Brewed an English Bitter today (BIAB)

[jason.mundy]

https://goo.gl/photos/qUnmmyBDYEev27mY6

Brewed an English Bitter today

The biggest disappointment was the drop in temp during the hour mash. I really need to get my insulation cut to fit the new kettle.

 

[pricelessbrewing]

Dang that's a lot of temp loss.

Side note: have you tasted the barleywine at all?

 

[Magnus314]

If you grind fine BIAB style it won't make any difference.

- Jason, too

 

[RM-MN]

If you cut the mash time to 30 minutes you get half the temperature drop. If your grains are milled fine, your mash will be done in less than that.

Throw a winter coat over the kettle, use a sleeping bag, towels work, any kind of insulation will help.

 

[wilserbrewer]

If 156 is your strike temp, that seems a little low to me?

Are you checking mash temp immediately after doughing in? I find it takes about 5 minutes for temps to stabilize. If you check too soon perhaps a false high, and then temps drop a few more degrees.

Since your using a basket, you could just fire the burner very low to add a little heat.

 

[jason.mundy]

If 156 is your strike temp, that seems a little low to me?

Are you checking mash temp immediately after doughing in? I find it takes about 5 minutes for temps to stabilize. If you check too soon perhaps a false high, and then temps drop a few more degrees.

Since your using a basket, you could just fire the burner very low to add a little heat.

I should have checked it through the mash and added heat.

I've recalculated the strike temperature using priceless' calculator (link in signature). It double checks to 156F.

Inputs included: 6.4# of grain. 6.7# of water. 1G boil off per hour. grain temp 72, mash temp 152.

I think the reason why the strike temp looks so low, is that I am only making a 1.038 beer. Grain weight is pretty low... 6.4#. Thus, it doesn't drop the temp of the water very much when added.

I've got a bunch of reflectix laying around. I just need to cut it to make a good fit around the pot. I should have some better numbers next time.

 

[RM-MN]

I should have checked it through the mash and added heat.

I've recalculated the strike temperature using priceless' calculator (link in signature). It double checks to 156F.

Inputs included: 6.4# of grain. 6.7# of water. 1G boil off per hour. grain temp 72, mash temp 152.

I think the reason why the strike temp looks so low, is that I am only making a 1.038 beer. Grain weight is pretty low... 6.4#. Thus, it doesn't drop the temp of the water very much when added.

I've got a bunch of reflectix laying around. I just need to cut it to make a good fit around the pot. I should have some better numbers next time.

Just grab a big bath towel and throw that over the pot and it will help. Much of the heat loss is from the lid area.

 

[SteveH aka shetc]

Reflectix - I get a 2 to 3 degree drop over a 90 minute mash.

View attachment 1448150025635.jpg

 

[jason.mundy]

My English Bitter's Open fermentation is underway. I am doing the fermentation in the same kettle that I boiled in.

I didn't realize that you could actually hear and listen to your yeast until today. They were making little popping noises.

https://goo.gl/photos/MeHK58SwkNJfoYnZA

 

[SteveH aka shetc]

Fresh batch of a Timothy Taylor Landlord clone, BIAB-style.

View attachment 1448238555112.jpg

 

[jason.mundy]

Dang that's a lot of temp loss.

Side note: have you tasted the barleywine at all?

I've drank a few pints of the barley wine. I think that this one needs to be bottled and sit for a few months. It had some heat to it. Next time, I'll try to ferment around 64F instead of 68F

 

[jason.mundy]

Fresh batch of a Timothy Taylor Landlord clone, BIAB-style.

I've been looking at Timothy Taylor. Did you use Wyeast 1469 with 100% Marris Otter? (maybe a little dark for 100% marris otter)

 

[SteveH aka shetc]

I've been looking at Timothy Taylor. Did you use Wyeast 1469 with 100% Marris Otter? (maybe a little dark for 100% marris otter)

Used the Graham Wheeler recipe including Maris Otter and a small amount of black malt. I'm guessing it's a little darker because I upped the ABV from 4.2 to 6%, not sure. Also, used Danstar Windsor, which Wheeler suggested as a better flavor profile compared to S-04.

 

[seabrew8]

The biggest disappointment was the drop in temp during the hour mash. I really need to get my insulation cut to fit the new kettle

I had a similar drop in temp - I mashed 4lbs of maris otter. It was about 153 after i added the grains and dropped to 144 in 60min.

Next time i will check it in 30min and add heat. This was my first time mashing base grains!

 

[jason.mundy]

Used the Graham Wheeler recipe including Maris Otter and a small amount of black malt. I'm guessing it's a little darker because I upped the ABV from 4.2 to 6%, not sure. Also, used Danstar Windsor, which Wheeler suggested as a better flavor profile compared to S-04.

Shetc, here is a video from Timothy Taylors about fermenting their beer. https://youtu.be/BK7p_REuVWU

 

[ThePaleAler]

I wrap my kettle in a large blanket doubled up straight after turning off the heat and mashing in. I only suffer from a couple of degrees temperature loss during a 60 minute mash. A little more so for a 90 minute mash. It isn't pretty but works like a charm!