Recent content by hgearle

After kegging my beer this week and pressurizing to 30psi to seal, the next day there was beer on the floor. It turns out the liquid out-post fitting was loose. I usually tighten down the fittings pretty good, but I gave them both a good hard bang with a wrench and the leak stopped. So, change...

In too.

Dgallo said..... "I will tell you that in 18 hours your yeast is not fully consuming a 2l starter at 1.040 and will not meet your calculated cell count. Going to take at least 36-48." "My issue with this method is the volume/gravity and the shorter time." Please...

Look....I am a home-brewer and not a scientist. The proof for me is the pleasant smell of my yeast when pitching, versus what I used to smell when using one of my two stir plates. The method I described above is most definitely easier than using a stir plate, cold crashing, decanting, and then...

I edited my initial post above to include where you can go that answers all the questions and comments made so far. Once you try this method, you will most likely use it all the time.

Easy as easy gets and so fast. Works great. So...this is what I do for my starter. My brew is an 11 gallon 1.075 gravity IIPA. (Cut this in half for a 5 gallon batch) The night before I am going to brew...so about 18 hours before pitching my yeast.........I pour two cans Proper premixed starter...

See previous page 30 post #1175 for a picture, and further down the page #1193 shows it hooked up to the sink. I have the large 90L system (which was the old medium) with the Lindr AS-110 chiller. I connect the jacket to the municipal supply until the water gets to about 80F (in the winter I...

So far, I haven't had any problems or issues with the colander. However, I have the older version bottom so use an aftermarket secondary bottom that works well. I have never had a stuck sparge. If you notice from my recipe post above, I always include 3 pounds of rice hulls in my IIPA batches...

I like the 1 PSI pressure technique for keeping O2 out while dry hopping. When I dry hop, the relief valve opening is only exposed for about 15 seconds max and after the hops are in, I see CO2 bubbles shortly thereafter. My kegging routine is similar to yours where I purge with 100% O2 a few...

The hop spider is pretty important with respect to the BIAC as it is an all in one system. I don't want loose hops, especially 12 plus ounces for a IIPA, sitting in the conical throughout fermentation. It has never been a concern for me about the heating element. When I brewed today, I had a...

Hello cuda6pak...I tried the just throwemin' hop method, but decided that I don't want all that hop material in for the duration of fermentation. I now use two 300 micron hop spiders to contain the hop material from the boil through the whirlpool (usually about 15 ounces of hops total for an 11...

Like JB, I set my power controller to 2% power and it will hold fermentation temperature with the heating element.

Very nice....just ordered the sparge arm. K_Tile....you said above...Why don't you just transfer through the outpost instead of taping the lid? I don't know what you mean about tape but....what you are probably seeing is the pipe thread seal tape that I use on the dry hop bags to suspend them...

I love IPA's and drink them all over the US as I travel every week for business. Absolutely, the best IPA's I drink are the brews I make at home. NOT dry hopping in the keg, but using the purged method I described above to dry hop in the BIAC (multiple times), and purging the kegs before...

I used to love visiting this site every day to see what new things were going on in the BIAC world and now hope that this that this thread comes alive again. I know that there are lots of BIAC brewers out there and the ways to brew in it are vast. I'd like to say congratulations to Limulus for...