Gday fellow brewing champions.
What are your collective thoughts on mashing in by:
1. placing the BIAB bag in the kettle at strike temp and slowly adding grain whilst stirring to avoid doughballs; versus
2. filling the bag with the milled grain and THEN placing in the kettle at strike temp.
I have only ever BIAB'd using the first option but am curious whether the second option has any downfalls ie doughballs etc
Post #2 made 14 years ago
Good Day GrogMonster, If you added the Grains to the bag and then go to the water, it will take a lot of time to break up the one big Dough ball.
It is better to slowly add the grains to the bag AFTER the bag is in the water. Then the Grains are easy to mix.
It is better to slowly add the grains to the bag AFTER the bag is in the water. Then the Grains are easy to mix.
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- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 14 years ago
Really it depends on the size of the grain bill. If you are making a British Bitter or a Cream Ale with only 6 Lbs. of grain then just grind your grain into the bag and drop it in the pot a degree above your needed temperature. The mass of water will warm the grain to temperature quickly with very little stirring and no grain balls at all. If you have a huge amount of grain for a big beer then pour it in slowly while stirring it in to prevent dough balls.
To be very honest I still normally grind every batch into my bag and just place the bag into the pot. I never have a dough ball at all! I just make sure the bag is stirred while the grain normalizes temperature. The only hard thing for me is the temperature of the grain may be warm from the house or cold from storing it in the winter garage. Getting my mash temperature close to what the recipe calls for is more important than dough balls formation.
To be very honest I still normally grind every batch into my bag and just place the bag into the pot. I never have a dough ball at all! I just make sure the bag is stirred while the grain normalizes temperature. The only hard thing for me is the temperature of the grain may be warm from the house or cold from storing it in the winter garage. Getting my mash temperature close to what the recipe calls for is more important than dough balls formation.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
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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!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #4 made 14 years ago
I have to agree with BB, I just go 1-2 degree C above my mash target and mill my grains right into the bag. A bit of tea-bagging (lol), and a good thorough stir and there is no dough balls, not even with 60% wheat grist. There is just too much water to make the mash too thick.
And, I can let my burner scream heating to strike without worrying about the bag being burned, no matter how rare that is...
And, I can let my burner scream heating to strike without worrying about the bag being burned, no matter how rare that is...
Post #5 made 14 years ago
For my last two brews I have place the bag in the keggle and then added my grains and brought to the whole thing up to mash temperature. Stirring about every ten minutes to ensure even heating.
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Post #6 made 14 years ago
Thanks for the great replies, I'll give it a go - what the worst that can happen?!
Post #7 made 14 years ago
You end up with beer?grogmonster wrote:Thanks for the great replies, I'll give it a go - what the worst that can happen?!
Last edited by thughes on 15 Apr 2012, 09:52, edited 3 times in total.
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Post #8 made 14 years ago
I rapidly pour my grain into the grain bag which is already in the pot at strike temp. I do get dough balls but they are easy to break up with a potato masher as part of dough in
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
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
