BIAB on Induction Stove; Mashing in Kettle Wrapped in Towels

[Clint Yeastwood]

How big is the batch you are brewing @Clint Yeastwood ?
I do small batches (2-2.5 kg grains) and can easily lift the mashed grains, but it does get heavy, esp because of the height you start of from.
If you can keep the pot in place during the mash, then I would do so.
I move pot and all into a big igloo cooler lined with an old duvet (yes, I don't always takemy own advice)

Cooling is tricky with my hot temperatures. I do as much as possible with cold water baths and then do the final cooling on the counter or in the fridge.

I do 5-gallon batches.

I see that some people use an oven rack to drain bags. You put it on top of your kettle and dump the bag on it. I think this is genius. I bought a pulley thing, but I now think it's useless.

 

[Zambezi Special]

I use colanders.
Just because I have them and they fit pot and bowl (i use the bowl to let grains & water sit for a bit to try drain out more goodness)

 

[BrewZer]

I wrap the kettle sides in reflectix and cover the lid with a bath towel. For me, there is no need to reheat during the mash. I apply the same technique for hop stands.

Reflectix is the bomb. I use a double wrap.

Skip the towels and make a insulation wrap of 2 layers of reflectex held in place by a bungee cord. I have a completely wrapped HLT and a removable wrap on the BK.

I do the same, but use blue painter's tape to secure the wrap around the pot. Garage towel on top of the lid during the mash.

I see that some people use an oven rack to drain bags. You put it on top of your kettle and dump the bag on it. I think this is genius. I bought a pulley thing, but I now think it's useless.

Bigger batches and you'll appreciate having the pulley, if only to hold the bag up out of the way while you position the oven rack.

 

[jtgoral]

I set Avantco at 160F or 170F depending of how cold is in the basement. This keeps mash at ~ 150F-155F. I do not wrap. What Avantco temperature settings are for?

 

[BeerAndTele]

When I BIAB (2.5 gal batches), I use an induction cook top (120V) and a 4 gal kettle. I wrap the kettle sides in reflectix and cover the lid with a bath towel. For me, there is no need to reheat during the mash. I apply the same technique for hop stands.

Reflectix is the bomb. I use a double wrap.

With Reflectix, how may degrees do you lose over, say, a 60 minute mash? Thanks.

 

[DBhomebrew]

I see that some people use an oven rack to drain bags. You put it on top of your kettle and dump the bag on it. I think this is genius. I bought a pulley thing, but I now think it's useless.

A free hanging bag is self squeezing with an absorption rate in the neighborhood of .08. On a grate or colander, absorption is closer to a traditionally lautered .12.

 

[BrewnWKopperKat]

With Reflectix, how may degrees do you lose over, say, a 60 minute mash? Thanks.

Around 2* F for a standard strength beer.

 

[Clint Yeastwood]

A free hanging bag is self squeezing with an absorption rate in the neighborhood of .08. On a grate or colander, absorption is closer to a traditionally lautered .12.

Is squeezing a bag all that hard? Seems like you would just twist it tight and push down on it with a cutting board or something.

My Braumeister uses a mash pipe which is basically a basket, and I've been getting high OG's with it. No squeezing possible.

 

[DBhomebrew]

You do you. I'm just pointing out that draining on a grate or colander requires physical effort to achieve the lauter efficiency of a free hanging bag.

 

[BrewZer]

With Reflectix, how may degrees do you lose over, say, a 60 minute mash? Thanks.

I heat to 162. Add my grist (usually just over 10 lbs, sometimes as much as 15, and the temp goes down to ~154. Over an hour, it might drop to 152, even with a couple of stirs.