Hi

About to move to BIAB from kits.

I live in the UK, but spent 8 years in Salisbury North near Adelaide when I was a lad.

Hi All,

Looking to make the move from extract brewing to BIAB. Seems like a great way for me to focus on smaller batches (~3 gal). Haven't been brewing very long; just a few months, but I'm really interested in getting away from extracts and trying something new.

I'm an engineer by profession and I've lived in the southeastern US my entire life (though that might be changing soon).

Greatings all I'm from Rochester NY and have brewed dozens of extract/specialty in the past. It has been several years since my last brew and I have started gathering knowledge (academic, not experimental) on AG brewing. With the financial, time, and space demands of a young family, the "old school" AG method had me thinking of reverting back to extract brewing till I stumbled onto BIAB. I'm all in, and will start my first batch soon. I've been lurking here for a while, and am blown away by the knowledge contained here, as well as the generous sharing of help and ideas. I have a mini BIAB set up: 10G pot, propane burner, 3 and 5G fermenters, newly purchased corona mill and, am hoping to eventually convert an old chest freezer for brewing lagers.

Hi All from Tomball, TX, USA:

I've just bottled my first batch of BIAB, a Cascadian Dark Ale. That allowed me to rack a 2nd batch of the same beer to the 3 gallon Better Bottle secondary. Wow, are they different tasting, gotta improve my technique. First batch is a little too sweet but the 2nd batch seemed spot on. Can't wait to bottle the 2nd batch in a couple of weeks. Then I can do a real taste comparison. My experience with brewing is limited to 10 previous extract with grains-all 5 gallon brews. That said, I like the idea of smaller 3 gallon brews. I enjoy the site.

Both batches were all grain. The OG for the first batch was 1.062 and finished at 1.020 before bottling. The second batch had an OG of 1.050 and went into the secondary at 1.012. I am not sure of what I did wrong but I will keep on trying to improve on consistency. I think the mash temperatures for the first and second batches may have been a bit different. I heated 5.5 gallons of water to 160F and mashed 7.0# of grain for 75 minutes-no mashout. Dry pitched Safale-05 at 72F. Didn't seem like much of a fermentation compared to my extract brewing.

Thanks Safe and HbgBill!
I'm sure to take you up on the questions/answer offer. I'm gameplay ink my first run tonight and sure I'm following up with questions soon.
Peace,

Hello, North Carolina beer lover looking in to making some home brew. Been doing a lot of looking around for awhile now.biab looks like the way to go.

Hi All,
I've been an extract/kit brewer for many years and recently tasted some incredible BIAB beer and decided to step up to AG brewing. In the process of researching what extra equipment I needed I came across " The Grainfather "and figured this is the way to go as this unit is half the price of the "Braumeister" and an all in one unit. I would love to hear from anyone who knows anything about the "Grainfather" and it's suitability.

Hello good folks!
I am from the Cajun Prairie in Louisiana, USA where My wife and I are raising our family. I very recently brewed my first batch of beer--an extract kit from local homebrew shop-- using my friend's equipment, which I will continue to do until I get around to acquiring my own. In fact it's not even bottled yet. I've got a very limited time and money budget and this BIAB sounds on point for me. I discovered this method and site via the BeerSmith podcast, which has introduced me to many different areas and ideas in the art and science of brewing. I've been enjoying craft beers for just a few years now and I know I want to eventually be able to create brews to my taste and also one day pass the knowledge and skill I gain to my kids (if they're willing to learn). This site seems to be loaded with good info and good people so I think I'll hang around a while, especially since it'll be a few weeks before I go all grain. I hope I can learn from you guys while I'm here! And thanks to the architects of this endeavor! Keep up the good work....Cheers!

Oh and if anyone's into permaculture and apply it in anyway to your brewing, I'd sure like to discuss that.

Thanks for the tips Joshua! AG just seems to have no limits!! I'm excited about my new found obsession

Hello Everyone,

I'm looking to learn some BIAB techniques so I can start making some 2-3 gallon batches. I have completed 3 all grain batches using the traditional mash in a cooler style.
BIAB sounds like in interesting way to make all grain batches with less equipment and time.

Hello All:
1. Where are you from?

- I am from Indiana, USA

2. How did you stumble across the site?
I heard about it while listening to a brewing podcast in the car on the way to the nearest "L" HBS-- an hour long drive. Did my first BIAB the next day.

3. What you think of it so far?

4. Have you brewed at all before. If so, for how long and what method are you currently using? I've brewed a bit. I reckon my first batch of apple cider and bread yeast was 18 or 20 years ago. In the time since then, I have brewed off and on-- sometimes I have done many batches in a year, and sometimes I've went 2 or 3 years between batches. I've done extract, mini-mash, multi-vessel AG, and now BIAB. Over the years, I've managed to collect 6 or 8 fermenters, 2 or 3 of all the standard brewing tools, built a 3-corny keezer for kegs or lagering (added temperature control). I've managed to take over the old "coal room" in the basement. It now houses all my brewing stuff. I'm planning on expanding into another area of the basement with an electric 3-5 gallon BIAB setup. I currently use a keggle on an outdoor propane turkey fryer burner.


5. Do you work? Are you retired or maybe you run a household?
I do work.