Home Brew Forum

Doing a stovetop small batch today (9.5L). Everything is going well BIAB went off without a hitch. Currently boiling now.

Milled grains to .030" (.76 mm) might close the gap more next time which is the great thing about BIAB! I normally run my mill at .032" (.81mm) for my full 19L batch sparge setup.

2 Row Malt 72.5%

Caraaroma 9.3%

Carafoam 4.6%

Melanoidin 4.6%

Honey (at flameout) 9%

.75 oz (21.3 grams) crystal (3% aa) at 60 minutes

.75 oz (21.3 grams) Cascade (6.1% aa) at 30 minutes

Mash @ 154°F (67.8°C) for 60 minutes

Ferment using US-05 yeast at 68°

Enjoy!

Sounds good! I can see the attraction of small batch brewing on the stove.

bitter_dave wrote:Sounds good! I can see the attraction of small batch brewing on the stove.

I have a 19L setup entailing a boil kettle (38L), cooler mash tun (45L), and a propane burner.

It's cold outside right now this time of year and I had a 20L pot sitting around so I picked up a bag and adjusted some recipes.

So far so good fermentation is starting to kick off as we speak!

If you’re in the US, Bobby from New Jersey sells a submersible element that makes boiling full batches on the stove easy. With the burner helping it comes to a boil as fast as propane. Then I move to the back small burner and the extractor fan keeps steam to a minimum. https://www.brewhardware.com/product_p/hotrodrtu.htm

Trefoyl wrote:If you’re in the US, Bobby from New Jersey sells a submersible element that makes boiling full batches on the stove easy. With the burner helping it comes to a boil as fast as propane. Then I move to the back small burner and the extractor fan keeps steam to a minimum.

F0A62730-6B28-4FA5-A2C7-CB0507D81425.jpeg

https://www.brewhardware.com/product_p/hotrodrtu.htm

Great concept and thanks for sharing but I'll probably just stick with half batches on the stove. I found it to be a nice change from brewing a full batch and the kettle fit in my oven to help hold temp without employing blankets lol.

Submersible elements really make my skin creep, it is a bit like chocking a rooster in the bathtub.

I have one too mainly for the spa or for special operations.

Edit: I cane back to correct that but "Rooster" is much funnier than toaster

MashBag wrote: ↑

Wed Nov 30, 2022 6:51 am

Submersible elements really make my skin creep, it is a bit like chocking a rooster in the bathtub.

I have one too mainly for the spa or for special operations.

What could go wrong? It has a triclamp around the fitting so not a bodge job and is plugged into a gfci outlet.

Real nice Krausen this morning. Currently holding temps between 18.9 and 19.4°C.

Currently about -14°C outside this morning lol.

About ~6 points away from final gravity at 2.5 days of fermentation. Airlock smells great!

Pretty much finished will be bottling this weekend sometime.

Cheers!

Interested to hear what you think of the Caraaroma addition

john luc wrote: ↑

Fri Jan 13, 2023 10:01 pm

Interested to hear what you think of the Caraaroma addition

The caraaroma addition was very nice and is what helps give this beer it's red color. I get a slight nuttiness and a tinge of dark caramel and it adds beautifully to the aroma.

Here's a pic of the beer it's one I keep in my regular rotation.