Jes2xu
Well-Known Member
Hi all,
So I just put down my first AG BIAB brew. I have done a few beers from kits that have gone really well but im a NOOOOOOOOOOOB for AG.
A few things went fairly bad, so I was looking to get a bit of help trouble shooting. Also deciding what really is a problem and what to not stress about! As fat as I am concerned im really not worried if THIS brew turns out, as long as I learn from it im a happy man!
I will put the recipe in a following post to not clog things up to much here.
What went wrong:
1)
I messed up the strike temp or water volume (or SOMETHING haha) and started the mash at 74C/165f. I thought this would have denatured the enzymes right off the bat! But I did still get a pre boil gravity of 1.048 (recipe says 1.045). Does this mean there are still fermentable sugars in there? Or could something else be giving me that reading? The wort didnt get any sweeter to the taste during the process though.
2)
The post boil OG was much higher than anticipated. 1.060 instead of 1.051. I assume this was due to more boil off than anticipated? But I really have no idea!
3)
My kitchen gass stove struggled to keep a solid boil going. Due to this I intermittently partially covered the lid to get it going, then would take it away untill it slowed down again.
4)
The cold/hot break really didnt drop out too well at all. The wort I transfered to the fermenter was really muddy. There was a much thicker sludge at the bottom but the wort was FAR from clear. I whirlpooled after cooling and let it sit for 25min, then transfered with a racking cane.
5) No obvious fermentation after 8 hrs. It was temp controlled to 18C over night, I lifted it to 19C this morning. Im not so much worried that its taking a little time to start as I am that there may be nothing there for my yeasti friends to munch on!!
Things I learnt:
1) I need a way to mesure the volume IN the boil pot! I couldn't well asses many of the above things due to this!
2) mash: start on the low side and bring it up? ? ? (holding the bag of the bottom of corse!
So let me know what you all think, and if you have any suggestions!! Like I said I just want this batch to be a learning experience. Appreciate your help!!
Time to go and drink one of the batches that DID work out! hah:rockin:
So I just put down my first AG BIAB brew. I have done a few beers from kits that have gone really well but im a NOOOOOOOOOOOB for AG.
A few things went fairly bad, so I was looking to get a bit of help trouble shooting. Also deciding what really is a problem and what to not stress about! As fat as I am concerned im really not worried if THIS brew turns out, as long as I learn from it im a happy man!
I will put the recipe in a following post to not clog things up to much here.
What went wrong:
1)
I messed up the strike temp or water volume (or SOMETHING haha) and started the mash at 74C/165f. I thought this would have denatured the enzymes right off the bat! But I did still get a pre boil gravity of 1.048 (recipe says 1.045). Does this mean there are still fermentable sugars in there? Or could something else be giving me that reading? The wort didnt get any sweeter to the taste during the process though.
2)
The post boil OG was much higher than anticipated. 1.060 instead of 1.051. I assume this was due to more boil off than anticipated? But I really have no idea!
3)
My kitchen gass stove struggled to keep a solid boil going. Due to this I intermittently partially covered the lid to get it going, then would take it away untill it slowed down again.
4)
The cold/hot break really didnt drop out too well at all. The wort I transfered to the fermenter was really muddy. There was a much thicker sludge at the bottom but the wort was FAR from clear. I whirlpooled after cooling and let it sit for 25min, then transfered with a racking cane.
5) No obvious fermentation after 8 hrs. It was temp controlled to 18C over night, I lifted it to 19C this morning. Im not so much worried that its taking a little time to start as I am that there may be nothing there for my yeasti friends to munch on!!
Things I learnt:
1) I need a way to mesure the volume IN the boil pot! I couldn't well asses many of the above things due to this!
2) mash: start on the low side and bring it up? ? ? (holding the bag of the bottom of corse!
So let me know what you all think, and if you have any suggestions!! Like I said I just want this batch to be a learning experience. Appreciate your help!!
Time to go and drink one of the batches that DID work out! hah:rockin: