" I thought I'd try a couple of SMASHes just to get a feel for how the ingredients change things" The good ole scientific method is the best way of doing it isn't it, got to try it and get a feel rather than blindly follow recipes where you get a result but little knowledge of why you ended up wher...
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You've moved on from this no doubt, but if you still had tonnes of these ingredients and were looking to smash the hell out of them for a few years... Try Smashies Old Speckled Hen. You'll need to modify it slightly though https://www.biabrewer.info/viewtopic.php?f=7&t=820 Ignore the dark crystal a...
I've been brewing this for a few years now - Thanks Hashie :) This will be up to your individual tastebuds. But I've kept the aroma hop as East Kent Goldings but changed the flavour to Styrian Goldings and while I love the original recipe, I personally prefer this modification. It's a tad (an amat...
It really is funny this place, how slow moving it can be .. yet it's my greatest brewing asset to date. What BIABrewer.info lacks in quantity ... certainly is made up in quality individuals. I haven't been posting as much as usual, mainly due to holiday stuff and restructuring at work (I was unoffi...
Heya Whatthe, Adding the hops after the brew has been fermenting for a while is sound. Hop aromas won't be forced out of the airlock as much, compared to hopping at the start of the fermentation, also want to add those hops while there is still some fermentation so that some CO2 can fill the airspac...
It would also depend on how the grain was packaged. If it was vacuum sealed it would stay fresher for longer than if not. Not sure the flour analogy is the best example as grain is the primary ingredient in beer even if it only ranks third in importance of flavour. When I buy grain in bulk it works...
50% of one, 50% of the other Lumpy. A keg of beer isn't homogenised, kegs (universally?) draw from the bottom and in 2 days the hops have changed. But back to the stratification of a bottle of chimay. Put into a bottle of water, vinegar and oil and observe the stratification. Shake it (create a sala...
Dunno. We're talking stratification here and I am thinking that any stratification is easily disturbed in a small vessel. If your theory is correct, wouldn't they syphon off the crown first?. Thanks for your input Setsumi. I am doing this experiment in bottles because I think it will give a more ac...
My question therefore is: - How long can you store milled grain for? - What happens if you store it for longer? Is there really a limit, would there be a noticeable difference? - What is the best way/place to store it? The grain currently comes in a plastic sealed bag so assume just stick it in a c...
Very late to this... But for anyone researching this for a current issue, you could use the spent grain as a filter. How? Well, maybe with that very same sieve that Chesl73 was using, 2/3 fill it with your spent grain and use it as a filter. If you use plastic based finings and feel a bit dubious ab...
- Forum: BIABrewer.info and BIAB for New Members
- Topic: Too much very fine grain 'flour' in my grain order
- Replies: 7
- Views: 5340
- 2 years ago
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Anyone using 'hop tea' to test hop flavor and aroma combos? How'd it go? As PP said, definitely worthy of a new thread. I have considered it, the concept is brilliant, in practice is where it falls down. Most of my brews are using known hops, I already know how they end up now, so pointless to do i...
Thanks Joshua and Thughes In the clear light of day and having a drink of it, while it is light, it is quite a refreshing drop. First time that I've used the hop Nelson Sauvin and it's quite a unique little critter. http://www.nzhops.co.nz/varieties/nelson_sauvin.html Better yet, while hops are arou...
I tried a fat yak clone. About 4kg main grain, 1 Kg of Specialty. My og was 1. 04 where it Should have been 1. 050 Vicinity. I have a few inklings as to where to fix this in the future, main Culprit is that the difference is the difference if I excluded Specialty grains, Ididn't even look, went stra...
DanIam, those Iso-Hops are becoming a good thing. It makes adding bitterness,and flavor very easy. Heya Joshua, no argument there from me. I've found it to be consistent and reliable. For my own beermaking, I'll stick to the oldfangled process because the variations are part of the fun of cooking, ...
On the farnesene that you mention... My neighbour is a fan of Carlton Draught (there is no explaining taste...) I was happy to give him a hand in moving from kits to all grain, but there was no point as he wants Carlton clones. But he wasn't satisfied with the variations on kits, the clones were mil...
My lhbs is selling fermentis dry yeasts in 500g lots for about $100.00 aus - according to it's website. Just about fell off my chair, trying not to look at it as I have other things to spend money on at the moment. Not sure if it's a box of sachets or just a box of yeast (prone to water, so I doubt)...
Onya Hashie. I was curious was all, given that you stipulated Lyle's Golden Syrup in the recipe, rather than just saying Golden Syrup, it seemed to imply that there was a reason. I would have expected negligible difference given the other flavours in a beer and the amount it gets watered down, good ...
Hashie - and indeed all others who use this fine recipe. What results have you had from varying the recipe? e.g. Lyals golden syrup vs another brand danstar Nottingham vs Safale S-04 etc. My note on Nottingham vs s-04 is that the Nottingham under the same temps in the fridge (16c) went off like a ro...
re: Guinness cans and the widget. This is from wiki. "When the can is opened, the pressure in the can quickly drops, causing the pressurised gas and beer inside the widget to jet out from the hole. This agitation on the surrounding beer causes a chain reaction of bubble formation throughout the beer...
However, this physical characteristic of nitrogen makes the formation of bubbles less likely than with CO2 . Therefore nitrogen is typically used in conjunction with widgets (see next section) or as “bar gas” (typically 25% nitrogen, 75% CO2) for the draught dispense of beer via the delivery orific...
] I am still struggling to visualise the "airstone" scenario :scratch: is this in the keg? outside for dispense? what is connected where? Outside the keg at the end of the beer line is what I presume. On/off valve somewhere? Will it spurt in all directions? :think: The joys of scientific investigati...
Had an idea I'd like to float here........ What if I connected some silicon tubing to the Co2 Port on my corny keg and hung a airation stone to the other end? I was thinking along the same lines, but just to a disk that I perforated a few times. Now take it with a grain of salt, this entire exercis...
Taking up PP's challenge... I'm no physict or chemist, I've had to sift through a lot of contradictory information. So please be easy on me for the bits where I'm wrong :pray: I'll start this by unravelling the mystical Irish Stout and why Nitrogen is used. Not Nitrogenated ... like beer is carbonat...
Interesting read Josh. :salute: I was curious, as pubs here in Australia do use the co2/nitrogen mixes for mass produced lagers etc. So it's not just an English ale/Guinness thing, the difference being the ratio between the 2 gases. I think the bulk of it can be ascribed to the distances involved in...
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