Any chance one of you 4/5 hour non BIAB guys would want to detail your process along with how long each step takes?
I have been working on my process and I cannot get it under 6 hours. Heating the water and lautering are especially lengthy for me...
I normally heat all of the water I will need at once. I transfer the mash volume to the mash tun(cooler) when it hits the appropriate temp. As the grains are mashing, the remaining water keeps getting heated until it reaches sparge temp(168). Then I transfer the sparge water to my HLT(another cooler). The gallon or two that are left in the kettle continue to be heated until boiling for the mashout.
Would it be better to get a second burner and heat up smaller volumes of water instead of heating it all up at once?
How long does lautering take everyone else?
I do biab and I'm consistently at 6 hours. That includes setup and cleanup. I usually do a 90 min mash and a 90 minute boil. I also heat a 2g batch of water to rinse equipment before starting.
Right now I use an immersion cooler, use a pump and circulate during the mash/boil/chilling and use it to pump into the fermenter. I would love to get it down to 4hrs, and would love to get rid of the chiller and pump, which would save a ton of setup and cleanup. Just can't do it. It's too cool.
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