Recent Posts

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BeerSmith 2 Bugs/Support / Re: Computer not uploading to cloud
« Last post by KellerBrauer on Today at 02:13:05 PM »
I understand.  I believe this is an issue for Brad to address.  Sorry I was not able to assist.
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Brewing Discussion / Re: BIAB equipment and mash setup with "sparge"
« Last post by Oginme on Today at 02:12:01 PM »
I only do a sparge with my BIAB set up with brewing very high gravity.  I generally pull first wort off saturated and the sparge comes out generally from 1.020 to 1.032 depending upon the grain bill and my target gravity reading.  It will keep my mash efficiency up in the low 80's and closer to my standard mash efficiency for lower gravity recipes.
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Brewing Discussion / Re: BIAB equipment and mash setup with "sparge"
« Last post by Javaslinger on Today at 02:03:57 PM »

I remove the bag from my main kettle and place it in my second kettle with the sparge water already in it.  I open the bag and mix thoroughly to redisperse the grains into the sparge water, then I cover and allow it to sit for 20 minutes.  After the 20 minutes I remove the bag and do my final squeezing to drain out all the free wort I can.

Have you checked the gravity of your sparge?  Is there much sugar in there in your experience?
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Brewing Discussion / Re: BIAB equipment and mash setup with "sparge"
« Last post by Oginme on Today at 01:43:57 PM »
When I do a batch sparge with BIAB, I do a 20 minute rest and skip the mash out. 

What does this mean exactly?

I remove the bag from my main kettle and place it in my second kettle with the sparge water already in it.  I open the bag and mix thoroughly to redisperse the grains into the sparge water, then I cover and allow it to sit for 20 minutes.  After the 20 minutes I remove the bag and do my final squeezing to drain out all the free wort I can.
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Brewing Discussion / Re: BIAB equipment and mash setup with "sparge"
« Last post by Javaslinger on Today at 12:11:32 PM »
before i switched to the sparge step i used to squeeze the hell out of it but i also was never able to get above 6% on my IPA's even with 6LB's of grain (96% 2 row, 4% C60). The first time i did the sparge i was able to get to 6.8% so it does seem to yield good results. Also given the color of the water/wort after sparging makes me think it really goes get alot of extra sugar out of the grain.


Check your gravity of your sparge water.. surprisingly little sugar in there.

I did a BIAB over the weeked.  4.5G batch.  I had about 15lbs of grain (shooting for 1.085) and started with 5.5 gals..  that was at 1.7 SG after a mild squeeze.  Dunked it in 3.5 Gat at 176 for 15 minutes..  That came out 1.005 SG...  Nicely colored, not much sugar apparently.
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Brewing Discussion / Re: BIAB equipment and mash setup with "sparge"
« Last post by Javaslinger on Today at 12:08:05 PM »
When I do a batch sparge with BIAB, I do a 20 minute rest and skip the mash out. 

What does this mean exactly?
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That's what I figured...  I hope they add that in the next version.  Easy enough I would imagine.

For now it can done on the mash page I suppose.
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Water profile?

I have very soft well water and it only takes about 1% acidulated malt to bring my mash pH from about 5.6 down to 5.2. 

If you are looking at the estimated value in BeerSmith, then the program does not yet account for the presence of acidulated malt in the grain bill when doing its calculations. 
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Brewing Discussion / Re: NEW ENGLAND IPA RECIPE
« Last post by Javaslinger on Today at 09:43:01 AM »
Did you get 'haze for dayz'?  ;)  I tried something similar and it was quite clear.  I was surprised... I did use Whirlfloc but the recipe called for it.

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Brewing Discussion / Re: Rookie looking for advice on brewing stouts
« Last post by Ck27 on Today at 09:41:49 AM »
When designing a recipe to match a style, I usually find sources to describe the style and search for recipes which are well accepted as being true to style.  The first place I go to is the BJCP web site for the style description.  Next, I will search for recipes that match the style in one of my recipe books (Brewing Classic Styles, Modern Homebrew Recipes are two of my standards) and supplement those recipes with others I find on-line [AHA web site, homebrew talk recipe database, BeerSmith recipe database) to find common ingredients, brewing methods, and target values for OG/FG/IBU/color.

Some places to start are right on Brad's blogs and podcasts:

http://beersmith.com/blog/2008/03/14/brewing-an-irish-stout-beer-recipe/

http://beersmith.com/blog/2011/03/10/irish-stout-recipes-with-john-palmer-beersmith-podcast-11/

Hope this helps some.

Thanks, I'll take a look and see what I can't come up with. :)
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