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Old 01-01-2013, 05:45 PM   #991
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Default Just noticed...



Haha, I've lost count of how many times I have read your tutorial the last few days, but today is the first time I noticed your poster! That's awesome!


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Old 02-07-2013, 01:17 PM   #992
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I'm new and always reading posts, yours are always top notch. Thanks, and keep up the good work


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Old 02-13-2013, 03:36 PM   #993
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Seriously considering trying this with a smaller batch. Will a 5 gallon paint strainer work as well as the 24" by 24" bag. I'll be using a 4 gallon pot.
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Old 02-13-2013, 06:07 PM   #994
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Mods, Can this be a sticky like DB's other one?
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Old 02-17-2013, 06:48 PM   #995
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Quote:
Originally Posted by jjw5015 View Post
Seriously considering trying this with a smaller batch. Will a 5 gallon paint strainer work as well as the 24" by 24" bag. I'll be using a 4 gallon pot.
Yes just make sure you check to see that your grain/water will fit the pot (the bag will take some room too).

http://www.rackers.org/calcs.shtml (third one down)

You won't be able to make any high gravity beers unless it's a partial mash.
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Old 02-21-2013, 08:05 PM   #996
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Originally Posted by cstarner View Post
Yes just make sure you check to see that your grain/water will fit the pot (the bag will take some room too).

http://www.rackers.org/calcs.shtml (third one down)

You won't be able to make any high gravity beers unless it's a partial mash.
Or unless another pot is added. I do full mashes for 5 gallon batches in my 7.5 gallon pot. I do 10 gallon mashes by using a second 7.5 gallon pot.
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Old 02-24-2013, 09:19 PM   #997
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I just read all the pages in about a week, bored a lot. I plan on doing some 3G SMaSH's with that. Quick question though for those that use irish moss, does the recommended amount coagulate the extra proteins that the mash doesn't filter? I know it should settle all the proteins from the traditional method, but BIAB doesn't filter it out from the mash nearly as well. Not worried about extra trub or anything, that just a given.
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Old 02-25-2013, 12:11 PM   #998
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I'm going to try this method today or tomorrow, looks great. Keep up the great posts
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Old 02-25-2013, 02:33 PM   #999
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Quote:
Originally Posted by smrosendahl View Post
I just read all the pages in about a week, bored a lot. I plan on doing some 3G SMaSH's with that. Quick question though for those that use irish moss, does the recommended amount coagulate the extra proteins that the mash doesn't filter? I know it should settle all the proteins from the traditional method, but BIAB doesn't filter it out from the mash nearly as well. Not worried about extra trub or anything, that just a given.
This isn't directly answering your question, but for what it's worth, I noticed no difference in clarity when I went from extract batches to stovetop BIAB using this method (using a tsp. of irish moss).
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Old 02-26-2013, 05:53 PM   #1000
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I would say it leads me strongly in the right direction. Since I plan on doing 3 gallon batches, I figured I could just do 3/4 tsp. and have my bases covered. I think the people complaining about a protein layer above the trub were usually lacking irish moss, so I figured it would settle out with it. I can't do a cold crash, so I was a little worried with the few reports of it in this thread.


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