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As mentioned above, the mash-out is a major factor in improving BIAB efficiency. My process is always a 90min mash (I usually lose 2 degrees using blanket and sleeping bag). After the mash, I crank the urn back up and gently stir continuously until the temperature gets to around 75oC. The...

Found this bad boy when I was in NZ recently...167IBU! Surprisingly well balanced, massive citrus, resin hop flavours and aroma.

Hi Ken, Some CO2 will come out of solution as the beer warms to 22-24. But put it on the gas when you put it back in the fridge and will be good to go after a day or so. Cheers, Jake.

I splash about 1/3 of a cube into the fermenter, seal it back up and shake it for a few minutes, then splash the rest of it in. This allows me to get heaps oxygen into the wort than splashing alone. Have noticed a quicker start to fermentation since doing this.

EPIC Mosaic...another amazing beer from these guys.

Hi mate, Duck up to Clark Rubber and grab a length of pinchweld seal like the pic below and run it around that sharp edge on your keggle. It'll keep you from ripping your bag and also get you a better seal against whatever you end up using for a lid. Go full BIAB :beerbang: . Enjoy!! Jake.

$350 shipping...oh, that's why we can't export anything :blink:

I have a Birko exposed element. First couple of brews, I used a colander upside down to protect the bag. But now I'm using a cake rack. I find the cake rack is better as it allows the hot water around the element to escape better...quicker to heat to mash-out temp. Good to see you supporting...

Food grade lubricant on elbow does the trick :ph34r:

Shaking it around will have varied results in my experience....nothing worse than an overcarbed keg!! You are best off giving it a high pressure start (as mentioned above), then back it off to service pressure after a day. Cheers, Jake.

Sorry for no reply, haven't been on much lately. Wyeast American Ale 1056, 1.5L starter, 18C.

Too often bar tenders continue to serve out drinks and rely on security guys to boot people out when they get a bit wobbly. I've been kicked out a few times for being too pissed, but have been sold a drink moments earlier. At least if I was cut off, I could save the cash and be given a chance to...

Hey Batz, thanks for the link...just ordered one now. I've had the trigger type for a couple of years, found it a bit variable in terms of getting the right pressure. Looking forward to trying this out...will keep you posted.

Got a Wey Vienna /Galaxy SMASH on tap at the moment...great drop!

Nice work Meathead!! Good time to be putting a few down...stockpile for summer sessions! I reckon you can do-away with all that stirring if you insulate well. With a camping mat and $12 kiddies sleeping bag from Kmart, I only lose 1 or 2 degrees over 90mins even in this cold Melbourne weather...

My mate picked up a couple of the plastic forward sealing keg king taps. They feel flimsy during use and one's already leaking after only a couple of months. You get what you pay for.

You're fine with a hydrometer, take half a mug full from your pot after you pull the bag. Cool it down to 20C and take the reading.

Hey mate, what they said ^. It's a bit hard trying to ferment an ale and lager together in the same fridge...16's a bit high for your lager, and a bit low for your ale. Just stick with what it's at till you get back. Enjoy the trip B) .

Hi SLOSS, Congrats on your first BIAB!! I find that a 90min mash helps me to achieve a better efficiency, did a 60min once when I was in a rush and missed my target gravity. Have a read through the attachment for details on boiling wort. Regarding the "cloud" you mention. Did you whirlpool...

You could sponge off the excess and give it a spray with some sanitiser...but it might continue pushing more beer out the airlock during the night. I'd carefully take the lid off and replace with glad wrap using the big lid o-ring to keep it in place. Would be a shame to have to drain some...