AdminNote: Many thanks for doing this Yeasty
. I am going to edit skate's original post you copied below so as it is a little easier to follow and so that US measurements will translate using The Converter. There are many questions skates needs answered. Once I am done editing, I will make a post here asking what major questions remain. ADMIN NOTE: Unfortunately the edget being referred to here is no longer available. Please read this post for alternatives.
[quote=skates]Greetings all...Perhaps I can get some guidance and/or help,...
I started trying to build beer around last November. The BIAB method seems to be ingenious in its simplicity. I have a turkey fryer which is now my brew kettle, and will be doing my 5th biab on saturday. A few problems I am having- let me start by saying I'm brewing on a shoestring budget, not because I can't afford to become properly equipped, but more because I really enjoy acomplishing much with little. On to my questions...
I have plenty of kettle to brew 5 gal batches, usually end with 3.3 gal - 3.5 gal, I am using 4 gal pet bottles for fermenters, the smaller volumes really keep things manageable. I have attempted to use "the Calculator" but I don't have excel, etc, on my computer, is there another version which requires less software on my end?
I have been scaling up / down recipies somewhat linearly, and my results have been less than what I consider great, or even good. I did attempt the Amarillo APA twice, verbatim- the small volume was perfect for my fermenters, I think both of them taste like snail piss. I could only get whole hops, not pellitized, could this be why the stuff tastes like fruit punch??
The yeast selections I have been using are all in the dry arena, I use safale s-05 or 04 for the most part, (no starter) I don't get a high amount of krausen, but my ferm valve will bubble away for at least a day or two, another oddity I've noticed, fermentation starts very quickly, within hours. I leave in at least a week, I don't own a hydrometer- and neither did the mesopotamians- to be honest, with the smaller volumes I'm brewing, I want a refractometer, just can't justify it yet.
My previous was a chocolate stout that was somewhat palatable, and I have a generic esb in ferm now- will bottle this weekend while my mash is happening. . I'm trying not to become discouraged, but I haven't been able to approach the flavor of a "commercial" beer- and I have sampled(??) many over the years. It is apparent that I am doing something fundamentally wrong, but I can't figure out what it is.
My sanitization systems are good ( I use c brite and one step very liberally) I can't detect chlorine or chloramines in my water(doesn't mean it's not there, just have very good tasting water) I have almost constant temps of approx. 65-68 deg.f. for fermentation. I do "second" in the bottle, usually a 2 wk minimum before I even taste test the stuff. I use dextrose to prime and have good carb. I do not have a bottling wand, tho I bottle from a 2 gal igloo with a spout and am careful not to over aireate. I have two thermometers in use on brewday, thinking that I might have overshot the mash temps, but no, unless they are both wrong.
The only thing I can think of that I do different is that I use the perforated liner inside the brewpot to shield my bag AND when the mash is complete, I found I can hang the inner liner using some s hooks to the outside lip of the brewpot, sort of acts as a strainer, but will take the pressure of a very heavy squeeze using an appropriate sized potlid. I can sparge if I want to easily. Will the two walls have any effect?? only did that for the last three biabs. I know I'm leaving a bunch of stuff out, I'm almost certain it is something small that I'm tripping over, just can't see what it is. any ideas would be appreciated....[/quote]
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You are obviously a man who likes his beer, not sure about the Boddingtons though 
. But thats the beauty of beer, there is something for everyone.
