Home of the BrewNosers

Going to take a shot at my first BIAB brew on Sunday. Looking for a hoppy West Coast IPA, thoughts appreciated (I don't know what happened with the order of the grains/hops..):

If that's V2, check the website for a patch that fixes that. I'm not so big on the citra to bitter. Too hard to get, and too valuable at the end. Otheer than that, looks good to me.

Yup, had Warrior in to bitter initially.. may use that instead.

Did you end up brewing this last weekend?

I did actually. The final recipe went like this:



BIAB seemed to work fine. I actually found my temp jumped up 2-3 degF when I cut the heat and covered it up. So mash temp was probably 155degF or so, no biggie.

Other than that, typically full boil brew after that. I did find I got a TON of coil break trub though.. like a ton! I did use a tbsp of irish moss at 15 min left.

Oh, and I'm pretty sure I achieved about 74-75% efficiency (squeezed the bag a big).

Couple pics from the brew:


My grind..








Is this band of 'stuff' in the middle of the carboy the yeast? The wort was cooled down to about 16degC or so when I pitched.. did that cause it?

Tim

Nice pics. I've always been paranoid about brewing in the sun though, lol. That band could be anything, I've seen lots of nutty stuff floating around my beers. I wouldn't worry about it.

Ya it went away pretty quickly, SO much cold break (or whatever it is) on the bottom though.

here's a pic of my amber ale i made today using BIAB. i also threw in a irish moss tablet.


Amber ale by sleepyjamie, on Flickr

Is that Mash keg cut normal? I have never seen one lik that.

Sandy

GAM wrote:Is that Mash keg cut normal? I have never seen one lik that.

Sandy

Those are the handles cut out of the top of the keg after it was removed then welded back on to the body

I think you can cut the keg like that too. IIRC, one reason was removing the brewery name from the keg.

Other than removing the brewery name why?

It looks like a lot of extra work.

Sandy

It can make it easier to fab up a false bottom without hinges. And cleaning can be easier.

It's also easier for removing a BIAB, but would be harder to keep insulated during the mash

mr x wrote:I think you can cut the keg like that too. IIRC, one reason was removing the brewery name from the keg.

True enough

Ya, I cut the keg like that. Really not that much work really, as the cutting is easier (less akward) than the typical way. Some pros/cons:

Pros
- easier to clean
- easier for BIAB removal
- false bottom options are better (though I don't have anything on it yet.. need a valve and side pickup!)
- looks cool

Cons
- lose a bit of capacity I'm sure (not sure how much)
- tougher to 'cover', though for my BIAB I just used HD tin foil, blanket on top.. temp held just dandy