Smiling Frog
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I am trying to find out more information as to how and when the method we now call Brew-In-A-Bag started. Googling is not of much help and the best information I can get is the Wikipedia article on Homebrewing which mentions that it started in Australia and was pioneered by a Patrick Hollingdale. It makes no mention of the time frame or how the whole idea came about.
I personally began brewing in the mid 1990s. Back then, the HBD (Homebrew Digest) was the best source of brewing information I could find. I have no recollection of BIAB ever being discussed on the HBD (and I faithfully read every digest for many years). In fact, I suspect that many contributors to the HBD would have pooh-poohed the idea claiming extremely low efficiency, harsh tannin extraction, extremely cloudy wort, an just an overall waste of time and malts.
By the early to mid '00s, I was doing the three vessel brewing game and was annoyed by the amount of time sparging was taking. The HBD was either dead, or at best, a old relic that saw little traffic. I remember a homebrewing newsgroup that, while had a whole lot of noise, had some interesting contributors. It was then that I began batch sparging and I remember reading posts from a Denny Conn who was advocating "No Sparge" brewing. As I recall, Denny would mash at the usual 1.25 qt/Lb, but at the end of the mash, he would add his entire sparge volume to the mash tun, vorlauf until clear, and flow into his brew kettle as fast as he could. At this time, I was satisfied with my batch sparging techniques, but in those discussions, I don't recall anyone mentioning Australia or anything about a bag. This would have been 2005-2007.
In the early '10s, I moved across the country and my brewing was halted for a year or two. As I was setting things up again, I had to look into replacing some equipment and I started hearing talk about a brewing technique from Australia called BIAB. Throw out the notion that if your mash was too thin, you wouldn't get any conversion. Throw out the idea that if you compressed the grains you would extract harsh tannins. Don't worry about a needing a couple more pounds of grain, the time is worth it. This would have been 2013 or so. I see this sub-forum apparently started in 2011, so I assume that by that time, the term BIAB was coined and in use in the US. Knowing how slowly things can move, would that put the development of the process in Australia sometime around 2005?
If I have mis-remembered anything, or stated wrong facts, if anyone can correct me, I would be grateful. Any additional information would be welcome, as well.
I personally began brewing in the mid 1990s. Back then, the HBD (Homebrew Digest) was the best source of brewing information I could find. I have no recollection of BIAB ever being discussed on the HBD (and I faithfully read every digest for many years). In fact, I suspect that many contributors to the HBD would have pooh-poohed the idea claiming extremely low efficiency, harsh tannin extraction, extremely cloudy wort, an just an overall waste of time and malts.
By the early to mid '00s, I was doing the three vessel brewing game and was annoyed by the amount of time sparging was taking. The HBD was either dead, or at best, a old relic that saw little traffic. I remember a homebrewing newsgroup that, while had a whole lot of noise, had some interesting contributors. It was then that I began batch sparging and I remember reading posts from a Denny Conn who was advocating "No Sparge" brewing. As I recall, Denny would mash at the usual 1.25 qt/Lb, but at the end of the mash, he would add his entire sparge volume to the mash tun, vorlauf until clear, and flow into his brew kettle as fast as he could. At this time, I was satisfied with my batch sparging techniques, but in those discussions, I don't recall anyone mentioning Australia or anything about a bag. This would have been 2005-2007.
In the early '10s, I moved across the country and my brewing was halted for a year or two. As I was setting things up again, I had to look into replacing some equipment and I started hearing talk about a brewing technique from Australia called BIAB. Throw out the notion that if your mash was too thin, you wouldn't get any conversion. Throw out the idea that if you compressed the grains you would extract harsh tannins. Don't worry about a needing a couple more pounds of grain, the time is worth it. This would have been 2013 or so. I see this sub-forum apparently started in 2011, so I assume that by that time, the term BIAB was coined and in use in the US. Knowing how slowly things can move, would that put the development of the process in Australia sometime around 2005?
If I have mis-remembered anything, or stated wrong facts, if anyone can correct me, I would be grateful. Any additional information would be welcome, as well.