Hi All
Last weekend tapped my first two biab, not to bad the pale was a bit watery but did have to add some make up water and missed the og by about 10 points still tasty.Second one was an Amarillo IPA also very good. used gelatin to clear both look very good, may try and post up a pic if its not all gone. Also last weekend did two more biab with new burners and larger kettles. I could not figure out the calculator thing, oh well, all went fine ,One was a Hefe and one an Irish Red, cooled in kettle over night wrapped in plastic wrap to keep nastys out, into fermentor, pitch yeast and all is good. Hey Bob Brews I am with on the KISS method to much info bad for my pea brain lol See Ya and brew often Ron
Post #2 made 12 years ago
Well done Ron 
,
That's great to see you diving in and getting the brews happening. Sorry we haven't had time to write some decent help up on the calculator thingy as yet
. In many ways it is excellent though that you haven't waited until you understand everything perfectly. All-grain is very forgiving and if you read too much, it's very easy to lose sight of the simplicity of the process and never get started.
Later it will be great for you to be able to double-check there are no major problems in your process so try and keep the following minimum measurements on your first brews...
1. How much grain you used.
2. The volume into fermentor.
3. How much crap/volume was left in your kettle.
4. Your original gravity.
Once you are sure hat there are no major problems, then you can be more confident in being lazy.
PP
,That's great to see you diving in and getting the brews happening. Sorry we haven't had time to write some decent help up on the calculator thingy as yet
. In many ways it is excellent though that you haven't waited until you understand everything perfectly. All-grain is very forgiving and if you read too much, it's very easy to lose sight of the simplicity of the process and never get started.Later it will be great for you to be able to double-check there are no major problems in your process so try and keep the following minimum measurements on your first brews...
1. How much grain you used.
2. The volume into fermentor.
3. How much crap/volume was left in your kettle.
4. Your original gravity.
Once you are sure hat there are no major problems, then you can be more confident in being lazy.
PP
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Post #3 made 12 years ago
Ron in mo,
I am happy to see that you are going full bore with BIAB. Brewing BIAB is more relaxing than taxing. For many of us BIAB'ers It's the journey that is more rewarding than the destination. I enjoy brewing more than the beer!!
I am happy to see that you are going full bore with BIAB. Brewing BIAB is more relaxing than taxing. For many of us BIAB'ers It's the journey that is more rewarding than the destination. I enjoy brewing more than the beer!!
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 #4 made 12 years ago
Hi All
I do keep track of a few things starting water amount, approx grain absorption,grain and hop weight,and volume into fermentor. I shoot for a little over 19 liters/5gallons and the OG and FG. The last two one was dead on the other was about 5 points higher.and I control fermentation temp in a chest freezer converted with a temp controller. I have brewed extract DME and LME with steeping grain over two years. I am really liking this biab way. Just a cool way to brew. Some times I do lose track while brewing that is usually caused by using to much of my own product lol. Thank for the info and this site. See Ya brew often Ron
I do keep track of a few things starting water amount, approx grain absorption,grain and hop weight,and volume into fermentor. I shoot for a little over 19 liters/5gallons and the OG and FG. The last two one was dead on the other was about 5 points higher.and I control fermentation temp in a chest freezer converted with a temp controller. I have brewed extract DME and LME with steeping grain over two years. I am really liking this biab way. Just a cool way to brew. Some times I do lose track while brewing that is usually caused by using to much of my own product lol. Thank for the info and this site. See Ya brew often Ron
Post #5 made 12 years ago
That's a lot of numbers Ron! A few you can ignore but there is one really important one you are missing.
'KFL - Kettle to Fermentor Loss' or what I said in point 3 of my post above is the most forgotten number ever. Volume into fermentor without knowing KFL as well, from a number point of view, is almost a waste of time and definitely over-complicates things.
What I am trying to say here is that ingredient wise on a normal brew, volume stops at the end of the boil. Or, wort creation ceases at the end of the boil. That is the critical volume. Throw half of that wort down the drain and it will still be 1.050 or whatever and 30 IBU's or whatever. Volume into Fermentor without knowing KFL can make identifying some problems difficult or impossible.
So, measure your KFL and drop some of the others
PP
'KFL - Kettle to Fermentor Loss' or what I said in point 3 of my post above is the most forgotten number ever. Volume into fermentor without knowing KFL as well, from a number point of view, is almost a waste of time and definitely over-complicates things.
What I am trying to say here is that ingredient wise on a normal brew, volume stops at the end of the boil. Or, wort creation ceases at the end of the boil. That is the critical volume. Throw half of that wort down the drain and it will still be 1.050 or whatever and 30 IBU's or whatever. Volume into Fermentor without knowing KFL can make identifying some problems difficult or impossible.
So, measure your KFL and drop some of the others
PP
Last edited by PistolPatch on 07 Apr 2014, 21:07, edited 1 time in total.
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