everything You Need To Know To Brew Beer Right For The First Time , but I rather think it should be All the stuff that will ruin a beginner's enthusiasm and convince him to never ever attempt to brew :headhit:

I can't believe this thing is so highly praise everywhere on the internet as THE...

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How to brew was one of the first books I read, I accidently stumbled across it while trying to find ways to clean and sanitise.
The first 2 chapters of section 1 I would recommend to beginners who are doing k & k. Then things ramp up a tad.
I think it is the sort of book that you should only take the bits out of that apply to you, trying to read it cover to cover could easily do your head in, unless you like that sort of thing ;)

Personally, I really like the book and have purchased the hard...

Will my 44qt Kettle be enough?

First post by tsmeltzer, 15 years ago

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I have been brewing Partial Mashes for over a year now and have decided to do the BIAB method for All Grain. 5 gallon batches are large enough for me. Will my 44qt kettle be large enough to use?

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meltz, I reckon it's a great forum too. Posts are always done with great spirit - always productive, often fun but never any destructive silliness here.

As for spreadsheets, I think you have a lot to look forward to. One of the members, stux, has been spending hours/days/weeks improving 'The Calculator' you see atm on the site, getting it to a stage where it is light years ahead and will soon become the new calculator used here from what I hear. Another guy, ianh, has spent ages working on a...

Water filters??

First post by kmcace, 15 years ago

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I am looking for a water filter. Has anybody used a filter made for RVs. I found one at Walmart but it is only a fiber filter. I also found one at Amazon that is a carbon filter. What are you guys thoughts? Thanks

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I use one such filter for my brew/mash. I can certainly tell the diference when I'm drinking it, so I figure that it would benefit my beer. It does not filter the minerals or salts either so it won't hurt it in that regard. I have moderately hard water, so it's suitable for most beer styles :)

I also have to add some potassium met. after to the kettle for the Chloramines cause those are hard to get rid of...

Mash out or use more water in mash?

First post by soupdragon, 15 years ago

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Hi all

For my next brew I'll be mashing in a 20 litre bucket. Would I get a slightly better yield from my 2.75kg of grain by mashing with the maximum volume that my boiler can handle ( 15 ltrs to the brim ) OR by holding a few ltrs back and adding boiling water as a sort of combined dunk sparge/mash out?
The figures I'd be working to are approx......

2.75 kg grain
17 ltrs for full mash and no dunk sparge/mash out OR
12.5 ltrs for main mash then 4.5 ltrs boiling water for dunk sparge/mash out...

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Something for the future maybe but for now I'm determined to squeeze a bit more out of my poor old 15 ltr pot. If I can that is :)

Cheers Tom

hop screw up

First post by Lylo, 15 years ago

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HaHa. I think I screwed up big.I was sure I had read of some people dry hopping directly into the keg.A couple of weeks ago I kegged a Fat Tire clone
and thought I would give this idea a try and tossed 15g of Cascade in on top.Yesterday I tried a glass and it tasted real good,just young.However it looked like the water in my friends aquarium.Will this ever clear?

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I don't dry hop in the keg. It works if you drink it quick enough and it doesn't clog the out valve but if you leave it with whole hops floating in there they will (Decay?) or whatever and go way beyond grassy into muck! If you really love a fresh hop smell then buy a whole house filter and make one of these. They have different names (Randall) but the idea is the same fresh hop aroma with the convenience of not having them decay in the keg and being able to replace with different types of...

LWH - Last Wort Hopping

First post by Mex, 15 years ago

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Just a quick question,
Don't know if it is going to be a silly one as I haven't totally thought it through :whistle:
Was reading on here the other day about FWH and mash hopping and what it properties it gave to bittering and flavour profile of the hops before boiling.
Now for the question.
If no-chilling after tranfering the hot wort to the cubes, at what temp can you (or should you? :interesting: )open the cube and enter an addition of hops.
Or would that just be to dangerous (ie: infections...

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As you've worked out the big problem with opening up your cube once its cooled is infection.

You contaminate your pasteurized wort

2nd BIAB: Amarillo SMaSH and evil trub

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First post by MontbardBrewing, 15 years ago

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OK so got my 2nd BIAB under my belt. Went a lot smoother this time round... and got some good efficiency.

I was shooting for 1.050 with 13lbs of Maris Otter pale ale malt (65%), and hit 1.060 post-boil (closer to 80%). I attempted to whirlpool after chill, used a stainless steel spoon and swirled around for about a minute to really get things going, then put the lid on and waited 20 minutes. It didn't seem to form a cone in the middle but just formed a flat layer. Siphoned from the top, got...

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Just a little gun shy,any time I try to Mcgyver something I end up back at the supply house.

2nd attempt at BIAB

First post by kmcace, 15 years ago

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So I already did my first BIAB batch and had ok outcome. I had an 18 pound grain bill and ended up with 1.043 OG. I thought it should have been a lot more then that. The problem was that I started drinking early and forgot a couple of steps(did not mash out or sparge).
This time I will be brewing sober to record everything that I am doing. I will be brewing 7 gallons of wheat beer and splitting it into 2- 3.5 gallon batches to later add cherries in one and the other will be lemon. Here is what...

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Ah! Caught out by one of the seven !

Good find kmcace :salute:. It's more common than you think. Make sure you check the other six things though as they are also common and often happen in combination :o.

Cheers,
PP

Thanks Pistol for that link. That is helpfull for a newby like me.

BIAB kettle & pot

First post by Ralphus, 15 years ago

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Any chance someone can review the following pieces of equipment and let me know if they would be suitable for BIAB brewing?

Thanks!

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I picked the gear up today. I'm used to stainless steel and in comparison this pot feels like a pop can. It is very light and thin, but the price was right ;) I was also surprised at the size.. I was expecting it to be taller but it is very wide.

The burner looks solid. Now I just need to get a few propane tanks, some swiss voile, some grain and I should be good to go.

Boil question

First post by solly.schoultz, 15 years ago

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I have recently joined the group and slowly been studing all the info, I have gathered the equipment I need but have only been able to obtain a 11 liter pot, will do a 10 liter MaxiBIAB as my first attempt on a Pale Ale.

I have completed a test boil and noticed that if I leave the lid off my pot I don't get a good rolling boil. If I leave the lid on then the boil is a good rolling boil, otherwise I just have rising bubbles.

I have tried my stove as well as a gas burner with the same effect...

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Thank you all for the responses,

I have ordered a new gas burner like the one below

Burner.JPG

Stock pots of that size are not commonly available in South Africa, I can order one from a catering company but the cost is not worth it,

Commonly available are stew pots, which are shorter and have a larger diameter (not sure if these will work)

pot.jpg

The 11 liter pot is very thin walled and it seems to lose heat quickly.

Thanks

10 quart.jpg