Do either of you stir during the 90 min mash?
I stir at the beginning when I dough in...and I stir at the end when I mash out. in between, I'm normally not even home. there's a lot that I can get done in 90 minutes
Do either of you stir during the 90 min mash?
I ended up brewing the vanilla bourbon porter recipeby denny conn. The 17 # grain bill with 8.5 gallons of water maxed out my 11 gallon kettle. I had about a cm of space available during the mash.
The bike stand worked great for draining the mash!
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I have a web-based tool in my signature that does all the calculations for you. See if it works for what you need.
wobdee said:I like the nap idea. 90 min mash makes for a long brew day and I usually drink beer during it so it can become a pretty drunk brewing day with many mishaps.
Mysticmead said:you just made beer from grain! what would I add? nothing. if it works for you then that's all that really matters. Although taking gravity readings will a allow you to know things like efficiency, ABV%, and other things needed to repeat the recipe in the future. They still don't take away from the fact that you just made beer!
I have a 20 gallon and filled my pot with 7.5 gallons pre-boil and after we were done I only ended up with around 3 gallons of beer.
I posted a review of a cheap (but great) BIAB bag from More Beer here:
https://www.homebrewtalk.com/f11/29-x29-morebeer-biab-bag-5-50-a-376435/
Mysticmead said:nice price for a bag. not as fine weave as voile but it'll get ya started. as far as trub in kettle/primary. don't worry about it
wilserbrewer said:Yea that's how it goes w/ a 20 gallon pot for a five gallon batch, lucky you got 3 gallons and not just a stain at the bottom of the kettle...haha cheers!
It's more to do with pot geometry and pot volume than the grain absorption. In a wide mouth 20 gal pot, 5 gal of wort has a pretty high surface area to volume ratio and that will mean a lot of boil off.
I did a 2.5 gal batch this summer and instead of going back to my old 6 gallon pot for it I decided to go ahead and use my new 10.5 gal pot. I think I was lucky to wind up with about 1.75 gallons in the end.
, I started with 4 1/2~3/4 gallons of water, and have ~ 2.7 gallons in my fermentation bucket now.batch size + absorption + boil off +trub loss = water needed.
johns said:Interesting thread. I think BIAB is a good go between from extract/partial extract brewing to all grain tri-keggle system.
For the sake of argument. Is there any advantages or disadvantages between sparging the grain bag with a gallon of water on a 10 gallon batch? Is the sparge necessary or would it be a silly extra step that really did not matter?
Interesting point Spaceman. And from what I have read about this type of brewing it really does not matter if the grain bag gets squeezed or not. Many people (with more experience then me) have said that by squeezing the grain bag does not necessary mean adding additional tannins to the overall flavor of the brew. is this true of false?
johns said:Sweet, now I am convinced... However one-day I hope to build a brutus 10. BIAB will do well for me till then. One day I hope to brew more then 10 or 15 gallon batches.
While your experience may vary, I have been keeping track of pre-squeeze vs post-squeeze gravity readings over the past 2 years. I have concluded that squeezing adds nothing but volume; you will not gain any measurable increase in pre-boil gravity by squeezing the bag. As such, I have stopped trying to squeeze every last drop out of the bag and instead simply adjusted my water voulmes to give me correct pre-boil volume with a gentle squeeze and a few minutes of draining over the pot. Note: I do not sparge the bag and cannot speak for any increase in gravity experienced by those that do employ that method.
OTOH, these same measurements I have been tracking DO show a gravity increase of 3-4 points by doing a proper mashout. Again, YMMV so it's best to test and conclude for yourself.
I did up a 14# grain bill stout today. Estimated efficiency was over 82% for the second time! BIAB is amazing! I brewed with a buddy today and the both of us are figuring out a how to get the bag squeezed efficiently to get close to 90%. Does anyone have a spare boa constrictor?
In this "method" Spiedel makes a 200 liter machine. It includes a lift arm to winch up the grain.
I have never seen this machine before. Is there a link? Is it the absolute largest batch a person can produce with BIAB?
So BIAB is never used in a commercial setting like a micro-brew establishment. How do the Aussies set up their micro-brews, by the american mash-tun, lauter-tun systems?
"electric BIAB"
Edit: Most of the issue revolves around boiling & cleaning. How to boil & clean using two standard sized pots in a typical kitchen sink....
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