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Hi all! On the 22nd of April i brewed Brewdogs Vermont IPA from DIYDog which i tweaked a little with the help of BeerSmith. Batch Size: 8L OG: 1065 FG: 1012 Grain: 1500g Pale malt (65%) 500g Flaked oats (22%) 300g Torrified wheat (13%) 66C for 75min, 76C for 10min 60min boil Hops: 12g...

I’ll cooy it in to BS manually, thanks :). I just havent found out how to get a printout of all the ‘stats’, Expected OG/FG, ABV etc as you have here.

Can’t answer your question but i have one for you. Is this beersmith you are using? If yes, where do i go to get this print out?

Great! Will try this, if this is not to my liking i'll get the 12" probe from Ink-Bird

Yeah i've experienced this now, luckily i caught it quite early so i can do something about it. Sounds like a good idea! Never read much on thermowells but i suppose they conduct heat well enough that there are no/very little temperature error when the probe is sitting in there?

Thanks, i'll do that, and this will not produce any off flavors? Or have the possible off flavors already been produced and will be taken care of the diacetyl rest i'm planning on at the end of the fermentation? I'm using a bucket fermenter, yeah i will probably arrange some sort of solution to...

Hi all! Friday evening i brewed a lager Pilsner malt 60% Flaked corn 40% OG 1.049 Yeast: Fermentis S-189 I put it in my fermentation chamber which is controlled with an ITC-308, i had already tried out the chamber with a fermenter with water to see if the ITC-308 deviated from "actual temp"...

Fermenter leak is indeed a bucket, it sounds like that is not preferred choice by the ‘sound’ of your condescending voice. I suppose you use carboys?

CO2 is probably escaping elsewhere, take SG reading and see if it has dropped. My buckets dont bubble at all because they leak like crazy.

I have brewed about 10 batches in a BIAB system. After not keeping accurate notes of every batch i got varying results. I also changed systems which resulted in a trial-and-error phase which was not that succesfull. The brewspoon tip given earlier is great, but if you are ‘hooked’ and will be...

2 days into carbonation. Great flavor. Looking forward to the maturation process!

I did a Berliner Weisse with fresh raspberries. See link below. After now 2 days in the primary its picked up great strawberry flavor and intense color. For this light type of beer 2 days was plenty with fresh, juicy raspberries. For other types with fuller grain bills i would probably rack to...

This is the color after 8hrs in the primary. ‘Almost too’ much raspberry flavor, will test again this afternoon and see if 36hrs is enough.

Thanks guys, i got a bit impatient and tossed it in the primary. Not gonna leave it there for more than 4 days and worst case it will be a learning experience. FIY all other fermenters availiable have other batches in them. Danger of small batch brewing!

Hi all, I have brewed a 8L Berliner Weisse batch. Brew date: March 10th 500g Pilsner malt 500g Wheat malt Mash In - 65C for 60min Mash Out - 75C for 10min Kettle soured with Lacto. Plantarum OG 1029 FG 1008 Fermentation: Mangrove Jacks M36 for now 10days I am now going to add thawed...

Thanks! I’ll try that and see how it goes.

Alright, when i go to my local brewhop (in Norway) they ask what i brew in, i say BIAB and i get a crush. Is there a measurment, read number, for crushing that i can tell them and see if it works better? Screw old myths, i’ll squeeze from now on, thanks!

I too also struggle with efficiency and my process is similar to yours. I pack mine in wool blankets instead of oven, only resulting in 2-3c drop. I’ve read most conversion happens in the first 15-20mins. What i dont understand is how not sparging, as recommended in for example beersmith...