Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > DIY Projects > Non-Recirculating Single Vessel BIAB System
Reply
 
LinkBack Thread Tools
Old 05-06-2011, 10:47 PM   #1
Ppeg34
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Charlotte, North Carolina
Posts: 67
Liked 5 Times on 5 Posts
Likes Given: 1

Default Non-Recirculating Single Vessel BIAB System

Here is a quick and dirty diagram of a prospective brewing system I have been thinking about. I don't think I have seen a non-recirculating build like this before and I feel for sure I have to be missing something. The process would look something like this:

-Set temperature controller to desired sparge temperature and add water (total volume minus what the grains will soak up)
-Add crushed grains (temperature controller will maintain steady temperature)
-Extract wort
-Remove grain bag
-Start your boil


So why wouldn't this work?

biab-system.jpg  
__________________
Ppeg34 is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 10:56 PM   #2
erikpete18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Seattle, WA
Posts: 825
Liked 32 Times on 30 Posts

Default

I think the trouble would be that your water could stratify pretty well without any movement in there, so the bottom of the mash might be the correct temp near the heater, but the mash above won't be nearly as warm as you are reading. It might not wind up making a difference, but it would be something I checked once I got it all set up so I wasn't accidentally mashing too high/low.

Of course, you could get around that and still not need a pump if you either stirred the mash by hand or set up a quick DIY mash stirrer that wouldn't get caught on your bag. I've seen a few mash stirrers in the DIY forum (some built with old ice cream maker motors) that would be enough to rotate your mash so the temp is consistent throughout the mash.

__________________
erikpete18 is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 11:12 PM   #3
Ppeg34
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Charlotte, North Carolina
Posts: 67
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Quote:
Originally Posted by erikpete18 View Post
I think the trouble would be that your water could stratify pretty well without any movement in there, so the bottom of the mash might be the correct temp near the heater, but the mash above won't be nearly as warm as you are reading. It might not wind up making a difference, but it would be something I checked once I got it all set up so I wasn't accidentally mashing too high/low.

Of course, you could get around that and still not need a pump if you either stirred the mash by hand or set up a quick DIY mash stirrer that wouldn't get caught on your bag. I've seen a few mash stirrers in the DIY forum (some built with old ice cream maker motors) that would be enough to rotate your mash so the temp is consistent throughout the mash.
Water temperature stratification was my initial worry as well. But, I thought about how I measure the temperature of my sparge water without stirring as I heat it up, and that has never caused problem. I have just always assumed the water would keep the same temperature throughout.

I have thought that it would need a good stir to get a reasonable efficiency, but this wouldn't necessarily need to be automated or constant.
__________________
Ppeg34 is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 11:19 PM   #4
erikpete18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Seattle, WA
Posts: 825
Liked 32 Times on 30 Posts

Default

Yeah, I think if you insulated it well and just used the heating element to hit your initial temps, you should be able to get by with stirring it at the beginning (which you're gonna have to do anyways) and then let it sit. For instance tell it to heat to ~165, then give it a quick stir to make sure the waters at the right temp. Then, mash in, stir your grain up, and hit your 155 mash temp, then toss a lid on and let it sit for your mash time. In that case you wouldn't really be doing much if any heating, so there wouldn't be any worry of stratifying.

If you were going to do some step raises (like a protein rest), I'd think you'd want to stir then as well so you didn't have to worry about stratifying, but you're right, you should be able to get by without it.

__________________
erikpete18 is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 11:47 PM   #5
Dohboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Auckland, New Zealand
Posts: 28
Default

Quote:
Originally Posted by Ppeg34 View Post
Here is a quick and dirty diagram of a prospective brewing system I have been thinking about. I don't think I have seen a non-recirculating build like this before and I feel for sure I have to be missing something. The process would look something like this:

-Set temperature controller to desired sparge temperature and add water (total volume minus what the grains will soak up)
-Add crushed grains (temperature controller will maintain steady temperature)
-Extract wort
-Remove grain bag
-Start your boil


So why wouldn't this work?
This is exactly what i am set up at the moment so am keen to see how it works for you.
__________________
Dohboy is offline
 
Reply With Quote Quick reply to this message
Old 05-07-2011, 01:42 AM   #6
Ppeg34
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Charlotte, North Carolina
Posts: 67
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Well this is really just an idea I had today. I would love to take the steps to make this happen, but seeing as how I am a poor graduating (in a week) college student without a real job until September, it may have to wait. The things that really attracted me to this setup are:

-Primarily cost: I would estimate between $200 and $300 for the whole thing
-Gets me off the stove top and into a garage
-Not dependent upon a GFCI protected 60 amp breaker to run (seeing as I will be renting indefinitely in the foreseeable future)
-Small footprint and easy cleanup.

Maybe I could put some of my graduation money into making it happen, but I think it would be smarter right now to just use it to live on.

__________________
Ppeg34 is offline
 
Reply With Quote Quick reply to this message
Old 05-07-2011, 05:22 AM   #7
cyberbackpacker
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
cyberbackpacker's Avatar
Recipes 
 
Join Date: Jul 2008
Location: Holland, Michigan
Posts: 1,466
Liked 14 Times on 13 Posts
Likes Given: 15

Default

If you're running sort of immersion element, you are going to need GFCI protection; you have to consider is $60-100/beer worth losing a life over?

Good luck.

__________________

-Kevin
cyberbackpacker

Trinke Das Bier Das Du Gebraut Hast

cyberbackpacker is offline
 
Reply With Quote Quick reply to this message
Old 05-07-2011, 03:49 PM   #8
bonsai4tim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: raleigh
Posts: 158
Liked 4 Times on 3 Posts

Default

I've been running something like this for over a year now.



Very simple rig---PID controlled heating element, aluminum mesh in bottom to keep the bag off the element.

Having the heating element on during the mash keeps the temp up, and I usually stir it 2-3 times during the mash to make sure there isn't a cold spot.

usually the mash is thin enough that convection keeps the temp even throughout the mash.

When I first started, I used a lab grade thermometer to check the temp in the center of the mash, just to make sure.

__________________
bonsai4tim is offline
 
Reply With Quote Quick reply to this message
Old 05-07-2011, 06:27 PM   #9
Ppeg34
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Charlotte, North Carolina
Posts: 67
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Quote:
Originally Posted by bonsai4tim
I've been running something like this for over a year now.

Very simple rig---PID controlled heating element, aluminum mesh in bottom to keep the bag off the element.

Having the heating element on during the mash keeps the temp up, and I usually stir it 2-3 times during the mash to make sure there isn't a cold spot.

usually the mash is thin enough that convection keeps the temp even throughout the mash.

When I first started, I used a lab grade thermometer to check the temp in the center of the mash, just to make sure.
That is exactly what I was imagining. Im really glad to see it works. It seems like there is no significant disadvantage here compared to the other "extreme" builds out there. But, I understand that half the fun is in the build itself.

Do you ever run into problems not filtering the wort through the grain bed.
__________________
Ppeg34 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
Countertop Single Vessel Brewery! ScubaSteve DIY Projects 57 01-29-2013 04:56 PM
BIAB Recirculating Induction System paddyfunk DIY Projects 4 10-04-2011 01:02 PM
Single vessel kettle/fermenter? dantose DIY Projects 5 03-10-2011 04:15 PM
Recirculating Mash system with electric and gas jyda DIY Projects 6 09-25-2010 08:27 PM
Heating Element in a Recirculating System limulus DIY Projects 8 11-28-2009 10:14 PM