Joshua,
The Italian system you linked is what I'm working on also. I have a stainless BK that is approx 57L. I also have my mash insert which is about 38L. The bottom was cut out of it with a plasma cutter and I have a stainless false bottom that sits over that hole. I felt a little wasteful buying a new pot and then paying someone to cut the bottom out. The last couple of years that I have started brewing again using no-sparge have produced some tasty beers, but I have missed on some targets. I have been using a stainless RIMS tube and a small heating element to constantly recirculate and maintain my mash temps for a couple of years now. I'm hoping that the constant flow through the grain from top to bottom will improve my system a little. I also have an AC winch that will be used to lift the insert and let the wort finish draining. I can also lift it a little at a time and add sparge water if needed...but then it's not spargeless.

Hello im scott newbie ,howdy.can anyone tell me how to down load the water volume calculator

Where yeasty lol

I'm an Irishman hiding out in the UK. Currently extract brewing but looking to make the move to BIAB. Have had a good poke arond and like the feel of the place you've all got here and seen loads of helpful advice and info. Posting to get access to have a play around with the calculators.
Cheers,
Shane

Hello all
From Ontario, Canada here. I have done one extract brew that is fermenting right now. I want to all grain and while researching I stumbled across Biab. This sounds like a great method and I am looking forward to trying it. Lots of great information on this site!
Cheers
Andrew

Hi there,

I live in Greece and found this site via a link on a greek homebrewing forum.

I've played with some beerkits and extracts and now my first BIAB is on the way (such as my 70lt stockpot )

Keep up the good work!

Cheers!

Hello all,
I've been pitching yeast into various beer kits and messing about with extracts, yeasts and hops
for about 3 years now. Mostly had good results ( except for one amber ale that went to too high a
ferment temp and got a slight after taste of laquer thinner ).
Yesterday I tried my first all grain mash/sparge/boil using two bags of the Brooklyn Brew Shop's
Chocolate Maple Porter (about 10 litres of wort @ 1.05SG). Although I managed to get done in about 5 hours not including cleanup time, I am definately looking for an easier way. So I'm here to find out about BIAB - so my brewing won't be banned from the kitchen.

Hello. My name's Pakman and I'm an alcoholic - Ooooooooops, wrong forum!

I live near Oxford in the UK and have rediscovered home brewing after about a thirty year gap (usually called raising a family)
I've completed about 3 brews so far, two kits and then a SDM pale ale which is about to come out of the FB. For my next brew I want to try AG brewing and have decided that BIAB is the best way to start as I already have an electric boiler. My 25Kg sack of pale ale crushed malt has just arrived so I've come along here to learn how it's done.

Graham (aka Pakman)

Hello,

BIABer here, from Halifax, NS. I've been doing BIAB for about 9 months now, using a converted keggle from my single tier - 3 vessel system that I no longer use (and is currently for sale). BIAB is so much easier, cleanup is a breeze; I love it.

I'm in the process of getting rid of my 3 vessel system and moving to MIAB. Due to the colder winters in Nova Scotia, maintaining mash temperature in a keggle can be a bit of a pain. I'm in the process of converting a 70qt cooler to a MIAB vessel to help with the temperature swings. I just finished a bag to fit my cooler tonight, and will probably give it a test drive on the weekend.

I am part of the Brewnosers and we've got a growing number of members who are now doing BIAB...my girlfriend has been busy making custom bags for many of them!

Here is the cooler bag that we just finished tonight:

Hi everyone, my name is Dave and I'm from Bridgewater, MA. I brewed my first extract kit about 12 years ago. It didn't come out very good so I gave up on brewing until recently when I got back into it with a few friends of mine. We have 2 extract brews under our belt. The first was a milk stout that came out really good, the second is a Scottish ale that's in the fermenter waiting to be bottled. We already have the bug to move on to the next level of brewing. I was considering getting into partial mash, but the more I read about BIAB the more I think this is the way for us to go. We have a keg that we already cut a hole in the top of. We just need to see if we can get the rest of it set up. Looking forward to learning more about this style of brewing.

BDI wrote:

halfbrainbrew wrote: I was considering getting into partial mash, but the more I read about BIAB the more I think this is the way for us to go. We have a keg that we already cut a hole in the top of. We just need to see if we can get the rest of it set up. Looking forward to learning more about this style of brewing.

Biab is the way to go you've got your keg 25% your hole 25% which = 50% so your half way there.. you better get reading. Are any of your pals members here ?

No, I'm the lone member out of my crew. I sent them the link to the forum, but I'm not sure if they'll join. I'll probably be the public voice for us.

hi guys
my name is george and im from greece
i found the forum via a greek beer forum,beer.gr, and im very excited cause u have done a fantastic job so far.
i make homebrews for six months now and recently i gathered all of my BIAB equipment, so i already have made 2 BIABs.im working as a barman in a 5 star hotel and my favorite drink was always...guess which one... ...beer...

recently i started reading some posts about BIAB on this forum and i found it very interesting.
again congradulation about the great work.
see u around....

the 1st batch went ok..excactly as the recipe said.i almost have drunk half of it and its great....

on the second one i had some problems...i didnt catch the abv the original recipe said.it was 7.2% on the original recipe and i got 6.3% abv.

i put the efficiency too high(81.7%) on this one.propably that was the problem. on the next batch i'll put it back on 79 or lower and see how it goes.i just bottled it and now must w8 for a month to open it...we'll see