BIAB compared to not

[marc1]

Hi. Returning to the topic. I skipped the brew in bag completely and just brewed straight in kettle. I also then sparged before mash out and then chucked the entire batch through the mesh bag. I think it worked pretty well. Taste will tell. Rather a lot of hops came through another filter basket i used and is currently in the fermenter before yeast introduction. I was wondering if I can leave this hops during fermentation process or if this is going to give off bad flavours. Rather strain it again? Advice?

How did you sparge? Did you pour your mash out through the grain bag into another container, then dumped the grain back into the kettle and added the sparge?

 

[hotbeer]

Rather a lot of hops came through another filter basket i used and is currently in the fermenter before yeast introduction. I was wondering if I can leave this hops during fermentation process or if this is going to give off bad flavours. Rather strain it again? Advice?

I wouldn't worry about it. If you were to dry hop by adding hops directly to the fermenter then the current hops from the boil will only be in there 3 to 7 days longer. And all will just become trub on the bottom of the fermenter.

If you can recognize a taste in the final product that points to the hops as a possible culprit, then you can plan for how to deal with them for the next batch and not something you have to conjure up at the spur of the moment.

 

[jdauria]

Definitely a finer crush with a bag vs without,, squeeze the bag when draining and a no-sparge full volume mash would probably get you a lot closer to the "normal" brew OG.

 

[brew starter]

Definitely a finer crush with a bag vs without,, squeeze the bag when draining and a no-sparge full volume mash would probably get you a lot closer to the "normal" brew OG.

Thanks, I have now encoutered the same issue with two batches. Latest big batch I did as normal, with step mash without bag and it gave me 1.038 OG out and thats with sparging 78C water through mash bag back into pot for boiling and hops addition. I proceeded to squeeze out as much wort as I could. No loose liquid remains afterwards but still such a low OG. The only difference between my methods is the bag mesh size. First big batch I poured everything through double layers cheese cloth bag and got OG 1.046. Second batch poured everything through 200mesh (75micron) mash bag and got OG of 1.038. Surely I must be trapping some of the undesolved sugars. I wouldn't expect that but data is data.

 

[Miraculix]

I usually use what I call DBIAB - Double Brew in a Bag. Uses two bags to keep the weight down, simplifies extraction and rinsing of the bags.

View attachment 747697

Clever!

 

[madscientist451]

I run my grain though the mill twice and use about 2/3 of the water in the mash and 1/3 for a dunk sparge in a side pot. Only stir at the beginning and end of the mash and then during the dunk sparge.
Almost always hit my expected numbers using this method. I'm going to start double bagging for large batches and higher ABV small batches, thanks Beermeister32.

 

[soccerdad]

In my opinion if sugars inside the bag are higher value than sugars outside the bag, then one of two things is happening ... 1) you are not stirring enough to equalize the value of the wort throughout the vessel, or 2) you are not mashing long enough to allow the full release of sugars from the grain. Just my opinion.

 

[jdauria]

Thanks, I have now encoutered the same issue with two batches. Latest big batch I did as normal, with step mash without bag and it gave me 1.038 OG out and thats with sparging 78C water through mash bag back into pot for boiling and hops addition. I proceeded to squeeze out as much wort as I could. No loose liquid remains afterwards but still such a low OG. The only difference between my methods is the bag mesh size. First big batch I poured everything through double layers cheese cloth bag and got OG 1.046. Second batch poured everything through 200mesh (75micron) mash bag and got OG of 1.038. Surely I must be trapping some of the undesolved sugars. I wouldn't expect that but data is data.

Hmm...75 micron bag, it could be trapping sugars. There are two sites that sell great brew bags, brewinbag.com and biabbags.webs.com. They sell 200 micron bags. The larger the micron the more liquid/sugar can get through. I have used bags from both companies when I was BIAB brewer and they are great. Now because I use an Anvil Foundry, I use a 400 micron bag which is recommended when using recirculation. Both of those companies sell bags customized for your kettle size. I recommend trying one of them. They are great bags and last a long time. The cheap bags sold at homebrew shops or on Amazon just don't cut it.