Re: Use this thread to convert recipes to suit your equipment...

Post #2301 made 2 months ago
Sorry @Pinchons . I got called out to a couple of urgent jobs that took ages and am in middle of moving computer so typing this on phone and I'll be stuck for another couple of days. Hopefully you have everything under control though. Don't worry abot starter, just pitch what you have :luck: :peace:
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Re: Use this thread to convert recipes to suit your equipment...

Post #2303 made 2 months ago
I'm back on board now @Pinchons . I'm working from an old laptop at the moment but it is enough for me to be able to answer any questions you have. While I am a little tight on time atm, I know I have missed some of your questions so don't be scared to re-post them if they still concern you. On questions like the starter, don't hesitate to start a new thread as that will enable others to see your question that they would otherwise miss.

One thing I will type in now though is that you mentioned going for dilutions one week and sparging the next. Study hard "The Sweet Liquor Shop" posts. Also, be aware that, unless you brew batches "side by side" on the same day, it is very hard to compare batches. The water used on day one can be very different from that used on day 7 in some places (especially here in Perth). You also have a time difference. A "hoppy" beer can change in taste from one week to the next.

There's also other little things you'll forget unless you brew side by side (temperature variations etc). There are bigger and easier experiments to do. For example, here we did a few brews and force carbonated some and naturally carbonated (used a priming sugar) the others. They resulted in two different beers and it's not the first time I've done that.

So, keep things simple and easy and try not to do side by side brews unless you do them simultaneously.

:peace:
PP
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Re: Use this thread to convert recipes to suit your equipment...

Post #2304 made 2 months ago
Thanks a lot for the tip! I´ll wait until we brew again to keep firing you up with further questions.

What suprprises me from the recipe we chose is the adding water during the boiling. Is this a normal procedure? Do people normally do this? What major differences do you think that will be in the outcoming beer between sparging XX l of water or adding it to the boiling phase?

Oops I did it again... more questions... heheheheh

Thanks a lot and take care :-)

Cheers :drink:
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Re: Use this thread to convert recipes to suit your equipment...

Post #2305 made 2 months ago
Sorry for the slow reply @Pinchons . I'm usually better than this. I'm stuck on a small computer so I can't give as much detail as I usually would. Even scrolling takes forever!

Now, I know I did write recently about the "Sweet Liquor Shops." If you search my posts for that phrase, you'll get some links to the answer you are looking for. It's afew posts above so study that.

But, let's also look at it a different way.

Before we get to tea...

Sparging is not a normal practice in SVAG brewing (Single-Vessel All-Grain - e.g. pure BIAB). It is normal practice in MVAG brewing (Multi-Vessel All-Grain Brewing such as batch or fly-sparging methods). If your kettle is too small to do SVAG brewing, you are forced to compromise on something - labour, ingredients and/or time. This is dealt with in the Sweet Liquor Shop posts.

Let's think on tea

Let's say you are making a cup of tea with a tea bag. Do you fill half-fill one mug with hot water, soak your tea bag in that, then take the tea bag out and add it to a second mug half-full of hot water, then dump the tea bag and then pour the contents from one mug to the other to make a full cup of tea?

No, you don't. That would be stupid.

What about if you wanted really strong tea? Say, four tea bags to a cup?

You can put all four tea bags into one mug and fill it with hot water. When you pull the tea bags out, the mug will not be quite full. You now have two choices: top the mug up with a little water or add some water to a second mug, dump the four tea bags in that and then drain the tea from that back into the first mug. You'll get a little bit more value from your tea bags but it has cost you time, labour and some calculations.

Brewing is a bit like tea bags

An average brew is a bit like using say three tea bags. You would never notice the volume loss is a mug using one tea bag but with three you might see a bit as those tea bags absorb liquid that you never see again.

If you were using five tea bags (a strong brew with say an Original Gravity of 1.080) maybe, maybe, maybe???, you might think about using a second mug (vessel) to get a bit more out of those tea bags and fill the space left in the first mug after you pulled them.

Over-Extraction

I'm not going to address that here however, there is yet another layer to all this. All I'll say here is that we'll move on to coffee. Coffee, like your barley, wheat etc, only has so much "goodness" in it. Go to a coffee shop and imagine you have just ordered an espresso/flat white/cappucino but the barista simply left the (can't remember the name of the damn thing) "filter with the handle thing" in the machine and pressed the water button. You would be getting the second runnings of the coffee which has no goodness left. In fact, it is much worse as not only has all the goodness gone into the customer's cup before you, only bad stuff remains and there is plenty of it.

I could write more but I think I'm done for today on this one :)
PP
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Re: Use this thread to convert recipes to suit your equipment...

Post #2307 made 1 month ago
Hey there!! First of all, thanks for the help, the cooking process went a lot smoother than previous occasions, so I really am grateful fro the Biabacus!!

I´ll upload it, but notice that some data was not recorded, due to the time, amount of beers drunk during the process and other factors that I'm not going to mention... jejejej

Tomorrow we'll be cooking the second option that you prepared for me, the one with the 9l sparging.

Thank in advance

Regards & Cheers
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Re: Use this thread to convert recipes to suit your equipment...

Post #2308 made 1 month ago
Hi @Pinchons ,

My internet keeps going on strike :) but enjoyed reading your post the other day on my phone especially the, "amount of beers drunk during the process and other factors that I'm not going to mention..." comment. It's always amazing how at the beginning of a brew day, you can always find your thermometer, hydrometer and other bits and pieces, but, as the day progresses (amount of beers consumed), they seem to gradually disappear :interesting:. And, when you find the bit you were looking for, then you have to remember where you put your beer before you went looking for the gadget. It's a very vicious circle :lol:.

Looking forward to hearing how the second batch went.

Just looking at your file from the post above and, as you say, lots of measurements missing. In fact, the only one I see is in Section O where your actual OG is 1.034 versus an expected 1.058. That's a very big discrepancy and worries me especially if the same thing happened on the second day. Have you any ideas on what caused that discrepancy? Hopefully the 1.034 is just a typo?

:think:
Pat
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Re: Use this thread to convert recipes to suit your equipment...

Post #2309 made 1 month ago
Hello Pinchons, I just re-reviewed your comments and have one thing that could help a little...

A tip to keep “consistent” fermentation temperature is to fill a clean garbage can with water and put your fermenter in it. (Obviously don’t go so full with water to risk it contaminating wort in your fermenter...). Doing this moderates the temperature the wort inside the fermenter and keeps temperature more consistent. It reduces swings in fermentation temperature, which is a very good thing for making good quality beer.

I now have a temperature controlled fermentation chamber, but this was one of my first steps, learned from a pro brewer for what their brewery does with smaller test batches. If my fermentation chamber is in use I still use the garbage can method to moderate fermentation temperatures.

Hope this helps...
Last edited by Scott on 05 Aug 2018, 02:29, edited 1 time in total.
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Re: Use this thread to convert recipes to suit your equipment...

Post #2310 made 1 month ago
Thank you all for the tips, very interesting the garbage can method. We´ll consider it for the future.

See uploaded the last brewing Biabacus. Regarding The OG gravity discrepancies of the first one, it wasn't a TYPO, its what we got, but the target 1058 was given to us by the recipe, which wasn't according to our method, on that batch we added water to the boil.

On our next batch, the one I'm uploading, we reached an OG of 1044, so that means it went better. On this one we sparged with 8l.

So, another funny story, we got together today to brew a new batch of the belgian session, trading the Tettnager Hop for a Saaz Hop (What do you think about this change? it was recommended to us) and we forgot the yeast, so we'll be brewing our 10th batch next week.

Let´s hope we get to mark on our pot the litres with lines and we can measure all the data that is missing.

Thank you guys

Cheers
BIABacus PR1.3U - Belgian Saison - 8l Sparging.xls
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