I have been doing traditional all grain brewing for some time now and had great success with my fermentation. I have now began to BIAB and love it. I am hitting higher efficiency than ever before (77% and 84%) my first two batches. However...
The details: On the first batch my OG was 1.090 (77% efficiency), bubbled very strong for 36 hours (blew my stopper off 3-4 times) and suddenly stopped. I just checked the gravity after a week and it seems stopped at 1.032.
On the 2nd batch my OG was 1.063 (84% efficiency), bubbled for 24 hours (very well) and basically stopped after that. I checked the gravity and it is at 1.025.
Both batches called for WLP 001, which I made a good starter for. It just seems weird that the fermentation never tapered off but just stopped.
My question is if this is usual for BIAB? I am not used to making 2.5 gallon batches and the BIAB process is new to me.
2nd question: would you suggest that I rack both batches to another vessel and pitch more yeast?
Thanks!
Re: Fermentation Issue
Post #2 made 12 years ago
You get unreal eff. What is your set up. I usually get 79% eff on 1.050 brews, I would love to know your secret!
Post #3 made 12 years ago
Hi rschilling
I cannot see why BIAB would affect fermentation compared to extract, kit, 3V etc.
Is your yeast started from fresh or previously used?
What temps do you ferment at?
Also, i guess you know that mashing at higher temps will give you a less fermentable wort? I don't think you could get it as high as 1.025 but maybe that is a factor?
Also, Both those beers seem BIG, i have never used WLP001, maybe it is not alcohol tolerant? perhaps it could ferment to a certain ABV% then go to sleep.
Have you used this yeast succesfully at this OG previously?
Sorry for the numerous questions, just thought i could throw some ideas out there?
I cannot see why BIAB would affect fermentation compared to extract, kit, 3V etc.
Is your yeast started from fresh or previously used?
What temps do you ferment at?
Also, i guess you know that mashing at higher temps will give you a less fermentable wort? I don't think you could get it as high as 1.025 but maybe that is a factor?
Also, Both those beers seem BIG, i have never used WLP001, maybe it is not alcohol tolerant? perhaps it could ferment to a certain ABV% then go to sleep.
Have you used this yeast succesfully at this OG previously?
Sorry for the numerous questions, just thought i could throw some ideas out there?
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #4 made 12 years ago
Check the accuracy of your mash thermometer?
---Todd
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Post #5 made 12 years ago
My setup is actually a little different from traditional BIAB because I don't like the sound of heating nylon to 150-170 degrees. Therefore, I took my 5 gallon pot, drilled about 500 holes in the sides and bottom (real fun), lined the inside sides and bottom with S.S. mesh (80 threads per inch). After I fill that with my grain I drop it inside my 9 gallon pot with heated water sitting on the burner. I mashed for about 75 minutes and if my temp dropped at all I heat it with the burner. If it gets too warm I stir it more. I am basically stirring during most of the mash and my temp stays right there at 154.
While other threads have said that too many threads of SS mesh have not let the wort drain I have no problem with that at all. In addition, I am not getting anything from the grain into the drained wort. I love it!
Both of the brews I mentioned were mashed at 154 degrees. The fermentation was at 68 degrees. I have used WLP 001 many times in the past and it is a high attenuation yeast. In past use it has taken off fast and then after a couple of days slowed down more each day. The yeast for these batches was new, although I did make a starter.
Do you guys think I should pitch additonal yeast? I've never done that. If so, how would you go about it? Transfer first?
Thanks,
While other threads have said that too many threads of SS mesh have not let the wort drain I have no problem with that at all. In addition, I am not getting anything from the grain into the drained wort. I love it!
Both of the brews I mentioned were mashed at 154 degrees. The fermentation was at 68 degrees. I have used WLP 001 many times in the past and it is a high attenuation yeast. In past use it has taken off fast and then after a couple of days slowed down more each day. The yeast for these batches was new, although I did make a starter.
Do you guys think I should pitch additonal yeast? I've never done that. If so, how would you go about it? Transfer first?
Thanks,
