Thank you.
Any tips on biab mashing? I was thinking pour the wort without sparging into the fermentor and fill up my pot again then put the bag in the clean hot water for 5 or ten min then add that to the first portion? Just a thought I could sparge over a strainer that has the bag sitting ontop the strainer.
Thank you.
Any tips on biab mashing? I was thinking pour the wort without sparging into the fermentor and fill up my pot again then put the bag in the clean hot water for 5 or ten min then add that to the first portion? Just a thought I could sparge over a strainer that has the bag sitting ontop the strainer.
If you do your batch BIAB and intend to keep the temperature stable by adding heat you need to stir that mash constantly for the hour or you will have the bottom of it way too hot. The mash is thick enough that it doesn't get the convection currents that make water heat evenly.
I bring my water to strike temperature, stir in the grains real well and then put the lid on the pot and wrap it in something insulating, especially the lid. In an hour long mash you shouldn't lose more than a couple degrees and since most of the conversion will happen in the first 15 to 20 minutes, those couple degrees at the end won't matter much.
What do you use to insulate your pot on the stove? Lowes has reflective insulation rolls but the stuff is godawful expensive, since I have to purchase an entire 16" wide roll
Relax drink while having a home brew? I think I got a couple words wrong lol
I'm doing my first BIAB part mash on the stovetop this weekend. My pot is a 7.5 Gallon turkey fryer that is narrow and tall. I can probably take the top rack out, move the bottom rack all the way down and see if it gets in there. If not, I'll buy the reflective insulation.
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