Giving BIAB a go

[Michael]

Having visited JT, and just recently putting down an extract / grain brew, I decided to move into the all grain brewing now. However, it seems that my chilly bins have disappeared as a result of my last move. (9000 miles will do this I suppose.)

This being the case, the most cost effective route seems to be going with BIAB for now. Is there anyone around Wellington that uses this method? In a related note, where do BIAB brewers find the bags they use?

Thanks again for the stupid questions!

[Reviled]

"I still use a chilly bin for my mash."

Do you use a bag for your false bottom?

If you check out my blog it shows how I sparge, basically hoist the bag, then line an old bucket fermenter with it, then proceed to batch sparge... No dunking... I was actually thinking the other day and interested to know if I will get better results by connecting a braided hose to the tap?? Cos at the mo its just the standard barrel tap...

[Matthew]

Yeah, basically I just tie off the bag of grains and place it in the chilly bin, give it a good stir and lid on.

Your blog answered my sparge question, that's a much better way to do it! Chur.

[Reviled]

Explain a bit more how youre doing this Steeping??

So you put your grains in the bag, then tie it up? and then mash it in water?? Have I got that right?

[Matthew]

Pretty much. I wasn't totally sure what I was doing to start with so I came with this method. I usually pour the grains into the bag over the chilly bin which already has the water in it a couple of degrees hotter than I want. Once the grains are in the bag I give it a bit of slosh around and stir to ensure all grains are soaking. Tie it off with butchers string and lid on for an hour. I'm using tin foil under the lid to insulate at the mo and only lost just under 3 degrees. Polystyrene should fix that.

[Reviled]

I reckon if you just line the chilli bin with the bag, and dont tie it you may get better results as theres sorta more room for the enzymes to move around...

Allthough I still dont see why you would want to BIAB in an esky, its almost like youve got the worst of both practices???

My 2 cents...

[Matthew]

Bags not big enough to go right over the bin hence the tie off. As for the bin, I'm maintaining heaps better temps with it over the 60min. I guess I could just give it a burst of gas to bring the temps up but that means taking the lid off, checking temp etc. I've been trying not to fiddle with it too much. Ah well, the joys of brewing ;) Only missed my OG once by large amount so I'll stick at it.

[Reviled]

"Ah well, the joys of brewing ;)"

Gotta love it how we all find our own little way of doing things eh ;o)

[Matthew]

Totally. Would love to watch the monks of 300 years ago brew. Bet they'd have a larf at our 'technology' :P

I bottled up my Belgian yesterday. After being dormant for two days I thought we were ready to go. (FG was down at 1010) 5 minutes after taking the lid off there must have been just enough oxygen to get the T-58 active again. Couldn't believe it. I had everything setup so I just bottled anyway.

Didn't fill the bottles as much as usual to allow for any extra CO2 generated. That T-58 is like a bulldog. I'll be using it again with any Belgians I do. I'm still learning about the flavours and characteristics of yeast so I can't really give you a detailed summation of what the yeast is like. Comparing to the others I've used it's definitely the most vigorous. The brew was tasting 'belgianesque' so I guess that's a step in the right direction too.