BIAB who knows

Discussion in 'Beer Brewdays!' started by pms67, Nov 20, 2017.

  1. Nov 20, 2017 #1

    pms67

    pms67

    pms67

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    5kg Lager malt
    1kg Flaked rice
    20g Perle 30mins
    30g Mosaic 5 mind
    30g Amarillo 0 mins
    Dry hop 50g Amarillo
    Yeast 2 x MJ Bohemian Pilsner
    Rehydrated 1 packet and sprinkled the other

    Came out with 15l at 1066 so topped up to make it 1047
    Will let you know how it turns out if anyone’s interested 👍
     

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  2. Nov 20, 2017 #2

    pms67

    pms67

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    Oh and this is from Wilkos, going to turn it into a hop spider.
    Think it’s £2.99
     

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  3. Nov 20, 2017 #3

    pms67

    pms67

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    For anyone thinking about buying this, I have taken one for the team and tested it in boiling hot wort 😂
    It wouldn’t work for three hours,even after being dried out on a heater(the reading were volcanic temps !)
    It then got ten minutes in the freezer and now working super.
    If anyone needs anything else thrown into a boiler let me know 👍
    The biscuits didn’t go in
     

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    mcphail, BeerCat and yeastinfection like this.
  4. Nov 20, 2017 #4
    I prefer to use my lasers in the aroma steep
     
  5. Nov 21, 2017 #5

    pms67

    pms67

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    I dunk sparked for the first time,seemed to make efficiency better I think
     
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  6. Nov 21, 2017 #6

    Bigcol49

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    Hi!
    Is this a new technique that I haven't heard about? Anything to do with the all-electric brewery? :mrgreen:
     
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  7. Nov 21, 2017 #7

    BeerCat

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    Looks like a good recipe. Thanks for the tip with the freezer.
     
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  8. Nov 25, 2017 #8

    pms67

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    Cheers
    It’s still fermenting at 12 degrees,may raise it to 15 and dry hop tomorrow 👍
     
  9. Nov 25, 2017 #9

    pms67

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    I only did a 30min boil
    I’m impatient.
    Hope this doesn’t affect the beer?
     
  10. Nov 25, 2017 #10

    BeerCat

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    I don't think so. MyCul only does 30m. I taste my wort sometimes during the boil to test bitterness and have never noticed DMS as far as i know. I would imagine its very noticeable. Do you ever test your wort?
     
  11. Nov 25, 2017 #11

    chub1

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    I always dunk sparge now,much improved my efficiency:thumb:
     
  12. Nov 25, 2017 #12

    pms67

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    Sorry,no,never
    I’m lazy 😴
     
  13. Nov 25, 2017 #13

    pms67

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    And it’s easy 👍
     
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  14. Nov 26, 2017 #14

    pms67

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    Ok,walked into the hut to check this tonight,ooooooft,eggy,stinking smell.
    Once I stopped letting off I checked my beer 😄
    No seriously this thing was reeking,threw in the 50g dry hop so fingers crossed
     
  15. Dec 1, 2017 #15

    pms67

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    Bit of advice needed please.
    Bottling this soon,what temp to condition at???
    Surely it will carb up at 25 degrees? Yeast says ferment at 12-15 will room temp 18-20 or 24 for swmbo😁 be too much and spoil it?
    Thanks
     
  16. Dec 1, 2017 #16

    pms67

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    Sorry,I meant 15 degrees ,anybody help????
     
  17. Dec 1, 2017 #17

    Nicks90

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    Depends really. I always do secondary fermentation at the same temp as I brewed at. But can't see it making that much difference unless you go wild!
    From my limited knowledge, the flavour is imparted primarily in the first few days of brewing, anything after that is not as important.
    Conditioning temp IS important though. Worked in pubs for years and the best pubs always had a cellar between 10-12c for their ales.
     
  18. Dec 2, 2017 #18

    pms67

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    Ok cheers mate,I may stick half at 12-15 and half at room temp and see if any difference 👍
     
  19. Dec 2, 2017 #19

    pms67

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    Even if no one is interested,your going to hear about this !!!!! 😉
    Tasted this tonight,maybe my taste buds are shot but wasn’t hoppy at all.
    Threw in 50g Amarillo,50g Simcoe and 50g Chinook
    It’s a decent dry hop so another three days then drop temp to 3-4 degrees .
    Gravity was 1012
    Cheers
     
  20. Dec 3, 2017 #20

    sdt7618

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    Have always carbed my lagers at room temp mate. Takes longer due to the lack of yeast because of weeks at the cold temp, but if you going straight to bottle from the secondary should make a difference.
     
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