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Well to be honest. It was disasterous.

1. I had lots of problems with a leak. My plumbing skills aren't very good.
2. I used too much water. I really should pay more attention when I read the recipe sheet.
3. My burner isn't puttin out the heat i'd like. Helps if I was using it properly. I'm not even sure the 3-ring burner is up to the task even when I am using it properly. I need to get a Medium pressure regulator.Or should I get a better burner?


I did end up with a decent wort which will end up being beer, but my next effort will be much improved.

I use a 3 ring burner with a regular pressure regulator on my 40 litre aluminium kettle.
There's no problem getting it up to the boil. Once it's boiling, I can use only the outer and inner of the 3 rings, and it keeps it humming along nicely. In fact, the outer of the 3 rings is usually also turned down a little.

For my HLT I also use a 3 ring burner with a medium pressure regulator. I use it at its lowest adjustment, and it heats up my strike water in about 15 minutes. At a higher adjustment, I figure I'd just be wasting gas.

However, I do brew inside my garage, so I do not have the problem of wind affecting the flames and the direction of heat. If you brew outside, you may need to make some sort of shield to protect your flame.

Can't help you with the leak! I also don't do BIAB so I would be of no help in guidance on amount of water to use.

Good luck with your next one. The first one is almost always the most perplexing, but eventually you'll get to auto-pilot stage like I have with my system. So I can ignore, and don't use, BeerSmith volumes or temperatures.

With the water volumes for BIAB every set up is going to vary, so it's a bit of trial-and error before you get it right. With my system for a normal brew I mash in with 25L then sparge with another 10. After grain absorption, kettle loss and evaporation in the boil, I end up with 22-23L in the fermenter.

bullfrog wrote:

drsmurto wrote:...rye victoria golden ale I'm brewing tomorrow night.

Doc, do you find any problems with rye gumming up your mash/sparge? Is a bucket-load of rice hulls required? Been thinking of starting to play with rye and seeing what it can do but want to make sure my pillowcase will actually be able to drain.

I use a beerbelly false bottom and with rye at up to 35% of the grain bill i dont need to use rice hulls. It doesn't hurt though.

At 60% it did start to gum up a bit but the rice hulls saved the day.

Just added the bittering hops for the rye victoria golden ale. Weighing out my homegrown victoria flowers was soooooooooo good.

This one is sparging at the moment.
A brew in honour of my new grandson Ryan Elijah born 5:55 pm yesterday.

American Pale Ale
Batch Size (fermenter): 25.00 l
Bottling Volume: 25.00 l
Estimated OG: 1.052 SG
Estimated Color: 18.8 EBC
Estimated IBU: 40.2 IBUs
Mash 66ºC: 75 Minutes
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 91.8 %
Boil Time: 60 Minutes

4000.00 g Halcyon Floor Malted (6.9 EBC) Grain 8 76.2 %
1000.00 g Munich, Light (Joe White) (17.7 EBC) Grain 9 19.0 %
250.00 g Carabohemian (200.0 EBC) Grain 10 4.8 %
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
20.00 g Cascade [5.50 %] - Boil 10.0 min Hop 12 4.1 IBUs
20.00 g Columbus (Tomahawk) [13.00 %] - Boil 60. Hop 11 26.5 IBUs
20.00 g Chinook [13.00 %] - Boil 10.0 min Hop 13 9.6 IBUs

Am I the only one brewing? This one's just gone into the fermenting fridge.

American IPA
Batch Size (fermenter): 25.00 l
Actual OG: 1.061 SG
Estimated Color: 23.7 EBC
Estimated IBU: 59.3 IBUs
Mashed 66.5ºC 70 minutes. Boil 60 minutes.
4000.00 g Halcyon Floor Malted (6.9 EBC) Grain 63.5 %
2000.00 g Munich, Light (Joe White) (17.7 EBC) Grain 31.7 %
100.00 g Crystal Malt - 60L (Thomas Fawcett) (118 Grain 1.6 %
100.00 g Crystal, Medium (Simpsons) (108.3 EBC) Grain 1.6 %
50.00 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 0.8 %
50.00 g Crystal Dark - 77L (Crisp) (147.8 EBC) Grain 0.8 %
30.00 g Cascade [6.30 %] - First Wort 60.0 min Hop 19.6 IBUs
15.00 g Columbus (Tomahawk) [14.00 %] - First Wo Hop 21.8 IBUs
20.00 g Cascade [5.50 %] - Boil 60.0 min Hop 10.4 IBUs
24.00 g Cascade [6.30 %] - Boil 10.0 min Hop 5.2 IBUs
20.00 g Cascade [6.30 %] - Boil 5.0 min Hop 2.4 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 0.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
1.0 pkg (#US-05) Yeast 1 cup yeast cake from previous brew
1 tsp Yeast Nutrient

warra48 wrote:Am I the only one brewing?

Apparently, yes. Looks like a damn tasty drop too. You can send me one when I win christmas lotto.

warra48 wrote:Am I the only one brewing?

Definately not warra, I have a batch of Wassa's Honey Porter I just put down the other night which was just after bottling a batch of Coopers IPA. No great recipes here, just simple kit/extract brewing.

I also am brewing.

Fermenting Punter's Sierra Nevada.
Waiting to ferment is Golden Ale.

Umm. I made a yeast starter. Does that count?

Is it tasty?

It's fermenting, so I say yes.

Kit brew Hefeweisen. One after the other. I can't help myself. This is glorious. The most simplest, quality beer one can brew. Brew it from 19deg to 28deg, who cares? It's pure lolly water.

1.7kg can, I prefer Wal's Wheat
1.5kg Wheat malt
250g wheat grain steeped, preferably mashed at 63 degrees for an hour prior to boiling for minimum 30min.
WB06, or WY3068.
Bulk prime with 165g Dex.
Drink 'em ASAP, even after a week in the bottle. Why wait?

It's great because not everyone likes it. You give them the other stuff.
Yep, I think I'm a convert. How will I ever go back?

Nice, Sonny, real nice.

Not much till my 7lb's of hops arrive from hopsdirect

I did manage last week to belt out a black IPA with the last of what I had in the fridge of Casc/chinook/cent/amar/citra. It should pack a bit of a punch

Used midnight wheat for the first time. Will be interesting to see how it differs from Wey Carafa in the way it doesn't impart the harsh more bitter roasted that other dark malts contribute. Its quite black and OG was about 1070 from memory. Took a huge hit of hops late and due for a massive dry hop to boot.

About to bottle two fermenters of Belgian wheat so I have bottled beer for travelers for summer

Thursday might be a brew day at this stage and still umming and ahhhing about what to go on tap. Currently have Choc vanilla oatmeal porter/IPA/Citra APA/Belgian wheat with hibiscus/Cascade APA. Thinking of a faux pills at this stage or even a middy.

Just bottled this yesterday (Wassa's Honey Porter). Looking forward to trying it. Mind you it tastes pretty good straight out of the fermenter

Nice label, Guru. What do you do them on?

Oliver

Labels designed using Adobe Illustrator, much better than Photoshop, although it takes me a little longer as I don't use this program a lot. I have designed them so I can use it as a theme and just change the colours to suit the brew. See below.

Nice and distinctive labels. Well done.

Yes, very nice. I have Illustrator on my work computer but have never used it. I'll have to check it out and see what's possible

Cheers,

Oliver

I'm impressed.