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1. Topics

   1. What should my grain crush be like?

      by BIABrewer, 14 years ago in From Mash to Lauter (Water to Sweet Liquor)

      

      Any all-grain brewer, traditional or BIAB, should view crushing the grain as aiming to break the grain open not pulverise it. Regard the grain as a container that holds sugar. You simply want to open that container.
      
      The recommendation you often read, that, with BIAB, you can crush as fine as you like, is poor advice. If you pulverise your grain or turn it into flour, you are causing two problems. The first is that the resulting beer can develop tannin flavours. These flavours come from the...
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      BIABrewer
      14 years ago
   2. Re: Does BIAB differ in Chemistry from Traditional Brewing?

      by BIABrewer, 14 years ago in Beer Appreciation (incl. Fault Identification)

      

      Longevity of Beer
      
      Just as with traditional brewing, clarity of wort into kegs or bottles makes a difference to longevity. Any brewer, BIAB or traditional, who tries to drain every last drop from their kettle risks the introduction of lipids and fatty acids that can lead to off-flavours and premature staling. Whatever way you brew, this should be avoided.
      
      BIABrewer and many others have personally brewed beers that have been tasted over 18 months later - ales and lager with no faults....
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      7310 Views
      BIABrewer
      14 years ago
   3. Re: Does BIAB differ in Chemistry from Traditional Brewing?

      by BIABrewer, 14 years ago in The Boil (Sweet Liquor to Wort)

      

      Sweetness/Dryness
      
      Contrary to home brewing lore, the well respected Dennis E Briggs found that thin mashes do not affect the fermentability of wort. One high quality information source has written here that thinner mashes, perform better and allow for better extraction of the grain.
      
      Brewing chemistry is often contradictory so having a few ways of looking at the same subject may help some brewers. Dan Walker (ThirstyBoy) kindly provided the following to BIABrewer...
      
      Firstly, let’s look at...
      0 Replies
      8679 Views
      BIABrewer
      14 years ago
   4. Re: Does BIAB differ in Chemistry from Traditional Brewing?

      by BIABrewer, 14 years ago in The Boil (Sweet Liquor to Wort)

      

      Wort Clarity
      
      BIAB can give a higher volume of wort into the kettle depending on bag porosity and grain crush. In these instances, BIAB will give more trub and therefore a cloudier wort into but not out of the boil. At the end of the boil, with correct rub management, the clarity is exactly the same as a batch-sparged beer.
      
      A cloudy wort in the boil is nothing to worry about. One high quality information source has written here that a less clear wort into the boil actually produces a better...
      0 Replies
      7840 Views
      BIABrewer
      14 years ago
   5. Re: Does BIAB differ in Chemistry from Traditional Brewing?

      by BIABrewer, 14 years ago in Beer Appreciation (incl. Fault Identification)

      

      Tannins And Astringency
      
      If you are worried about squeezing your bag too much or crushing too fine, relax! Astringent beers do not come from finely crushed or squeezed husks but come rather from a combination of high temperatures and high pH. These conditions pull the polyhenols out of the husk. The higher your pH and the higher temperature you expose your grain to, the worse the problem becomes. Any brewer, traditional or BIAB, should never let these conditions arrive. If you do allow these...
      0 Replies
      8501 Views
      BIABrewer
      14 years ago
   6. Brewing Forums Around the World

      by BIABrewer, 14 years ago in BIAB - Region Specific Topics

      

      Meeting up with fellow brewers in your area can be invaluable so it is a good idea to be familiar with the major brewing forums in your region. If you find through these forums an event that has not been posted already in our BIAB - Region Specific Topics then please start a topic under the appropriate region with a link to the relevant place on the other forum. If someone has placed an open invite to an event on another forum, you should, of course, join that forum and make it known that you...
      0 Replies
      8783 Views
      BIABrewer
      14 years ago
   7. How to Post a BIAB Recipe

      by BIABrewer, 14 years ago in BIAB Recipes

      

      BIABrewer.info aims to make things as easy as possible for new all-grain brewers. To make your recipe of the greatest use to these brewers please use the template provided here .
      
      You will notice that the topic title begins with the beer style. Following this format will make it easy for others to search and find your recipe. A list of beer styles can be found here courtesy of the BJCP.
      
      The descriptive part of the template allows for both metric and U.S. units. ( The Calculator part is only...
      0 Replies
      12039 Views
      BIABrewer
      14 years ago
   8. BIAB Recipe Template

      by BIABrewer, 14 years ago in BIAB Recipes

      

      OVERVIEW
      
      Style:
      Name:
      Yeast:
      Fermentation Temperature:
      Original Gravity:
      Total IBU's:
      Colour (EBC):
      Efficiency at End of Boil:
      Mash Length (mins):
      Boil Length (mins):
      Your Vessel Type (Pot/Keggle/Urn):
      Source/Credits:
      Notes/Instructions/Comments:
      
      Note that The Calculator download below is based on this recipe.
      
      Volumes etc.
      
      Your Vessel Volume (L or gal):
      Your Vessel Diameter (cm or in):
      Water Required (L or gal):
      Mash Temperature (C or F):
      Volume at End of Boil (L or gal):
      Volume into...
      0 Replies
      21698 Views
      BIABrewer
      14 years ago

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