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Yes PP I read through the posts you linked. So I'm basically having a quite a poor efficiency, wasting malts so to speak? Actually I've been building a cooler mash tun (embarrassed to admit it!) just because of this problem, that it seems difficult to get over 40 liter VIF batches with my biab- syst...

So, getting ready to try this. So I'll just mash as usual, and after taking the grains out add 10 liters of water? Does it matter what temp the added water is? I mean, can it be boiling hot? Or is there a way to approximate how much yield I will get if I sparge with that 10 liters? In that case, wha...

I really can't get my head around how that works? What's the difference between adding water before or during the boil? Or into the fermentor? Are there any drawbacks to doing it this way? If I could get up to 50 liters VIF with the current 72 liter kettle I would sure be a happy camper!

Maybe: Pale Ale 75% Caramalt 7,5% Munich 7,5% Dark Crystal 5% (not sure if this just refers to something like Crystal 150 EBC) Carafa II (or III) 5% Then calculate the hop additions to fit the IBUs,adding most of the hops late,something like 60,20,15,10,5 and 0 minutes. Plus dry-hop at least twice f...

I've not tried to clone this particular ale, but the Brewdog hop aroma is something I've been trying to figure out how they do it? They must do several rounds of dry-hopping, because in my last 29- liter IPA batch I dry-hopped with 80 grams of pellets for a week, and it didn't come even close to the...

Recipes from Terry Foster's "Brewing Porters and Stouts"

So I got this book a while ago,and would live to try out some of the recipes,but I'm not at all sure how to convert them to BIABicus. He gives this info on the recipes: -they are for a finished volume of 5 gal - grain yields are based on 65% efficiency - mash times 90 min. - boil volume 5.5 - 6 gal ...

The recipe looks perfect to me. How much yeast are you gonna use, will you make a starter? Personally I would up the victory malt maybe a notch, I just had a pint of Fuller's ESB, which was quite sweet/biscuity (although delicious)... of course that's not the only ESB on the planet..

OK, it's bottled now. FG was about 1.013. Fermentation was quite violent, but still there was surprisingly little yeast on the bottom of the fermentor.. Kept the dark colour though, almost as dark as the PP's Schwarzbeer we brewed a while back.

I pitched the yeast about 24 hrs after transferring the wort into the cube. 24 hrs from that it's bubbling away nicely. Lesson learned:stick to the plan.

My wort came out surprisingly dark,it's red hue only comes through against light. Still,I hit the OG right on the spot,1.054.Go BIABicus!

irish red/advice PLEASE.

Brewed "Ruabeoir" from BCS today. Everything went smoothly until I decided to start improvising. The original plan was to go no-chill,but As there's a lot of snow here,I thought that we'll chill the wort in no time by digging the kettle into the snow bank. I rehydrated the US-05. After boil there wa...

Actually,after having a few pints of Salvator a couple of days ago,and with the memory of that surprisingly bad hangover still clear in my mind,I'll probably settle for an "ordinary" bock.... 1.086... ouch

I've been looking at the "Mr. Maltinator" from the BCS, it seems very basic: 67.5% Münich 19.5% Pilsener CaraMünich 60 13% for an OG of 1.086 60 mins and 30 mins additions of Hallertau for 25 IBU's Probably will work nicely, I just thought if anybody had a more personal recipe up their sleeve :drink:

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