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Old 03-19-2013, 05:55 PM   #1481
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Originally Posted by mtnagel View Post
Can you explain how you connected the rope to the bag? Did you use a voile bag?
I use these to tie around the gathered end of the bag to hang it...works great, one end has a twist that, when looped, flattens out and tightens itself.

Soft Loop Tie Downs


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Old 03-19-2013, 06:35 PM   #1482
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I purchase a bag that had loops/webbing already attached. You can see it in this picture.

http://i.imgur.com/7DD2T7y.jpg


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Old 03-19-2013, 06:37 PM   #1483
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Originally Posted by wormraper View Post
ok guys, I'm thinking of going BIAB from all extract for my next brew (queue drums and fanfare)... was going to try the all grain Chinook IPA kit from Northern brewer pre-crushed grains etc... now I only have a 7.5 gallon pot that came with my Bayou burner... do I have enough volume in that pot do do BIAB or should I hold off till I have a bigger pot??? (volume is 10 lbs of 2-row and one pound of carapills)
Check your local Lowes. They are having some great deals on Bayou Classic stock pots.. yes, aluminum is fine.
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Old 03-19-2013, 10:36 PM   #1484
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With a simple dunk sparge a 7.5 gallon pot is adequate
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Old 03-21-2013, 12:43 PM   #1485
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Originally Posted by wilserbrewer
With a simple dunk sparge a 7.5 gallon pot is adequate
The dunk sparge is key. Squeezing a hot bag of grain is for the birds.
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Old 03-21-2013, 06:01 PM   #1486
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Originally Posted by mtnagel
I think I saw something about doing a mash out at 170F with BIAB due to increased efficiency (I think). Are you saying I shouldn't raise the temp for a mash out for 10 mins?
From what I've read (I may be completely wrong here, maybe mysticmead or someone more experienced than me can chime in) you aren't supposed to raise and hold temps at 170f for mashout.

The proper way to mashout is to raise from mash temps to 170f over a 10 minute period.
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Old 03-21-2013, 06:03 PM   #1487
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The proper way to mashout is to raise from mash temps to 170f over a 10 minute period.
Since I started BIAB I've been raising the temp to 170, usually taking about 5-10 minutes, then leaving it there for 10-15. Consistently get 75% efficiency with a standard LHBS crush.
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Old 03-21-2013, 06:51 PM   #1488
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Originally Posted by Antler View Post
From what I've read (I may be completely wrong here, maybe mysticmead or someone more experienced than me can chime in) you aren't supposed to raise and hold temps at 170f for mashout.

The proper way to mashout is to raise from mash temps to 170f over a 10 minute period.
you can raise it slowly to 168-170F and then pull the bag... you can raise it slowly and hold for 10-15 mins...you can raise it quick as well. Going to 168-170F does a couple things. It stops the conversion process and it makes the dissolved sugars less viscous, that in turns helps with the extraction.

Of course, you don't have to do a mash out. There are times when I just don't feel like doing a mash out and if there's a decrease in efficiency it's only 1-2 points.
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Old 03-21-2013, 07:06 PM   #1489
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http://www.homebrewtalk.com/f36/biab...ashout-309533/

Read this thread above, mash out if you like, don't bother if you like...

I don't bother ususally. Technically speaking it doesnt matter much, some love it, some don't believe in it.

Some very knowledgeable people in the referenced thread consider the mashout "myth busted" regarding higher efficiency and BIAB. cheers!
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Old 03-21-2013, 07:37 PM   #1490
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Does anyone steep their specialty grains separately at the end of the mash instead of mashing them with your base malt?


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