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Old 02-12-2013, 11:55 PM   #1361
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Default Try secondaries

For the grain aftertaste I suggest using a Secondary. Not only did I notice a way clearer beer, the taste cleaned up as well. My primaries would have excessive trub which even being very careful would end up w/ mass sediment during bottling time even with cold crashing
Good luck



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Old 02-13-2013, 05:29 AM   #1362
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Originally Posted by wilserbrewer View Post
Yes a 20 gallon pot is a nice size for 10 gal BIAB. Using a basket is optional IMHO, I prefer to just use a bag, I have never used a basket and have done many BIAB batches.
And a 17 us gal/65 liters?
I just buy this brew pot with gaz burner to jump in AG after years of partial mash/extract. 10 gal is realist or it's better to size down the pre-boil volume?

Dom


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Old 02-14-2013, 04:01 PM   #1363
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Ok so here is a question for everyone. I have been looking into switching over to all grain from extract brewing for almost a year now and i think i have decided on a modified BIAB setup. My plan is to take my turkey fryer kettle and cut out a hole in the bottom and intall a false bottom to be my mashtun. I have a keggle that I will be using as my kettle, and made the opening large enough for my mashtun to fit through. The frame will simply be a weldless build extending a few feet above the keggle so I can install a pully to lift the mashtun from the kettle. I will use a pump to recirculate the wort into the mashtun to form a decent grain bed. My question here is has anyone seen a build like this before? I havent come accross anything like it other then the traditional BIAB setup. Anyways tell me what your thoughts are with this.

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Old 02-14-2013, 04:10 PM   #1364
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Originally Posted by SFGiantsFan925 View Post
Any idea what would contribute to a "grain" aftertaste??

I have brewed 4 BIAB batches now, and my last 2 (EdWorts Bavarian Hefe, and a Belgian Blonde). Both have a "grain" aftertaste. The beer tastes great, but its almost like a very prominent grain flavor in the finish that seems to last quite a long time. I dont get this in any of the commercial beers I have tried. Not sure what would make this. All my beers have finished under 1.020, around 1.014 or so, and I have been getting low 70% eff.. So, I dont really know what it would be.

Is it due to the Wheat used in the recipes? My Pale Ale using the same BIAB method doesnt have the flavor. Unless its just covered up by the hops in it.

Any idea what would cause this??
Back when I first started all grain (also BIAB) I got this on my first amber ale batch. After a lot of brewing experience I later went back to look at the recipe, and it occured to me that the IBU's were kind of low. So I brewed it again with higher IBU's and it balanced it out nicely.
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Old 02-14-2013, 04:43 PM   #1365
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Originally Posted by Stauffbier View Post
Back when I first started all grain (also BIAB) I got this on my first amber ale batch. After a lot of brewing experience I later went back to look at the recipe, and it occured to me that the IBU's were kind of low. So I brewed it again with higher IBU's and it balanced it out nicely.
I get that, but in a sense, its not really solving the problem. It seems that the underlying problem could still be there, but the grainy/ husky flavor would instead be "covered up" by the IBU's/hops. In a Hefe, you dont want high IBU, or a lot of hop flavors. I dont get the flavor on the initial taste, but is after swallowing, in the finish. And it lingers.

I have been doing reading on this, and all signs are pretty much pointing to my crush. It seems I may have milled it oo fine, which would have created a lot of powdery grain to make it into my mash. After reading, this leads to a very grainy/ husky flavor.

At my LHBS, they have 2 mills. One with a tighter mil, the other less tight. I ran the grain through the tighter mill twice, thinking I would get higher efficiency, but instead, Im pretty sure it just gave me this off flavo, and only a few points higher on eff.. So, Ill try it again, but only crushing once, and see if that makes for a cleaner profile.

This is all the fun of brewing! Troubleshooting and perfecting the process. Cheers!!
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Old 02-14-2013, 05:09 PM   #1366
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Quote:
Originally Posted by ssdunn25
Ok so here is a question for everyone. I have been looking into switching over to all grain from extract brewing for almost a year now and i think i have decided on a modified BIAB setup. My plan is to take my turkey fryer kettle and cut out a hole in the bottom and intall a false bottom to be my mashtun. I have a keggle that I will be using as my kettle, and made the opening large enough for my mashtun to fit through. The frame will simply be a weldless build extending a few feet above the keggle so I can install a pully to lift the mashtun from the kettle. I will use a pump to recirculate the wort into the mashtun to form a decent grain bed. My question here is has anyone seen a build like this before? I havent come accross anything like it other then the traditional BIAB setup. Anyways tell me what your thoughts are with this.
This idea is fairly common, but most people just use the basket that comes with the turkey fryer, instead of another pot inside the kettle.

What your calling a "mash tun" is really a mash tun. Your just replacing your grain bag with another pot. You could just use a basket, or drill ALOT of holes in the turkey pot. Your gonna want a lot of flow through that grain, and your still gonna need a grain bag inside.

Just a lot of extra work I think, when you could do exactly want with just the grain bag in the keggle.
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Old 02-14-2013, 06:06 PM   #1367
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OK that's pretty much what I needed to hear. I have enough equipment for a three vessel setup, I was just looking for something that would be smaller and still be able to produce a decent amount per batch since I live in an apartment and only have a patio space.

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Old 02-14-2013, 06:46 PM   #1368
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Originally Posted by SFGiantsFan925 View Post

I have been doing reading on this, and all signs are pretty much pointing to my crush. It seems I may have milled it oo fine, which would have created a lot of powdery grain to make it into my mash. After reading, this leads to a very grainy/ husky flavor.



This is all the fun of brewing! Troubleshooting and perfecting the process. Cheers!!
I'm not sure about crush. I use a Corona mill and I crush pretty fine. I get a lot of flour, and I have an extremely low run-off. I can't say I've ever noticed an overly grainy character in my beer (outside of the batch I mentioned in my previous post). I do like a lot of malt character though, which might be part of the problem you're having. Maybe you're just not a fan of the malt. It could also have something to do with the particular grains you're using. Some leave more bicuity, grainy, malt flavors than others. What base malt do you use typically?

I agree with perfecting and troubleshooting as being part of what makes the hobby fun. The biggest variable in that is the fact we all have different tastes. I'm sure you'll tweak out your brew to be exactly what you want it to be.
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Old 02-14-2013, 07:19 PM   #1369
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As you can see from a previous post its a rather simple recipe. Here it is:

7 lbs Wheat
4 lbs. Pilsner
.75 oz. Hallertauer (45 min.)
.25 Hallertauer (15 min.)
Wyeast 3068

Fermented only in primary, for about 3 weeks, at temps ranging from 59-68 (room temp). Tried to keep the temps at 64 in the carboy, with the fermometer on the carboy.

The beer has a very strong clove flavor with little if any banana flavor/ aroma. I would have like a more balanced clove/ banana flavor. The grain flavor is coming through only really in the finish. Its a very drinkable and good beer. Wife and friends like it, but I am getting the strong after taste. Just wanted to know how to prevent the flavor in the future.

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Old 02-14-2013, 07:38 PM   #1370
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Here is what I found in a guide for troubleshooting off flavors in a beer:

HUSKY-GRAINY

CHARACTERISTICS: A taste spectrum that includes astringent tastes, cereal or grainy tastes, and husky tastes. Generally the grainy notes may or may not be desirable, depending on the style, but the husky astringent tastes are undesired. Husky-grainy is generally perceived as a taste, although grain notes can be present in the aroma.

CAUSES: Tannins from grain husks causes the astringent huskiness, while the graininess comes from the starches in the barley malt.

INCREASE DUE TO PROCESS: Excessive grain crushing; powdering the malt during crushing; sparge temperature in excess of 170 degrees; excessive sparging; high pH during sparging (above 6.0); boiling grains; improper decoction mashing; improper wetting of grist during mash-in; direct-firing of mash tun without proper stirring; old beer; too many salts in water (sodium, magnesium, sulfate, chloride); iron in water.

DECREASE DUE TO PROCESS: Proper crush; slow mash-in; lautering temperatures between 164-170 degrees; monitoring pH of runoff and adding gypsum to keep pH below 6; proper sparge amounts; temperature controlled or infusion mash; steeping adjunct grains (such as crystal malt added to extract brews) below 170 degrees instead of bringing to boil; water appropriate to style; iron-free water.

EXAMPLES: Grainy (appropriate): Stoneys, many Midwestern regional lagers


Unless it was in my water (too high/ low pH, or too many salts), it kinda points to my crush. My mash temp was right on. If I remember correctly, i fired the mash tun for a minute or two, to increase my temps, but was stirring at the same time. Can BIAB be considered "excessive sparging"?? I dont do batch or dunk sparges with my BIAB.



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