From Mash to Lauter (Water to Sweet Liquor)

1. Do you use DME/LME or mash barley for your starter wort?

   4 Replies 6217 Views

   First post by thughes, 12 years ago

   First post

   ---

   

   I drain of a quart of wort during the boil, cool it, water it down to @ 1.030, and use that for my starter. No need for LME/DME, etc. Obviously this works works great with no-chill.
   
   If you do not use the no-chill method, simply reserve some wort from your current batch, stick it in the freezer, and then thaw it out (and boil for a few minutes) when you are ready to make your starter. If you do this every batch you will always have supply of wort to make starters with. Easy peasy!
   
   :thumbs:...

   Last post

   ---

   

   i got tired of paying $4/lb for dme.. yeah it's ready in no time and NO sediment (break material). now i mini-BIAB as i need it. need to make a standard batch and can the wort for later use. then i spend a few hours every couple months instead of every week!
   4 Replies
   6217 Views
   Last post by mordantly
   12 years ago
2. Commercial Brew vs BIAB brew for *exact* same beer

   5 Replies 7990 Views

   First post by stux, 13 years ago

   First post

   ---

   

   Thought this was an interesting linky
   
   Well on Friday I knocked out a 12 barrel brew at work through the night 12 hour shift from start to finish and then on Sunday used the same grain bill, actually also the same grain, kettle finings, water, water treatment etc.... and did a brew in a bag (net curtain) in my 5 gallon burco 4 hours start to finish! exract rates slighty lower in BIAB to commercial but not far off high 80's as supposed to low 90's it will be interesting to taste the...

   Last post

   ---

   

   Good on him :peace: and thanks for the update Stux.
   
   I take my hat off to guys like him who are prepared to give full-volume, single vessel brewing a go. I started AG by batch-sparging in my one bedroom apartment. I hope I would have tried BIAB if I lived in a house but who knows :scratch:
   
   Very pleased now that living in a one bedroom apartment forced me to do some investigation. In hindsight, I cant believe how difficult three vessel brewing was compared to BIAB :argh:
   5 Replies
   7990 Views
   Last post by PistolPatch
   12 years ago
3. Overnight Brewing

   5 Replies 9318 Views

   First post by Telford QPR, 12 years ago

   First post

   ---

   

   Anyone on here with young kids and family may also share the issue I have with the time it takes to brew. Working during the week leaves pretty much only a day at the weekend and this results in issues with the family. One option I have seen muted is splitting brew day overnight and wanted to run a potential solution by some experienced brewers.
   
   I only have a small vessel (approx 26 litres) so use maxi-BIAB approach. I'm thinking on an evening (once kids put in bed) get the mash done and...

   Last post

   ---

   

   Brewing takes a lot of time, but it does not take a lot of our time.
   
   Get organised and it gets easy. I spend, maybe, an hour total on a brew day doing brew stuff. the rest of my time is doing other things while the heat, grain, water and the hops do their thing.
   5 Replies
   9318 Views
   Last post by hashie
   12 years ago
4. Grain mill

   8 Replies 9658 Views

   First post by sean, 13 years ago

   First post

   ---

   

   Looking at getting a grain mill. Tossing up between the monster mill 2 and 3 roller 1.5 inch models. As grain crush not quite as important with BIAB ( no stuck sparges) would a 2 roller be fine or would I be better off with the 3 ?
   
   cheers
   
   Sean

   Last post

   ---

   

   i like my MM2 1.5 mild steel and 11#? hopper. i had to tickle with some things to get it just perfect but it's a damn fine unit thus far!
   8 Replies
   9658 Views
   Last post by mordantly
   12 years ago
5. Worst Brew day Ever?

   10 Replies 11431 Views

   First post by Crusader 83, 12 years ago

   First post

   ---

   

   The day started out fine, but the weatherman's forecast was off and incomes a storm during the mash; Temperature dropped about 20 degrees and it rained pretty hard. We got everything moved to relative safety, but not completely. When I was opening the cap on the yeast it fizzed like a shook up pop bottle and when I went to dump it the vial slipped right into the carboy :headhit: :angry: So, now I have a two week wait to see if I will be throwing away a batch of beer.
   
   Anybody have any worse...

   Last post

   ---

   

   Mordantly Stuck mash? A thing of the past with BIAB. :thumbs:
   
   i can see an issue with >40# grains in the bag. im making a bag to line my 17.5gal cooler to see if i can get the finest crush and not stick.
   10 Replies
   11431 Views
   Last post by mordantly
   12 years ago
6. Hopping in a french press

   3 Replies 6085 Views

   First post by Mex, 12 years ago

   First post

   ---

   

   Just a quick question about when should I add my french press hop liquid to my FV.
   Most people say to add near the end of frem. so the yeast can clean up the grassy tastes.
   But how close to the end of frem.
   Starting OG was 1.044 now at 1.020 wasjust wondering at what grav. should I add it.
   Just out of intrest I will be adding 26gm of simcoe in 250ml press and add then repress another 250 mls and add.
   
   Mex

   Last post

   ---

   

   Hi Dick,
   Yeh, when I use a new hop for the 1st time I like to use it all theway through just to checkout hop and see what it has to offer.
   
   Mex
   3 Replies
   6085 Views
   Last post by Mex
   12 years ago
7. The Hot Side Aeration (HSA) Myth

   2 Replies 6089 Views

   First post by stux, 13 years ago

   First post

   ---

   

   As BIAB brewers we often hear about how BIAB should suffer from massive HSA staling effects...
   
   Of course, the empirical evidence that we have gathered is that HSA seems to be a myth.
   
   I've just finished listening to a BrewStrong podcast on HSA, where Charlie Bamforth, Professor of Beer at UC Davis, basically comprehensively dispells all the myths of HSA, and leaves John Palmer virtually speechless...
   
   Brief Summary,
   
   HSA, if anything, is an irrelevant effect, the yeast treats it as oxygen,...

   Last post

   ---

   

   Good on you Sig :)
   
   Sometimes I set up some hurdles, just to make sure...
   2 Replies
   6089 Views
   Last post by hashie
   12 years ago
8. Hopped cider

   2 Replies 4784 Views

   First post by texteditor, 12 years ago

   First post

   ---

   

   I have a recipe for a hopped cider (I think it came originally from Jim's beerkit forum)
   The question I have is:
   How does the following translate into BIAB terms?
   
   Directions for brewing
   steep the 60L and torrified wheat in .75 gallons of water @ 155 degrees for 30 mins.
   Sparge with .25 gallons 170 degree water and throw away grains.
   Add DME and bring to a boil.
   Add hops when boiling starts and boil for 30 mins.
   Sorry if this is a daft question, but I've only done kits before.
   Thanks in...

   Last post

   ---

   

   Also, you would probably forget about the DME addition and just add extra Pale Malt to the BIAB
   2 Replies
   4784 Views
   Last post by stux
   12 years ago
9. Whirlpooling, late hop additions and the cube

   1 Replies 4108 Views

   First post by Mad_Scientist, 13 years ago

   First post

   ---

   

   At what temperature point does it become too 'cold' for transferring wort into the cube?

   Last post

   ---

   

   Joshua, I'm gonna try it tomorrow. Would go up to 30 minutes...whirlpooling in the kettle? I suppose there's no real rush to get it in the cube.
   
   I'm making my first ever pale ale with 8% Victory and 2 1/2 oz. of Willimatte whirlpool between 190 - 175 degrees. Wish me luck!
   1 Replies
   4108 Views
   Last post by Mad_Scientist
   13 years ago
10. Step Mashing

    6 Replies 11027 Views

    First post by outbreak, 13 years ago

    First post

    ---

    

    Ok I am feeling very confident after my brew day on Saturday. I nailed my volumes and nailed my expected OG. Anyhoooo I am looking at making a kolsch and was wondering about step mashing. If some of the more experienced guys wanted to chime in and have a discussion on the pro's and cons of step mashing?
    
    So.....
    
    Step Mashing
    
    Why I should/shouldn't do it?
    What are the effects?
    Who does it?

    Last post

    ---

    

    There is a fair bit of information in How To Brew
    
    It's used to measure the potential extract of a batch of grain under laboratory conditions. Our efficiency measures are relative to the congress results
    6 Replies
    11027 Views
    Last post by stux
    13 years ago
11. Mash conversion, what reduces it?

    10 Replies 11855 Views

    First post by Lemon, 13 years ago

    First post

    ---

    

    My most recent BIAB suffered from what I can only deduce is low conversion in the mash.
    I have mashed using this single infusion method for a half dozen times and gotten good, approx. 75%, efficiency, but on this occasion, Diabolical = 59%.
    
    Recipe,
    Aus Ale - 4.78kg
    Cara hell - 0.251kg
    Wheat malt - 0.500kg
    
    strike 67C 37l
    90 min mash
    no mash out
    90 min mash temp. 64C (I normally aim for/acheive 65C)
    
    Target OG was 1050, actual 1040 post boil (nb. new stand and burner mods meant boiloff was...

    Last post

    ---

    

    You're absolutely right Lemon. This is one of many things that can go wrong with the taking of measurements.
    
    Most hydrometer jars are useless for a start - far too narrow* and this is even before we get into temperature adjustments.
    
    When you are starting out, I think you should measure at every opportunity as doing this will obliterate your confidence in measurements much faster. You might think this last sentence is a bit of comedy but I am actually deadly serious.
    
    I have no idea of how...
    10 Replies
    11855 Views
    Last post by PistolPatch
    13 years ago
12. liquid to grain ratio and mash temperature

    14 Replies 15455 Views

    First post by kristfin, 13 years ago

    First post

    ---

    

    i have now some 6 BIAB's under the belt and i'm getting the funny feeling that mash temperatures are working differently than with my previous 3v system.
    
    i made an ordinary bitter 4 brews ago and had horrible time getting it to ferment out. ended in some 60% fermentation. i wanted full body and mashed at 69/70. my last two beers had similar problems. a stout that just plain stopped in 40% fermentation using 1084 yeast, and a blonde ale using 1007 german ale yeast stopped in some 45%...

    Last post

    ---

    

    how are you transferring to fermenter?
    
    syphon while cold?
    
    Check this out : Venturi Aerating
    onclick= window.open(this.href);return false;. ... uri_Device
    onclick= window.open(this.href);return false; ... get-68218/
    onclick= window.open(this.href);return false; ... opic=49435
    
    Who Me?, no not cold, just a couple real gentle transfers while still very hot for first few brews after I got larger pot. Old smaller pot just got tipped straight in. Think I'm sorted now. Hit expectd FG last brew....
    14 Replies
    15455 Views
    Last post by Mick71
    13 years ago
13. Decoction

    18 Replies 17922 Views

    First post by Two If By Sea, 13 years ago

    First post

    ---

    

    I'm going to try my hand at a true decoction for a clementine wit. I plan on decocting 3.00 lbs. White Wheat, 2.00 lbs. Pale Malt(6-row), and 1.00 lbs. Flaked Oats in one pot and mash 3.00 lbs. Pale Malt(2-row) and 0.13 lbs. Sauer(acid) Malt in my BIAB rig. Any good advice, hints, anecdotes, horror stories, blogs, or whatever out there on decoction and BIAB?
    
    Thanks in advance!
    
    Plans so far:
    Get main mash to 122F (water volume still TBD)
    Cereal mash at 2.5 qts/# at 113F for 15 minutes
    Rise to...

    Last post

    ---

    

    Should make eis bock :)
    18 Replies
    17922 Views
    Last post by stux
    13 years ago
14. Does BIAB beer suffer from poor clarity?

    11 Replies 16083 Views

    First post by Ralph, 13 years ago

    First post

    ---

    

    Hi there
    
    I'm in the UK and have been brewing all-grain at home for about 2 years but I'm interested in brewing in smaller batches so that I can brew a wider variety of styles because 21lts of beer lasts me ages!
    
    I also brew for a craft brewing club and smaller batches would make it easier to keep up with the brewing schedule.
    
    I'm intrigued to find out if BIAB will produce beers as good as the traditional method (no offence!) particularly where clarity is concerned.
    Hi Sara, that's a really...

    Last post

    ---

    

    ...... IMO clarity is mainly a cosmetic feature and haven't really invested much effort in it....
    
    Couldn't agree more, I have never really cared if a brew was little cloudy. I grew up drinking Coopers Pale and Sparkling Ales, so a really clear beer always looks a little soft/light weight to me. When ever mine clear up spectacularly in the secondary I am always worried there wont be enough yeast left in suspension to carbonate the bottles.
    11 Replies
    16083 Views
    Last post by Mick71
    13 years ago
15. Forgot to order whirfloc

    6 Replies 8417 Views

    First post by Bec26, 13 years ago

    First post

    ---

    

    I forgot to order this when buying my grain. :headhit:
    
    Should I get one - not sure if my order has been processed - what'll happen if I don't? :scratch:
    
    Cheers

    Last post

    ---

    

    I've fermented two beers from the _same_ batch before where one carboy was full off the break and hop debris, while the other was pretty void and empty.
    
    Both clarified exactly the same. I think if you chill then whirlfloc might be nice to do a whirlpool with just so it makes your siphoning to keg/bottling bucket easier due to less debris, but in my experience(s) it has zero effect on taste or clarity.
    6 Replies
    8417 Views
    Last post by iijakii
    13 years ago
16. Appropriate Mash Temperature

    9 Replies 10492 Views

    First post by Lemon, 13 years ago

    First post

    ---

    

    G'day all,
    I'm a new brewer to AG, and BIAB and am at a bit of a loss at what is the approprate temperature to target for mashing.
    Most guides I have read specify a range, eg. 65C to 72C, with some commentary to indicate the higher or lower mash temperature provides a particular result with regard to sugar and colour extraction.
    
    So, my question is, if it can be explained in a post, are there specific mash temperatures recommended for a particular style of beer or flavour, colour, etc outcome,...

    Last post

    ---

    

    from previous experience seems to suggest, that I should BE MORE PATIENT AND LEAVE THEM LONGER! Lemon
    Ah, the bane of the home brewer. a good beer is like a good woman. They change with time and become more interesting, but men can't wait for either!
    9 Replies
    10492 Views
    Last post by BobBrews
    13 years ago
17. Decoction like process for pilsners etc.

    6 Replies 8445 Views

    First post by EoinMag, 13 years ago

    First post

    ---

    

    Ok I've got a handle on this German process now to some extent so I can pass it on here.
    
    Take your total water, split it into two parts, retain one for later addition, add one to kettle, use your grain proportions to determine approx the same water proportions.
    Take your grain, split it into two parts, the first part can be up to 75% of the grain bill.
    
    Mash in with your first part of the grain bill at 62c.
    Hold at 62c for 30 minutes for first beta amylase rest.
    Bring up to 72c, hold at 72c...

    Last post

    ---

    

    Yes I believe it's a pH thing. Also, decoction was invented to overcome the limitations of poorly converted malts, but nowadays with well converted malts, even some German breweries are doing single infusion mashes. Shock horror. However decoction can give a better more malty flavour. I understand that Melanoidin malt gives a pseudo-decocted flavour and was developed for this very purpose.
    Or maybe that's an urban myth??
    6 Replies
    8445 Views
    Last post by Beachbum
    13 years ago
18. Hopping Through a Hopback?

    1 Replies 4095 Views

    First post by wizard78, 14 years ago

    First post

    ---

    

    G'day All,
    Been doing a bit of reading about hopbacks and was wondering if anyone has used one in traditional or biab, or even if it is practical for biab?
    If anyone has used one, was there a noticable difference in your beer?
    I read that they use the hopback in Little Creatures Pale Ale, and I don't mind that drop at all :)
    Cheers Brad ;)

    Last post

    ---

    

    I haven't used one myself Brad but have tasted several beers using one.
    
    Little Creatures does use a hopback but the amount they use in the hopback varies from brew to brew depending on what hop styles they have in store, how old they are etc etc. The head brewer from Little Creatures came and gave a talk to a few of us last year and it was fascinating at how he managed to juggle different methods of hopping to suit what he had in store and still get such good consistency in LCPA and his other...
    1 Replies
    4095 Views
    Last post by PistolPatch
    14 years ago