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A Guide To All-grain Brewing In A Bag

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JUst mashed out my latest IPA and have some measurements..
05min 46.0%eff
30min 67.5%
60min 67.5%
after raising temp over fifteen mins to 76C
75min 72.4%

Now I know my measurements are likely to be out slightly (I normally see a slight increase between the 30 and 60 min), but 4.9%points over fifteen minutes is significant!
I never used to mash out cos I thought "I'm pulling the bag out, so no need to kill the enzymes"
I will now....

Excuse the consecutive posting but I have been busy for the last few nights.

Lloydie, good on ya! It's a great thing when people take the time and trouble to record and report their figures. I can't tell you how grateful I am to you and the others who have been sending me their figures since the post I did in the BIAB Brewer Register thread a while back.

As individuals, we can't rely on one-time measurements but as a group we already have some reliable and consistent data.

Currently, we don't have enough info on mash lengths versus efficiency. I really need to re-think the current template we are working on.

Thanks mate,
Pat
 
I think we all appreciate your interest and are grateful that you have taken the time to explore BIAB.



It certainly is and mimeryberg sent us pictures of the Braumaister in the early days of us exploring BIAB. He is currently working on building his own as you can see in this post. My goodness!

If you look back on these early days, you will see that I was also an apartment brewer (still am but now have outdoor space) and used to batch-sparge and then BIAB with my 3 ring gas burner. I always had a great sea-breeze in that apartment though :) .

I know little about BIAB brewing in an urn but I think it is certainly the way to go in an apartment - much better than what I used to do inside my old apartment. Crundle and BribieG above are both urn brewers and they are very willing to help new BIABers - good on them! They are really helpful brewers so make sure you ask them lots of questions. It's about time we all learned about urn brewing anyway as we have always been mainly focussed on gas rather than electric in this thread so far.

Anyway Nick, we will all look forward to helping you out and seeing a new thread here on AHB titled, "First BIAB done in Greece."

;)
Pat

You can count on that .I will do it for sure,Also I have deside to do it using gas and brewing outside at my balcony so my wife will stay calm no more stress about cleaning the kithen after a brewday.
I will try to gather all what I need and I will give it a go .For now I reading stuff about Allgrain and listening (I have listen it more than 3 times) the interview at the BasicBrewing radio on BIAB method.
 
I have seen that BIAB is going well or raising interested eyebrows on USA, NZ, English and Irish forums but I don't think we have a European ambassador yet. It looks like you might be the man!

This guy in Tnsberg, Norway won a Beer Battle in his brewing club with BIAB in 2008
http://www.bryggeri.net/viewtopic.php?t=1618&start=315
(post number 4)

This guy in Sweden is also doing BIAB
http://www.humle.se/punbb/viewtopic.php?id=2396
(watch his signature)

In Denmark this group is also doing (a sort of) BIAB I think B)
http://www.facebook.com/photo.php?pid=1498...p;id=1064825291

No need to be modest here :D :D :D

Regards
Flemming

PS: Beer Battle is "invented" in my local home brew club. 2 og 3 months in advance we agree to brew 2-4 specifik types of beer, and the the monthly meeting you bring some samples to let the other mebbers taste and evaluate. (http://aal-bryg.dk/Forum/viewtopic.php?f=7&t=330 - next time it is Trippel and Saison)
The most glorious winner of the year is the one, who make the best christmasbeer
 
Have had a very busy 3 or 4 weeks and have fallen way behind or missed too much correspondence. Please excuse my slow reply Nick and Flemming and my apologies to some others I know read this thread but I still haven't got to in other correspondence. I'll be in Sydney for most of the next week (but have no time for beers :angry:) so expect more sub-standard communication.

Nick

Even though you have decided to brew outside, the BIAB brewing in an urn could still be worth investigating especially if you can never see the need for doing double-batches. Ask as many questions as you like here on using gas or electric. There are heaps of brewers that will help you out in this thread and everyone learns.

If you can see a need for ever doing double batches, then I think go gas and buy a 70lt pot. Before I had enough refrigeration, I used to put my fermenter in my 70lt pot, wrap it in foam and use ice bricks to control the ferment.

I have two 70lt kettles now but only double-batch if I brew with someone else. I am going to try "No-Chill," soon to make better use of my kettles and time but maybe, as an apartment brewer, I would have been better off having two urns? It is certainly worth considering.

No decision you make will be perfect Nick ;). Just try and make sure that whatever you buy you can see a use for down the track.

Flemming

Thanks for the links Flemming. I need to use the Google translator though and I don't know how :( . I liked the pics though. Yep, I couldn't quite work out what they were doing in your last link. My goodness!
 
One ramble before I go to Sydney ;) ...

Syphon versus Ball-Valves - My Verdict

Well, after 3 years of using an auto-syphon, I finally relented and drilled the holes in my 2 kettles for ball-valves.

I never had any major problems with the auto-syphon until they increased the internal diameter of the ones they sell here. The new ones basically are a nightmare. They pretty much don't work and were what prompted me to finally go for ball-valves.

I have now done one brew with the ball-valves and am now fully re-committed to coming up with an auto-syphon system that actually works.

Ball-valves might look good and give you a few moments pleasure on brew day as you open and close them and control flow but that's where it starts and that is where it ends. It's a bit like BIAB versus traditional for me where BIAB is awkward for a moment but in all other ways it is superb. The awkward moment is when you have to pull the bag (though even this can be made easy) but in doing this, you don't have to buy/maintain/clean two other vessels and you don't have to clean the grain from (and usually pull apart/re-assemble) a mash tun etc. (A lot of BIABers probably don't even realise how awkward it is cleaning out an esky from grain.)

But, nothing is more awkward than cleaning/sanitising.

What a pleasure my original auto-syphon was compared to these ball-valves! My original auto-syphon was a little inconvenient in some ways but nothing compared to ball-valves.

Here is what you should consider before drilling holes in your kettle for ball-valves...

1. Working out what valve to buy - This was a challenge in itself and I had to correspond with a high-tech brewer mate of mine just to narrow down what I should be looking for.
2. Working out where to source the auxiliary components - My experienced mate or myself could not find one retailer that had everything in stock at the time of purchase. I had to investigate, at great time/travel expense, the individual components and there weren't many. I ended up purchasing them from 4 different places. (Try finding SS washers and silicone O-rings for a start.)
3. Assembly - I finally got all the bits and had double O-rings and food-grade grease and Teflon tape (3 rolls). So now wrap any threads with Teflon to the right thickness (if you need a component to end up at a set point) and start assembling. (Also see 8 below regarding spanners.)
4. Now Test It - Well now that you have spent so long assembling your tap, you better test it because there is a good chance it will leak from somewhere. The only way to really test it is to fill your kettle with water. If it does leak, undo it all and start again. Or, you could risk it and wait until your kettle is full of liquor on brew day.
5. Ah! This is great!!!! - Yep, this is the bit you have been waiting for. This is the bit where you can swing on the tap and control flow etc. Enjoy it because it gets worse from here. Remember, this bit only lasts a minute. Now you can make things more fun by throwing a dice because now you have two alternatives...
6. Cleaning Alternative 1 - You could put some water (or even a cleaner and then a sanitiser) in your kettle and boil it. (This btw takes time and gas). Anyway, run it/them through your tap, opening and closing the tap ten or twenty times and then you might think your kettle tap is actually clean and sterile. If you do that, then cross your fingers. It is actually impossible to clean and sterilse a ball-valve without pulling it completely apart (thanks Doogiechap for educating me on this). Just ask one of the QLD traditional brewers here on AHB, who several years ago, lost 1500 lts of beer over many, many months and brews simply due to his kettle ball-valve. No one picked up on this and now he pulls it apart after every brew.
7. Cleaning Alternative 2 - You can get lucky or you can pull the ball-valve apart. I have pulled both mine apart after 1 brew and also a mates after 3 brews. My mates smelt ripe and mine were both already gummy and certainly smelt unclean even though I had opened and closed the tap a heap of times. So let's pull the taps apart. Agree?
8. Disassembly - Get three spanners out just to do the 3 piece ball-valve. You'll also need a few other spanners to undo the parts extending from the ball-valve. Make sure you undo the bits in correct order otherwise you won't have enough leverage to undo some bits.
9. Cleaning Part 1 - Get rid of all the teflon tape you used in assembly. This is a bastard and will keep you occupied for a while. You will need a wire brush.
10. Cleaning Part 2 - Alkaline soak/scrub/rinse.
12. De-Mineralise/Sanitise 1 - Acid soak/scrub/rinse.
13. Assembly/Sanitise 2 - Get your teflon tape out, your spanners and your no-rinse sanitiser and go back to (3) above.

Necessity must certainly be the mother of invention because I just had 2 simple ideas on how to improve my faithful old auto-syphon. Cool!

I hope the above makes new BIABers seriously consider a stainless steel racking cane and syphon hose before they start drilling holes etc.

In the meantime, when I get back from Sydney, I'll see the stainless steel guy we use in my work, and now that I have a clear idea of what is needed, will see if he can make what I want.

Spot!
Pat
 
One ramble before I go to Sydney ;) ...

Syphon versus Ball-Valves - My Verdict

SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP--SNIP

I hope the above makes new BIABers seriously consider a stainless steel racking cane and syphon hose before they start drilling holes etc.

Hey Pat here's the salient point edited for brevity ;) , whether you BIAB or not there is a lot to be said for a stainless racking cane and regular changes of tubing for sanitary movement of wort or beer from one vessel to another!
 
Mate, our talk last week was one of the inspirations for the above. You are the man!

Edit: What are all those snips? - LOL!
 
One ramble before I go to Sydney ;) ...

Syphon versus Ball-Valves - My Verdict
[Snip]

A couple of noob questions (5 BIABS so far) about ball valves. Is it necessary to dissemble the ball valve if you're no-chilling? i.e. does running 90degC wort through the ball valve for a few minutes adequately kill off the nasties to forgo dissembling every time?

Which leads me to my next question - how on earth do you actually dissemble a ball valve? I looked at the ball valve on my pot last night after reading your post in the infections thread, and for the life of me I don't even know where to start.
 
Pat is certainly correct on a number of points. They introduce complexity to your pot. They need to be drilled and installed etc ... and then they make general cleaning of your pot harder. AND if you chill your brew in the kettle (rather than Cf, Plate or No chill) then they represent a significant risk point for infection and if you use them you should seriously consider 3 part valves that you can pull apart - but then you actually have to clean them too.

But just to give a countering point of view....

$10 chrome plated ball valves and nice brass nuts and allthread from Bunnings have served me well for 100+ batches. Cleaned and sanitised by running detergent through them and opening and closing them frequently.

They have been off the kettle a couple of times.. but because they don't come apart, they have never been apart. I no-chill now, and this significantly reduces the issue of ball valves contributing to infections ... but there were 50+ chilled brews before that too, all without issue.

Ball valves, once installed - really are a fair bit easier to use than racking. They mean you aren't working over a kettle full of hot wort and if you chill in the kettle, mean that you don't have to open a kettle full of cool wort in order to drain it out - I would consider this to be as serious an infection critical control point as are the ball valves themselves.

At the moment - if I was to consider a brew where i chilled in the kettle, I would have to go to some effort to boil a pot full of water and recirculate it through the valve for a while (opening and closing often) before I thought it was good to go infection wise ... but I would consider that sufficient if less than completely fool proof. I may do it with wort during the boil.... As it is, I no chill and believe that that renders the issue null.

Not saying Pat is wrong, or even that syphoning is bad or hard .. its just that there are a lot of brewers out there having no issues at all with using ball valves and who think they are worth it.

It is good to see Pat continuing to challenge some of teh traditions -- it seems to be almost "lore" that you need ball valves ... which of course you don't.

I still like em though

TB
 
I'm with pat, and I appreciate and respect others with valves and have done the extra yards to get them set up.

Racking is a piece of piss from the brew pot into a no chill cube.

1. You've sanitised the racking cane and tube.
2. Flush it with water from the tap, this pre-fills it with water.
3. Hold both ends up in the air. This traps water inside the tube and rack.
4. Place the racking cane into the brew pot at the same time bend down and point the end of the tube into a spare bowl or spare juice container.
5. In 1 to 2 seconds the water is done coming out and has pulled hot wort down with it
6. Point the tube into the no chill cube hole
7. Wait... done... cap no chill cube.


That simple. And no holes in the pot means you can sell it to a brewer or you can sell it to a chef or anyone really as you have not modified the pot.


Between #5 and #6 is the optional get a hose clamp and use that to clamp off the flow in the tube. Then point it into the no chill cube and undo the clam and the hot wort flows.


Cheers,
Brewer Pete
 
sirotilc: Ball-valves are very nicely machined, so well machined that you often can't see where the join is. Also, they can be bloody hard to pull apart the first time especially if they are two piece ones (i.e. the ones without four bolts). I split a mates the other day and had to use stilsons around the body of the tap and a huge spanner on the end. Ended up having to use my foot. Can't help you any more than that I'm sorry but if you post a pic up maybe someone can help you out more.

Also, bear in mind that as ThirstyBoy said above, heaps of people don't have any problems at all. I am ulltra-paranoid about everything..... Did you just hear that? :unsure:

:D

Thirsty: It's weird how so many people use ball-valves and never have a problem. I'd love to see a survey on how often people pull them apart, if ever, and whether they have had a problem. Every one I have pulled apart (my fermenter and dispensing ones plus those of other brewers) has always been dirty or infected.

There are quite a few brewers around who pay scant regard to hygiene and their beers are excellent. Quite funny really. I wonder, and I am serious here, if there is some bug that can infect your equipment, stop othrer bugs from competing against it and yet give no off-flavours? If anyone finds such a bug, they should sell it I reckon :).

Gotta get me to Sydney so I'll spot ya ron,
Pat

[Edit: Missed your post Pete but I have been enjoying reading your experiments in other threads. Good stuff mate!]
 
Ive been asked to give a sort of BIAB presentation at the Auckland guild of beer and wine makers next wednesday :icon_cheers:

Will update with how it goes B)
 
I wonder, and I am serious here, if there is some bug that can infect your equipment, stop othrer bugs from competing against it and yet give no off-flavours? If anyone finds such a bug, they should sell it I reckon :) .

I'm fairly sure Muckey may have isolated that particular bug....he's one of the slackest buggers I've ever met when it comes to cleaning and sanitation, and bugger me, I don't think he's done a single (noticibly, and/or detrimentally (sp?)) infected batch yet. :p
 
Mate, our talk last week was one of the inspirations for the above. You are the man!

Edit: What are all those snips? - LOL!

I was trying to save electrons by cutting out the fluff and getting to the point :p

Like you I have had "infections from hell" and I found going back to absolute basics and being able to elimate contamination steps/ stages the best way to solve it wait till I start talking about buckets :ph34r:

As far as pulling ball valves apart the first 2 piece one I tried to disassemble actually distorted and fscked itself when I cranked on it with a big spanner :excl: they actually come apart easier when a fitting is screwed into each end so they can't distort. But 3 pieces are the way to go even if they cost a bit more. TB's comment is interesting, some brewers have problems and some don't Tony's saga is food for thought, all down to one manky valve.


If you can't pull it apart then it not worth having is my motto :icon_cheers:
 
I'd like to clarify my comments some

I absolutely do believe that ball valves are a critical point for possible infection and should be maintained in a clean state - the best way is to buy stainless 3 piece valves and disassemble them regularly.

I think it is much less of an issue for those who dont use an immersion chiller - but it is still a potential trouble spot. No more so than a bad syphon hose or racking cane - and no more so than having to open a kettle full of cooled wort (IMHO anyway) - but certainly one of the places to add to your list of basics to go back to if you have trouble, thats for sure.

That said, this is one of the areas where i have been a bit slack in my brewing - I am careful about insuring that the valves are as well cleaned as they can be without pulling them apart - and I no-chill ... so I think that is sufficient. BUT, I bet if I did pull my kettle valve apart.. it would have gunk in it, that gunk builds up to a certain level and its probably going to be trouble.

I have 3 piece on my current mash tun - and when my new BB mash tun arrives, it will have one too ... so the current one will go onto the kettle. Then I will be a "good" brewer - till now I have been a slack (ish) but lucky brewer.

Its just that there are lots of other brewers who are pretty much as lucky as me - so it would seem it's not all that lucky.

You could remove the tap - and boil it on the stove for an hour or so (better yet in the pressure cooker) - then any goo inside will contain nothing but dead bugs not capable of infecting your precious brew. Thats probably better than nothing.

TB
 
Thank you again for your replies .I would like to ask something propably silly to you but I was a little confused.
Just for shorting my thoughts.Let's say that I buy that 60 litre kettle I was talking about .I have a lot of interesting recipies which they are for 19liter batch (5 gallons).If I dont want to complicate things and want to follow exact the recipie what is the total amount of water needed ? Also for smaller batches lets say 10 liters what size of pot is recomended?
 
Thank you again for your replies .I would like to ask something propably silly to you but I was a little confused.
Just for shorting my thoughts.Let's say that I buy that 60 litre kettle I was talking about .I have a lot of interesting recipies which they are for 19liter batch (5 gallons).If I dont want to complicate things and want to follow exact the recipie what is the total amount of water needed ? Also for smaller batches lets say 10 liters what size of pot is recomended?

Now you are getting back to basics.

One of my big problems is with people that give recipes and do not allow for enough losses. Sometimes I have to adjust the recipe a bit because I actually end up with more wort then they say they do.

So the basics are how much beer do you want. Then add how much you leave behind in your fermentor, how much do you leave behind in the kettle, how much does the grain absorb, and how much water do you boil off when brewing. This will give you what you need to start with. I grew in gallons and with my system I need about 8.5 gallons to end up with 5 gallons of beer. It all depends on the brew and the grain bill. I brew in a converted 50 liter keg.

If you want to brew 10 liter batches I think a big stock pot would work. You can figure size based on recommendations of traditional sized brews. I am not ready to tackle metric conversions this early in my day.
 
Thank you again for your replies .I would like to ask something propably silly to you but I was a little confused.
Just for shorting my thoughts.Let's say that I buy that 60 litre kettle I was talking about .I have a lot of interesting recipies which they are for 19liter batch (5 gallons).If I dont want to complicate things and want to follow exact the recipie what is the total amount of water needed ? Also for smaller batches lets say 10 liters what size of pot is recomended?

It's not possible to give you a definitive answer - it will depend on how much you boil off in your boil, how long you boil for, how much your system ends up losing as losses to trub, how much grain your recipe calls for ... quite a few things. Pat has some nice information on how different systems behave and I am sure he will share with you.. but at the end of the day, everybody's system is a little different. You brew, get it a little bit wrong, adjust for next time and get closer and closer each time.

To give you an idea - to fill a 19L keg with a normal sort of beer, I'd say that you will be starting with between 30 and 33L litres of water in your pot. But it will vary a bit depending on your system and the beers you brew.

TB
 
Thanks I was looking for this kind of answer just a typical amount of starting water needed.So I believe for 10 liter batch 20-25 liters is needed.
 
Hi fella, I use a 60l Chef Inox pot and gas, for a 20/23l brew (usually high gravity - lots of grain) I'm using around 34/38l of water. I boil the bejesus out of it for 90 minutes (if I've got the gas!) And cause I BIAB I get a lot of fine trub so lose a couple of litres there too, despite my best whirlpooling efforts... there's a bit lost in the fermenter when the yeast drops to the bottom as well. Most however is lost by drinking it! Hope this adds something...
 
Thanks I was looking for this kind of answer just a typical amount of starting water needed.So I believe for 10 liter batch 20-25 liters is needed.

no, not that much. Its not as simple as 33L - 19L = 14 ... so for a 10L batch you want 10+14 = 24. Does not work like that. The amount of water is proportional to your grains etc. Here's how I work out water for BIAB.

For a 10L batch of normal beer it would be somewhere near:

12.5 + 1.25 + 2.0 = 15.75L ... when you put your grain into that it will have a volume of around 17.75L so you could make this in a 20L pot.

How did I work it out ..

12.5 = The volume of wort left in your kettle after the boil - you have to have enough left to leave behind break material, hops etc in the kettle and still put as much as you want into your fermenter. So if I want 10L of finished beer, I will lose about 0.5L to yeast at the bottom of the fermenter, I will lose about 1.5L to the trub and hops in the bottom of the kettle, and the hot wort itself will shrink as it cools, costing about 0.5L - this adds up to 2.5L. Therefore 10+2.5=12.5L is how much wort I want to have sitting in my kettle when I turn off the flames.

1.25 = this much beer will use about 2.5kg of grain, you soak it in water, dissolve some stuff out of it, squeeze out you bag... and whats left over in the bag, absorbs some of your original water. In BIAB its about 0.5L for every kg of grain, if you give the bag a good squeeze. so 2.5 x 0.5 = 1.25L that you need to account for.

1.75 - boil off. This is pretty variable and will depend on what pot you use, how hard you boil, how humid and or cold the weather is. BUT ... a reasonable figure to aim for and about what you will get if you use a 20L pot for this brew - is 15% of the starting volume per hour. OR to make it easier around about 2.0L per hour. Remember - thats an estimate based on what I get for boil off in my pot. Yours will be different. You should try a test boil in the pot you plan to use .. and substitute that figure for the one I have used. If you use your big 60L pot for a 10L batch ... you will lose a LOT more than this much, so I wouldn't use it for such a small batch.

So thats what I would start with for a 10L batch of finished beer - about 15.75L of water.

If you follow the logic I use above, you can do the calculations for any beer you brew, of any size. You just need to remember its an estimate, when you brew, try to record what actually happens with the amount of water, the amount you boil off, the volumes you leave behind ... substitute those figures in to the logic for next time... and you estimate will get better. Keep on doing it - and after a few brews, you will be able to start with just the right amount of water every time.

Thirsty
 
Thanks again the reason for asking is that I might have the opportunity to borrow a immersion heater pot but is only 30 liters .And I was worried about the volume capability using Biab but if I can brew 10 liters is fine...
 
G'Day,

This is my first post but I have been taking in as much as possible on these forums (particularly this thread) and having just completed my first BIAB I thought I would share my experience with anyone who might find it useful. Having done 1 kit and 2 partials prior to this brew what stood out to me is, bar a couple of small mistakes, how uncomplicated it is to BIAB. (I should make a quick thankyou to all those who have contributed and put up really valuable information for a beginner like myself - cheers!)

Note: Sorry in advance for any lack of photos/information but I am a pretty ordinary note-taker and was by myself so it was hard to take too many photos.

Recipe (Dave from Dave's Homebrew sorted me out with a simple recipe to get me started):

English Pale Bitter

4.5kg Pale Malt
50g Goldings (full boil)
14g Goldings (10mins)
14g Goldings (end of boil)
1tsp Irish Moss (30mins)
Yeast: S-04

90min at 66deg mash (I hit 64deg which ended at 62deg after wrapping the urn in blankets) raising temp to 75deg for the last 10-15mins
70min boil
Equipment: 40L Birko Urn
No chill (cube)

So my first mistake came with the amount of water in at the beginning - I was aiming for 19L of beer in the bottles but considering I have 15.5L into the fermenter it seems something has gone horribly wrong. My water calculations are as follows:
Desired beer 19L
Loss: from yeast 0.5L
Loss: from cube/kettle 1.5L (i think this should be more like 3L)
Loss: from thermal expansion 0.5L (no idea just threw a number out there)
That comes to 21.5L
Loss: from evaporation 3.25L (15%)
Loss: from grain 2.25L

Total Pre Boil water 27L (If anyone has any suggestions as to where I went wrong I'de greatly appreciate any suggestions)

The SG at the end of the mash came to 1.034 (24.5L at the beginning of the boil) and 1.043 OG into the fermenter. Unfortunately I forgot to take a measurement at the end of the boil to figure out how much I wort I had but Ill be sure to do that next time.

In summary, it was a great experience (took around 4hrs with washing up) and I would thoroughly recommend going down the BIAB path to anyone who is thinking of doing it. Next time around I think I will get myself a better thermometer, I'll set up and hook to hoist the bag and maybe look to chill the work straight into the fermenter. Here are a couple of photos from the day.

IMG_0040.jpg
the urn wrapped up
IMG_0041.jpg
bringing it to the boil
IMG_0042.jpg
draining the grain
IMG_0043.jpg
the urn pre boil
IMG_0045.jpg
during the boil
IMG_0046.jpg
IMG_0047.jpg
my gravity reading tube after i put hot wort in - very dumb mistake
IMG_0048.jpg
it was so laidback i even managed to get some uni work done during the boil
IMG_0049.jpg
transfer to cube
IMG_0051.jpg
IMG_0052.jpg
IMG_0053.jpg
in the cube

Cheers and thanks again for all the info that allowed me to give brewing a crack!
Ben
 
Awesome first post there benrs44.

I did a double batch of mild last Sat... just emptied my bag now...

I have to say that it has started a vigorous exothermic biological degradation, and was pongy in a major way with a spot of treacle-ish mash runoff under it at my communal apartment clothesline. Do not do this people.

I also did my first no chill into 2 BMW cubes, same as pictured above. I filled one to the brim, and did not think about it expanding and taking another few litres of liquid. Anyway, if I get an infection before pitching, the thing will just blow because there is no room for expansion. So I have one fat and one skinny cube.
 
Looks textbook to me. The thing about a Birko is that it boils like buggery, and even what looks like a nice rolling boil can reduce the wort to a lot less than you budgeted for.

What I do is a 'sparge in a bucket' to get a bit of extra efficiency: after hoisting and squeezing the bag into the urn, I put it into a nappy bucket and add about an extra six litres of very hot water, stir vigorously and then hoist the bag and drain the spargin's into the bucket. Then i chuck it into the urn with the rest of the wort. However I boil for 90 mins and find that this provides an almost perfect amount of wort at the end of the boil for a 24/25L batch.

I see you have a fairly minimal amount of lagging around the urn, what temerature drop did you get over the mash, or did you raise the bag a tad and apply some extra heat during the mash?

:icon_cheers:
 
BribieG: I'll have to give that sparging a crack. When you say 'very hot water' are you talking near boiling? For the mash I wrapped the urn up quite considerably (as in the 1st photo - there are quite a few layers under there) and got about a 2-3deg loss ofer the 75mins. I didnt add any heat during the mash at all. I did keep some minimal insulation on during the boil so i think next time i might remove that and see if I get any less evaporation.

On the subject of boil off, can anyone with a 40L Birko urn let me in on their boil off figures? Hopefully that will help me calculate a little more effectively (if only I had actually remembered to take a post boil reading...)

Cheers!
Ben
 
Evening all,
for the BIAB brewers in the know what's a 30l urn like compared to a 40l.... I've been on the hunt for a cheap one being a broke ass student most the time but have seen these 30l ones which are a damn sight cheaper http://cgi.ebay.com.au/30-litre-coffee-urn...id=p3286.c0.m14.

I guess not having done an all grain yet am curious whether I could still get a good batch rocking in a standard fermenter but i guess from what I know it's gonna be harder to make a good sized batch witha small urn, I want to make standard 21l batches if possible.
Is there anything in particular i should be shopping for besides a built in thermostat?? A little help??? Cheers!
 
In the end it comes down to knowing your system. YOUR 60L pot may have a different surface area for your wort than MY 60L pot. Boil off is not accurately estimated as a PERCENTAGE of your volume, cos that doesn't allow for the DEPTH of your wort. Surface area, intensity of your boil and specific gravity will affect your boil temp hence your evap rate. Fine tuning is going to be a trial and error thing, so the best thing is to measure and record your volumes and gravities EVERY step of the way, so you can tweak your next brew in the right direction..
 
Still dont understand what is wrong with a piece of drilled copper tubing under the mash.

Perhaps you are all mummy's boys and have yet to realise that "fabric' is inferior and a waste of your time and your mother's effort 8)

cheers

Darren
 
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