I have been brewing with extract for awhile and am looking to take it to the next level. I'm not quite ready for all grain but would like more autonomy with my extract recipes. Does anyone have some ideas about how I could accomplish this? Thanks
The partial mash and BIAB seem too similar to steeping grains then adding extract which still makes me feel like I have a limit on calling it my beer.
2. If you don't do a full boil, considering adding half the malt during the last 15 minutes. I found this helped my hop bittering.
I also like this concept, but I like adding the late extract at flameout and letting it sit for 10 - 15 minutes to pasteurize. It eliminates waiting for re-boil, and when doing hop stands the steep time can be extended as needed (kills two birds with one stone).
You might have a misconception about BIAB. It is all-grain, with no extract added, normally.
I also like this concept, but I like adding the late extract at flameout and letting it sit for 10 - 15 minutes to pasteurize. It eliminates waiting for re-boil, and when doing hop stands the steep time can be extended as needed (kills two birds with one stone).
I think BIAB was originally created for partial mash, and has only recently been extended to all-grain by some people. I suspect BIAB is used more for PM rather tham AG.
BIAB was my entrance to pm. I now use a cooler and batch sparge for much clearer wort.
RM-MN beat me to it. Once dissolved, you are done and can cool.
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