Hello all,

Returning to brewing after a break of quite a few years. I'm from just outside Belfast in Northern Ireland and the homebrewing "scene" is starting to take off here.
Found the site when searching for scaled down recipes for stove-top brewing and very impressed with the resources I've seen so far, looking forward to diving in for a good read.
I've done mainly kits up to now and had mostly good results with a few not so good, looking forward to the flexibility of building my own recipes and tweaking ingredients.

Hi, I'm new here. Been brewing for 6 batches now. My setup is pretty limited: a borrowed 7G aluminum turkey fryer set (pot and burner), a 29" grain bag, our camping cooler, a homemade wort chiller, a couple buckets and a couple carboys.
My goal is to make there very best beer I can with the gear I have. The pots is undersized, the cooler is the wrong shape... but so far the beers are delicious.
I heard about this forum on Facebook, a Fraser Valley Fermentalist member recommended it... I guess I ask too many questions there.

Hello All
my first post, well let me introduce myself
I live in Desert Cester in Cailfornia USA
I have been brewing since 1984, have been al grain brewing since 1986, and have watched the hobby grow from getting supplies out of the back classifieds in Mother Earth News to the LHBS being in most towns, except mine.
I have made quite a few traditional brew systems, 3 vessel gravity trees, HERMs etc. always just looking to improve my beer
I started with 5 gallon batches and have gone all the way up to 30 gallon
I now just brew 5 gallon, I had sold my old system and was welding up a stand when a friend of mine came over to use my burner to do a BIAB. He does this because I have a lagering closet and wanted to lager the beer. As I was helping him I decided that BIAB made a huge amount of sense to the home brewer in simplicity and cost effectiveness. So I redesigned the system I was building to a 2 vessel BIAB system that has a HLT to sparge the bag, I also put my bag in a steamer basket to press after the mash. I have designed my stand to have a crane for lifting the grain and holding it in position during sparge/ press.
I went looking for a dedicated BIAB forum so I could learn more about the process, I have not been having the best conversion rates and know that is just a matter of dailing the system in.
So I am here
Thanks all for the site

Hello everyone!

I've been learning the process of all grain brewing from a friend and am finally making the jump to BIAB this Sunday on my own with his help. BIAB is new to both of us so I think this calculator will help a lot. Look forward to working out the recipes.

Going to tray a SMaSH Pale Ale to compare to our prior all grain brew.

Style: American Pale Ale
Name: SC SMaSH Citra PA
Yeast: Flagship Imperial A07
Fermentation Temperature: 18 C (65F)
Original Gravity: 1.058 (based on Beersmith All Grain)
Total IBU's: 39.4 (based on Beersmith All Grain)
Colour (EBC): 6.7 SRM
Efficiency at End of Boil: 72%
Mash Length (mins): 90
Boil Length (mins): 60
Your Vessel Type (Pot/Keggle/Urn): Pot

24lbs of Pale Ale Male - Northwestern
6oz of Citra hops throughout the boil
Flagship Imperial A07 Yeast

The challenge I have is I only a 15 gallon 58L kettle. So I'm going to run into full volume issues on mash in.

I'm thinking I add calculate the mash in to where I am right at the 15G / 58L and the once I lift the bag and drain it, top off the kettle with water to the preboil volume which is looking like 12.9G (49L).

I'm looking forward to trying out the calculator or you help to figure out! Thank you all!

Thanks Mad_Scientist!

For the all grain method we used, strike temp 168.8F (76C). Does that change with BIAB?

Maybe this is too aggressive for the Kettle I have and I should just do 2 batches? I've only changed a couple things in W but am not sure the impact so left blank in this upload. Anvil Kettle - https://goo.gl/mioCJr

I've added the initial page from Beersmith that I'm trying to do. Thank you for all the help!

Ah, yes, I see that now. The temp was to be 150 (about 66c).

Ok, I think it is best to do it in two batches. That way I'll make adjustments for the 2nd batch!

I'll mock up the new batch size. Thank you!

Hey all! Been brewing extracts for several years. Doing mostly my own recipes but I still do a kit here and there. Decided I want to finally go all-grain and since I like to keep my setup as simple as possible I figured BIAB was the way to go. Looking forward to reading and learning more about the process! Thanks! Dana

Let me know if I need to move to another forum. I've modified to a desired volume of 21L. Some questions I have:

1. To start off, I fill my kettle to TWN or SWN?
2. Hops - since my previous all grain had the boil for 60 minutes, the first hop addition was at 60 minutes. For BIAB with a 90 minute boil, do I do the same schedule? Wait for 30 minutes of the boil, and then add the fist hop addition to get 60 minutes? Just verifying.

Thanks again for the help and this forum. Love it!

That makes perfect sense! Thank you!!

Hello all,

I'm Kevin from Nottingham. I've been brewing for two years with two friends after drinking beer of varying quality for. many years. We have gone from kits to steeping grains and using extract over 12 brews, learning all the time and developing better beers. It's been a great journey but I am ready to move to all grain, prompted by starting to attend a home brew club in Nottingham and speaking to other Homebrewers (thanks Brew Dog and Jacob).

I found the site after listening to Basic Brewing Radio's podcast about BIAB legacy which was excellent. I had heard about BIAB on reddit and through other podcasts but had only considered the move along with traditional 3 vessel brewing. Mashing in a tun seems to be the "proper" method, listening to others locally but I'm excited about brewing all grain using only a little more than what we've got!

I'm working round the site, which has taken a while. (I'm not a spam bot, honest) However I'm here​ and looking to develop my knowledge about brewing and have some quality beers to boot!

Brew Bro Kev

Hello,

My name is Glenn and I am from regional Victoria. I started brewing just over 2 years ago. My wife bought me a home brew kit for Xmas so I started with kit and kilo, moved to extract and steeped grain in about 2 weeks, then to BIAB about 9 months later. Since then I have bought a 95 litre stainless pot, a Mongolian burner, a three tap kegerator, six 19l kegs and 5 fermenters amongst other things. I think my wife may be regretting her purchase........ Anyway, I am passionate about the art of brewing and applaud all involved in making this site the fountain of knowledge for this noble pursuit

Hi Guys,
Found your site after reading about maxi-biab in an Aussie forum somewhere and became intrigued.

Been brewing on and off for years, every year or so I would get enthused and brew about 150 bottles or so, but then I would get bored or I would do a bad batch or the temp in the garage would change and I'd loose interest.

Last year I was given a large fridge for drinks in the garage so got the bug again, challenged myself no to buy any wine or beer from the bottle shop and invest that money on homebrew gear. So far I have another fridge from gumtree so that I could brew over the summer, and picked up a couple of kegs for the drinks fridge. The focus was first on fermentation, then onto storing and serving, and now I'm looking at the initial stage of creating the wort.

My aim is to have some English Bitter in one keg and a Fizzier Pale Ale in the other, nothing too strong. I have done a few batches with fresh wort and I'd love to be able to replicate the quality. I have just got a 19l pot from Big-W and a perfect size bag from ebay, I will bet a bigger vessel later on but keen to see what I can do for the $30 spent.

I have an idea that I would like to end up with around 12-13 litres of wort in the kettle, hot cube it into one of the 15l fresh wort containers, with the addition of some boiling water, ferment that out and put it in the keg with a lot of headspace for force carbonation.

I will be looking forward to have a look at your calculators.

Cheers

Dave

Hi all,

Richard from Hobart, Tasmania. I was a basic extract brewer for many years before giving a FWK a try. I was very impressed with the improvement the quality of the final product. So, I've decided to up the ante and dive into BIAB. Got the 40L crownie, 5kg of pale malt and a load of mosaic ready to go.

Heard about Pat and biabrewer.info on a Beersmith podcast and thought I would take a look and I must say it looks like an awesome repository of knowledge on all things BIAB.

BTW what the hell is BIABacus!!

Cheers!

Hi RJL23!

I'll take a stab (as a new user) that it's a play on an abacus. BIAB abacus/calculator

https://en.wikipedia.org/wiki/Abacus

Hi, guys!

Just to say hello to all of you. I am pretty much "fresh" in home brewing and presently use some kind of no sparge technique for it. I have a 130 l capacity vessel with false bottom for as a MLT. 110 l of mash water and 18-19 kg of grains is my "go to" when brewing.

I've been lurking on this forum for some time and it seems that there is plenty of useful information here, thank you all for that.

Cheers!