Hello,thank you guys for the warm meeting.
First off welcome . Secondly thats Ozarks recipie hes probably best in tune with that recipie and probably more experience to answer your all grain brew technique. But ill give you my take anyhow. The (Savings) are runnings in brew lingo first runnings being first draw from the mash tun second runnings second ect. I Biab so mash water and Sparge water are all combined in same vessal.Hi everyone from Turkey!
First of all, thank you for such a supportive forum topic.
I have brewed more than 20 kits until today. However, I haven't brewed any all grain yet.
I have just gathered all my equipment for all grain completely. I have a 10 gallon igloo cooler with a 10" bazooka in it for mash tun, 50 lt boiling kettle (thanks to keg to kettle conversion) with a 4500w heating element in it and also a 20-litre pot with a 4500w heating element in it for HLT.
I've chosen my first recipe. It is Sierra Nevada Pale Ale Clone. It seems to be a simple and delicious recipe for a starter. I have all the ingredients and ready to go.
What I don't understand from the recipe is that it indicates that I should use 5 gallons for rest and than 5 gallon for sparge. 153 F for the rest and 168 F for the sparge. However, it also indicates a mash-out rest at 170 F.
Here are my questions for batch sparging:
-I suppose that I will add hot water for mash-out. Let's say it I add 2 litres of boiling water (I hope there are calculators for this) and made the temp 168 F. Should I deduct this amount from the sparge water?
-Should I worlauf before adding mash-out water and 10 minutes after adding the mash-out water before taking the first savings?
-I suppose that I will lauter after mash-out. Should I begin boiling with first savings before lautering sparge water?
Thank you for your support and sorry for a long post!
Raise ferment temp give the fermentation vessal a swirl if you can first. This will hopefully rouse the yeast and get them going again. Youve taken gravity readings and they havnt budged after 3 days?Hi everyone,
I'm new to all this and my first experience with 20l IPA worked rather well, but I've had some trouble with my second batch. I cooked an Irish Stout recipee and I'm having problems lowering the final gravity. It should be something like 1.009 and after two weeks it has stopped at 1.019. I'm afraid the problem might be I didn't properly oxigenate (bad planning, too much hurry...). My question is: what should I do? Bottle all the same? Wait? Add more yeast?
Thanks in advance!
Hi Quick Question,
I just did a 3-gallon brew and when I bought the yeast, the employee told me that a standard packet of yeast is for a 5-gallon brew. Should I just do a 3/5 packet for a 3 gallon, 2/5 packet for a 2 gallon..? ect..
I'd be guessing around 75% efficiency which is the average for BIAB.It really depends on your efficiency. I like to have 7.25 gallons at the start of the boil, with a 3/4 gallon boil off during the hour. If I finish the boil with 6.5 gallons, I can rack to secondary and rack to keg and have it be full, or a jar or two more than full.
Thanks.Depends how much you want, 23L is around 6 gallons, 19L is 5 gallons, I generally aim for around 21L these days which is roughly 5.5 gallons as I lose 2-3L to trub after fermentation which basically gives me exactly a kegs worth.
You can make a batch any size you want, people just tend to pick those sizes as the carboys are around that size.
The more you boil off the stronger it will be, but you can account for that in extra grain instead if you want. It's all just ratios really.
Thanks.I design my BIAB recipes to yield 6.5 gallons post boil. That’s because I have a lot of trub in the kettle when the boil is done. I leave it behind as much as possible. I’d say about 5 3/4 gallons gets siphoned to the primary. When that’s done, about 5 1/4 gallons makes it to secondary. When I package, I’m left with a bit over 5 gallons of beer for the keg and mason jars for recipes calling for warm flat beer.
Perhaps invest in an immersion heater, to use in combination with your stovetop?Any suggestions for doing 5 gallon batches of BIAB by electric stovetop?
The first one I did took 9 hours from start to finish: it was a gentle boil and took FOREVER to reach boil-level.
The second batch I did was a partial-boil(?) and then I topped up the fermenter to the recommended level with Distilled water, BUT my a.b.v. was off by 40%(it was supposed to be a malty 7.5%, but came in at 4.5%).
I'm thinking of using both stove elements this time and cutting the amount of water I put into the fermenter.
Any other suggestions? They would be greatly appreciated.