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Hey everyone, I 'm going to brew what will be my 12th batch doing BIAB and was wondering about temp drop. I do 90 min mashs and I lose about 4deg. I take it that this is accpetable as all my beers have been great. Just wondering what others are getting for temp drops and what is a acceptable range.

I've brewed this recipe in a 5gal batch using bru'n water and it turns out awesome. All I'm doing is scaling it up to 10gal using bru'n water. Since I do BIAB I'm not able to fit everything in my keggle for a ten gallon batch. If my kettle was big enough I would just punch everything into bru'n...

Ok...so when I enter 11gal into bru'n water and use that amount to do my mash I will arrive at a given mineral content in my water. If I then sparge with just water and no additions, wouldn't that dilute my mineral profile? Wouldn't I need to add a littlte to maintain the mineral profile I had...

Well if I put all of the water ( 14 gal ) into bru'n water it gives me x amount of additions to add. If I put 11 gal in the mash and 3 gal sparge, you get the same amount of additions just in two does. If I were to put all the additions into the 11gal of mash, I think it would throw my mash ph off.

Anyone?????

Hey everybody, I've been doing biab for the last 10 batches or so and loving it. Been doing 5 gallon batches and I use bru'n water for my water additions. I'm getting ready to do some 10 gallon batches and was going to use the dunk sparge method. My question is.....How many of you add water...

I like wyeast 1272 in my Two Hearted clone.

I might make this one in the fall for xmas. I keg all my beers, so would I add the tea to the keg and carb/age? What kind of wyeast would you suggest.....1056?

Hello all, I been brewing since June 2012 and so far have brewed about 12 batches. I have noticed that on every batch I make from the time I tap the keg to the time it kicks....the beer will change quite a bit. Seems like when I first tap one the hops are at their fullest and then over time...

I'm on my 5th BIAB batch and have used the brew shpos mill (.041 I think) every time. I do 90min mashes and always hit my efficiency of 72%.

John Palmer has a water speech on a brewing tv episode.....i believe it's the oaked mild one. I thought it was very helpful.

Sounds good I'll try that.....thanks guys

Hello, I was going to make some of Bell's two hearted ipa and wanted to make sure i understand this.......for 5 gallons of water i would add 4tsp calcium and 2tsp gypsum?

Just racked a beer into a keg and corn sugar to carb it. OG was 1.060 and FG was 1.032......didn't know until it was too late, rookie mistake i geuss. The FG should have been 1.015. I was going to let it sit for a month or so...is all lost at this point?

Chessking, I was planning on brewing a few batches and bulk ageing them in the kegs. I force carb my beer now using the low and slow method,but I only have so much room. The thought was why not carb them as they age and then....when I'm ready for them all I have to do is chill them,release the...

I was planing on carbing in the keg with corn sugar. Would there be enough yeast left to carb it if I was to cold crash it first?

Hello everyone, I was wondering..... if a person cold crashes their beer after fermentation is complete, would there be enough yeast left to carbonate? I was planning on priming in the keg from now on and was woundering if this would work. If it works, wouldn't it cut down on the amount of...

Sooooo.....What do the experts at BIAB think is a better way to go? Plate chiller with pump or cfc with a pump for chilling the wort?

Hello, What a great thread really enjoyed read all 72 pages....wow!!! I'm a newb and haven't started brewing yet.......still putting all my stuff together. Definently plan on doind BIAB! I have a 15gak keggle with a ball valve,sight glass,thermometer,and a hop stopper. I was planning on...

I'm very interested in Saccharomyces method.......what kind of water are you using for top off? Is it RO or city water?