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2nd BIAB Done

Post #1 made 15 years ago
by paulnwright
Well, tried the weissbier from this thread yesterday: http://www.biabrewer.info/viewtopic.php?f=7&t=699#p8164

Seemed to go ok..........I was a bit down on efficiency, getting a start of boil gravity of 1028 (not 1030) and an OG of 1041 not 1047. Cooling it to a low enough temperature was a problem, and had to pitch at 15C in the end. Fermentation gone off like a rocket, mow desperately looking for coolest spots in the house. :pray:

What I have noticed on both brews is that emptying my bolier, which has a hop strainer on the tap, is virtually impossible. I never got this for extract/speciality grain brews, even with more hops in. Just seems really thick and gloopy at the bottom, so I end up having to stir up all the crap that has settled during cooling -just to get flow. TBH, I succombed to a seive!

Maybe next time, I'll cut to the chase, take the hop strainer off and strain the wort through a seive anyway!

Post #2 made 15 years ago
by Ralph
I say don't fear the sieve Paul! I use one most of the time, albeit in different circumstances: chilled in- kettle then pour it all through a sieve, whole hops trap most of the break, really pleased with how it works.
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #3 made 15 years ago
by Yeasty
Nice one Paul glad to see it went ok. I'm planning to try this next weekend, thinking of leaving it in the shed to ferment, what temp are you fermenting at ? and what yeast did you finally end up using, did the hefeweizen yeast arrive in time?

BTW I used a seive during my last brew as I got a lot of Trub. Worked a treat and thinking of using a large bore syphon and seive combo next time.

:salute:

Yeasty
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #4 made 15 years ago
by paulnwright
Thanks Yeasty :thumbs:

It's sat downstairs in what was probably the larder at one time...coldest part of the house, sitting at 17C. So I have just exceeded the 30 degrees rule, as I had to pitch at a higher temp than I wanted. What I understand is that the higher temperatures promote the banana/clove aromas, which is good for me ;)

Yes, I managed to get hold of the White Labs Hefeweizen. I did make a starter, although it claimed not to need one. The smell when you open the vial is fantastic - transported me back to drinking in Germany.

All I can find suggests fermentation is rapid for this beer (3-5 days in some places). Going to give it five days or so, and then see how it is. Bottling this one.

Good luck with your attempt. I did alter the recipe a bit...just because in some cases it was easier this way. Grain bill was 2.2kg (50:50), and hop bill 28g (since the AA value of the Hallertau I got was 2.7%, not the assumed 4.8%)
:luck:

Post #5 made 15 years ago
by paulnwright
Six days into fermenting....unfortunately, it's getting warmer in the Uk by the day now.

Cleared off the trub, took a gravity reading, and gave it a bit of 'rouse'....or should that be 'rous!'

1016, still a bit to go. Suspect it's still fermenting, as there were lots of bubbles on the tongue, and perhaps some in the beer itself. The trub was still creamy (rather than the crust I get from usual ale yeast).

Taste wise, well at 1016 its only just over 3%, so it isn't that full bodied. However, definite hints of wheatbeeriness. Probably needs to be chilled down. I have read that most wheat beer brewers use decoction mashing to improve the malt taste profile - I can see their point, the malt is a bit too one dimensional, and the hops don't really give you lots of interesting flavours. The main interest comes from the yeast.

Will have to think hard about how to do this in a BIAB set up.

Will give a the weekend, see if it keeps ferementing

Post #6 made 15 years ago
by stux
paulnwright wrote:I have read that most wheat beer brewers use decoction mashing to improve the malt taste profile - I can see their point, the malt is a bit too one dimensional, and the hops don't really give you lots of interesting flavours.
Have a look at Hochkurz Mashing
viewtopic.php?f=49&t=372

Its quite easy to do in BIAB, just apply heat while agitating your mash with a masher :)
Last edited by stux on 08 Apr 2011, 23:06, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #7 made 15 years ago
by Yeasty
Nice reminder Stux, I'm gonna brew this on Sunday and was trying to remember where I'd read about Hochkurz mashing.

Paul: Save a bottle and we'll do a swap if you'd like :shoot:

Yeasty
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain
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