Originally Posted by shoreman
Thats a good thought b. Do you have any other tips to reduce time on the brew day? So the thicker mash leads to lower efficiency? Have you tried a rhicker mash and then a dunk/sparge out? One thing i like about partial boil is that i chill spring water to almost freezing and add to fermentor befoe adding wort - i can add 110 degree wort 3gollons and cut with 2 and get to pitching.
Yeah; invest in a chiller; why go through all that trouble with Dunk sparging, Ice water, yada, yada.. it take 15 minutes to brink my Wort to pitchable temp using an immersion chiller. Also, you use less hops w/full volume boil and everything is "sanitized".
As I speak surfing the net, my Mash is almost complete and I will very soon mash out, suspend the bag, and start my boil... simple!
~ BIAB : All Grain Made Easy ; Mash, Sparge, Boil all in the same Kettle ~ all you need is a bag and a hook!