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Yes, after the first 3-4 days, he pulls the trub off the bottom, dry hops, and begins adjusting a PRV at the end of the CIP arm to handle increasing amounts of pressure (~7 PSI if I remember correctly). He said he doesn't keep all or most of the CO2 but he aims to yield 30-50% of the carbonation...

yes, all of that.

I think you should take a step back and listen to the wisdom being shared with you here. Please take the time to reread some of the responses. There are leads for 10s of hours of research. I suspect that if you make this purchase, you will wish you had done your homework first. This is an...

In meeting a veteran brewing chemist at his R&D playground briefly he commented on the importance of getting as much CO2 from the yeast as possible to protect the flavor compounds. I don't understand how the entry of CO2 into solution would have an effect on the volatization of...

What's your budget? Is 500 dollars the lot, or are you putting money into the equation as well? You could set up a solid 5 gallon system for that if you scrounge. Items you would source would all be usable if you decide to upgrade your steel to something larger. I would recommend building out...

And I have a question for the community on haze. I have had a lot of problems with haze in many of my beers. How long do people recirculate their wort after the colander is lifted? I've narrowed down the problem to grain bed disturbance or ion deficiency. I know calcium in mash water is...

All great input, I'm curious to see what other more experienced folk will come back with. I brewed my 61st batch with the BIAC since my sweetheart and I got the system last October. Though I am still learning the process, I think I have enough behind my opinions to share them. 1. I stopped no...

Yes, because I use hop bags I need some movement of wort to maximize extraction. I learned about this experiment and have been trying out longer stands: http://www.mbaa.com/publications/tq/tqPastIssues/2010/Abstracts/TQ-47-2-0623-01.htm I've done 60, 80, and 90 depending on the style for...

I have a brew in a conical system I am looking to improve the whirlpool function of. As of now my two options are to recirculate from bottom port through racking port, which moves the break around in solution and to pull from the racking port and recirc through a stainless racking cane I...

If you are using beersmith, I highly recommend downloading the BIAC equipment profile. Others have already put in the effort to create the profile for it, so no need to try and reinvent the wheel. RO water will need some salt additions. How fast does it come out the system. I would still even...

That thread Paps sent is great! That was the info I was looking for. I know fermentable sugar is just glucose to yeast but Im interested to try the recipes provided to make syrup from cane, beet, and apple sugars to compare what is left behind or converted by yeast metabolism. All helpful stuff...

Had a few stuck mashes with the system and have learned a couple approaches to avoiding them. I minimize my stirring. I put grains in a pound or two at a time and stir them in at the water's surface but not much below. Dough balls would only be an issue in my experience if I dump more grain in...

Please follow up and lets hear how it turns out.

10L crystal may have negligible enzymes but not enough to help with adjuncts. The OP would need 6 row, pilsen, 2 row, down to vienna or maybe a light munich. I wouldn't bother with crystal though, kilned too high.

I'm not sure if this helps but I have a couple possible suggestions on how to proceed with the batch (don't dump it) and some ideas to consider for the next version. If the wheat was flaked and not malt then the bacteria may well be working on the slow food available. If it was malt then it...

According to the Yeast book by White, Increased oxygen will decrease the ester contributions of a beer. I was surprised to read that recently. I can definitely say the last wheat beer I made and used 60 secs of O2 on is much more restrained for my liking. Also if it helps others to know, the...

I'm gonna revive this with a question. I've read up a bit on the sugars and haven't gotten a clear idea as far as flavor for the dark. I get access to free brewing supplies and picked up a pound of light and a pound of dark today. It's understood that it is sucrose and will ferment out nearly...

I was wondering the same thing. I thought it was a misprint. In case anyone is wondering the same thing this is the calculation: Gallons per BBL 31.5 BBL Dosage 10g per 10 BBL or 1 g per BBL 31.5 x 10 = 315 gallons / 5 gallons = 63 doses 10 g /...

Quinoa, oats, sorghum, millet, I can't find anything through my job and we have accounts with the big homebrew suppliers around the u.s.

I really appreciate this contribution! I've been learning a lot on my BIAC, enough to know what to improve upon and this will go a long way in my interest in whirlpooling my hops and separating the break from my bounty. Thanks so much again!