So i guess its obviously not a true BIAB brew, but here is what i did on the weekend.
12L stockpot
500g Crystal
200g Caramalt
40g Cascade Hops (4.6%)
20g Pearle Hops (9%)
All grains in a lovely voile grain bag steeping at around 65C for 30 mins, with Cascade in at 30, and Pearle in at 15mins to go.
Got myself around 10L of beautifully sweet and hoppy wort, pitched the Coopers Canadian Blonde can in, and 1 kg of 500DME and 500 dex) which i popped into the fermenter and topped up to 23L with ice cold water. SAFAle yeast on top, and fermentation took off at light speed around 6 hours after pitching. Beer has been fermenting at 22 - 24C (Cant get it any cooler at the moment) and the wonderful aroma's of malty goodness are filling my house.
So to be fair, not a real BIAB brew, although i had all my grains in a bag, and 2 separate hop bags for the different additions.
It was a nice stepping stone from the plain old kit mix, and the wort from the crystal and caramalt was absolutely delicious, and i really enjoyed the process.
SG post boil in fermenter at 24C was 1.036/1.038, so although it's not going to be a true Canadian blonde in the end (can thank the caramalt for that), i am hoping for a nice aroma , some good bitterness, and a lovely quaffable beer i can smash in my face before winter kicks in.
Good fun this beer thing.
Post #2 made 15 years ago
Well done snot poodle, I used to make beers similar to what you have done and they came out with lovely malty flavours 
If you do it again, you can have the temperature up to 78°C for these grains as they only need to be steeped not mashed. Having a higher temperature will extract more malty goodness.
When you start doing proper BIAB then mash temperatures become important.
Well done again and I'm sure you'll enjoy your beer
If you do it again, you can have the temperature up to 78°C for these grains as they only need to be steeped not mashed. Having a higher temperature will extract more malty goodness.
When you start doing proper BIAB then mash temperatures become important.
Well done again and I'm sure you'll enjoy your beer
Last edited by hashie on 09 Feb 2011, 05:23, edited 5 times in total.
"It's beer Jim, but not as we know it."
Post #3 made 15 years ago
Hey Hashie,
Good tip on the temp, thanks...really excited about this one. Already ordered my 50L stock pot and have bought material for my new bag...so pretty excited to get this show on the road...just need to get this current batch out of the fermenter first!
Good tip on the temp, thanks...really excited about this one. Already ordered my 50L stock pot and have bought material for my new bag...so pretty excited to get this show on the road...just need to get this current batch out of the fermenter first!
Post #4 made 15 years ago
Hi Snotpoodle
Your on the slippery slope now so you may as well go the whole hog and buy a second FV (or 2)
I use the bucket type (common in the UK) and when I'm brewing I make up 10L of steriliser in one, throw in my syphon, spoon, airlock ect for cleaning/sanitising, clip the lid on and give it a swirl every now and then . The second one I use for draining the grain bag . Once the wort is cooled I Rinse all my clean gear, rinse the now clean FV and syphon my wort into it. Pitch and job done.
Y
Your on the slippery slope now so you may as well go the whole hog and buy a second FV (or 2)
I use the bucket type (common in the UK) and when I'm brewing I make up 10L of steriliser in one, throw in my syphon, spoon, airlock ect for cleaning/sanitising, clip the lid on and give it a swirl every now and then . The second one I use for draining the grain bag . Once the wort is cooled I Rinse all my clean gear, rinse the now clean FV and syphon my wort into it. Pitch and job done.
Y
Why is everyone talking about "Cheese"
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- SVA Brewer With Over 50 Brews From Great Britain
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Post #5 made 15 years ago
Yeah, it seems pretty handy to have two. I started with a normal 23L white plastic food grade bucket with a whole for the airlock. Since i got the kit, the fermenter has only been empty for 1 day, and that was because my order was a day late
I work for a global brewing company, so I have access to a lot of pro's (and malt and yeasties!), and its been really fun chatting to the brewers about what they do compared to me (I am in marketing). One of the main brewers is taking me to one of the smaller local breweries next week to hang around while she brews a wheat beer for a small local festival, so I am pretty amped about that one.
I think its absolutely amazing how I have been working in beer for just shy of 5 years, and only 2 months ago did I stop to think " You know, I dont actually understand the process", and I have been in charge of several brands in my time!
But as you say, the slippery slope has me firmly in its clutches...really enjoying the brewing side, and this BIAB system is just too convenient! I explained the process to another brewer, and she loved the idea, asked me to take photo's when i finally get a proper one done...
Will let you know how my first kit and bit brew tastes, by that time i should be in full swing.
I work for a global brewing company, so I have access to a lot of pro's (and malt and yeasties!), and its been really fun chatting to the brewers about what they do compared to me (I am in marketing). One of the main brewers is taking me to one of the smaller local breweries next week to hang around while she brews a wheat beer for a small local festival, so I am pretty amped about that one.
I think its absolutely amazing how I have been working in beer for just shy of 5 years, and only 2 months ago did I stop to think " You know, I dont actually understand the process", and I have been in charge of several brands in my time!
But as you say, the slippery slope has me firmly in its clutches...really enjoying the brewing side, and this BIAB system is just too convenient! I explained the process to another brewer, and she loved the idea, asked me to take photo's when i finally get a proper one done...
Will let you know how my first kit and bit brew tastes, by that time i should be in full swing.
Post #6 made 15 years ago
What a position to be in SP, having access to the brewery and being able to hang around while they brew up a Wheat beer...
I envy your position.
I envy your position.
"It's beer Jim, but not as we know it."
Post #7 made 15 years ago
Sounds perfect
Get another pail fermenter
You can use it for bulk priming, and during brew day too
Get another pail fermenter
You can use it for bulk priming, and during brew day too
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #8 made 15 years ago
Interestingly....
My first two kit beers finished fermentation in 3 days flat each time....this brew i heard bubbling (although every 30s or so and longer) and its been 9 days.
I have used the SAF Ale ale yeast before, but i haven't seen fermentation take so long. Bear in mind I am fermenting at 22 deg C...so its not a symptom of too cold for the yeast.
I can't wait to taste this bad boy.
My first two kit beers finished fermentation in 3 days flat each time....this brew i heard bubbling (although every 30s or so and longer) and its been 9 days.
I have used the SAF Ale ale yeast before, but i haven't seen fermentation take so long. Bear in mind I am fermenting at 22 deg C...so its not a symptom of too cold for the yeast.
I can't wait to taste this bad boy.
Post #9 made 15 years ago
Tasted this bad boy, the colour is heavenly gold, bitterness is awesome (hello cascade, i love you).
All round, a beautiful specimen, om nom nom.
Yay!
Post #10 made 15 years ago
All round, a beautiful specimen, om nom nom
Last edited by Yeasty on 28 Feb 2011, 09:18, edited 5 times in total.
Why is everyone talking about "Cheese"
-
- SVA Brewer With Over 50 Brews From Great Britain
-
