Hey all,
I am a pom,living in Thailand. I first heard about BIAB when staying with an uncle in Perth,WA, over 15 years ago.
I have done several BIABs,the first of which was home malted corn beer(tesguino or chicha).
Over here in Thailand we don't have any homebrew stores,at all. So everything needs to be imported or home made.
I am looking forward sharing the wealth of experience some of you lads and ladies have, as I have only been brewing for about 2 years and went(totally blind) from 2 Coopers kits to all grain.
Cheers,chok dee,Lee.

G'Day everybody i'm ben and i live in east ringwood vic.Did my first biab on saturday.Surprised at how easy it was ,didn't quite get the effiency I was looking for ,we will see how it tastes

Hey Lylo,I didn't say Coopers was bad??????
But when it's easier to get grain(although I have to malt it myself) than it is to order from the ibrew store in Singapore almost 2000 miles away,then it's a bit of a no brainer.

mark, long time kit warrior, now second time BIAB'er from perth

heres to many beers.

badlee wrote:Hey all,
I am a pom,living in Thailand. I first heard about BIAB when staying with an uncle in Perth,WA, over 15 years ago.

How long has BIAB been around? I thought it was a fairly new idea? (like a year or 2?)

Hi,
Just joined and looking for info, currently trying to get my brain to understand water treatment.

I will do just that the mo I get the chance. I is a great challenge and very rewarding to boot!

deebo wrote:

badlee wrote:Hey all,
I am a pom,living in Thailand. I first heard about BIAB when staying with an uncle in Perth,WA, over 15 years ago.

How long has BIAB been around? I thought it was a fairly new idea? (like a year or 2?)

Well the idae started late 80's? and my uncle baffled me with " well I brew in a bag actually!" in 1995.

1. Where are you from?
Starkville, MS

2. How did you stumble across the site?
A fellow MS homebrewer, HBAMM has talked about BIAB and I am really interested in it.

3. What you think of it so far?
Looks good and the resources here are very promising.

4. Have you brewed at all before. If so, for how long and what method are you currently using?
Yes, I did about 8 extract batches before making the move to all grain, I'm looking to make my brew days easier and more efficient. BIAB makes sense.

5. Do you work? Are you retired or maybe you run a household?
Yes, I work a full time here at the university in my town.

Hi, people, Shagga from Perth here: My mate put me up to this and I am glad he did: I work in management and so have avery enlraged stomach to carry the required pints at most times. I am very fond of stout and other big tasting beers, I have almost consumed my first keg ( 19litre) and was very surpised how little effort it took.
Because I am a relative old fellow and the the guy that showed me the benifits of BIAB is much younger I guess its proof that good beer is relative to all generations of life.
I am starting to get very keen about it now and although the initial set up is a little slower than just bottling, the product is so damn professional it should not even be compared.
I could not believe the quality and clarity of my mates draught beers and the quality of the stout. I am a true believer now.
I am now an enthusiast I am now committed

Hi All from Wimbledon, London, UK. I'm mostly a winemaker, recently taken up making kit beer of the two can all malt variety, feeling inspired to take up all grain brewing using the BIAB technique. So here I am looking to learn what I need to know.

G'day all. Fromm the southwest of west aussie. Sussing out BIAB looks quite easy on the doing bit but the recipes might be a challenge

Hi all, I'm Kammi from Washington State. On my way to work this morning I was listening to the BIAB podcast through Beersmith and decided it was worth learning a bit more about it. Currently I have been co-brewing with a family member and we've done a few extract recipes with specialty grains. I've learned in the past couple months I have caught the beer bug, not only wanting to make more and learn more about different methods, but I'd also like to expand my tasting experiences so that I know what I'm brewing should taste like. BIAB seems like the next logical step into all grain brewing without having to find more room to store equipment or make/buy a lot of new equipment.

Looking to do my first BIAB.. want to use BeerSmith2, but am having trouble setting up my equipment profile.. I will be using a 'standard' keggle setup..

Anybody out there using BS2 and a keggle for BIAB that can help?

Thanks in advance!

Hi chaps,

I came across this site whilst researching partial mashing. I've been extract brewing for around a year now and I want to push on to working with grain. Having read through the site I'm very tempted to forget about partial mashes and go straight for Biab.

I'm really interested in classic British ales, in particular Northern Bitters (I'm a Yorkshireman) and big beers like Porters (I'm now based in the South of England so this is a new style to explore).

Cheers!

Rob

Jon from UK, looking to simple way to all grain brewing

Seb, from Stockholm, Sweden, studying and working in healthcare. Been making wine and extract-beer for a year now, looking to the next step up into whole grain, and BIAB seems to be the no brainer. With all the micro breweries spouting out of the ground, it really opened my eyes that all beer does not have to taste like eurolager.
Due to my equipment size, I'm looking at trying out maxi-biab, to keep equipment costs down until I'm done with my education next June.

joshua wrote:Good Day Seb, I don't no about keeping your costs down until the end of your education, BIAB is so simple, that if your Kettle is large, you may be set for a LONG time. This process is simple and takes little time, You can brew a batch every week, and be in beer for life, just using the Equipment that you start with.

Hi Joshua, thanks!
Well, its a 11l kettle, which using extracts has worked for making 8-10l batches, not really got the evaporation down yet. Mashing requires a little more space, so I think that I will have to mash in a separate vessel(like a cooler box). My plan is to heat up all the water required to strike temp and mash in a cooler box. Then after having removed the malt from the box, pour as much as will fit into the boil and keep it topped up as water evaporates from the boil, which should net me 10.5l or so of warm wart when the boil is over, giving me the same batch sizes as before with losses to trub and cooling accounted for.

I guess its not a true BIAB in that sense, but it should allow me decent sized batches and get me to brew a lot more often, then when I can work full time, I can buy a 30l or 36l kettle, which ought to have me set for a long time.

Maybe a lil long post for being in this part of the forum. I'm looking at a late august/early September start, since the ambient is still a tad to high for yeasts to do their job well at the moment.(that said, I did make a really nice extract-pale ale fermenting at 27c in late June).