I've been brewing nothing but fwk's for the past two years and the thought of going to All Grain seemed to daunting not only from the time perspective but also the equipment. Then I started reading more and more about biab and figured a alreadybhad everything I needed bar the keg to make a keggle. After a quick search I came across an old powers brewing 40 litre last week and it was job on. I set about making a pretty primitive keggle but like I said I already had the rest of the gear so worst case I was only down $20 for grains if it turned into an epic failure. Out came the grinder, cut the top out of the keg, drilled a hole for the ball valve and then checked the kitchen for a stockpot lid and as luck would have it the hole I cut was near on the same diameter.

It was at this point that I managed to well and truly confuse myself wether to chill or no-chill. I was using all sort of calculators and software to try get an idea of volumes and possible efficiency so I wouldn't end up with to little or to much wort to fill a cube. In the end I decided to make my own immersion chiller out of a roll of 1/2 copper I had from aircon installs. Been in cairns the tap water wasn't going to cut it to chill the wort so I filled all my cubes -150 litres total - and got them into a commercial fridge I used to ferment with and set it to 2 degrees.

So this morning I filled the keg with 35 litres, fired the burner and got it up to 71 degrees. I added the grain bill I'd ordered for a basic pale ale and let it "steep"? For 60 mins.

I then got the burner going again and got it to a rolling boil and added some Waimea at various stages. After a 90 minute boil it was time to try out the chiller, I dumped all the water into a big esky and hooked up a 12v pump. About 11 mins later the wort was down to 18 degrees- ferment temp, so in the fermenter it went.

All in all it was a great learning curve, I'm sure I made plenty of rookie errors but it was clean and sanitised so hopefully it turns out. Ive now got plenty of numbers to work with for the next brew so it can only get better from here. Looking forward to any suggestions or even criticism to make the next brew day a bigger success. Cheers Adam

Seems like your onto a winner. God I wish I had the space you have, I want to buy buy buy new gear but just can`t fit it in.
I do my brewing at my work place. As my house is more like a shoe box and have no space.
I`m only into my second BIAB. It takes longer and involved but it sure is a lot more fun to have all the control in the results.
Well done mate.

It's handy having room but your not wrong about the buy buy buy part. There's always something new to add to the setup. Took me awhile and lots of different fridges and setups to get to where I'm at now

looking at your pics.. I want your space and your money. ha ha ha. I want a bigger pot, but the other half, the one with bigger balls
says no!

Thanks pistolpatch for the advice on chilling the wort with the tap water. I will definitely be trying that for the next brew. I knew at the time chilling the water with the fridge wasn't going to be "economical" but since I had the means to do it and it was my first attempt at BIAB I figured I'd try it out anyway. I'm keen to get another brew in the works and change a few little things I did the first time. One thing I was unsure of was to do with adding the Irish moss. I put it in with about 10 mins of the boil to go but then I created a slight whirlpool whilst chilling the wort. This obviously partially agitated the wort and stirred everything up again so should I then leave it for 20 mins or so to settle before getting it into the fermenter?

Thanks again Pistol for the detailed responses. I'm planning on doing my 2nd biab this weekend so will take all the advice on board. I think I'm on the right track and with your help it can only get better

Lumpy5oh wrote: ↑

8 years ago

Nicely done and great pics!
In the pics you seem to have your lid on during the boil. I'm not sure if that was the case but it is not recommended. DMS precursors are boiled off in the steam and will be reintroduced to your wort if the lid is on.

The lid was on while I was bringing it up to a boil and then took it off when it was boiling for 90 mins plus
Thanks for the info though

Kegged my first biab yesterday while making my second brew. Gassed it overnight before turning it down to serving pressure before leaving for work for a week. Couldn't help myself and had to pour a glass and have an early morning sample. Biased opinion but my efforts were rewarding

Thanks for more great advice. I thought after the fact it may have been a little high temp wise and from more reading I've realised it wasn't doing the brew any favours. I've bought a thermometer to fit to the keggle to try get a better idea of steep temps. I did stir/agitate it during the 60mins and also checked the temp several times and it seemed to be around 68 so thought I was on the right path. As for the pic, it was only a sample and can't wait to try it in 7 days to see how it is, hopeful it will get a chance to condition as I've got a few other kegs on the go