Preparing for First BIAB Session

[wilserbrewer]

Ok sounds good, your 62 degree basement will work well!
Cheers


Wilserbrewer
Http://biabbags.webs.com/

 

[Brew_G]

Thanks for the feedback, wilser. This is all so brand new to me, but, as I said in a post above, I'm learning a ton as I go along. All the posts in this thread have been helpful, and I can utilize bits and pieces of info from everyone.

 

[Brew_G]

Here's a picture of my little setup and the stout fermenting away. She's churning nicely!

 

[wilserbrewer]

Looks good, you seem very well prepared. With your temps in check, your blowoff may not get used, but good insurance.

Here is a couple pics from my brew session yesterday. Simple grain bill, and pitched yeast cultured from Long Trail IPA. I keep it simple, chill and pitch ferment in the kettle, will seal up with plastic wrap soon and transfer to keg in 7-10 days.




That's billions of yeast cells workin hard, I doubt they will let a couple strays get in their way RDWHAHB


Wilserbrewer
Http://biabbags.webs.com/

 

[Brew_G]

Cheers to you, wilser!

 

[paperairplane]

Get your blow off jug lower than your beer. Don't want to siphon sanitizer into your beer.

I BIAB and I chill to around 90*F and then let it sit until it's ready to pitch, temp wise. I did a blonde yesterday, finished around 6pm and just pitched this morning.

Makes for a faster brew day as well, not trying to chill all the way to 60-65.

 

[wilserbrewer]

Cheers to you, wilser!

Thanks, I put my airlock on haha


Wilserbrewer
Http://biabbags.webs.com/

 

[richm20]

Not to jump on this post but seeing as pitching is being discussed.... I'm fermenting into a glass carboy and my yeast calls for a dry pitch. Kind of hard to get surface area through the neck. Should I add it and shake or just mix it into some wort first then add?

 

[pricelessbrewing]

Not to jump on this post but seeing as pitching is being discussed.... I'm fermenting into a glass carboy and my yeast calls for a dry pitch. Kind of hard to get surface area through the neck. Should I add it and shake or just mix it into some wort first then add?

Rehydrating is simple and nevet hurts. I'd probably hydrate in some boiled and cooled water at the pitch temp instructed on the yeast manufacturers website or pdf instructions which is usually more detailed than on the packet.

What yeast are you using?

 

[richm20]

Safale s04

 

[Brew_G]

What happened to my thread?

 

[chuckcomm]

Its right here

 

[Brew_G]

We're now about 44 hours post-pitch and the bubbling has slowed appreciably and the yeast is starting to fall. There's still some churning, but not much. There's a small, dark layer of kräusen, but it's not terribly thick (maybe 1/2"). Carboy temp is reading 63-64 and ambient temp is a degree or so below that.

Is this a fast primary fermentation? I suppose it could be a result of pitching a pretty healthy amount of yeast from my starter, but under 48 hours seems kind of quick to already see flocculation. Anyone experience this with 1084 before?

 

[wilserbrewer]

Is this a fast primary fermentation? I suppose it could be a result of pitching a pretty healthy amount of yeast from my starter, but under 48 hours seems kind of quick to already see flocculation. Anyone experience this with 1084 before?

This seems typical to me. Also pitching at 70 - 71 degrees kicks off fermentation pretty quick. Think of your pitching temperature like starting a campfire.
High temps are like using a gallon of gasoline, low temps are like using a few sticks and a piece of newspaper.

 

[Brew_G]

This seems typical to me. Also pitching at 70 - 71 degrees kicks off fermentation pretty quick. Think of your pitching temperature like starting a campfire.
High temps are like using a gallon of gasoline, low temps are like using a few sticks and a piece of newspaper.

Gotcha. It just seemed a little fast, but it makes perfect sense that things would slow down like that after having ramped up so quickly. I only have one previous brew to compare against, and that took a while to both start and slow down (and also had a pretty small krausen).

 

[Brew_G]

Quick update:

I came home from a week out of town for Thanksgiving this weekend and bottled the beer yesterday. It had settled out pretty nicely, and I had a FG of 1.016, so I was pretty close to hitting my numbers all around.

I did taste the FG sample and wasn't overly thrilled. To me, it seemed a little hot and/or overly bitter, which was somewhat surprising. I did get a little chocolate aroma, but not terribly much - maybe just a touch less than what I expected. Decent mouthfeel, though. I'm thinking this one may take more than just a few weeks to mellow out and for the flavors to really come together. I was hoping to have a drinkable beer by Christmas, but if I have to wait, then so be it. I'll probably test one in two weeks to see how it's coming along - update to be provided then.

Next up is a hoppy brown ale (https://www.homebrewtalk.com/f12/brown-ale-bells-yeast-506435/). I'm hoping to brew it this weekend, but circumstances are looking to conspire against me to keep me from getting to it until the weekend after.

 

[Gavin C]

Looks good. Just brewed a brown ale this weekend. (Lil sparky's recipe) in the database. Slightly tweaked it to account for my system and AA of the hops. I really like brown ales and brew day went well. Hit my numbers with good efficiency.

BIAB rocks

 

[Brew_G]

Looks good. Just brewed a brown ale this weekend. (Lil sparky's recipe) in the database. Slightly tweaked it to account for my system and AA of the hops. I really like brown ales and brew day went well. Hit my numbers with good efficiency.

BIAB rocks

Nice. I'll have to have a look at the recipe you mentioned. The more I read, the more I realize that I you do have to become in tune with your own system in order to get the results you want. I hope to get there as I brew even more.

I *really* want to brew this weekend, but a big job due early next week just came in for my wife, so I may be on daddy daycare duty. I might be able to sneak it in on Sunday afternoon if I'm lucky...

 

[Gavin C]

Nice. I'll have to have a look at the recipe you mentioned. The more I read, the more I realize that I you do have to become in tune with your own system in order to get the results you want. I hope to get there as I brew even more.

I *really* want to brew this weekend, but a big job due early next week just came in for my wife, so I may be on daddy daycare duty. I might be able to sneak it in on Sunday afternoon if I'm lucky...

I setup the night before, and heat the water in the pot to 180 or so. Wake at 4.30 for heating water, dough in and mash and back to bed (usually 30 mins work). The water usually has cooled in the pot into the 140's. Nap 5-6. Then continue the brewing fun while feeding/taking care of the kids (2 and 0). Finished cleanup by 9.30 this last brew day. This system keeps the SWMBO on board. Allows me to get my brews in. :rockin: