Hello to the wise!
3 weeks ago now I did my first AG-BIAB in my new eBIAB rig (loving it!) It went pretty well, with a couple of "minor" hiccups. Heres the deal...
I brewed a 10 Barrel Joe IPA clone - recipe/method (because I know I'll be asked):
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.061 (recipe based estimate) (MINE was 1.063)
Efficiency: 70% (brew house)
Original Gravity:1.072 (Hit it dead on!)
Final Gravity: 1.019 (Well...so far I am at 1.017)
ABV (standard):6.93% (and then some!)
IBU (tinseth):69.05
SRM (morey):5.93
Fermentables
Amount Fermentable
14 lb American - Pale 2-Row
0.25 lb American - Caramel / Crystal 40L
0.5 lb American - Munich - Light 10L
0.5 lb American - Wheat
15.25 lb Total
Hops
Amount Variety
0.75 oz Simcoe Pellet First Wort
0.75 oz Simcoe Pellet Boil 60 min
0.25 oz Amarillo Pellet Boil 30 min
0.25 oz Amarillo Pellet Boil 15 min
0.5 oz Mosaic Pellet Boil 5 min
0.5 oz Mosaic Pellet Whirlpool at 205 °F
2 oz Simcoe Pellet Dry Hop 7 days
0.5 oz Amarillo Pellet Dry Hop 7 days
1.5 oz Mosaic Pellet Dry Hop 7 days
Mash Guidelines Infusion 154 F 60 min
Set my controller at 162F, the strike temp based on grain temp. When this was reached re-set the PID to my mash temp of 154F set the lid off and started "doughing in." As we are adding the grain I notice the element kicked on and glanced at the PID and the temp had slipped. A few seconds later I thought the element had been on a long time (usually kicks on and off pretty quickly when maintaining heat.) That's when I realized the temp probe is in the lid that was setting on the stand and looked at the kettle temp gauge (I have calibrated all of my temp gauges to within a degree +/- of each other) and it read 168F...NO!! I switched off the element and we continued to dough in.
The lid was put back on and the recirc. pump restarted... it took approx. 20 minutes for the temp to return to the mash temp of 154F. I decided to mash for 90 minutes because of the error. As noted above pre-boil gravity was 1.063 - and post boil was 1.072. So far not too bad.
Here is the "bad" part. After whirlpooling the wort through the CF chiller then doing my hop stand, I pumped the wort into my Fastferment, fermenter - through the CF and got a temp of 68F. I pitched 1 packet of Mangrove Jack M44 yeast - not re-hydrated. (So here was the first bad... should have used 2 and should have re-hydrated.) I have had great success with MJ M44 and figured this would be a good yeast for this beer...clean.
July 1st - Fermented @ 66F - As usual it took about 36 hours before airlock activity started... then we left for a week.
Fast forward 10 days, July 11th...took gravity, 1.028 still very cloudy. - RAISED temp to 70F - July 14th, no airlock activity, SG of 1.023. July 17, SG of 1.023. Should have been around 1.019 attributed lack of attenuation to high dough in temp. Very cloudy still and "yeasty" smelling.
July 17th - dry hopped. July 18, there are bubbles in the airlock...must be CO2 I thought. July 19th still bubbles, SG 1.021...it's falling, fermentation restarted! July 23rd, little if any airlock activity SG of 1.017 yikes!!
The beer is still cloudy though not "yeasty" smelling, It tastes good, smells nice and grape fruity, if not a bit bitter from all the hops in suspension.
I have never had this happen! Low pitching rate caused stalled fermentation? MJ M44 usually clears well for me, not this time. Should I re-dry hop? Puzzled...
Anything constructive welcome!
Thanks!
Don
Primary: Joe IPA clone
Secondary: nothing
Bottled: Oatmeal Stout, APA and Rye IPA
(1 case of homebrew left...gotta get this in the keg!)
3 weeks ago now I did my first AG-BIAB in my new eBIAB rig (loving it!) It went pretty well, with a couple of "minor" hiccups. Heres the deal...
I brewed a 10 Barrel Joe IPA clone - recipe/method (because I know I'll be asked):
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.061 (recipe based estimate) (MINE was 1.063)
Efficiency: 70% (brew house)
Original Gravity:1.072 (Hit it dead on!)
Final Gravity: 1.019 (Well...so far I am at 1.017)
ABV (standard):6.93% (and then some!)
IBU (tinseth):69.05
SRM (morey):5.93
Fermentables
Amount Fermentable
14 lb American - Pale 2-Row
0.25 lb American - Caramel / Crystal 40L
0.5 lb American - Munich - Light 10L
0.5 lb American - Wheat
15.25 lb Total
Hops
Amount Variety
0.75 oz Simcoe Pellet First Wort
0.75 oz Simcoe Pellet Boil 60 min
0.25 oz Amarillo Pellet Boil 30 min
0.25 oz Amarillo Pellet Boil 15 min
0.5 oz Mosaic Pellet Boil 5 min
0.5 oz Mosaic Pellet Whirlpool at 205 °F
2 oz Simcoe Pellet Dry Hop 7 days
0.5 oz Amarillo Pellet Dry Hop 7 days
1.5 oz Mosaic Pellet Dry Hop 7 days
Mash Guidelines Infusion 154 F 60 min
Set my controller at 162F, the strike temp based on grain temp. When this was reached re-set the PID to my mash temp of 154F set the lid off and started "doughing in." As we are adding the grain I notice the element kicked on and glanced at the PID and the temp had slipped. A few seconds later I thought the element had been on a long time (usually kicks on and off pretty quickly when maintaining heat.) That's when I realized the temp probe is in the lid that was setting on the stand and looked at the kettle temp gauge (I have calibrated all of my temp gauges to within a degree +/- of each other) and it read 168F...NO!! I switched off the element and we continued to dough in.
The lid was put back on and the recirc. pump restarted... it took approx. 20 minutes for the temp to return to the mash temp of 154F. I decided to mash for 90 minutes because of the error. As noted above pre-boil gravity was 1.063 - and post boil was 1.072. So far not too bad.
Here is the "bad" part. After whirlpooling the wort through the CF chiller then doing my hop stand, I pumped the wort into my Fastferment, fermenter - through the CF and got a temp of 68F. I pitched 1 packet of Mangrove Jack M44 yeast - not re-hydrated. (So here was the first bad... should have used 2 and should have re-hydrated.) I have had great success with MJ M44 and figured this would be a good yeast for this beer...clean.
July 1st - Fermented @ 66F - As usual it took about 36 hours before airlock activity started... then we left for a week.
Fast forward 10 days, July 11th...took gravity, 1.028 still very cloudy. - RAISED temp to 70F - July 14th, no airlock activity, SG of 1.023. July 17, SG of 1.023. Should have been around 1.019 attributed lack of attenuation to high dough in temp. Very cloudy still and "yeasty" smelling.
July 17th - dry hopped. July 18, there are bubbles in the airlock...must be CO2 I thought. July 19th still bubbles, SG 1.021...it's falling, fermentation restarted! July 23rd, little if any airlock activity SG of 1.017 yikes!!
The beer is still cloudy though not "yeasty" smelling, It tastes good, smells nice and grape fruity, if not a bit bitter from all the hops in suspension.
I have never had this happen! Low pitching rate caused stalled fermentation? MJ M44 usually clears well for me, not this time. Should I re-dry hop? Puzzled...
Anything constructive welcome!
Thanks!
Don
Primary: Joe IPA clone
Secondary: nothing
Bottled: Oatmeal Stout, APA and Rye IPA
(1 case of homebrew left...gotta get this in the keg!)