Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > BIAB Brewing > BIAB Brewing (with pics)
Reply
 
LinkBack Thread Tools
Old 11-21-2012, 07:14 AM   #1081
241
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
241's Avatar
Recipes 
 
Join Date: Sep 2012
Location: San Diego, CA
Posts: 622
Liked 76 Times on 57 Posts
Likes Given: 198

Default

Thanks! I am going to check that out right now. Also I may just go out and boil for an hour and calculate based on that... something about plugging in arbitrary numbers is unsettling to me.

__________________
241 is online now
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 09:00 AM   #1082
mirogster
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: New York, New York
Posts: 115
Liked 8 Times on 6 Posts
Likes Given: 8

Default

Yup, on top of that, those guys Down Under from BIABrewer.info (com), are at finishing stage for releasing BIABacus. Web based (so far most sophisticated - but easy to operate) calculator for BIABz = actually few years of development and it's almost ready Sooon......

__________________
mirogster is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 09:39 AM   #1083
SiriusStarr
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
SiriusStarr's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Chicago, IL
Posts: 333
Liked 106 Times on 61 Posts
Likes Given: 93

Default

Quote:
Originally Posted by 241 View Post
Thanks! I am going to check that out right now. Also I may just go out and boil for an hour and calculate based on that... something about plugging in arbitrary numbers is unsettling to me.
Since it costs nothing but time and a bit of gas/electricity, I'd do it just to have a good sense of what your numbers are. If you don't boil on full on your burner, I'd pick the level you want to use and then mark the knob so you can always boil at a consistent level in the future.

Also, be sure to take into account thermal expansion if you're trying to be precise. If your starting volume is measured at 20C and your ending volume at 80C, your number is going to be off by a few percent of your total volume. So if you are anal about your numbers like me, either measure the temperature and make certain to cool off your final volume to the loading temperature or (and this is what I did) use a scale and measure by mass. If you just measure the mass of your kettle + water before and after the hour boil, then you know the mass of water lost and can trivially convert that to volume (1 kg / L @ 4C).
__________________
Kitsune Brewing Co. (Add me on Untappd.)
Fermenters: 100% Brett Cider.
Aging: Second Sun (Orange Guava Cider); First Blood (Wild Cherry Cider); JAOM; Unnamed Holiday Apfelwein.
Bottled: Nothing! D:
Planned: Pliny clone. Brett cider. More 7 Stairs Pale Ale.
SiriusStarr is offline
241 Likes This 
Reply With Quote Quick reply to this message
Old 11-21-2012, 12:56 PM   #1084
Mysticmead
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Kingston, GA
Posts: 1,267
Liked 72 Times on 53 Posts
Likes Given: 114

Default

Quote:
Originally Posted by 241 View Post
So how much water should I start with? I have a 10 gallon megapot that has a 17" diameter. I have an extra bucket which I'll use with a colander to get the remaining wort out of my bag, and will be re-adding that remaining wort back into my pot.

I've only done extracts so far and I've always started with around 6 gal and ended up with 5 in the fermenter. I'm assuming this would be about the same but I'm not sure with grain absorption...

Any help would be appreciated!
simple math here...that's all it takes.

absorption + batch size + boil off + trub loss = water needed.

absorption = grain weight in pounds * 0.06

here's an example from my last batch. oatmeal stout using 14 pounds of grain. I know my boil off rate in my 10 gallon pot is 1.25/hr and trub loss is 0.25 gallon. this was for a 5.5 gallon batch
14*0.06 = .84 gallons of water absorbed by grain (this accounts for me squeezing the bag. if you squeeze harder use a smaller number, if you don't squeeze at all use a larger number)
0.84+5.5+1.25+0.25= 7.84 gallons.
I rounded this up to 8 gallons to make it easier to measure. I could have gone down to 7.75 and still be fine. One you know your boil off and trub loss, this will be a simple part of the brew day. it takes just a few seconds and will be fairly accurate. I hit my numbers on the nose last batch, as well as the 20 before it..
__________________
Mysticmead is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 11-21-2012, 04:50 PM   #1085
241
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
241's Avatar
Recipes 
 
Join Date: Sep 2012
Location: San Diego, CA
Posts: 622
Liked 76 Times on 57 Posts
Likes Given: 198

Default

Quote:
Originally Posted by Mysticmead View Post
simple math here...that's all it takes.

absorption + batch size + boil off + trub loss = water needed.

absorption = grain weight in pounds * 0.06

here's an example from my last batch. oatmeal stout using 14 pounds of grain. I know my boil off rate in my 10 gallon pot is 1.25/hr and trub loss is 0.25 gallon. this was for a 5.5 gallon batch
14*0.06 = .84 gallons of water absorbed by grain (this accounts for me squeezing the bag. if you squeeze harder use a smaller number, if you don't squeeze at all use a larger number)
0.84+5.5+1.25+0.25= 7.84 gallons.
I rounded this up to 8 gallons to make it easier to measure. I could have gone down to 7.75 and still be fine. One you know your boil off and trub loss, this will be a simple part of the brew day. it takes just a few seconds and will be fairly accurate. I hit my numbers on the nose last batch, as well as the 20 before it..
This was exactly what I needed (an example with the formula and the absorption definition). iBrewsmith said I needed a similar number I came up with out of using this formula. Good stuff!
__________________
241 is online now
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 12:54 AM   #1086
OldDirty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Peoples Socialist Republic of Chicago
Posts: 44
Liked 5 Times on 2 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Mysticmead View Post
simple math here...that's all it takes.

absorption + batch size + boil off + trub loss = water needed.

absorption = grain weight in pounds * 0.06

here's an example from my last batch. oatmeal stout using 14 pounds of grain. I know my boil off rate in my 10 gallon pot is 1.25/hr and trub loss is 0.25 gallon. this was for a 5.5 gallon batch
14*0.06 = .84 gallons of water absorbed by grain (this accounts for me squeezing the bag. if you squeeze harder use a smaller number, if you don't squeeze at all use a larger number)
0.84+5.5+1.25+0.25= 7.84 gallons.
I rounded this up to 8 gallons to make it easier to measure. I could have gone down to 7.75 and still be fine. One you know your boil off and trub loss, this will be a simple part of the brew day. it takes just a few seconds and will be fairly accurate. I hit my numbers on the nose last batch, as well as the 20 before it..
This and a crowded grain bag explains why my pre-boil gravity was low. I used 7.5g of water in my keggle with a crowded 10# grain bill! I'll be dropping my water by .5g and go from there with a new big bag.
__________________
OldDirty is offline
 
Reply With Quote Quick reply to this message
Old 11-25-2012, 09:19 PM   #1087
Antler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Carbonear, Nl
Posts: 711
Liked 19 Times on 17 Posts

Default

I recently read about some of the Aussie guys doing 2.5 - 3hr mash times. Has anyone tried this and find any real benefits? Unless you still do a sparge to rinse the grains I can't imagine much of a benefit, but one guy wrote he had up to 97% efficiency doing 3hr mash times!

__________________
Antler is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2012, 03:29 PM   #1088
MMJfan
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Wooster, OH, Ohio
Posts: 719
Liked 47 Times on 41 Posts
Likes Given: 43

Default

I thought the point of doing BIAB was to save time? Three hour mash? No thanks...

__________________
MMJfan is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2012, 04:00 PM   #1089
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,462
Liked 153 Times on 144 Posts
Likes Given: 62

Default

No need to do 3 hour mash times unless you are doing large batches on a VERY tight budget. An extra 10% efficiency (which is hard to accomplish when you are already @ 80-85%) results in a savings of just 1 lb of grain for an average gravity 5 gallon batch.

Buying 2row in 50 lb sacks for $35, you're only saving $0.70 for an extra 2 hours of mashing

__________________
Primary #1: Border Crossing Vienna #2: Empty
Secondary #1
: Berry Rhubarb Wine #2: Black Currant Wine #3:Empty
Kegged
: Orange Pale Ale IV, Hidden Lake Nut Brown
Bottles
: 2H IPA III, Carmel Apple Cider, Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Ice Shanty Bock
solbes is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2012, 04:27 PM   #1090
BroStefan
Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BroStefan's Avatar
Recipes 
 
Join Date: Jan 2012
Location: St Cloud, MN
Posts: 177
Liked 16 Times on 9 Posts

Default

Quote:
Originally Posted by MMJfan
I thought the point of doing BIAB was to save time? Three hour mash? No thanks...
I've.done several BIAB batches and never gone more than 60 minutes and sometimes less. No problem. Not sure what's up with the Aussie 3 hour mash.
__________________
Steve in St Cloud, MN

Primary -
Raspberry Chocolate Porter
Semisweet Mead

Conditioning - Tripel

Tap 1 - Apple Pie Cyser
Tap 2 - Mosiac Pale Malt SMaSH
Tap 3 - Munich Helles
Tap 4 - Long Winters Nap Barley Wine - 2014
Bottles - Jolly Pumpkin Bam Biere clone, Long Winters Nap Barley Wine - 2012 & 2013, Flanders Red, & some odds and ends

In the bullpen:
House Pale Ale
Imperial English Porter
BroStefan is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Another first BIAB stunsm BIAB Brewing 12 03-17-2013 10:35 PM
Anyone BIAB? ultravista All Grain & Partial Mash Brewing 72 08-31-2012 01:50 AM
1st AG, 1st BIAB results w/ pics mattmcl All Grain & Partial Mash Brewing 4 09-13-2011 02:48 AM
A nice Podcast on BIAB from one of the Pioneers of BIAB gunner65 All Grain & Partial Mash Brewing 0 02-26-2011 01:24 AM
Brew day - brewing a duvel clone! (pics attached) Steve973 All Grain & Partial Mash Brewing 2 01-22-2007 02:29 PM



Newest Threads

LATEST SPONSOR DEALS