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So I brewed the RIS last night. 24 lbs of grains + rice hulls. I miscalculated my volumes somehow and ended up with an extra 1.5G of wort. Achieved 69% efficiency with a 0.5 gallon quick sparge. I only did a 45 minute boil so I could have upped that a bit to get the volume down but instead just...

Thanks! It's not the element so much as the dip tube. There is maybe a micron between the basket and the dip tube. Fortunately on mine it doesn't touch, but if they are off by even a little bit, it could rest on the diptube. The element and thermowell have plenty of space beneath the basket.

When I did the 10 gallon of oatmeal stout ( I think 27lbs of grain), I withheld maybe a gallon or less and poured it over the top with the pitcher. definitely didn't get as thorough as a rinse as i did with this latest batch though. Maybe the sparge is the difference. Mill is set at .035. The...

Alright so I pretty much maxed this out. 33lbs grain and 20.5 gal of water. I had to withhold 6 gal to sparge in order for the mash to fit. My sparge arm was submerged but had no issues. It's cool how the center of the mash is somewhat cavitated from the center out infusion when I lift the...

Prepping for my first 15 gal brew on this system on Wednesday. 15 gal of kolsch split btwn wlp029 and wyeast 1007 Batch will use about 33lbs of grain.

I use those Mylar baloons. They'll hold the CO2 for a long time and don't get weird/shrink in the cold fridge. I just pump them up with my tank and slip tube in that connects to the bung.

Half tab is good. Will treat ten gallons. Just crush it up and stir it in or dissolve it in a glass of water first. Brun water site has a great write up on this.

Just use campden! You don't even need to filter if you use campden (aka potassium metabisulfite). A water filter isn't going to work anyway, the contact time you need to get rid of chloramine is prohibitive to making it practical. a campden tab will knock it all out in a minute.

I registered for one of the tickets but won't make it :( I want to go so bad! Dan Deacon is a nut job and fun to see live. Not to mention Lagunitas has one of the coolest corporate cultures of any brewery I've ever visited.

I believe the side inlet is really what's limiting the basket size, right?

This conundrum was what led me to design my own system using the BB controller and a custom kettle/basket. https://www.homebrewtalk.com/showthread.php?t=573718

What's your starter process look like?

Brew house. Likewise. Hoping to get to the upper range of the 70s

I posted a poll recently to the BIAB FB group about efficiency because I was feeling inadequate with my 70. here are the results (nominal, not percentage): 70-75%: 42 75-80%: 39 65-70%: 10 80-85%: 4 60-65%: 3

I hover at about 69-71% brew house eff. with my setup. Seems to be pretty standard for biab. I'm going to try doing a 168F sparge for bigger beers and use a watering pail to sprinkle the grain bed. Found a metal one at Walmart with a 2.5gal capacity.

This exact thing happened to me last time. Not sure why as it hadn't happened before. I was mashing at 156 for an OMS and it jumped to 159 even though my dough in was only 158. MY finishing gravity ended up 4 points high with two different yeasts in a split batch and I think that's why... must...

I will give it a shot with the next brew. Glad you like it!

That is a picture of boiling wort recirculating into a muslin bag filled with hops via silicone tubing and a perforated copper tube. I do the same thing during a hop stand. the muslin bag hangs from that stainless funnel.

Andrew, just want to be clear my response was in regards to my diy system that is similar to BB but not BB itself.

Wanted to say that I did my first 10 gal batch last weekend. Oatmeal Stout with 27.5 lbs of grain and 14 gal of water. I held back 1.5 to sparge with and the thickness was still perfectly fine. Looked like a non-biab mash. There was plenty of headspace to go bigger, just not sure that I could do...