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Re: My First Post! - Post here to become Fully Registered

Hello, SGP7, and welcome to the forum. Do take a look at the BIABacus. BIABacus PR1.3U - Blank Style - Blank Name - Batch A0.xls (401.5 KiB) Downloaded 83 times I got that link from https://biabrewer.info/viewforum.php?f=25 below the second dark bar across the page. You can find the BIAB introductor...

Re: My First Post! - Post here to become Fully Registered

Welcome, ZacharyCosta. This is the place to learn. Please see the https://www.biabrewer.info/viewtopic.php?f=5&t=2685 Clear Brewing Terminology page so that we can use the same language. Then read lots. Read this forum, read other forums, read and collect recipes that sound interesting to you. Over ...

Re: First try at using BIABacus - can I get another set of eyes to see if I did this right?

BMWFan - I guess you can tell that I missed the SRM difference in the two different Chocolate malts because I failed to pay attention to color. :blush: The recipe has unusual elements; High mash temperature, >13% flaked grains, >11% black/chocolate grains and one dose of Willamette hops at 60 minute...

Re: First try at using BIABacus - can I get another set of eyes to see if I did this right?

BMWFan - All told, good job on filling out the BIABacus. :thumbs: You must expect to get different numbers when using different programs because the assumptions made are inherently different. I am biased toward the BIABacus. Your equipment is much more complicated than mine so I cannot offer an esti...

Re: Yeast Starter / Starter Wort from Previous Rauchbier Brew

Thank you, Scott. That seems to be the best answer involving flavor leftovers for this thread. Storage of that remaining starter under wort/beer or washed is another choice discussed at that link. When preparing for the next brew, make another large starter and subdivide again. Repeat as desired. 12...

Re: Yeast Starter / Starter Wort from Previous Rauchbier Brew

Scott My science experience was in a chemistry lab, not biology. Yeast is alive, so it is different. :sneak: However, before I started home brewing I took up baking bread. Sourdough became my interest and that’s yeast. I learned how to start a starter from a humorous book “52 Loaves” by William Alex...

Re: My First Post! - Post here to become Fully Registered

Greetings to Andrew from the U.S. and wyldstalyans from Melbourne and Geoffers1 from Dorset. Geoffers1 - I hope to have a trouble-free brew every time, but rarely get there. The variables are huge and the human factor (me) keeps getting in the way. At least the BIABacus helps keep things in line. Ge...

Re: My First Post! - Post here to become Fully Registered

Welcome, Cuddles Cudmore and Owlcoholic. Cuddles - if you have brewed before, has it been three vessel (3V) or BIAB? Your experience will go a long way no matter which method you choose, but BIAB has distinct advantages. You can ask questions on the forum and get answers as you get back into brewing...

Re: My First Post! - Post here to become Fully Registered

Welcome, Forgetaboudit. Your enthusiasm is great. :clap: Your temperature controlled fermentation chamber will be a good thing :thumbs: because we all have to turn things over to yeast sooner or later. Can we help it do its job? Temperature is the biggest impact item that we can still use during fer...

Re: My First Post! - Post here to become Fully Registered

Welcome Mike & Dave. Mike - few things take less time than expected compared to a first BIAB brew day :blush: BIAB will give you lots of flexibilty on batch size. Please note that small scale batches are more difficult to replicate and the varibles can have wilder impact than on larger (20 L) batche...

Re: My First Post! - Post here to become Fully Registered

Greetings, Spiker from Nova Scotia. Not so far from Connecticut on a map, but Halifax takes forever to get to by land. There's a section of the forum on electric brewing and you will find good info there. https://www.biabrewer.info/viewforum.php?f=24 AG brewing in your new house will be exciting. Ki...

Re: Partigyle Planning Using the BIABacus (An unoffical draft guide)

Pat, The first thing I noticed is that the publisher is CRC Press - that's the Chemical Rubber Company! The book is wonderful. :clap: I recognise their logo from long ago when I used the CRC Handbook of Chemistry and Physics. So I start out respectful of the source. My wife now uses my old CRC Handb...

Re: Partigyle Planning Using the BIABacus (An unoffical draft guide)

OK, Pat. I'll take a look at Malting and Brewing Science. Thanks for the link. It may take me a few days, though. Decoction is interesting and a bit weird to me. My experience in batch processing of pharmaceuticals frowned upon returning anything to the mother liquor (yes, that's what it was called)...

Re: Partigyle Planning Using the BIABacus (An unoffical draft guide)

A person with one thermometer is certain of the temperature,; with two thermometers, he is never sure. You have to carefully calibrate your hand, but I have learned that I can keep my own hand on the outside of my kettle for 5 seconds if it is below 60 degrees C. Above that, it is HOT. Heating water...

Re: My First Post! - Post here to become Fully Registered

Welcome to the forum, Dory Rules. There’s a lot to learn and do before you get to beer. Read before buying equipment so that you get what will work for you. Visualize yourself doing each step. Clear Brewing Terminology will help us communicate and get the BIABacus to set up your recipe for your kit....

Re: My First Post! - Post here to become Fully Registered

Welcome! Deaconjanuary - Things in home brewing keep changing. Read lots of stuff on this forum for solid information, especially about BIAB. This is where it is done, not just talked about. Hello, Corne. We enjoyed some great beers in Amsterdam and Haarlem not too long ago. When you start to buy eq...

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