Recent content by sigurdur

Hey man. I wrote this calculator .. and it sure does a lot of assumptions. It's meant for easy "go-to" figure, but not a be-all end-all calculator. ;) There are a lot of factors that come into play with how much you boil off per hour: 1. Relative Humidity in the air around you 2. Boil...

Sounds dirty :D

Hi there mate. As Rifester said, biabrewer.info is the best resource for all things BIAB, especially since it was started and is being run by the people that started the whole thing. There is a simple calculator on the biabrewer website that helps a lot with your beer, but there is another...

What I found best in my first AG was the taste of success, so I'm sure you'll do alright for yourself! Anyway, I find that generally APA's taste the best when allowed for two weeks in the fermentation vessel and three weeks on the bottle.

According to Mr. Malty's Pitching Rate Calculator, your 10 gal version of 1.039 wort only requires 14 grams of 100% viable yeast .. so I think you'll be fine with one packet ;) Good luck

I doubt that this is on topic, but to save space: Probably, give it a try.

I've read from more experienced brewers that 18°C fermentor temperature (not the ambient temperature) gives them a too clean beer. So if you want to overdo it, hit 16-17°C fermentor temperature and you'll probably get a reeeal clean beer .. or an unfermented one .. :) EDIT: Please note that I...

Nottingham is a bit different than S-04 in my experience. Fermenting Notty in low temperatures should give you a very clean beer with very little yeast character. Fermenting Notty in a bit higher temperature should give you a bit more frutiness. Fermenting with S-04 should give you more yeast...

It might end up a bit more fruity ("english") and possibly with a higher FG.

I believe you won't get too much out of the dryhopping with magnum, but I haven't tried that myself. I'd not expect too much from it, but please post results if you go through it (I got a pound of magnum that I have to use somehow ;) )

I bottled this ~3 weeks ago after leaving it on the yeast cake in 18°C for almost half a year. I tasted this yesterday and man.. it may be old, but it's good (not a hint of yeast autolysis even).

There is a program out there called BrewTarget, which has this recipe as one of the default recipes in the program. It's designed by a HBT member called rocketman768 and it's free and open source. If you don't have a brewing program yet, you can check this program out...

Just plug the recipe in beersmith or similar. The program will do the calculations for you.

I'd give it two weeks total for the yeast to finish their job. After that you could cold-crash and add gelatin to make sure the yeast and particles have dropped.

It will produce a fantastic beer. --- Anyway, I just bottled my second attempt of this one earlier today.. it's been sitting in the primary since January .. :) Tasted pretty good though, even if it's been sitting on the yeast cake for over 5 months. (No autolysis flavor whatsoever) I...