I'm doing a stovetop 10L brew of a popular recipe I found on Beersmith and just want some feedback to see if I have used the BIABacus to scale the recipe correctly. Here's a link to the Beersmith page:
And here's the BIABacus recipe:
BIABacus PR1.3T - Bells Two Hearted IPA - Batch A1.xls
Any feedback would be greatly appreciated.
Hi Scott, thanks for the info I'll have to get that book. This will only be my second BIAB so at this stage I don't really know much about yeasts and what flavour changes they can make. Maybe after a few more brews.
Thanks Mad_Scientist I'll check it out.
I have a couple of new brewer questions I need some help with.
For my second brew I'm looking at doing a Passionfruit Wheat beer. In the recipe it says to add the Passionfruit pulp into the secondary (I'm kind of guessing secondary is when you transfer to another fermenter/brew bucket after fermentation?) and leave for 10 days. I don't have secondary, so is there a way I can do this without one? I see other recipes that specify adding hops at secondary as well. I was told that if you...
Secondary, there are many reasons to use one ... but you actually have to have a reason for added oxidation and infection risk to be worth it. Personally, I don't sweat the latter ... but I do the former for many styles that I plan to age.
Personally, I only secondary my hoppy and sour beers right now. The hoppy beers I just want to reclaim lost VIP by squeezing the dry hops, and having yeast soaked in is far from ideal. Sometimes I want to collect the yeast, and don't want the hop debris (I...