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1. Where are you from?
2. How did you stumble across the site?
3. What you think of it so far?
The site looks very good so far. Interesting to dig into some research around kettle sizes and equipment reviews before starting BIAB.
4. Have you brewed at all before. If so, for how long and what method are you currently using?
Brewed extracts and partial mashes on and off for a number of years. Looking to make the step to AG and BIAB looks to be the...
I’ve been using BIABacus for a while, but I’ve hit a stumbling block. This is the first recipe I’ve brewed using lactose (or any other sugars) which will get added to the boil at 15 mins.
Looking back on the forum I’ve found a very informative post from PP that said to adjust section ‘Y’ to 75% and 0% which I have done. I was hoping someone could take a quick look at my recipe to make sure it all looks okay?
I’ve also added Cocoa nibs in section ‘F’ – which will be getting added...
Please note, i am no way a advanced or Pro brewer of any kind. But i would have thought for a stout, you would mash at a higher temp.
Personally i mashed my sweet stout at 69Deg...
I normally mash my beers a little higher than 66°c – But with the additions of flaked oats and lactose which all add body. I wanted to air on the side of caution, so mashing a little lower than I normally would.
Hopefully it pays off and I get a delicious beer :thumbs:
Below is the BIABacus output for what I'm thinking of doing next. I'll try and outline the background and thought processes.
I currently have 3 brews at different stages:
* A WilliamsWarn English Pale Ale extract kit that's fully matured (23L batch)
* An experimental 4L batch which was a full boil DME + Galaxy hops, in bottles but still green.
* A BIAB smash batch still in fermenter, again 4L size (pilsner malt + cluster)
All extract kits I've made always end up with an odd taste that I...
Okay, if you are not getting a vigorous boil, that will have a huge impact on your evaporation. May be worth investing in larger equipment... With larger equipment you can make more beer! :thumbs:
It does not surprise me that off by a little after mash, off by double after boil. Sometimes things can work like that...
If trub drops to the bottom - no big deal. And the cold crash - guaranteed - will help lots more with clarity. Give it a try... :drink: Then your trub / clarity concerns totally...
Warning: this is going to be a long post, with pictures - hopefully it will encourage beginners like myself, and entertain the old hands.
I was always interested in making my own beer, but the start appeared to be expensive and complicated, so I never really tried. Recently, I have stumbled upon the BIAB method, found this forum, and learned here about the mini-BIAB approach . This was it! I had nearly everything at hand, even a 19.5 L stainless steel pot which my wife is using for cooking...
I am not getting email notifications either - am kinda busy these days and can hardly follow the forum closely...
Nice to heat there are other photographers here too. Digital convenience beats old camera beasts for sure. For my fieldwork, I am now almost exclusively using iPad pro, which allows me to annotate photos with the pen on-the-fly. And a drone, that opens completely new photographic possibilities :-)
Nevertheless, give me a proper camera and a fast, large-aperture prime...