Hello. I have some questions. So I have been brewing for about a year now. Been doing BIAB just about the whole time. I have a 20 gallon kettle and use a bag and hoist. I am in the early stages of planning to build an electric brewing setup and i am trying to decide on what path to take, continue with BIAB or move to a 3V herms setup.
I have brewed about 20 times so far. My batches have ranged from spectacular to horrible dump material, all while using very similar recipes and processes. I always use the same yeast, WY1318 which is a very quick aggressive yeast. I make NE IPAs pretty much all the time. The issue I have is that some batches just don't want to drop out the hop/yeast matter. They remain very murky, puke color for a long time. A have let batches sit for 3-4 weeks and still they were not drinkable.
On the flip side batches that turn out well are typically tasting great and ready to keg in 7-10 days. Same recipes, same process, temps, yeast, hop schedule etc.
I was reading this article yesterday and a certain section caught my eye:
http://brulosophy.com/2018/03/05/ma...vs-no-sparge-exbeeriment-results/#more-114387
“I won’t attempt to explain away or pretend to understand why some people make perfectly clear beer when squeezing the BIAB bag like it owes them money, but I’ll confess that it is still a mystery to me why some beers drop bright nearly instantly while others require weeks. ”
It sounds like the author is saying he sometimes sees BIAB batches that dont drop out hops/yeast after weeks when other times they do right away. This sounds like the exact same thing i have experienced. Has anyone else had a similar issue or had batches like this? If this a potential pitfall of BIAB, I am not sure I want to commit the money to an electric BIAB setup. Maybe its only if you squeeze the bag? Or something else?
My current process is to do full volume no sparge/circulation BIAB. I put in the bag, drop in the malts, stir it around and cover it up. half way through I open the lid, stir it again and then cover back up. When its done I squeeze the hell out of the back to try and get every thing I can out of it.
If I stick with BIAB I am thinking of circulating the water via pump and dropping it back in the top of the kettle to a recirc manifold ( like this one https://www.ssbrewtech.com/products/re-circulation-manifold-for-infussion-mash-tuns) and getting a brew basket vs using a bag. The hope would be to get good efficiency without squeezing it which is possibly causing issues?
Anyway trying to get some feedback on if others have had consistency issues when doing BIAB.
I have brewed about 20 times so far. My batches have ranged from spectacular to horrible dump material, all while using very similar recipes and processes. I always use the same yeast, WY1318 which is a very quick aggressive yeast. I make NE IPAs pretty much all the time. The issue I have is that some batches just don't want to drop out the hop/yeast matter. They remain very murky, puke color for a long time. A have let batches sit for 3-4 weeks and still they were not drinkable.
On the flip side batches that turn out well are typically tasting great and ready to keg in 7-10 days. Same recipes, same process, temps, yeast, hop schedule etc.
I was reading this article yesterday and a certain section caught my eye:
http://brulosophy.com/2018/03/05/ma...vs-no-sparge-exbeeriment-results/#more-114387
“I won’t attempt to explain away or pretend to understand why some people make perfectly clear beer when squeezing the BIAB bag like it owes them money, but I’ll confess that it is still a mystery to me why some beers drop bright nearly instantly while others require weeks. ”
It sounds like the author is saying he sometimes sees BIAB batches that dont drop out hops/yeast after weeks when other times they do right away. This sounds like the exact same thing i have experienced. Has anyone else had a similar issue or had batches like this? If this a potential pitfall of BIAB, I am not sure I want to commit the money to an electric BIAB setup. Maybe its only if you squeeze the bag? Or something else?
My current process is to do full volume no sparge/circulation BIAB. I put in the bag, drop in the malts, stir it around and cover it up. half way through I open the lid, stir it again and then cover back up. When its done I squeeze the hell out of the back to try and get every thing I can out of it.
If I stick with BIAB I am thinking of circulating the water via pump and dropping it back in the top of the kettle to a recirc manifold ( like this one https://www.ssbrewtech.com/products/re-circulation-manifold-for-infussion-mash-tuns) and getting a brew basket vs using a bag. The hope would be to get good efficiency without squeezing it which is possibly causing issues?
Anyway trying to get some feedback on if others have had consistency issues when doing BIAB.