Greetings!
I am a home brewer from southern vic. I did my first BIAB a few days ago and everything seemed to go smoothly!
I have brewed with extracts and grain for a few years and became bored of that same old taste. I'm not saying that these beers were bad, they don't have the cidery twangs or overtly off flavours, but after many consistent brews I just got sick of it.The flavour was helped along by a shift to liquid yeast but it wouldn't go much beyond what it was. Some were better than others, ESB kits and extracts went well but coopers usually not for me.
I tried a fresh wort kit and though it tasted very good, the brew day itself was a non event. It was more fun steeping grains and boiling up cans of goo. More recently I found an old book on wine making, which also has some beer recipes. There is a section on 'imitation beers', which includes odd things like nettle beer - but also malt extract beer came under this heading. I'd already decided to abandon the extract at that point but it made sense to me.
Quick note on setup - 30 litre boiler, 47 litre esky with tap, a bag, some tubing. I didn't sparge for my first attempt, just heated strike water to 72 then mashed for 90 mins. Mash was 65-66 degrees throughout. Boil was 60 mins. Next time I might try to put more science into it.
The boil had a lovely rich smell and creamy foam on top. It took some time for me to feel prepared for the process and this forum has helped in so many ways, so thanks
I will let you know how it turns out - it's a chinook apa as per the G&G APA recipe but using chinook for boil, finish and dry hop.
best regards,
Yandy
I am a home brewer from southern vic. I did my first BIAB a few days ago and everything seemed to go smoothly!
I have brewed with extracts and grain for a few years and became bored of that same old taste. I'm not saying that these beers were bad, they don't have the cidery twangs or overtly off flavours, but after many consistent brews I just got sick of it.The flavour was helped along by a shift to liquid yeast but it wouldn't go much beyond what it was. Some were better than others, ESB kits and extracts went well but coopers usually not for me.
I tried a fresh wort kit and though it tasted very good, the brew day itself was a non event. It was more fun steeping grains and boiling up cans of goo. More recently I found an old book on wine making, which also has some beer recipes. There is a section on 'imitation beers', which includes odd things like nettle beer - but also malt extract beer came under this heading. I'd already decided to abandon the extract at that point but it made sense to me.
Quick note on setup - 30 litre boiler, 47 litre esky with tap, a bag, some tubing. I didn't sparge for my first attempt, just heated strike water to 72 then mashed for 90 mins. Mash was 65-66 degrees throughout. Boil was 60 mins. Next time I might try to put more science into it.
The boil had a lovely rich smell and creamy foam on top. It took some time for me to feel prepared for the process and this forum has helped in so many ways, so thanks
best regards,
Yandy