Crushed Grains or Milled grains?
Post #1 made 12 years ago
Is there a difference? What should it be for BIAB?
Post #2 made 12 years ago
PackerFan,
The term is used interchangeably. The grain you buy crushed and the grain you crush (mill) yourself is fine for BIAB. There is no need to crush it any finer or different from 3 vessel brewing. The conversion rate is about the same for a 90 minute mash. The conversion from starch to sugar depends on temperature, pH, time and luck. So to make it simple accept the milled grain from your local homebrew supply shop or give your home milled grain a normal grind. It doesn't need to be flour!
The term is used interchangeably. The grain you buy crushed and the grain you crush (mill) yourself is fine for BIAB. There is no need to crush it any finer or different from 3 vessel brewing. The conversion rate is about the same for a 90 minute mash. The conversion from starch to sugar depends on temperature, pH, time and luck. So to make it simple accept the milled grain from your local homebrew supply shop or give your home milled grain a normal grind. It doesn't need to be flour!
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #3 made 12 years ago
Thanks, I read somewhere, where grains should be crushed and not milled as milling(grinding?) the grains would release "tanins". I have done two BIAB batches and the beer is good, but does not taste as good as my extracts.
Post #4 made 12 years ago
Packerfan,
Your beer should be as good as or better than extracts. If a problem persists than we better look at the other variables to see what is amiss. Try working with BIABacus to get things right.
Your beer should be as good as or better than extracts. If a problem persists than we better look at the other variables to see what is amiss. Try working with BIABacus to get things right.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #5 made 12 years ago
In a nut shell, this is what I have done.
My last two batches were a Cream Ale and a Centennial Blonde AG 5gal batches.
In 7.5 gallons of water(for 90 min mash and 90 min boil). If a 60 min mash and boil I'll cut it down to 7 gallons. I mashed the grains at 148-150f for 60-90 mins, depending on the recipe. I did not do a mashout on first batch but the last one I did it @ 170 for 10 mins. I try to sqeeze the crap out of the bag to get out as much wort as possible. After that we boil away....
My last two batches were a Cream Ale and a Centennial Blonde AG 5gal batches.
In 7.5 gallons of water(for 90 min mash and 90 min boil). If a 60 min mash and boil I'll cut it down to 7 gallons. I mashed the grains at 148-150f for 60-90 mins, depending on the recipe. I did not do a mashout on first batch but the last one I did it @ 170 for 10 mins. I try to sqeeze the crap out of the bag to get out as much wort as possible. After that we boil away....
Post #6 made 12 years ago
If those where your first two AG, and those are light colored pales, then maybe you are noticing the water for the first time. Light pales should have a neutral (can't think of the correct term) balance.
Your brew day process sounds solid.
Could be the pH too. What is the source of your water?
Do you live around where Bob is, in cheese land?
Your brew day process sounds solid.
Could be the pH too. What is the source of your water?
Do you live around where Bob is, in cheese land?
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #7 made 12 years ago
I have the ph strips but don't have the "ph" additive to be around 5.2. I live in San Diego county
Post #8 made 12 years ago
More info on this here.PackerFan wrote:Thanks, I read somewhere, where grains should be crushed and not milled as milling(grinding?) the grains would release "tanins".
What you'll need to do here PF is give as much information as you can as why you it is not tasting as good as the extract. For example, is the beer too thin, too thick, too sweet, too dry, off-flavoured etc, etc.PackerFan wrote:I have done two BIAB batches and the beer is good, but does not taste as good as my extracts.
The more info we have on the fault, the faster we can focus on the most likely culprits.
PP
Last edited by PistolPatch on 20 May 2013, 19:09, edited 2 times in total.
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