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   1. Continuous liquid or 2 addition?

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

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      This weekend I am going for my second BIAB (my first went well and is in the fermenter). I have a 7.5 gal pot for 5 gal batch which was fine for my first go at BIAB, but my next is a high alcohol that has much more grain. So, here is my question: Should I do two smaller liquid batches with half the grain, boil each and add to the fermenter? or Should I mash half the grain, drain, mash the other half in the full volume of water?

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      Are you referring to the ce calc modifying your grain weight when you change the sparge volume? If so, that's what it's supposed to do :)
      
      It works out how much grain you need to get the amount of wort you want in your fermenter
      
      Yes, but when I adjusted it and went back to a different amount I got an absurd # (something like 100000000). I don't have the excel with me on this computer and HD. I found that I needed to start over after playing and seeing how the excel reacted to my changes....
      12 Replies
      10767 Views
      olafphysics
      14 years ago
   2. Sacch' Rest Temp

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

      First post

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      I am going to do my first BIAB this weekend and have a (hopefully) quick question about what temp I should hit before I add my grains. From listening and reading BIAB info, it looks like I should have the temp 2 deg C (3.6 deg F) higher than the recommended (67C or 152F). Using BeerSmith and the BIAB profile with my equipment, it recommends 162.5F (11F higher). What temp should I use? Is it bad to have to raise the temp in BIAB after adding the grains to hit the Sacch' rest temp?
      
      I'm looking...

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      With BIAB you only need to be a couple of degrees over with your strike temp.You are now brewing with a full water volume and heated kettle. :clap: There is no problem adding heat to maintain your rest temp,however you will need to keep stirring or have some sort of false bottom in your kettle to avoid burning your bag! :argh:
      As to the actual rest temperature,that is determined by the recipe.Good luck and keep asking.
      1 Replies
      3676 Views
      Lylo
      14 years ago

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