[justify][font=Arial]Hello everybody, 
First of all, I would like to introduce me and apologize for my writing faults. My name is Juan Angel and I come from Valencia, Spain. [/font][/justify]
[justify][font=Arial]I have a friend who did some homemade beer a years ago. It was nice, however it was a kit beer. Later I started to keep some information about making beer at home and I discovered the BIAB method. It is not very spread in Spain, and so, I arrived to this website. I have read most of the basic posts and I think I am ready to make my first AG BIAB homemade beer. It will be a SMASH of pale ale and magnum hops, an APA, hopefully. [/font][/justify]
[justify][font=Arial]I attach the Biabacus file. (amazing sheet). I have called it the Magnum 44 Apa Smash  [img]http://www.biabrewer.info/images/smilie ... ty0001.gif[/img][/font][/justify]
[justify][font=Arial]As you can see, I will use my 8 liters kettle. So I will produce not more than 4-5 liters of beer. I will be trying different recipes and, if I am successful I will work out with a bigger kettle of 20 liters. I will be cooking at home, so I have to use my gas kitchenette and that restrict me to this maximum size. [/font][/justify]
[justify][font=Arial]Anyway, I would like to congratulate for make this forum possible. People is awesome, they help the others in a clear way. [/font][/justify]
[justify][font=Arial]Thank you very much and chin chin!!! [/font][font="Lucida Grande", "Trebuchet MS", Verdana, Helvetica, Arial, sans-serif] [img]http://www.biabrewer.info/images/smilie ... ty0050.gif[/img][/font][/justify]

Hello again, 
As I said in my presentation post, I wanted to do a SMaSH beer. I called it the Magnum 44. It is an APA with pale ale malt and magnum hop, till 44 ibus. I attach the biabacus document. 
I did it last Saturday, Christmas Eve and I have 5 liters fermenting at this moment. 
Everything was right, even better than I expected, to be the first brew ever. Now, I feel that it is not fermenting properly, I did not active the yiest and my house is really cold, around 16 ºC. Tomorrow I will take a gravity measure and I tell you something. 
By the way, I took some pictures of the process I did in my tiny kitchen I want you to show.  
Finally, I would like to ask a recommendation  for my next SMaSH. I have some pale ale and Maris Otter, and Magnum, Target and Hallertau Hersbrucker. I want to make another SMaSH and then I will go with other recipes with some special malts. 
Thank you very much. 
 

I use an airlock, but I couldn't see any bubble or activity signs. 
And, there is a ring of foam or other stuff over the wort, about 1 cm wide. I am a little worried because it is the first time I brew, but, hopefully, tomorrow (one week after pitching) I will measure the gravity and we will all now how the fermenting process goes. 
I will inform you. 
Thanks for the answer, Lumpy5Oh. 

By the way, I attach the Biabacus spreadsheet, I forgot it in my previous post.