I am new to homebrewing, I made only 2 BIAB batches. I am using a 25l keg and a burner. My pre mash batch is 21-23l since I don't want the wort to overflow when boiling. In a biab method since there is no recirculation and sparging, I think we loose 3-5l until the fermentation bucket. Due to that loss and that I can't chill the wort to the desired temp (I brew for 2 hours and try to chill …
I live in a tropical country and don't have an extra freezer, but I want to comeback to homebrewing. I'll dare to brew at high temperatures and would like to find ways to get a decent tasting beer. Here are some tips that I collected, can you give some more tips and recommendations? Recipes Try to brew English bitters or Belgian ales. If you like (I don't) saison is best. Yeast Strains Some strains support better high temps. Here is …
I've been using an ice bath to cool my wort that's boiled in a big pot. After 30 mins the wort temp in the bath is usually 20 degrees Celsius. After I transfer it to the fermenter though it's reading 30. I'm not quite sure what I can do now to cool it back to at least 23 so I can pitch the yeast. Any ideas? And why is the temp so different after transferring? I took readings from all …
I have been advised that controlling fermentation temperature is the first thing I should do to try and improve the quality of my beer. I gather I can get a temperature controller (such as the one from Inkbird) and plug this into a cooling device - but what would this device be? I've seen the following suggestions so far: Put the fermenter in a water bath, possibly with a t shirt wrapped around it to act as a "wick" (I've …
I'll be brewing a small (1.5 gal) batch of beer soon, and in my quest for laziness efficiency, I was thinking of brewing in a smaller pot, rather than in my 7-gallon monstrosity. However, my immersion chiller doesn't fit inside the small pot. Would I be able to get sufficient chilling with an ice bath? I'll be trying a more hop-forward brew, and I'd still like to retain as much aromatics as I can, so I'd like to cool it …
I bottle my beer 5 days ago, and today I just opened for a test purpose, and it gushed. It is an Ale, and instructions say I should keep it in a warm place 2 weeks before putting to cool place. Should I put my bottles to fridge to prevent bottle bombs?
Extract brewing here: After the boil, I put my pot into an ice bath to cool the wort before topping off. Generally I cool the wort to 100°F (37°C) before transferring to the fermenter. Today I cooled to that temperature as usual, then topped off, but found that the temperature read a few degrees higher than expected (76°F vs. 70°F). Rewinding for a moment, I noticed that temperature readings near the outside of the pot tended to be warmer than …
I am planning to build a counterflow wort chiller using a hose outside of a copper tube. There are a great variety of lengths and types available commercially and I have read that many commercial solutions are not long enough to chill properly What is the optimal length for a counter flow wort chiller? It seems that with counterflow, it should not matter whether you are chilling 3 or 5 gallons. Is this correct? Do you just need the correct …
I'm looking into cheaper solutions then using a plate heat exchanger. A cheaper construction available that is basically just a pipe in a pipe with separate connectors. What are the pros and cons using this type of cooler?
After fermentation, I put priming sugar and put them to bottles and wait for 7-10 days in bottle. I open somt They look OK, good foam and carbonation. No fancy smell or off-taste. Then I put them in fridge for 1-2-3 days (unopened bottles), no matter what after fridging I lose the foam. Before putting fridge I have foam, and if i put some sugar just testing, the bottle fills with more foam. But after fridging, if I put sugar …
first of all thanks for reading my question, so I did a jokey box a while ago, it required ice, and the kegs to be refrigeraated beforehand, it would serve rather well, sort of studied the thermodynamics of beer, now I want to build a different approach. I want something automatic and electric, in which I can swap kegs at ambient temperature. Like in this image: I have read about Glycol Chillers but it's like it's an extreme overkill because …
Like the title says, after I chilled my wort I realized the kit I ordered did not come with yeast, an error on the packers fault. Because of my work schedule I wasn't able to pitch the yeast for about 6 days. When I did finally go to pitch the yeast there was what looked like mold growing on top in the shape of bubbles over the wort. I scraped it all off with a spoon, but I'm not sure …
I'm looking for simple ways to keep my beer a stable temperature, lower than room temp, during fermentation. Are there any simple ways of doing this besides buying a refrigerator for the purpose of doing this. Any tips are welcome. If any one has built homemade cooling systems i'm interested in that as well.
What is the best configuration where you can decrease your chilling time/increase efficiency. I know this is a bit loaded so let me clarify. I have the standard issue 20' copper 3/8'' garden hose counter flow chiller. Works great but I want to get the most out of it and shorten my brew day. I currently get 10 gallons down to 70 F using 58 F water (hose 1/2 way open) in about 25 minutes. I know there are different …
I'm testing out a brand new 200L system and found a couple of potentially disastrous but potentially easy-to-fix issues: 1) While mashing the temperature indicated on the thermometer which sits near the bottom of the tun was fluctuating wildly between 60 and 70 degrees. It might go from 62 degrees to 70 degrees in a matter of seconds, then a few minutes later fall back down, even without any additional heat from the stove or from hot water additions. Other …
Not having any cooling mechanism for my fermenter(s), this time of year I can get more favorable temperatures outside than inside. I'm specifically talking about ciders in glass containers, but I'm also curious about hopped beer in glass and plastic containers. (hops in glass outside is obviously bad due to UV exposure) Is there any reason I shouldn't ferment outside, or cold crash outside? At what time in the fermentation process do I need to worry about temperature swings? UV …
I am planning to buy a wort chiller. I have used a friend's, which was copper. Now, online, I see some that are stainless steel. Is there any real difference between a copper and a stainless steel wort chiller? Reviews online make it seem that homebrewers prefer copper claiming that it is able to cool the wort faster. But there are also conflicting reviews saying the difference is marginal or nil. Besides the cooling, is there any other consiquence / …