My Brew-in-a-Bag/No-Chill setup - Page 6

dougdecinces · 10-07-2011, 11:46 PM

I tried no-chill for the first time today. I melted my autosiphon halfway through the process, so I had to cool the other half the old-fashioned way (not one of my finest moments).

Suffice to say this weekend I am getting a fancy, new ball valve.

Monstar · 10-08-2011, 12:05 AM

Quote:

Originally Posted by dougdecinces

I tried no-chill for the first time today. I melted my autosiphon halfway through the process, so I had to cool the other half the old-fashioned way (not one of my finest moments).

Suffice to say this weekend I am getting a fancy, new ball valve.

Doh!

eulipion2 · 10-11-2011, 08:36 PM

Quote:

Originally Posted by dougdecinces

I tried no-chill for the first time today. I melted my autosiphon halfway through the process, so I had to cool the other half the old-fashioned way (not one of my finest moments).

Suffice to say this weekend I am getting a fancy, new ball valve.

Welcome to no-chill! I'm pretty sure melting an auto-siphon is a requirement for getting into the NC club. Some day there will be a commercially available stainless steel auto-siphon. Until that day, I love my ball valve.

warex · 10-12-2011, 11:55 PM

Quote:

Originally Posted by eulipion2

Okay, just brewed Ó Flannagáin's Standard stout, doing a 60 minute mash and a 100 minute boil (had to boil off a little extra due to heavy-handed pouring, otherwise it would have been 90). While The Pol's chart says to add 60 minute additions at 40, I added at 50 to compensate for lower AAUs than Ó Flannagáin's recipe called for.

I started setting up my gear at 8, was done with all the cleanup by 12:15.

Here's a pic of my mash. Pretty standard, except as I previously stated, I heat the grains with the water. Right now I have to use the spoon to hold the steamer basket up off the bazooka screen at the bottom. I think I may try to install legs into the basket so I don't have to worry about the spoon slipping.[/LIST]

Thanks I just had a ahha moment. I took my steamer basket out of my pot and put it on a back shelf and forgot about it. Just the bag does fine with 2.5 gallon batches. But last weekend I burnt some grain on the bottom of the pot with a big 5 gallon batch. I will try the next batch this weekend with the steamer basket.

I feel so stupid right now.

eulipion2 · 10-13-2011, 04:16 AM

Quote:

Originally Posted by eulipion2

THINGS I WANT TO DO DIFFERENTLY

I plan to construct legs for the basket. No more iffy spoon props for me!
I need a more accurate thermal guessing device. My digital thermometer has worked for me in the past, but when I put in my dyed alcohol brew thermometer there was a 10º discrepancy. Not sure which is right, but the digital has been serving me well for my last several brews.
The next time I purchase equipment, it'll be a 5-gallon Winpak (or perhaps the stackable cubes, also from US Plastics). I don't ferment in the cube, so I don't need the extra head space, and I really don't like how disfigured the 6-gallon gets when I squeeze all the air out.
I need to figure out a way to insulate my kettle, especially now that Winter's on the way. Not just a BIAB issue, but also for others who mash in uninsulated metal or otherwise thin vessels.

Wow, before yesterday it had been a while since I last looked at this thread. So, I've added legs to my basket, use my old red dye thermometer, bought a 5-gallon Winpak (but still haven't used it), do ferment in the 6 gal, and bought insulation for my kettle (Reflectix). It would seem updated pics are in order. Brewing Saturday!

Also I previously posted about the desire to do an IPA. I finally did one, brewed it twice even. I did a Maris Otter/Bravo SMaSH.

13 lb Maris Otter
1.25 oz Bravo FWH
1.25 oz Bravo Cube hop (messy, lost almost a gallon!)
2.00 oz Bravo Dry hop
US-05

Mashed at 152 for 75 min, boiled for 60 min. Dry hopped for the last week before kegging/bottling.

It turned out pretty hoppy, but still well balanced for an IPA, smooth and crisp. Very drinkable. My brew club kicked the keg at our summer party last June.

Next up, John Palmer's oaked mild from Brewing TV. Might try fermenting in the cube on the oak, though I fear it might add a permanently oaky flavor/aroma to the cube.

johnodon · 10-13-2011, 11:26 AM

I am a Biab/No-Chill brewer also and love it to death. The only thing I do differently than you is electric. I'm so glad I made that jump. No more propane!

I also ferment in the same winpak that I store the wort in so I bought the 6 gallon versions.

In case you are interested:

My E-BiaB build thread: http://www.homebrewtalk.com/f170/my-official-e-biab-build-thread-269164/

My Reflectix review: http://www.homebrewtalk.com/f170/my-official-e-biab-build-thread-269164/

The massive No-Chill thread: http://www.homebrewtalk.com/f13/exploring-no-chill-brewing-117111/ (I'm guessing you have seen this)

Post #1081 (page 109) has my current experiment to compare fast chill to no-chill with a recipe I have brewed a few times. I update it regularly.

I have since started recirculating the mash so I don't need the Reflectix anymore. From time to time I consider using it just to save some electricity but then I talk myself out of it because it is just one mroe piece of equipment I don't want to deal with. However, it works VERY well is applied correctly.

John