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Investigate the site and feel free to start new post to ask questions if you can't find the answer. For sure I would recommend in going larger than you plan on kettle size. It gives more flexibility in batch size and gravity of beer. A new post asking for comments on this site would likely get you some high quality answers. But make sure to let us know some things about you like how large of batches do you plan to brew? Do you want ability to go larger on occasion? Sometimes...
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...