cheers. will post the outcome

Well I did my first batch doing Biab. Thanks to everyone with the recipe conversion. This is pretty much the maximum I can do in my kettle. I was focused on getting everything right with the recipe, I did not pay attention too much about trub. I now have a 6 gallon carboy fermentor with what looks like 5.5 gallons of wort and trub. Maybe more like 6. Unfortunately more than a third is trub. Maybe I will come out with 3 gallons of beer? I am feeling kind of dissapointed.

I now have a cake of trub about 2 inches. So that is not bad. I think it got a little cold in my shop last night. No yeast action this morning. It should be rolling when I get home from work though.

So it has been 20 hours and still no action in my fermentor. I think it might have got too cold? I pitched the yeast at just below 80 degrees. It got down to below 60 degrees in my shop. I moved it to a warmer location. Is it too early to panic? Never had this happen before.

Thanks for the feedback Hashie. I did a google and red that California Ale would take around 48 hours to start kicking if you pitch straight from the vial. I will go give it a swirl.

All in all this was a good learning experience. Need a bigger spoon or paddle. Make a starter. Get a faster acting thermometer. BIAB works for me.

I tend to not pay too much attention to the airlock activity. But I do watch the wort. I have not seen any action in the wort after 36 hours. I will take a hydro at the 72 hour mark.

I am transfering my first Biab to a secondary fermenter and cool crashing it. Now I need to do another batch to keep beer flowing. Here is my next recipe. It is a Kolsch. I think I got this figured out but I can't use the calculator due to not having a copy of excel at home. It is read only. Will you guys be so kind to give a fellow brewer a hand?

Kettle
44qt Bayou Classic w/Spigot and Basket
Pot measures 13.5 inches x 17.5 inches
Basket measures 13 inches x 13.5 inches

Burner
SQ14 Bayou Classic

Recipe
Widmer SummerBrau

OSG 1.045
FSG 1.012
5 gal

Grain
3/4 lb White Wheat
1 lb Vieanna Malt
1 lb Cara Pils Malt
6 lb 2-Row Malt

Bittering Hops
1 oz Spalt AA% 4.1 60 Minutes

Aroma Hops
1 oz Tettnang AA% 4.8 5 Minutes

Yeast
White Labs German Ale/Kolsch 029

Thanks PP! I am at work with access to the calculator and my Hop Bill is not computing right. Must be too low of gravity to show up on chart? Will you guys have a looksy? How did I do? What do I need to do different? Thanks everyone.

Hi everyone,

Time for my second BIAB batch on Saturday. This time I'm hoping to brew an IPA based off the recipe in this link:
http://www.brew365.com/beer_two_hearted.php

My pot is 48L, 40cm in diameter and 36cm high. I would like to brew a 5.5 gallon batch (ie, 5.5 into the carboy). I have tried my best to use the calculator but because I'm new I don't exactly trust myself yet.

Can someone convert the recipe for me so I can compare it with what I came up with?

Thanks,

Ralph

Ralphus - post up what you have come up with as this will save a heap of time.

Here it is

Thanks PistolPatch!

Hi, another Newb from the Aussie Homebrew forums here. I have been looking around the site. Making it easier for us to get into all-grain, champion!

I'll be brewing in a 20 L electric urn, 32 cm high and 30 cm in diameter. The element is exposed (not sure if that makes a difference) but I'll be covering it with a cake rack. My fermenter is 23 L but I won't be maxi BIABing, I'm happy with smaller batches (for now at least).

Please help me adjust the following. It's a clone of one of my fave beers. I first saw it here:
http://www.aussiehomebrewer.com/forum/i ... opic=36386
It's originally from HomeBrew Talk:
http://www.homebrewtalk.com/
But I couldn't find the original there, just the American quantities version, but I did find this version, which is why I changed the pils quantity:
http://www.beoir.org/community/viewtopic.php?f=7&t=1091

Hope that's enough info. Thanks!


Orfy's Hobgoblin - 23L
4.8 kg Maris Otter
0.25 kg Crystal
0.20 kg Carapils
0.15 kg Chocolate
Mash at 69 C for 90 min

15 g Styrian, 15 g Fuggles FWH
15 g Styrian, 15 g Fuggles 30 min
15 g Styrian, 15 g Fuggles 0 min
Nottingham yeast



Or from the second site (more detail):

Hobgoblin
Brew Type: All Grain
Brewer: AT
Batch Size: 23.00 L
Boil Volume: 30.29 L
Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Ingredients for Mash
4.80 kg Marris Otter Pale (2 Row) UK (3.0 SRM)
0.25 kg Caramel/Crystal Malt -60L (60.0 SRM)
0.20 kg Cara-Pils/Dextrine (2.0 SRM)
0.15 kg Chocolate Malt (450.0 SRM)

Mash In: Add 14.09 L of water at 78.2 C 90 min
Hold mash at 69.0 C for 90 min
Add first wort hops to boiler at start of sparge

15.00 gm Styrian Goldings [5.00%] (60 min) (First Wort Hop)
15.00 gm Fuggles [4.50%] (60 min) (First Wort Hop)
--Boil for 60 min
15.00 gm Styrian Goldings [5.00%] (30 min)
15.00 gm Fuggles [4.50%] (30 min)
1.00 tsp protofloc (10 min)
15.00 gm Fuggles [4.50%] (0 min)
15.00 gm Styrian Goldings [4.50%] (0 min )
--Cool wort to fermentation temperature
--Add water (as needed) to achieve volume of 23.00 L --Siphon wort to primary fermenter and aerate wort.
--Add Ingredients to Fermenter

Amount Item Type 1 Pkg Safale s04 Yeast-Ale 20/12/2006
Measure Original Gravity: ________ (Estimate: 1.052 SG)
20/12/2006 Measure Batch Volume: ________ (Estimate: 23 L)
27/12/2006 Transfer to Secondary Fermenter 14 days
Ferment in secondary for 14 days at 20.0 C 10/01/2007
Measure Final Gravity: ________ (Estimate: 1.013 SG)
3.0 Weeks Age for 3.0 Weeks at 15.0 C

Thanks Pistol. The only internet I have at home is my phone, but when I get into Uni tomorrow I will give it a crack. No hurry. I haven't got the grain, etc yet.

PistolPatch wrote: 2. Put in 21.3 l as your brew length as this will give you 23 l into fermenter.

G'day pistol... just trying to get my head around the calculator... i did my first biab on the weekend just gone... can read more about it and see pictures here:

http://www.aussiehomebrewer.com/forum/i" onclick="window.open(this.href);return false; ... 56775&st=0

had great help on this forum, especially from sigurdur.

im just stuck on your comment above - 21.3lts on the sheet to end up with 23 in the fermentor...

my sheet had 23lts into the fermentor, start with 40.33lts OG 1.041 - which i followed... i ended up with about 26-28lts into the fermentor at 1.038 - so i assume it was too much water based on the caluculator brew length of 23???

Cheers,
adz.

Thanks for the response Pete, its much appreciated.... its starrting to make more sense...

i have had a go at the spreadsheet for my next brew... the orig recipe is found here:

http://www.beersmith.com/Recipes2/recipe_364.htm

if anyone can see any errors, please let me know