Lifting heavy/hot bags or baskets sucks abit. 10gal batches are near impossible to lift alone...
I knew this was coming and left my comment the same... I meant alone without added help from anything or anyone. But yes like most problems there is a solution. =]That's only true if your situation won't allow you to set up an overhead lift. I can raise the bag for a 5gal batch with one hand with my two pulley rope hoist. The bottom pulley is ratcheting, so it safely holds the bag in place until it is released.
Really? Weird I just wrap the kettle with auto insulation and I maybe drop 2F threw out the hour. After the initial grain drop of course.Maintaining mash temp has been my biggest struggle.
I haven't tried it yet, but from what I have read Step Mashing is a bit more complicated with BIAB. You don't want to apply direct heat to the grain bag and adding hot water could easily throw your numbers off. I'm pretty much going to avoid it unless it's absolutely necessary.
Really? Weird I just wrap the kettle with auto insulation and I maybe drop 2F threw out the hour. After the initial grain drop of course.
To each his own but I cannot imagine how a 2-4f loss in 60 minutes means much at all considering that most of the conversion happens in the first 20 minutes or so. I don't wrap my kettle nor turn on the element to warm up the mash and I always hit my target gravity. It is really easy to get caught up in the minutia but that is the beauty of homebrewing, do or worry about what matters to you.
To each his own but I cannot imagine how a 2-4f loss in 60 minutes means much at all considering that most of the conversion happens in the first 20 minutes or so. I don't wrap my kettle nor turn on the element to warm up the mash and I always hit my target gravity. It is really easy to get caught up in the minutia but that is the beauty of homebrewing, do or worry about what matters to you.
I can see that, but my problem is the temp drops are much bigger. Dough in at 160 and in I'll be at 145 or less in 60 minutes. This resulted in me mashing in a cooler again...and loosing some benefits of BIAB simplicity.
I guess I am spoiled that I have a climate controlled brew room in my basement so I do not see much temperature loss as opposed to out door or garage brewing. I sometimes forget that.....I can see that, but my problem is the temp drops are much bigger. Dough in at 160 and in I'll be at 145 or less in 60 minutes. This resulted in me mashing in a cooler again...and loosing some benefits of BIAB simplicity.
I can see that, but my problem is the temp drops are much bigger. Dough in at 160 and in I'll be at 145 or less in 60 minutes. This resulted in me mashing in a cooler again...and loosing some benefits of BIAB simplicity.
I haven't tried it yet, but from what I have read Step Mashing is a bit more complicated with BIAB. You don't want to apply direct heat to the grain bag and adding hot water could easily throw your numbers off. I'm pretty much going to avoid it unless it's absolutely necessary.
I actually step mash every single brew. At least 2 steps before a mashout/batch sparge. It's not 100% perfect, but I've gotten it very close. Basically you just add a measured amount of boiled water and stir. This calc is old, but I still use it: https://www.rackers.org/calcs.shtml
Use the "Rest Calculator" and plug in your numbers. I always round up slightly with how much boiling water I add. If you're doing 10 gallon batches, this may be cumbersome.
I haven't found this to be true. I boil over propane (Blichmann burner) and don't get burning on the bottom from the flour (and I have a lot.)biggest disadvantage is flour in your wort. In single vessel it burns on your kettle bottom. Using a mash tun keeps most of it out of kettle if you’re gentle and careful.
recirc and vorlauf can help, but they don’t eliminate it by any means. A cheap igloo mash tun is the easiest way to lessen the impact.
Dang, now I want to do a step mash. Thanks for the tip.
I actually step mash every single brew. At least 2 steps before a mashout/batch sparge. It's not 100% perfect, but I've gotten it very close. Basically you just add a measured amount of boiled water and stir. This calc is old, but I still use it: https://www.rackers.org/calcs.shtml
Use the "Rest Calculator" and plug in your numbers. I always round up slightly with how much boiling water I add. If you're doing 10 gallon batches, this may be cumbersome.
I brew with nat gas (5 and 45gal) and propane(45gal), electric [100]. Happens on all of them.I haven't found this to be true. I boil over propane (Blichmann burner) and don't get burning on the bottom from the flour (and I have a lot.)
Brew on
Haven't found flour in the wort to be a problem either. Brewed a 40 point Oktoberfest that was full of flour in the wort.I brew with nat gas (5 and 45gal) and propane(45gal), electric [100]. Happens on all of them.
Whether or not it burns isn’t necessarily the difference. Flour in your wort is no bueno.
Then I’ll leave to your flour beer.Haven't found flour in the wort to be a problem either. Brewed a 40 point Oktoberfest that was full of flour in the wort.
Brew on
If you're step mashing BIAB by adding boiling water, you're not using a single vessel system anymore, are you?
biggest disadvantage is flour in your wort. In single vessel it burns on your kettle bottom. Using a mash tun keeps most of it out of kettle if you’re gentle and careful.
recirc and vorlauf can help, but they don’t eliminate it by any means. A cheap igloo mash tun is the easiest way to lessen the impact.
I haven't found this to be true. I boil over propane (Blichmann burner) and don't get burning on the bottom from the flour (and I have a lot.)
Brew on
If you're step mashing BIAB by adding boiling water, you're not using a single vessel system anymore, are you?
Not if you use an insulated cooler to mash. Rarely lose more than 4* in an hour. I will admit to covering the coolr w/4 flannel shirts. LOLMaintaining mash temp has been my biggest struggle.
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