Just read on another forum that there is some thought that indicates liquor to grist ratio can affect enzyme stabilty at various mash temps and therefore fermentability results.
I thought that if this is so it could be due to a higher ratio leaching the enzymes away from the starches concentrated in the grains and into the liqour where the starches are more diluted. I was questioning (to myself) whether this would be percievable in the finished product and/or whether it affected the repeatability of brew critical data.
Seeing the competition results (increasingly in favour of BIAB evidently) posted here, it would seem l:g ratio is irrelevant or possibly in favour of BIAB.
Having only just enetered this world I was wondering whether there was any semi empirical data collected during development of Biab that address's this perception by some 3V brewers
Post #2 made 14 years ago
Have a read of [urlhttp://braukaiser.com/documents/Affects_of_mash_parameters_on_attenuation_and_efficiency.pdf]this[/url] Mick. Scroll down to Results and Discussion. It should waylay any fears.
In the rare situations where BIAB has been compared with other methods, there has often been no difference noticed. If a difference has been noticed, it is more often a positive one.
So, I think all is good
.
In the rare situations where BIAB has been compared with other methods, there has often been no difference noticed. If a difference has been noticed, it is more often a positive one.
So, I think all is good
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- SVA Brewer With Over 100 Brews From Australia
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Post #3 made 14 years ago
Mick71
My perception is that most of the information we get is from established entities. The information was good honest advice from semi large breweries and brewing class graduates. The simple fact is that brewing is a simple operation. The good and true advice just doesn't pertain to small scale home brewing as a whole. The magazines and literature we subscribe owe there allegiance to the advertisers. The magazines has to fill their pages with something so article's about grain/water ratios and ingenious new equipment are written.
I think that BIAB is a threat to the industry. I bet we could print "ONE" magazine about BIAB that would suffice for most people. Selling one magazine is not what the brewing support industry wants. I suspect that our method of brewing will be the ugly sister to "Normal" brewing and we will have little respect until magazines receive their money selling "Swiss Voile brew bags".
My perception is that most of the information we get is from established entities. The information was good honest advice from semi large breweries and brewing class graduates. The simple fact is that brewing is a simple operation. The good and true advice just doesn't pertain to small scale home brewing as a whole. The magazines and literature we subscribe owe there allegiance to the advertisers. The magazines has to fill their pages with something so article's about grain/water ratios and ingenious new equipment are written.
I think that BIAB is a threat to the industry. I bet we could print "ONE" magazine about BIAB that would suffice for most people. Selling one magazine is not what the brewing support industry wants. I suspect that our method of brewing will be the ugly sister to "Normal" brewing and we will have little respect until magazines receive their money selling "Swiss Voile brew bags".
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 14 years ago
When you do a brew in a bag, how much of the water is involved with the process anyway? The conversion in done in the bag and the water below is really not included in the process. When I bring up a temperature in steps the temperature below the bag is measured a lot hotter than my mash. That tells me that the bag acts like a barrier between the actual mash and the water below. I bet if I took water from below and tested it for enzymes there would be nil! The enzymes stay in the bag or at least on top. I may have 8 gallons in the pot but I bet only 5 are involved with water/grain ratio.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #5 made 14 years ago
Thanks guys. Will go through those links shortly. I'm happy with my results so far and wasn't really worried, just trying to further my knowledge so I can talk comfortably about technical aspects with 3v brewers
