Anyone else here doing Brew in a Bag BIAB?

[delboy]

A very interesting technique, i may give it a whirl sometime, anything that saves times and cleaning is a big positive in my book.
I read also somewhere that efficency can be increased by milling the grain finer than you would for traditional sparging techniques.

[Invalid Stout]

A very interesting technique, i may give it a whirl sometime, anything that saves times and cleaning is a big positive in my book.
I read also somewhere that efficency can be increased by milling the grain finer than you would for traditional sparging techniques.

Absolutely, I was at a brewery a few months back where they use mash filters (i.e. BIAB scaled up) and their grist is like very coarse flour.

[art.b]

ive been following this thread,with interest,
and ive gone and bought a 60 litre stock pot and will be obtaining other hardware soon....

[danbrew]

Dragging this one back up again...

I have done two of these so far with one success and one fail. No idea where I went wrong with the first and have settled on it being the recipe (82% Maris Otter, 9% Crystal, 9% Dark Crystal) because it tasted rank. Have to confess I'm not sure how tannins would taste in a beer so couldn't say if it was the process or recipe for definate...

Second was a wheat beer (50% MO, 50% Wheat Malt) and tbh it's cracking. I haven't got the estery yeast profile but that's down to fermentation temp. Nothing wrong with this one though.

I'll be doing another one with the Dark Crystal soon.

[Spud395]

That could be down to 18% crystal, thats very high, reccomended 10% max for crystal malts as far as I know.

[danbrew]

That could be down to 18% crystal, thats very high, reccomended 10% max for crystal malts as far as I know.

Yes I'd seen a guideline somewhere saying no more than 20% but I won't be going above 10 in future...

[EoinMag]

I'm just sampling a GW Caledonian Porter with a slight variation in that I added some home made candi sugar to make up for using Windsor yeast, it's turned out at 4% and is a very tasty beer.
With regard to tannin extraction, you won't have that from the bag process, that's down to temperature and pH.

[EoinMag]

There is an older idea about that squeezing the bag extracts tannins but this has been pretty much discounted.

http://www.homebrewtalk.com/f36/do-you- ... ab-177051/

[danbrew]

Just to qualify my earlier comment in this 'Anyone else doing brew in a bag' thread.

I had another taste of my failed batch to see if I could detect a tanniny mouthfeel...

I compared this against three other comparisons. A cup of hot stewed tea. A glass of red wine. A glass of homemade cider which has wine tannin added according to instructions. This was a side by side comparison of four different drinks.

There is no tannin in my failed batch.

[danbrew]

10% crystal is not strictly a problem in a recipe.

My recipe was 18% so I'm fairly sure I over did it.

[delboy]

10% crystal is not strictly a problem in a recipe.

My recipe was 18% so I'm fairly sure I over did it.

I've gone up to 20 % and still made great beer, although taste is by its nature subjective.

[Aleman]

The original Sarah Hughes Dark Ruby Stout was 75% Pale 25% Crystal for a gravity of 1.058 . . . and certainly not flawed

[Jim]

I've tried my best to get rid of the exchange of insults without spoiling the flow, but it wasn't easy.

Hopefully the thread will still make enough sense to be useful.

[danbrew]

Yes, I used Sarah Hughes Dark Ruby as a guide for 18% Crystal being ok...

Maybe it wasn't the recipe. I'm not bothered now anyway as it's gone down the drain.

[Spud395]

Well there you go you learn something every day.
Any special precedures if you're using huge amounts of crystal?