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Post #1201 made 14 years ago
by Yeasty
wonky wrote:This is a great site. I am just looking into brewing this way and have found the info here really great. :thumbs:
Welcome Wonky..

Darlo is my home town,,,but which Darlo in the world is it??

:thumbs:

Yeasty
Last edited by Yeasty on 27 Aug 2011, 06:43, edited 15 times in total.
Why is everyone talking about "Cheese"
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Post #1202 made 14 years ago
by mongcong
I'm from London, Ontario in Canada. This site was mentioned in a few home brewing forums, thought I'd take a look. It is exactly what I was hoping it would be. I've recently brewed two extract batches. They're still in primary ferm, so not sure how I did. I'm a high school chemistry teacher, so this whole brewing thing not only makes my belly happy, but my brain too!

Post #1203 made 14 years ago
by jacobezzell
Hello there from Denver, Colorado, USA. Stumbled across the BIAB technique after a couple of extract brews and am excited to be refining my technique. Brewing less than a year now but every time gets better, and gets me more toys to play with. :)

Work as a nurse in a pediatric ICU and know quite a few people at work that brew, but mostly extract. trying to convert them to this method, it's great! :)

Post #1204 made 14 years ago
by wonky
Yeasty wrote:
wonky wrote:This is a great site. I am just looking into brewing this way and have found the info here really great. :thumbs:
Welcome Wonky..

Darlo is my home town,,,but which Darlo in the world is it??

:thumbs:

Yeasty
That will be Darlo in good old blighty.

Thanks for the welcome by the way.
Last edited by wonky on 27 Aug 2011, 19:19, edited 14 times in total.

Post #1205 made 14 years ago
by Yeasty
wonky wrote:That will be Darlo in good old blighty.
Nice one.... Live in Bolton now but still get across now and again.. Get brewing and we can do a cross peninnes bottle swap !! :lol: :lol: :lol:

Yeasty
Last edited by Yeasty on 27 Aug 2011, 23:11, edited 14 times in total.
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #1206 made 14 years ago
by wonky
Yeasty wrote:
wonky wrote:That will be Darlo in good old blighty.
Nice one.... Live in Bolton now but still get across now and again.. Get brewing and we can do a cross peninnes bottle swap !! :lol: :lol: :lol:

Yeasty
Already brewing with kits but fancy trying my hand with this method. Sounds like a good step up in terms of quality.
Last edited by wonky on 27 Aug 2011, 23:25, edited 14 times in total.

Post #1207 made 14 years ago
by Yeasty
wonky wrote:Already brewing with kits but fancy trying my hand with this method. Sounds like a good step up in terms of quality.
The difference between Kits and AG is Chalk and Cheese, you will not be disappointed. Have a good read on here, get a big enought pot and some voile and you will never look back..

..good luck.

Y
Last edited by Yeasty on 28 Aug 2011, 01:15, edited 14 times in total.
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #1208 made 14 years ago
by jerdes
Hi all, i'm Jeremy. I live in the San Antonio, TX area.I am a relatively new brewer, I have brewed 4 batches of beer so far, a few batches of mead and cider as well.

I have brewed one recipe BIAB, it was my own recipe, it was a 10 gallon batch of a 6.5% ABV amber ale. After 5 Weeks I tapped the first keg of it and am very happy with the result!

I found my way hear from a link posted in a thread on HBT, so far I am very impressed with the information available here.

As I get more experience I hope to contribute to the information here.

Post #1209 made 14 years ago
by wraeccan
Hi all.

My name's Rob. I'm from the South West of the UK.

I've been making wines, ciders and ales for the last 6 months or so.
All the ales have been with 2-can kits (3 brews so far).
I'm looking to make the next step, but simply do not have room for a full AG set-up.
I found this site on a thread in Jim's Beer Kit.

I've had a look around the site but can't really find a good starting point. Any suggestions?

Cheers :drink:

Post #1211 made 14 years ago
by deadmansradio
Hello everyone,

I'm James, Fron Auckland, New Zealand. I found this site after reading a bit of info on www.brewerscoop.co.nz. I have had an interest in brewing most of my drinking life although legally I shouldn't have been I used to help Dad brew in the early 80s I only really started again when work took me to Aussie and I couldn't justify the price of crappy beer. All of the stuff I have done up until now has been extract so I am intrigued and keen to learn all I can about BIAB so I can produced even better beers.

Last week the beer fridge and the kegging system got installed afetr convincing the wife... :champ:

So from bonding with my dear departed Dad to saving money I have developed a yearning for good beer. So every month there is a weekend dedicated to keeping the supplies up... I would brew more often but work which is required to fund the place is somehow not willing to do without me and keep paying...

Anyways I am off to read more.
Cheers James

Post #1212 made 14 years ago
by Bowie
Hello Bowie here. Just taking a quick break from orbiting planet earth to be with you all today. I am currently located in Brisbane and have been BIABing for about two years. I found this website through aussiehomebrewer.com

I love designing new recipes and generally find it such a rewarding way to spend my time off. I work away from home on a two weeks on/two weeks off roster so while I'm away galavanting around the stratosphere I'll have two batches in the fermenting fridge and when I'm home I bottle, plan and brew more batches.

I'm glad I have found a website dedicated to BIAB and hope I can learn and share knowledge with you kind earthlings.

Bowie

Post #1213 made 14 years ago
by Aces high
Hi All,

Im based in Perth, Western Australia, I found this forum from a link in Aussie home brewer. Ive done a couple of BIAB's in my 50L Keggle so its really nice to find a forum dedicated to this topic.

I bought a 25 gallon stainless steel crab cooker on the weekend. Its about 50 years old and has a fully contained heat heat box underneath with a flue that run up the side and out and a lid to match.
IMG00041-20110828-1543.jpg
Not sure if i've got the privilages to post a picture yet, but we'll see.
I reckon its gonna be great for double batches, now I just need to get a big enough bag sewn up to match the beastie.

Looking forward to learning more about the process...
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Last edited by Aces high on 29 Aug 2011, 20:12, edited 14 times in total.

Post #1214 made 14 years ago
by shibolet
nice looking cooker Aces,
you'l have to get some king of pulley to get the bag out if you plan on brewing the full volume of the put.
good luck and good brewing!
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #1215 made 14 years ago
by PistolPatch
As always, thanks to all the first time posters above. A lot of you write stuff really worth reading :champ:.

A special welcome to Aces High as he lives in my home town. Aces, I'll have a brew day here when we get into summer so hopefully you'll be able to attend. Get a taxi home though :lol:.

Your kettle looks great but....

You are going to have to get rid of that tap. Kettle taps are prone to infection. One that has previously been used to cook crabs poses an extra special danger. By the look of it, you will have a hard time getting it off. PM me if you want to have a chat about how to approach this problem. That tap definitely has to go though :o.

The rest of the kettle is a very nice score :clap:
PP
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Post #1216 made 14 years ago
by JerryMan
:champ: Hello,
I am an American from Everett in Washington State (not Washington DC) where Boeing builds airplanes in the biggest indoor factory in the world. I brewed years ago and have recently gotten back into it. Am looking to do all grain brewing and heard about BIAB on-line and through Beersmith. My wife will make the bags for my 15 gallon brew kettle. I really like darker beers and am partial to Belgians and Bocks. Have brewed 6 batches in the last couple of months. I have 5 carboys, a 15 gallon stainless brew kettle, a chiller, yeast stir plate, chest freezer with digital controller and most of the other equipment. I am semi retired.
From what I can tell this process is mainly doing your grains in a full kettle at certain temps to accomplish what a sparge does. I do not see why it would be too complicated but have never done it and am no expert. It appears that the efficiency is a bit less but one can compensate by adding additional grain. I do not know how much or what efficiency to expect. What I have read says to do your grain ex traction and then continue as if doing a regular batch. I believe I am on the right track but am a complete amateur in doing BIAB and am very glad to have found a group/forum to be a part of. I like the specialty and unusual beers and like to give them to friends and family. I only drink a couple a day myself but sure like them to be really good beers. Warm Regards, Jerry :champ:

Post #1218 made 14 years ago
by jlachesk
New BIAB'er here! Originally from Pittsburgh, but live in Germantown MD these days. I've been homebrewing for almost 2 years now (crowning achievement was 15gal of Ginger Lime Pale Ale for my wedding) and recently made the switch to AG. After messing with mash tuns and sparging, I started looking for ways to simplify and make brewing more efficient and quicker. BIAB seems like a great fit and the rest will hopefully be brewing history. Site seems like a great source of BIAB info (haha, that makes sense, huh?). Looking forward to getting to know a new homebrewing community and learn how to make the best of this brewing technique.

Post #1219 made 14 years ago
by Aces high
PistolPatch wrote:As always, thanks to all the first time posters above. A lot of you write stuff really worth reading :champ:.

A special welcome to Aces High as he lives in my home town. Aces, I'll have a brew day here when we get into summer so hopefully you'll be able to attend. Get a taxi home though :lol:.

Your kettle looks great but....

You are going to have to get rid of that tap. Kettle taps are prone to infection. One that has previously been used to cook crabs poses an extra special danger. By the look of it, you will have a hard time getting it off. PM me if you want to have a chat about how to approach this problem. That tap definitely has to go though :o.

The rest of the kettle is a very nice score :clap:
PP
Gday Pistol Patch..another WA person.. awesome. Yep, sign me up for the next brew day, I'd love to come along.

Yes the kettle is getting a bit of modifacation. The tap screwed out after I put a bit of muscle behind it. There is a brass connection built into the side of the pot which is about 1' wide. Now I just have to match the thread, not sure what type they would have used 50 years ago.
Last edited by Aces high on 30 Aug 2011, 08:43, edited 14 times in total.

Post #1220 made 14 years ago
by stux
Aces high wrote:Hi All,

Im based in Perth, Western Australia, I found this forum from a link in Aussie home brewer. Ive done a couple of BIAB's in my 50L Keggle so its really nice to find a forum dedicated to this topic.

I bought a 25 gallon stainless steel crab cooker on the weekend. Its about 50 years old and has a fully contained heat heat box underneath with a flue that run up the side and out and a lid to match.
IMG00041-20110828-1543.jpg
Not sure if i've got the privilages to post a picture yet, but we'll see.
I reckon its gonna be great for double batches, now I just need to get a big enough bag sewn up to match the beastie.

Looking forward to learning more about the process...
I reckon it'd be good for triple batches too ;)

I've personally got my eyes on a 98L pot, maybe for christmas :)
Last edited by stux on 30 Aug 2011, 11:41, edited 14 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #1221 made 14 years ago
by Coachen
Hi all!

My name is Johan Nordström, I'm from Finland and enjoy brewing very much...thinking about opening a micro-brewery at some point.

I'we been reading stuff on this forum for some time now and really enjoy it and find it a very good resource.

For the moment i'm just brewing for fun and to gain experience, I have a dayjob as a sound-engineer at the Finnish National Broadcasting company YLE,
I also own my own recording studio and PA-company, as well as play in 7 bands at the moment, I mainly play Keyboards and Bass

-Johan

Post #1222 made 14 years ago
by Yeasty
Welcome Coachen.

Hope you enjoy discovering the joys of BIAB. Reading your post I was wondering how you ever find the time to brew :shock:

:thumbs:
Yeasty
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #1223 made 14 years ago
by PistolPatch
Yes coachen does sound busy :lol:. Welcome aboard coachen.
Aces high wrote:
PistolPatch wrote:As always, thanks to all the first time posters above. A lot of you write stuff really worth reading :champ:.

A special welcome to Aces High as he lives in my home town. Aces, I'll have a brew day here when we get into summer so hopefully you'll be able to attend. Get a taxi home though :lol:.

Your kettle looks great but....

You are going to have to get rid of that tap. Kettle taps are prone to infection. One that has previously been used to cook crabs poses an extra special danger. By the look of it, you will have a hard time getting it off. PM me if you want to have a chat about how to approach this problem. That tap definitely has to go though :o.

The rest of the kettle is a very nice score :clap:
PP
Gday Pistol Patch..another WA person.. awesome. Yep, sign me up for the next brew day, I'd love to come along.

Yes the kettle is getting a bit of modifacation. The tap screwed out after I put a bit of muscle behind it. There is a brass connection built into the side of the pot which is about 1' wide. Now I just have to match the thread, not sure what type they would have used 50 years ago.
Thanks for the PM Aces. I was just having another look at that tap. Will it pull completely apart? In other words do you reckon you could actually strip and clean every bit of it?
Last edited by PistolPatch on 30 Aug 2011, 22:07, edited 14 times in total.
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Post #1225 made 14 years ago
by colorado_brewer
Hello fellow brewers,

I live in the rocky mountains in Colorado and have been brewing off and on since about 1995. One of the reasons that I stopped brewing was the amount of time it took to brew. When I started my newest batch of beer about a month ago, I can across a topic about brewing in a bag. I had never heard of this method before and was curious. Well, all the searching and reading about the topic led me to this site. I must admit I am fascinated with the thought of a simplified brewing method with great results. My next batch will be a BIAB. I am pretty excited to see how it turns out. I retired from work about two years ago... So, now I have more time to spend on my hobbies. Other than skiing, hiking, scuba diving, and fly fishing; beer drinking is another hobby. Of course we have some pretty good microbrews in Colorado, but the satisfaction of drinking your own beer is always great.

I look forward to learning more and making some great beer!
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