Hi all,
I've previously been a (mostly!) successful Maxi Biab brewer thanks to all the help on here but recently got a tax rebate so decided to take the plunge and invest in some full scale gear.
Kit now includes:
56L Kettle
Installed Ball Valve Tap with barb
Small Bazooka Screen
Plate chiller
Did my first brew with it last weekend, silicone tubing from the barb on the tap into the plate chiller, bazooka filtering hops then normal sanitized hosing into fermenter.
Hit a few problems but my main one was how much wort I wasted! Because of the size of the pot the wort below the tap was wasted, a little tilt helped a bit but it broke my heart to see how much was left! There was a thick hoppy broth left at the bottom of my kettle I was unable to get into my fermentor!
I was wondering if anyone had any suggestions? If I installed a false bottom would that help?
Thanks,
Nigel
Post #2 made 13 years ago
Nigel,
Congratulations on the new gear. You are making some members envious (me)! I have the same problem. I assume that you are adding Irish moss or some other coagulator? Try whirlpooling your wort and covering it for 15 minutes or so. I won't cool down much as the pot will still be hot. The whirlpooling and (TG) Time and Gravity should keep most of the (hops, break material) in the center and not be transferred. If your going to leave something behind than make it that!
I just use pickup tube connected to the input of the spout? I made one out of copper and bent it to collect wort while leaving the break material behind. I have a bazooka also that I used in my old mash tun but it is in storage. In reality I end up tilting the pot to collect all wort and break material??
!
I just tilt my pot and dump almost all material into my N/C cube. The Irish moss does it's thing and when I siphon a few days later the wort is clear. I do not leave much in the pot but I do leave a lot in the cube. I transfer some break material to the fermentation bucket by accident each and every time. Providing the yeast with the needed proteins and whatever junk they need to be healthy and happy?
Congratulations on the new gear. You are making some members envious (me)! I have the same problem. I assume that you are adding Irish moss or some other coagulator? Try whirlpooling your wort and covering it for 15 minutes or so. I won't cool down much as the pot will still be hot. The whirlpooling and (TG) Time and Gravity should keep most of the (hops, break material) in the center and not be transferred. If your going to leave something behind than make it that!
I just use pickup tube connected to the input of the spout? I made one out of copper and bent it to collect wort while leaving the break material behind. I have a bazooka also that I used in my old mash tun but it is in storage. In reality I end up tilting the pot to collect all wort and break material??
!I just tilt my pot and dump almost all material into my N/C cube. The Irish moss does it's thing and when I siphon a few days later the wort is clear. I do not leave much in the pot but I do leave a lot in the cube. I transfer some break material to the fermentation bucket by accident each and every time. Providing the yeast with the needed proteins and whatever junk they need to be healthy and happy?
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 #3 made 13 years ago
My methodology is much as Bob described. As a no-chill brewer I simply empty the entire kettle into the cube. After the wort cools I siphon off the clear wort, leaving the hops, break, crud, etc behind in the cube. This remaining amount is @ .5 gallon which I account for as a loss when figuring my initial volumes.
My suggestion for you would be to simply account for that loss you are experiencing by adding it into your initial calculations. I know it's tough to leave that much good stuff behind but you can always run that remaining sludge through a filter and collect a quart or so of wort to use as a starter.
Enjoy the new gear but remember: K.I.S.S.
--Todd
My suggestion for you would be to simply account for that loss you are experiencing by adding it into your initial calculations. I know it's tough to leave that much good stuff behind but you can always run that remaining sludge through a filter and collect a quart or so of wort to use as a starter.
Enjoy the new gear but remember: K.I.S.S.
--Todd
WWBBD?
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- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 13 years ago
Good Day, I carefully pour the cube into the fermenter thru a fine Stainless Steel Strainer or a very fine voile bag to drain the hops and crud, and lose only 0.1-0.25 Gallon of wort.
Of course, I sanitize the screen and Voile.
Of course, I sanitize the screen and Voile.
Honest Officer, I swear to Drunk, I am Not God.
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- SVA Brewer With Over 100 Brews From United States of America
-
Post #5 made 13 years ago
Here's my approach. A copper pickup tube similar to Bob's. As the pot gets close to empty, I gently tip it up keeping the pipe under the wort level, but trying to minimize the pickup of the sediments.
https://picasaweb.google.com/lh/photo/- ... directlink
Whatever crud does make it into the pickup tube gets filtered by a piece of voile that sits in my funnel prior to hitting the carboy.
https://picasaweb.google.com/lh/photo/c ... directlink
Whatever crud does make it into the pickup tube gets filtered by a piece of voile that sits in my funnel prior to hitting the carboy.
Last edited by makemyday21 on 07 Aug 2012, 11:35, edited 3 times in total.
Post #6 made 13 years ago
Hi there Nigel,
BIAB'ers have a huge advantage in trub management - the bag. For reasons too long to go into here, I did all sorts of things to manage my trub losses and have found that, by far, the easiest and most effective trub management tool is to simply use your BIAB bag as a hop sock.
Rinse your bag after the mash and then hang it loosely in the kettle - don't drape it over the sides like you do in the mash). The bag will wander lazily through the wort giving you great utilisation and then, at the boil end, will retain most of your trub. Most kettle trub, when using pellet hops, comes from the hops. But, even if you are using flowers or cones, the bag will prevent heaps of transfer problems.
A bag combined with an auto-syphon or a tap with a suitable pick up tube can mean you get very little waste. And, it can be used no matter what type of chiller (or no-chiller) you use.
Bag it man
,
PP
BIAB'ers have a huge advantage in trub management - the bag. For reasons too long to go into here, I did all sorts of things to manage my trub losses and have found that, by far, the easiest and most effective trub management tool is to simply use your BIAB bag as a hop sock.
Rinse your bag after the mash and then hang it loosely in the kettle - don't drape it over the sides like you do in the mash). The bag will wander lazily through the wort giving you great utilisation and then, at the boil end, will retain most of your trub. Most kettle trub, when using pellet hops, comes from the hops. But, even if you are using flowers or cones, the bag will prevent heaps of transfer problems.
A bag combined with an auto-syphon or a tap with a suitable pick up tube can mean you get very little waste. And, it can be used no matter what type of chiller (or no-chiller) you use.
Bag it man
,PP
Last edited by PistolPatch on 07 Aug 2012, 19:29, edited 3 times in total.
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Post #7 made 13 years ago
So sorry for not thanking everyone for their help, I've been away from home so here it is:
THANKS!
You're all legends.
THANKS!
You're all legends.
