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merline

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About merline

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  1. Thanks again to all. My interest derives from abv calculations but also from just knowing how well I did or didn't hit the numbers predicted. In other words, the absolute numbers are important as well.
  2. Doh!! I'm guessing you all know I meant hyDrometer. The tool used to measure specific gravity.
  3. Regarding tap water measurement... I hadn't thought about that but what you write makes alot of sense. I was using the bottled water just as a check on the tool. Thanks.
  4. Thanks for the quick replies! Yes I do correct the readings for temperature.
  5. Greetings! I routinely do 2.5g BIAB batches on the stove then ferment in LBKs. I've noticed the last few batches having higher-than-expected OG readings (no complaints). And then higher-than-expected FGs (huh?). Hmm... I did recently need to buy a new hygrometer. So I finally remembered to measure the gravity of as pure a water sample as I had on hand. The best would be distilled water I imagine but all I had was some unopened bottled spring water. The SG was 1.006. If that's pretty close to what I would get with distilled water then I must conclude my hygrometer is off. Now... since an abv value is based partly on a difference between 2 readings [(OG - FG) * 131] is my end result still ok? My reasoning is that both readings would be off by something like 5 or 6 points. I look to the Borg for more knowledge in this area. Many thanks. -Ellis (Raleigh, NC, USA)
  6. Thanks for the advice. I had previously cleaned the lid and threads with Starsan. The smell comes primarily from the cooler since I was able to clean most of the 'gunk' off the LBK. When I remove the fermentor next, I will try the bleach spray. Makes sense to do that after each brew!
  7. Couple weeks ago I started an Imp. IPA (all grain, BIAB). All went well and in fact the fermentation (Safale S-05) really took off after only a few hours. After a few days, the krausen started 'spitting' out the top of the LBK. I keep the LKB in a small cooler because I need to maintain temperature control (I live in central NC and it's summer!). Every 8-10 hours, I exchange a water bottle with a freshly frozen one to maintain around 68 degrees. A few days ago while exchanging water bottles I noticed a rather sour smell coming from the cooler. It's due to the overflowing of the krausen which happened over a few days period. I tried to clean out both the inside of the cooler and the outside of the LKB and sprayed both with some Starsan. Since I didn't get all the spoiled krausen off, there is still that sour smell. Questions... should I remove the LBK and really clean things well? Or should I just leave it alone until racking time? I assume the smell is the krausen bits becoming infected (yes?) so I don't want to open the lid and increase the chance of my beer being infected. What sayeth the Borg? I thank you kindly.
  8. Just for comparison, I recently started a BIAB (my first!) using this recipe, from Genotype, with some modifications. Imperial Black IPA Type: All Grain Batch Size (fermenter): 2.40 gal Boil Time: 90 min Brewhouse Efficiency: 65.00 % 7 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 80.1 % 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 11.4 % 6.0 oz Carafa III (525.0 SRM) Grain 3 4.2 % 6.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.2 % 1.00 oz Cascade (Whole) [7.10 %] - Mash 60.0 min Hop 5 6.7 IBUs 1.00 oz Simcoe [13.00 %] - Boil 90.0 min Hop 6 71.9 IBUs 1.00 oz Simcoe [13.00 %] - Boil 45.0 min Hop 7 61.7 IBUs 1.00 oz Cascade [5.00 %] - Boil 30.0 min Hop 8 19.9 IBUs 1.00 oz Cascade [5.00 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs 1.00 oz Simcoe [13.00 %] - Aroma Steep 15.0 min Hop 10 0.0 IBUs 1.0 pkg San Diego Super Yeast (White Labs #WLP090) Yeast 11 - 1.00 oz Cascade [5.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs 1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs Est Original Gravity: 1.085 SG Est Final Gravity: 1.015 SG Estimated Alcohol by Vol: 9.4 % Bitterness: 160.1 IBUs Calories: 291.9 kcal/12oz Est Color: 39.7 SRM Mash Name: BIAB, Medium Body Saccharification Add 18.66 qt of water at 160.7 F 152.1 F 75 min Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min I modified it by replacing the Carafa III with Black Malt due to availabilty in my LHBS. Also, changed the hops and schedule as follows: 1 oz Warrier - 60 min 1 oz Falconer's Flight - 30 min 1 oz Falconer's Flight - 15 min 0.5 oz Falconer's flight - 5 min and plan to dry hop with 1 oz Falconer's Flight during the last 7 days of fermentation. Also, used California Ale Yeast WLP0001 My mash efficiency was ~75% and overall brewhouse efficiency more like 65%. As it's fermenting it smells great and I'm hopeful. I'll let everyone know how it comes out. regards from Raleigh, NC, USA -Ellis
  9. Sounds good! I also have a beer brewing (my first BIAB attempt) using Falconer's Flight hops. During the boil, it smelled really good. Still got a couple weeks of fermentation to go but I'm anxious to taste it.
  10. Thanks for all the replies. I'll give the whirlpool then siphon around the gunk method (after cooling). And I'll report back on how things go. This is a great and most helpful community, by the way.
  11. Thanks for such quick replies! So regarding the whirlpooling which was mentioned... is the idea to get the cold break material (technical term I see is called "gunk") on top of the wort so ya can siphon from the bottom? Or am I misunderstanding the technique? Thanks again!
  12. Greetings, Like many here, I'm about to embark on my first AG BIAB run. I've read a good bit about the process and watched a bunch of videos and have a couple questions for which I ask the collective Borg wisdom: 1) Have heard a couple comments about the stuff which accumulates at the top during mashing. This is I believe the hot break material. I read somewhere it's protein (?). When all is done and I move the wort to the fermenter, should I avoid getting that stuff? I suppose if that's the case, then one of those autosiphon gadgets would work well. 2) Having done a dozen or so MB recipes, I have not seen the necessity of doing a separate secondary fermentation. But with BIAB, AG brewing, should I now consider this? Or maybe it depends on the recipe? Thanks much for the help!
  13. Ready? (don't laugh)... I use Mr Bubbles liquid soap as it is the only kind I can find without scent. But after reading the above posts I will be re-thinking my process.
  14. I brewed this one recently as well. Had the same initial experience... after a day... nothing. After 2 days... activity was visibly starting to happen and continued for a while. I let it go 3.5 weeks and it's conditioning now (measurements indicated a lower ABV than expected but that's because I got a little heavy-handed in the overall volume. Give it another day maybe?
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