Slingy, you can Mash for the 90 minutes, then Raise the temperature to 170F/77C to Mashout, and Drain the Bag fully. If you can increase the temperature to Just below 212F/100C, you will have Sweet Liquor, or what I call "Malt Extract". You can load that in to a Refrigerator size Container, and let...

Hi I'm from Adelaide, just looking at getting back into some brewing after 4 years off. Have made a combination of all grain and partials, basically all ales because I can't lager properly. My last lager tasted like nail polish, but I've been happy with most of my ales. Going to do a BIAB partial in...