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My first BIAB - Timothy Taylor Landlord

Post #1 made 13 years ago
by AdyG
Hi Everyone,
I thought I would post a quick write up for my first BIAB. I hope I've put it in the right forum section, but I'm a new member and it's my first BIAB, also I've leant a lot from this website and wanted to contribute my first experiences so other beginners can hopefully gain something from it.

If the beer is a success I will post it in the recipes section, I've seen a few posts asking for Landlord recipe.

BIAB Timothy Taylor Landlord
(first BIAB 26/08/2012)

4.25kg Maris Otter Malt
30g Black Malt
50g Styrian Goldings (celia) Hops
30g East Kent Golding Hops
11g Nottingham Yeast

O.G 1042
P.G 1010
ABV 4.2%

• 0730 heat 31.5l water in 40l Buffalo electric urn
• 0830 water at 74 deg C
• 0900 grain in bag at 69 deg C, then stir and cover urn with towels
• 0945 stir grains, temp now at 67 deg C, recover urn
• 1030 temp at 65.2 deg C, remove bag to FV and sparge with 3l water from kettle, then drain
• Heat urn to 80 deg C then turn off
• Put grain bag back in and stir, leave for 15 mins
• Tip wort from FV into urn and remove bag, squeeze out as much liquid from grains and discard grains to compost
• 1100 heat urn to boil
• 1115 Add 30g Golding and 30g Styrian Hops in bag and set on rolling boil for 90 mins
• 1230 – 75mins of boil add 10g Irish Moss
• 1235 – put copper wort chiller into urn
• 1235 – Add 20g Styrian Hops
• 1245 – Turn off urn and start wort chiller
• 1315 – temp down to 25 deg C
• 1345 – transfer to sterilised FV

Yeast pitched to 24l at 25 deg C start 1042

After 24 hours has a thick crust on top in FV, ongoing daily checks.

I will be putting it in a keg with 85g light spray malt, but haven’t decided whether I’m going to double drop into second FV after 48 hours. I might not on my first BIAB as I’m not sure if it’s that crucial yet for this method of brewing. Also the recipe say use finings when transferred to keg but I’m not sure if I’m going to add them, I would like to see if it clears naturally first.

Thanks for reading,

Ady
Last edited by AdyG on 27 Aug 2012, 20:55, edited 2 times in total.

Post #2 made 13 years ago
by thughes
I wouldn't mess around transferring to secondary or using finings.Give it 2-3 weeks in the primary, rack to your keg with the priming sugar (spray malt is fine, although the proper amount of white table sugar works just as well and is much cheaper), let it sit for 2 weeks at 70F, stick it in your kegerator/fridge and enjoy. It will clear up on its own after a few days in cold storage.

If you have the proper setup, might I recommend skipping the keg priming step and instead simply put it in the kegerator/fridge after transferring from the primary and hook the CO2 up at serving pressure. Within 1-2 weeks it will be fully carbonated AND cleared up.

Let us know how you make out with this one.

---Todd
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 13 years ago
by AdyG
Hi Todd
I'm not going to bother with the secondary fermenter or finings now, I just want to see what happens to the beer when it's left to clear naturally. I have some spray malt left over from previous brews so don't mind using it up. I have an unheated cupboard under my stairs which is much cooler than the rest of the house which normally chill my beers in, seems to work ok.

I don't have a kegerator though, I don't think we really use them in the UK, it's normally just kegs or bottles. I use bottles for storage and they keep for a year on the extract kits.

Cheers for the advice and comments, and I will post comments on the finished product.... just got a few long weeks to wait now!

Cheers

Ady

Post #4 made 13 years ago
by Jeltz
I'll be interested in how that comes out, I've been looking at that (or one similar on the BrewUK site but would need to get a bigger stock pot 1st.
Regards

Nic

Post #5 made 13 years ago
by AdyG
Jeltz wrote:I'll be interested in how that comes out, I've been looking at that (or one similar on the BrewUK site but would need to get a bigger stock pot 1st.
I was advised to use a 40 litre urn to do 23 litre brews, which seems to be a pretty standard size for the kits and a lot of the recipes. I will post on this thread when the final product is ready.
Last edited by AdyG on 28 Aug 2012, 05:43, edited 2 times in total.

Post #6 made 13 years ago
by PistolPatch
Hi there AdyG,

Congratulations on your first BIAB and thanks for posting up your results :salute:.

Keep an eye on that Nottingham at 25C - you may need a mop! That stuff goes off like a rocket :argh:. I'd usually not let that one go over about 18 C. Your beer may be fully fermented tomorrow :lol:.

At the end of fermentation, if you have fridge space, you can even put your whole fermentor in the fridge and chill it as low as 0 C over say 4 or 5 days. This 'fines' up the beer very well before transferring to the keg and can save you having to use a secondary for clarity.

I'd also just force carb the beer as thughes suggested. Maybe try naturally priming the keg on a later brew or two?

We'll look forward to hearing how it all tastes.

:peace:
PP
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Post #7 made 13 years ago
by AdyG
PistolPatch wrote:Hi there AdyG,

Congratulations on your first BIAB and thanks for posting up your results :salute:.

Keep an eye on that Nottingham at 25C - you may need a mop! That stuff goes off like a rocket :argh:. I'd usually not let that one go over about 18 C. Your beer may be fully fermented tomorrow :lol:.

At the end of fermentation, if you have fridge space, you can even put your whole fermentor in the fridge and chill it as low as 0 C over say 4 or 5 days. This 'fines' up the beer very well before transferring to the keg and can save you having to use a secondary for clarity.

I'd also just force carb the beer as thughes suggested. Maybe try naturally priming the keg on a later brew or two?

We'll look forward to hearing how it all tastes.

:peace:
PP

:lol: your not wrong about that yeast! I should have really waited until it dropped to under 20C but I was a bit eager, just checked it and it's down to about 1015 so not long now, still a few little bubbles rising.... and fortunately it didn't spill over.

I've not got space in the fridge, so it will go in the cooler cupboard under the stairs for a couple of weeks. I normally bottle my extract kits so I might do a few on this batch to see how they compare, also I owe a few people homebrews so they are handy to give away. My keg does have a screw in top for the C02, I didn't use it on a previous brew and it seemed ok, but will give it a go on this one.
Last edited by AdyG on 29 Aug 2012, 02:11, edited 2 times in total.

Post #8 made 13 years ago
by AdyG
Just an update, It has been in the keg for 3 weeks now, but over the weekend I tried a couple of pints.

Over all I'm quite happy with it, it's a great improvement on all my previous extract kits as this tastes like proper beer. It is still a little cloudy and has a bit of a strange after taste to it, but not enough to put you off. I'm putting it down to lack of experience, and over the next brews I will obviously perfect it (hopefully)!

For my next brew I will be looking at water treatment, we have hard water in our area so I will be boiling it first and adding some CRS/DLS first. Also I put 10g of Irish Moss in at the end (as it said on the tin) but have been advised since only to use 3g.

Anyway, I have all my ingredients and equipment ready for the coming weekend and will be doing either a Courage Directors or Batemans XXB clone for my next brew. I will Let you know how it goes.

Cheers

Ady
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