Critique my method
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- Verified User
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- Joined: Mon Dec 03, 2012 3:42 pm
- Name: Peter
- Location: Fall River
Critique my method
Hey all,
I've been BIAB brewing on and off for a few years now and am getting restless with the results. Basically I find my beer thin almost like it's water down. The flavors are good but it's not rich and I'm sure the alcohol content is low. I'd love some tips to improve on this. Here is what I do:
put 30L of cold water in pot and heat
at 145 F I add grains and stir (pot has a false bottom)
at 158F I turn off heat and cover pot
Leave for 60 mins
Turn heat on and remove grain and set grain on screen over the pot
While the water heats i squeeze grains
Boil for 60 mins add hops etc
Cool immediately with immersion chiller
rack to carboy, move to basement,
add blow off tube until things settle down and then add air lock
3 weeks later keg, purge air
set regulator to 10 and test daily until I'm happy with carbonation (usually 5-7 days)
I'm usually under my OG and over my FG.
I brew all grain kits from Dave and typically APAs or IPA. I'm really only interested in brewing west coast style IPA/APA. I like other beer but will happily buy those.
I guess that's everything. I've deliberately tried to keep things simple but I think I now need change things up to improve my beer. What do you guys think I should change, add, improve, etc. to get better beer? thanks!
I've been BIAB brewing on and off for a few years now and am getting restless with the results. Basically I find my beer thin almost like it's water down. The flavors are good but it's not rich and I'm sure the alcohol content is low. I'd love some tips to improve on this. Here is what I do:
put 30L of cold water in pot and heat
at 145 F I add grains and stir (pot has a false bottom)
at 158F I turn off heat and cover pot
Leave for 60 mins
Turn heat on and remove grain and set grain on screen over the pot
While the water heats i squeeze grains
Boil for 60 mins add hops etc
Cool immediately with immersion chiller
rack to carboy, move to basement,
add blow off tube until things settle down and then add air lock
3 weeks later keg, purge air
set regulator to 10 and test daily until I'm happy with carbonation (usually 5-7 days)
I'm usually under my OG and over my FG.
I brew all grain kits from Dave and typically APAs or IPA. I'm really only interested in brewing west coast style IPA/APA. I like other beer but will happily buy those.
I guess that's everything. I've deliberately tried to keep things simple but I think I now need change things up to improve my beer. What do you guys think I should change, add, improve, etc. to get better beer? thanks!
- Keith
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Re: Critique my method
What's your water profile? Also what's the PH of your mash?
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- Keith
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Re: Critique my method
I know you're in fall River not sure if you are on city water and there is a ton of shael in the area.
Brewer, Owner & Operator @ Ol' Biddy's Brew House
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Re: Critique my method
I'm on a well. I don't know the PH or profile.
- Keith
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Re: Critique my method
http://www.everwoodavebrewshop.com/prod ... fsc-52.htm" onclick="window.open(this.href);return false;
Try this, should fix your Ph.
Try this, should fix your Ph.
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- GAM
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- Name: Sandy MacNeil
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Re: Critique my method
If you use Beersmith setting up your profile helps. I had to drop my efficiency and add 10%ish more grain.
I "dunk sparge" BIAB, lots left in the grain after mash.
A higher mash temp may help. Does your mash hold temp?
Over fg would not lead to thin beer. More grain and higher temp for the mash could help. Have DME on hand to get your OG till your dialed in.
I don't over think my beer and have gone to no chill method for simplicity. I hope your beer is drinkable (sounds like it is) and you can tweak the system to get what you want.
I can tell you that lots of good taste buds are out there and it does wonders for the ego to have a Judge, or learned nerd taste your beer and tell you what's good and BAD. Be ready for the bad, they will dwell on that but listen for the good.
Sandy
I "dunk sparge" BIAB, lots left in the grain after mash.
A higher mash temp may help. Does your mash hold temp?
Over fg would not lead to thin beer. More grain and higher temp for the mash could help. Have DME on hand to get your OG till your dialed in.
I don't over think my beer and have gone to no chill method for simplicity. I hope your beer is drinkable (sounds like it is) and you can tweak the system to get what you want.
I can tell you that lots of good taste buds are out there and it does wonders for the ego to have a Judge, or learned nerd taste your beer and tell you what's good and BAD. Be ready for the bad, they will dwell on that but listen for the good.
Sandy
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Re: Critique my method
Do you dunk sparge in the mash or a second pot of warmed water?
With no chill do you leave it in the pot to cool? I brew outside is that a concern?
With no chill do you leave it in the pot to cool? I brew outside is that a concern?
- LiverDance
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Re: Critique my method
You might wanna try heating your water to around 170 and then adding the grains. That'll knock it down to the 150 something range. Your malts are going through a couple of ranges the way you describe and you may not be getting the most out of them
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"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
- LiverDance
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Re: Critique my method
And as Keith mentioned you should know your water profile and how that is affecting your beers
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"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
- GAM
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Re: Critique my method
2 buckets (I have 2 bags) and 10l of water in each.pvanberk wrote:Do you dunk sparge in the mash or a second pot of warmed water?
With no chill do you leave it in the pot to cool? I brew outside is that a concern?
have SS fermenters and transfer after boil and wait 10-24 hours to pitch.
S
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Re: Critique my method
Found my water test results... anything stand out?
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- RubberToe
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Re: Critique my method
This section on water should help:
http://howtobrew.com/book/section-3/und ... -do-i-need" onclick="window.open(this.href);return false;
http://howtobrew.com/book/section-3/und ... -do-i-need" onclick="window.open(this.href);return false;
Electric Brewery Build
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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