I open this thread, although there is already talk of this on this forum, because I have tried and became an advocate of this way.
I am an eBIAB brewer and brew in the bathroom area in the shower tub because I have a small apartment in the city area and live too high, and I prefer to be independent of weather conditions and infection during the brewing process. In this space, it is very difficult to carry a full boil of 60 minutes because the whole bathroom would swim from evaporation. That's why I was looking for an alternative and tried first with No Boil, but I left it because I could not get a good beer that would not be damaged after a few weeks. I tried with 15 minutes of boil, but in such a way there was a lot of evaporation so I tried the 5 minute boil and Hopstand for 30 minutes and got great results. The beer is delicious, bitter and stable for a long time, and evaporation is minimal.
Procedure:
- I put 25L of tap water (my tap water is very good for me and I use it directly for full volume BIAB) in plastic pot of 35L with electric heater of 2000W, put the BIAB bag (do not touch the heater) and warm water up to 70'C
- I slowly put the grain with constant stirring and cover the pot and leave it for 40 to 60 minutes (probably 30 minutes enough).
- I lift my bag and squeeze it well and I warm it up to 80'C.
- I remove lid and put FWH and full boil hop and continue warming until a vigorous boil (cca 93'C) starts.
- I stir sugar (if I use it) and let it so boil for 5 minutes.
- shut off the heater, pour cold water up to 23L of wort, stir the late and hopstand hop and partly covered, leave 30 minutes with occasional stirring so that the temperature of wort drops to 80'C.
- I put the wort in the fermenter through the strain so most of the hop stays out (clogs the bottle filler and the beer is blurry).
- I close the fermenter well and let it cool naturally to the yeast temperature (up to 24 hours).
- pitch yeast and put the airlock on the fermenter.
- after two weeks bottle. Put 3g of table sugar on any bottle (this is better for me because all bottles recive same amount, simpler with small funnel, no separate bucket and one less pouring for oxidation).
- yet another ten days and drink.
I use BrewMate (very simple, accurate and freeware) for create recipes and define 15 minute boil for hop (5 minutes boil + hopstand 30 minutes = 15 minutes boil).
I am an eBIAB brewer and brew in the bathroom area in the shower tub because I have a small apartment in the city area and live too high, and I prefer to be independent of weather conditions and infection during the brewing process. In this space, it is very difficult to carry a full boil of 60 minutes because the whole bathroom would swim from evaporation. That's why I was looking for an alternative and tried first with No Boil, but I left it because I could not get a good beer that would not be damaged after a few weeks. I tried with 15 minutes of boil, but in such a way there was a lot of evaporation so I tried the 5 minute boil and Hopstand for 30 minutes and got great results. The beer is delicious, bitter and stable for a long time, and evaporation is minimal.
Procedure:
- I put 25L of tap water (my tap water is very good for me and I use it directly for full volume BIAB) in plastic pot of 35L with electric heater of 2000W, put the BIAB bag (do not touch the heater) and warm water up to 70'C
- I slowly put the grain with constant stirring and cover the pot and leave it for 40 to 60 minutes (probably 30 minutes enough).
- I lift my bag and squeeze it well and I warm it up to 80'C.
- I remove lid and put FWH and full boil hop and continue warming until a vigorous boil (cca 93'C) starts.
- I stir sugar (if I use it) and let it so boil for 5 minutes.
- shut off the heater, pour cold water up to 23L of wort, stir the late and hopstand hop and partly covered, leave 30 minutes with occasional stirring so that the temperature of wort drops to 80'C.
- I put the wort in the fermenter through the strain so most of the hop stays out (clogs the bottle filler and the beer is blurry).
- I close the fermenter well and let it cool naturally to the yeast temperature (up to 24 hours).
- pitch yeast and put the airlock on the fermenter.
- after two weeks bottle. Put 3g of table sugar on any bottle (this is better for me because all bottles recive same amount, simpler with small funnel, no separate bucket and one less pouring for oxidation).
- yet another ten days and drink.
I use BrewMate (very simple, accurate and freeware) for create recipes and define 15 minute boil for hop (5 minutes boil + hopstand 30 minutes = 15 minutes boil).
