Apologies hejseb, I see you directed some questions at me and I missed them. Been a bit busy but let's see if we can get some of them knocked off...
You asked. what does
3V mean? 3V is short for three vessel all-grain brewing. In other words,it refers to the traditional way of all-graining which involves an active sparge (batch or fly sparge). This is in contrast to BIAB, which in its pure form, means full-volume mashing in a single vessel.
...
You are worrying about getting the right amount of malt. Forget that. The BIABacus does that for you. It makes no difference whether you add your dilution water just before the boil, during it, or at the end. The BIABacus takes that into account. Remember once you pull that bag, no 'sugar' is being added or subtracted (unless you physically add extract etc) to the boil, it just becomes more concentrated as the boil (read evaporation) progresses.
Also do not get carried away with the hop estimate formulas. All hop estimation formulas have basic errors. The one we use, Tinseth, has the least. For example, the gravity of the boil matters far less than was once thought to hop utilisation. Also 0 minute hop additions do add bitterness. So, don't get hung up on this. Unless you are diluting to a ridiculous degree (which the BIABacus won't let you do) you should be in the ballpark if you just use what the BIABacus tells you to use.
Mad_Scientist wrote:I have been pondering over to how to do a better (full volume) mash on-the-cheap. It's my thinking outside the box, feasibility unknown
. PP can shoot me later.
Buy a white 19 L (#2 plastic) bucket...
It took me a little while to understand what you meant above Richard but I have it now. Very clever thinking mate
- one bucket, one bag, utilising of the two small kettles
.
In case everyone else is as slow as me, you might have to write this out in more detail, step by step. I haven't followed the kettle sizes on hand but the detail might have to stat with something like....
1. Using your x L kettle and y L kettle, bring z L to strike temperature.
2. Pour into food-grade plastic bucket. Add bag. Pour in grain. Stir, cover with lid.
3. If temperature of mash in plastic bucket drops, add up to 4 L of boiling water over 90 minutes.
4. If any of the 4 L above is left at the end of 90 minutes, add it to the white bucket and then pull/squeeze the bag.
5. Pour the collected wort into your two kettles and bring to boil.
etc...
The bit about the hops is hard. To play it safe though, I would probably weigh out the hops so that all additions were split appropriately between the kettles. This would avoid playing with fire.
Great idea Richard. I almost missed your post too. Phew!
Other Points
Josh, in Richard's plan, the hold-back water is being reserved to use to keep the mash temperature constant. In other words, boil it and add a little bit when the mash temp drops. Remember that sparging is taboo (unnecessary) if you can fit all your water into the kettle before mashing out. Richard is doing this so all is good
.
hesjeb, make sure you watch BobBrew's video. A few laughs but also shows a bit of the contrast between 3V and BIAB.
PP
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