1st beer attempt ever....with lots of pics - BIAB

[Seven]

With BIAB you don't have to worry too much about getting a stuck sparge (since you don't sparge) so to account for the anticipated loss in efficiency you typically crush your grain more finely than is traditional. I BIAB and crush almost as finely as the OP with no issues.

+1.

I'm not sure why people worry about trub with BIAB since it all settles out once fermentation has ended anyway. It has never had any negative effect on the clarity or flavor of my beers whatsoever.

 

[wyzazz]

+1.

I'm not sure why people worry about trub with BIAB since it all settles out once fermentation has ended anyway. It has never had any negative effect on the clarity or flavor of my beers whatsoever.

Agreed, heck I've got an orange wit on tap that is crystal clear. I can't keep it cloudy (even added flour at the end of the boil) to save my life!

 

[haeffnkr]

Did you get a lot of trub in the kettle? It seems like the crush of your grain was a little fine. I would maybe not put it through the grinder 3 times. You only want a little flour. Just my 2 cents.

Still--great job for your first time. Welcome to the addiction!

I had a lot of Hops in my kettle and now in carboy ... but not much trub I guess you would say.

That BIAB bag is so fine... I used scrap of it to try and filter the hop filled wort and it clogged up in about 2 seconds, literally... with a really slow pour.

So the amount of trub would be minimal that comes out of the BIAB bag, as I know it ...based on my limited knowledge

thanks Kevin

 

[haeffnkr]

Hello -

I used these calculators to find my efficiency and IBU - (after I brewed...not before...which I should of..)

TastyBrew.com | Recipe Calculation

Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
32.1 % 1.80 American Two-row Pale 10.9 0.6
32.1 % 1.80 American Six-row Pale 10.3 0.6
35.7 % 2.00 Corn 12.8 0.2
5.60 34.0
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
50.0 % 0.50 Crystal Whole/Plug 3.5 1.8 60 0.293 7.0
50.0 % 0.50 Willamette Whole/Plug 5.0 2.5 60 0.293 10.0
1.00 17.0

TastyBrew.com | Calculators | Gravity Calculator

Efficiency
Actual Gravity: ( 1.35 - 1 ) * 1000 = 350 points
Potential Gravity: ( 1.038 - 1 ) * 1000 = 37.7 points
Efficiency: 350.0 / 37.7 * 100 = 927.3 %

I measured 1.035 with wort at 70 F -

So... does this seem right?

IBU should be about = 17
Efficiency = 92%

thanks Kevin

 

[wyzazz]

I get 83.4% using Beersmith2, assuming you hit 5.00 gallons on the nose.

 

[thisoneguy]

Where did you get that remote thermometer to monitor your mash temp? That's the next thing I want to buy...

 

[haeffnkr]

wyzazz -
When I started, I had 8 gallons and was shooting for 5.5 gallons (did not verify how many gallons I ended with either... ooops)

When using 5 gallons in that calculator I got 86%, I originally used 5.5 and it said 92%.
Looks like our numbers are close.
Regardless I guess my process and efficiency is not a issue, which was what I was trying to determine (triple grind !!!)

thisoneguy -
BB and Beyond is where I got that cheap thermometer.

Oneida Digital Probe Thermometer - Bed Bath & Beyond

I checked it's accuracy against my known good one... pictured in the wort.

this one -
Amazon.com: CDN DTQ450X ProAccurate Quick-Read Thermometer: Kitchen & Dining (recommended by other here..)

thanks Kevin

 

[stux]

Actual Gravity: ( 1.35 - 1 ) * 1000 = 350 points

Looks like you entered the OG wrong

That's a gravity of 1.350!!!!

You meant 1.035

But without taking account of volume that's not going to give you the right number anyway

 

[BrewMU]

Wow! I boiled my first batch in a coffee pot on an engine block, using grains I stole from a local co-op and ground with a pepper shaker! You're frakkin' NASA compared to me!

 

[haeffnkr]

Here is a pic of the carboy from yesterday... this is 9 days old with S-05 yeast.

I took this sample while ago - put in enzyme per the recipe, was hoping it would be closer to 0... but is is .010.
Tastes like beer regardless..with no strange flavors that I detect.
Not as bitter as the wort was.
Seems like the first try will be a success.

thinking of taking this upstairs and getting it in the low 70's...it has been at mid 60s mostly the last 9 days.

Any thing I am doing wrong? Seem normal?

Hope to brew again tomorrow... of course it will be a high of 29... ugh...

thanks Kevin

 

[Stauffbier]

Just my opinion, but I would keep it in the mid 60's and forget bringing it up to low 70's.. You're gravity looks good to me, so I don't think you need to raise temps. I'm a bit new still, so somebody more experienced might not agree.

 

[djfriesen]

By my numbers, that's 71% attenuation. Did I miss what yeast strain you used? That seems like a very reasonable FG to me. Looking at the fermentables in your recipe, your 3.5% ABV looks about right, I guess.

Now I've looked at the original recipe, and it seems your yeast hasn't attenuated down quite as far as Schlenkerla's did. You might see some benefit from bringing the temps up a little bit. Then again, since you mashed at 150° (3° higher than Schlenkerla), you might not have gotten quite as many fermentable sugars as the original brewer. If this is the case, your yeast could certainly be done. At this point, I don't imagine it would hurt to slowly ramp the temp up, over the next week, to around 70°. Then you'll know fermentation is done, and you'll give the yeast the chance to drop it a few more points.

Either way you go with it, let us know how it turns out. That is one hell of a write-up for a first brew. Well done.

 

[RM-MN]

I think that by bring up the temperature to the low 70's will let the yeast finish the job and you will end up with a lower FG than what you have. The critical time for the ferment is right at the start while the yeast are propagating and beginning the fast ferment. Once that fast ferment slows you can let it get warmer without any off flavors. My beers stay in a room that I maintain in the low 60's for a week and then 2 to 3 weeks at 72.

 

[wyzazz]

Warming it up at this point won't hurt at all, it will keep the yeast moving a bit more and make for a better beer faster in most cases. You may drop another point or two in gravity, or not. That's up to your yeasties.

 

[happypanties]

Great post Kevin! I'm getting ready to BIAB for the first time this weekend and threads like this help alot! Good luck with your brew, hope it turns out great.

 

[haeffnkr]

To all the senior members -
Thanks for checking my numbers and process - really appreciate all the help.
I will add a splash more of enzyme and bring it upstairs soon to try and squeeze a little more ABV out of this.

I dont need a brew chamber... I have a about 3 different basement temps, the upstairs finishing temp and the garage crash cool temps...
Of course the weather is always stable in Missouri and never changes...(yeah right...)
Seriously though -
My china ebay controller should get off the boat soon and be here.
Looking for a small chest freezer that will hold 2 carboys on CL..missed one for $50 the other day.

Wyzazz -
Thanks for adding that Revvy quote - I laugh every time I read that line If only that would be true !
And of course I appreciate the great advice on brewing.

To all the new guys who researched this hobby for a while (like me...)
Just get some equipment and do it.
Fermentation and yeast is where I wish I would have researched a little more...throwing some grain in pot is easy... but then it gets serious !
Basically as I see it... Ferment temps (based of yeast used ) finishing temps - crash temps - are all needed to get the beer to be the best it can be.

thanks again
More to come soon -
Kevin

 

[wyzazz]

Glad to be able to help in any way I can. I've gleaned tons of information from this forum so to be able to help a little is great!

 

[chairbornrangerx]

The urinal is brilliant! Good job on the first brew

 

[Sippin37]

remote probe showing I one degree high... went down in a few minutes.
Had to pull off blankets and give it a little heat after 40 minutes...dropped to 145...then it held pretty good for the rest of the time.

I was planning on making the leap from Extract to BIAB as well. I already got the bag ready to go. Where did you get this remote probe from? I'd really like to have that so I can cover the top of my keggle with some towels and still keep an eye on the temp.

Pics and everything look great, good work!

 

[Devin]

Nice write-up. I am doing the same type of thing that you did. Doing a lot of research up front and eventually I will purchase some equipment and start doing BIAB AG from the get-go. Good to see someone else doing this as well. Thanks for the post.

 

[haeffnkr]

Sippin37
Where did you get this remote probe from? I'd really like to have that so I can cover the top of my keggle with some towels and still keep an eye on the temp.

Pics and everything look great, good work!

Linked above - post #37 - Bed Breakfast and B...

thanks
Kevin

 

[haeffnkr]

Made another batch today - wont bore you all with the same stuff again....

It was 19 and windy... Lesson learned...
Need an electric setup with a pump... stirring and trying to keep a steady temp in this weather is not fun.

Lesson learned from last time..
Get a hop bag - so I built one this morning
Lots of designs for this setup..here is what I used -
4" coupler - 2.10
Scrap 1/2 copper pipe - free
Big stainless pipe clamp - $1.xx at home depot
Hop Bag - got mine from Jeff at - Brew in a Bag - Brew In a Bag - Home

Drill a hole in coupler 5/8 and slide the pipe in place - slide up bag and use clamp - very easy

My efficiency was about 95% - which higher than I wanted - 1.058 (sample was 65 F when measured)

I used a little more grain than the recipe calls for thinking my efficiency would be worse than the recipe ... it was better apparently.

8 american pale 2-row
1 Vienna
.5 Munich Malt
.25 Cara Pils

8.2 gallons starting and 5.6 after boil - triple ground the grain

1 oz tetterang for 50 minutes

- was supposed to be this recipe -
https://www.homebrewtalk.com/f62/biermunchers-helles-belles-munich-helles-ag-48985/
I had american 2 row instead of Pilsner .. sample tasted great though

thanks Kevin

 

[stux]

I know its metric (currently), but this calculator uses a different method to determine a biab grainbill/volumes which doesn't rely on 'efficiency' as such.


BIABrewer.info • View topic - A New Approach to BIAB Calculus using Conversion Efficiency

Its proving very accurate.

 

[haeffnkr]

I had this batch upstairs for a while then moved it to the garage for some crash cooling.

Sample from last night shown below - finished at about 1.007

Sample tasted good...a little to bitter for this light brew.
Hopefully it will continue to mellow out.

Added some knox gelatin and put in in my CL find - Absocold mini refrigerator.

Will keg in a day or 2.

thanks Kevin

 

[tmm0f5]

I grew up in St. Peters, went to Sts. Joachim and Ann grade school. Now in San Diego. Certainly miss those cold days sometimes.

 

[periwinkle1239]

Good stuff. Where is your LHBS? I go to St. Louis Wine and Beermaking in Chesterfield, however I'll admit I also order online as well to save money.

 

[haeffnkr]

periwinkle -
There are limited supplies at Friar Tuck's in Ofallon at 40 and K... but I too get over to STL Wine and Beer if a need something in a hurry...otherwise I just let my fingers do the walking


Tonight I got the regulator on the tank, put on the 0-30 gauge ebay gauge ( I tried to get a bigger one but could not find one )

I then drilled a hole through the side of my $80 CL refrigerator.
Ran the co2 line through and put on a disconnect.
Should be able to get 6 kegs in this refrigerator.

I used my new easy siphon to put this beer in the keg.
I found this awesome absocold refrigerator for $40 on CL the other day..and it delivered to me for free... that is another story.
This refrigerator can fit a 6.5 carboy with NO mods, wish I could find another one....

Here is my first keg all safe and sound.

I will get the perlicks installed on the other side in day or 2.
The beer taste pretty good, very clear, maybe a bit too bitter but coming around.

thanks Kevin

 

[haeffnkr]

My second batch seems to be coming along very nicely.
Supposed to be a munich helles.

Finished at 1.015 and it is now cold crashing.

1.058 og
1.015 fg = 5.6 abv
That is higher than the recipe style calls for ... not sure what else I can do.

Sample seems great.

thanks Kevin

 

[Doed]

That pressure gauge is awesome. :rockin:

 

[MikeSteele]

The urinal is awesome