3kg maris otter
160 grammes crystal 150
25 gms challenger at 60 mins
25 gms challenger at 20 mins
20 gms cascade at 10 mins
Flock tab at 5 mins
Start volume of water 28 litres
Strike temp 70 degrees
Mashed in at 68 ( dropped to 66 after 40 mins)
Gravity. 1.032 pre boil
Gravity. 1.042 post boil
23 litres post boil
All in all not a bad first biab, though my digital probe went fubar during boil and I will need to reduce size of batch due to my induction hob being only 2kw and got ages to reach boil. Also i need to redo my imersion chiller (add more coils) as it worked ok but not fast enough. Photos on the facebook biab page
Pitched us05 yeast and doing a really slow bubble from airlock after 12 hours
Post #2 made 9 years ago
Did you do a starter for the S05? I recently left a package of it open on the counter for about 2 weeks (top secured with a sandwich bag clip) and made a starter with it as I was worried the open air would have made it stale. It went absolutely ballistic after 12hrs - this was on Saturday. My first ever starter... But the slow bubble is what I normally get when not using a starter.
Post #3 made 9 years ago
The slow bubble could also be from your ferementer not being extremely air-tight. I noticed this in mine in my first couple of brews.
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- SVA Brewer With Over 5 Brews From Slovenia
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Post #4 made 9 years ago
Hoover, as for the chiller- What is "fast enough"? If it has to do with your schedule for brewing, that is a personal preference. After reading on this forum about the heretical "No Chill" described as taking place in cubes or even in the kettle, as long as flavor and later hop additions are adapted to the time & temperature ramp, fast is a relative term. Less than 30 minutes or more than 4 hours to reach proper pitching temperature has not been a factor for me as long as I know how much time it takes from Flame Out to get under 50 degrees C. I am not in a hurry to free up the kettle for another batch or to recover the heat as production scale brewers might be.Hoover wrote: All in all not a bad first biab, though my digital probe went fubar during boil and I will need to reduce size of batch due to my induction hob being only 2kw and got ages to reach boil. Also i need to redo my imersion chiller (add more coils) as it worked ok but not fast enough. Photos on the facebook biab page
Pitched us05 yeast and doing a really slow bubble from airlock after 12 hours
Last edited by ShorePoints on 13 Sep 2016, 21:15, edited 1 time in total.
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- SVA Brewer With Over 100 Brews From United States of America
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Post #5 made 9 years ago
My typical cooling from 100'C to 30'c is around 45 minutes. I then stick it in a temperature controlled fridge until 25'C when I pitch. Unless it's a Weiss in which case 17'c.
Careful with the lids if you cool by leaving the wort in the boiler overnight. If it creates a vacuum your lid (and boiler) may invert...
Have a look at chill cubes. Just a jerry can made of HDPE, bung your boiling wort into them, squeeze the air out and leave until you're ready to pitch. I believe the wort can be left up to a year in them as they're sterile from the hot wort. Never done it myself so research it carefully before doing it! Perhaps try water first to make sure any seals don't melt.
Careful with the lids if you cool by leaving the wort in the boiler overnight. If it creates a vacuum your lid (and boiler) may invert...
Have a look at chill cubes. Just a jerry can made of HDPE, bung your boiling wort into them, squeeze the air out and leave until you're ready to pitch. I believe the wort can be left up to a year in them as they're sterile from the hot wort. Never done it myself so research it carefully before doing it! Perhaps try water first to make sure any seals don't melt.
