A friend of mine recommended I Google a "bazooka" for the same problem. It's a braided stainless steel line that attaches to the coupler on the inside of your kettle. Basically it lets wort run through without all the debris.
I may need to post in the recipe forum, but wanted to see if anyone had a good BIAB French Saison recipe for a 19L batch. I would like the abv% to be somewhere between 7-8%
Hey guys.....just wanted to give an update on the RIS. This was a an extract kit fermented with a London Ale yeast (Wyeast)....OG was 1.091 and after 10 days was down to 1.028. I added 21g of Sea Salt at the end of the boil. It doesn't seem to be hindering the yeast at all. While taking the...
I'll work on channeling my inner Aussie and convert my temps, weights, and measures...
Thanks for the info....it's always a big help to hear from those who have done it....there's nothing better than tried and true experience.
I'm just learning so nothing was repetitive to me....thanks again!
I will be doing my first BIAB next week and it will be a Belgian White. After doing some research on Belgian styles and brewing techniques I have learned traditional Belgian brewing has a 3 or 4 tier mash schedule. Example: they will mash at 142 degrees for 15 minutes....154 degrees for 25...
Thanks for the link. I will definitely check it out. I'll be taking a gravity reading in two days as primary is finishing up after 9 days. I'll give it a try and see what, if anything the salt added. It smells great at this time and I'm hoping the salt enhances the flavor. I don't want it...
Hello...
Just wondering if anyone has ever added sea salt to their Russian Imperial Stouts? What can I expect as far as flavor profiles go? I used a London Ale yeast to ferment and added 0.75 ounces of sea salt at the end of the boil. I haven't been able to find much as far as sea salt goes...