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   1. Mash out procedures

      by bucknut, 14 years ago in BIABrewer.info and BIAB for New Members

      First post

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      I do full volume BIAB no sparge and I was wondering what procedures everyone uses during a mash out , and was wondering if what I'm doing is right, or could be improved on. I'll add heat to start to bring the mash temp up to 168f, while constantly stirring, then once I hit my temp I remove from heat, let set for 20min covered then lift bag and squeeze. I'm thinking that it might be better if I keep stirring and remove bag rather that letting it sit for 20min?

      Last post

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      I can't say enough about having a pulley system. I have 10 BIAB's under my belt, last 2 with a pulley, all of them I suspended the bag over the keggle which is centered under a garage door track. The first 8 I didn't think about squeezing the bag in place, but used a colander.
      
      I mash out by lifting the bag just high enough so it's not touching the bottom (a simple knot and I catch it on the cleat), turn on the burner, heat wort to about 174*F per my 3 dial thermo on keggle, turn burner off,...
      14 Replies
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      Mad_Scientist
      14 years ago

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