928 reputation
419
bio website boirque.blogspot.com
location Finland
age 40
visits member for 2 years, 7 months
seen yesterday

Software Developer interested in craft brewing, snowboarding, cycling, surf, sci-fi, biology and travel. Ah! and computers...


Mar
29
comment About going BIAB
@paul Well, I assumed an regular beer with the regular BIAB process (full boil). You aren't answering the question either, or rather, you are setting boundaries just like I did, if you require 1.25 quarts water/pound grain or assume a concentrated boil with later water additions. If you do a small beer you need an smaller vessel, a bigger beer will require a bigger vessel, unless you use simple sugars or add water or do other tricks. My answer gives a middle of the road size, but I guess we can agree on disagree on this one. :)
Mar
28
comment About going BIAB
I just installed a pulley system over my oven (just a hook on the ceiling and another on one of the walls) and use it to suspend my bag minimally, so it won't touch the botton of the kettle while I'm heating it (I don't even take it out of the wort). It is handy also when removing the grains, I can leave it to drip over the mash while heating.
Mar
28
comment About going BIAB
@paul The question didn't specify any of that, my answer was within the boundaries of my earlier question, and for the kind of beer I specify there, it is indeed valid.
Mar
27
comment About going BIAB
They do say that, on the other hand, neither Jamil or Palmer had much hands on experience with BIAB. I would try it and draw my own conclusions. On the sinle batch I did so far I couldn't see much difference.
Mar
27
comment About going BIAB
@GalapagosJim I believe the main reason is the diminished risk of tannin extraction. Heard that here: thebrewingnetwork.com/shows/670
Mar
26
answered About going BIAB
Mar
22
answered How important is the 'Best Before' date on Brewing Sugar?
Mar
22
comment Can I change the color to my beer to an arbitrary color?
Why during primary? Usually I read about people doing fruit additions to secondary.
Mar
19
comment Side-effects of 'lower than recommended' fermentation temperatures?
@MereDevelopment You are welcome. You may want to wait a couple of days on the next time to see if someone can come up with a better answer, or add something to the existing ones, people tend to focus more on the unanswered questions. Cheers!
Mar
19
answered Side-effects of 'lower than recommended' fermentation temperatures?
Mar
19
accepted Peracetic acid as a sanitizer?
Mar
18
asked Peracetic acid as a sanitizer?
Mar
18
answered first time using pet bottles and have 8 flat
Mar
17
accepted Is this lactobacillus?
Mar
17
comment Is this lactobacillus?
Too late, got them on glass already. will follow closely and store cold as soon as it is carbonated. Is pediococcus contaminated beer safe To drink? That looks nasty.
Mar
16
asked Is this lactobacillus?
Mar
16
accepted Making a starter without DME?
Mar
15
asked Making a starter without DME?
Mar
15
comment Considering adding Fresh Ginger to a 'Simply Ginger Beer' kit
@MereDevelopment Just mind it that the taste will likely be different from your 'ginger tea' to the actual beer due to the hop flavors, residual sugars, malt flavor, etc...
Mar
14
answered Considering adding Fresh Ginger to a 'Simply Ginger Beer' kit