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I appreciate the help with this! I'm now leaning toward reserving 1.25 gallons for sparging and trying to fit all the grains in. Though I typically use a sous vide and recirculating pump to maintain the mash temp, so I'll probably have to skip that since it takes up more volume.

And another factor in play is the drop in efficiency if I have a thicker mash. Based on my grain bill, if I used 2 gallons to sparge I'd end up with a thickness of 1.12 quarts/lb, which I believe is pretty low.

Hmmm... Priceless says the 26 pounds of grains and 9.3 gallons of water needed will have a volume of 11.61 gallons. Does that sound about right? If so, maybe I could try to do it all at once and just reserve some of the water for sparging. Decisions, decisions....

Yes, I'm mashing twice with the same water. You wouldn't be concerned that the pH is high during the first mash even though it will (hypothetically) be in the right range by the end of the second mash?

Has anyone polygyled (not partigyled) to make a big beer using their BIAB setup? I've also seen this called "reiterated mashing". I'm about to give it a shot, and need some guidance. I'm brewing a 5.5 gallon batch of about 10% imperial stout this weekend in my 11 gallon pot using 26 pounds of...

Do you guys change the absorption rate for whole leaf hops vs. pellets? If so, how many gal/oz have you found to be accurate for whole leaf?

How do you all determine what to enter for the loss categories? Kettle, packaging, and mashtun. I filter out the trub so I don't waste space in my carboy to maximize beer volume if that matters.

To clarify, I did sparge with 1/2 gallon.

I brewed on Saturday, and ended up with a starting gravity of 1.082 (Beersmith said it should be 1.088 ). Not bad. I didn't do anything special to boost the gravity. Next time, I'll probably just add 7-8% more grain and sparge with a higher percent of the total water if it can't all fit in...

About to brew my first imperial IPA using my BIAB setup. I've heard of efficiency falling off sharply for big beers with BIAB. Any tips on how to get good numbers with big beers? I'll have some dry malt extract on hand in case I am not hitting my numbers around the end of the boil, and I...

Good points, Texas.

I saw the dot was on sale, but I don't like that it only does whole number degrees.

A question about thermometer probes in general... If you have the metal probe halfway in the mash, will the part that's in the air affect the temperature reading, or does it only measure the temperature at the very tip of the probe?

After wasting money on several crappy thermometers, I'm looking to get a higher-quality one. I've been looking at the ChefAlarm and Thermapen. I'm also open to other options. I know both of these are well regarded, but I was hoping for a pure BIAB perspective on this topic. I do like the...

Could you put in a checkbox to remember the diameter of the kettle because my dumb ass can never remember that and I seem to have to measure it again every time.

How about adding a place for entering the name of the beer you're brewing. I always like to print out the info I get from the biab calculator, but then I have to write the name of the beer on it to keep things straight. Not a big deal, but it would be nice. Edit - I see the post before me...

Has anyone used the Priceless BIAB Calculator with this pot: http://www.amazon.com/dp/B000FTLY1K/?tag=skimlinks_replacement-20 I got this recently, and was going to try using the basket (along with a BIAB bag) but am not sure how to subtract the volume of the basket from the total volume of the...

These gloves are down to $4.99 with free prime shipping. Thanks for the link!

I just hope I get about the same efficiency next time. Consistency is king, right?

I used city water this time as a starting point, and also stirred every fifteen minutes.