BIAB Thermometer?

Brew Cat said:
not sure you need to crush twice
the gap is the gap
if its not fine enough just tighten the gap
you don't need powder
a credit card is about .030 I crush .027 for BIAB and bet 80-85%
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Almost always double crush . Your would be surprised how much finer it gets on the second pass
 
I like to see lots of flour in the crush, so I run it through twice with my mill set on the .025 mark.
 
A wireless meat thermometer would work well, get set of three!
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Mike at Bay said:
Hey gang....after years of brewing with an old kettle (BIAB) I recently got the SS Brewtech Kettle. I bought the kettle thermometer with it but sadly this will not work with BIAB brewing......it is so sharp and pointy it could hurt a human let alone a nylon bag. Any ideas for BIAB in kettle temp monitoring? Clearly I can open the lid during the mashing and stick my thermopen in there to keep an eye on temp but I was hoping there is a better solution out there than doesn't require constantly dithering the mashing.
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I had the same problem. I quickly employed recirculation via pump and moved the thermometer to a T on the outlet side. I also spot check with an instant-read. I stir every 10min, check temp and Brix. (cause I like data, not that I need to check or stir that often) I can also direct fire my mash to maintain temp, the Spike tuns are insulated and so you can't do that, but you could use a RIMS/HERMS method or a heat stick.

Also, BrewHardware sells long weldless thermowells. Drill a hole in the lid, put it on, drop a traditional wire probe into the well.

https://www.brewhardware.com/category_s/1855.htm

But really, if doing BIAB you are full volume and very thin. If you can recirculate, you can reduce or eliminate stirring and the outlet temp on the pump will be very accurate.
 
Minbari said:
Almost always double crush . Your would be surprised how much finer it gets on the second pass
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I have found that I need to stop at 0.032″ for 100% Wheat or Rye as the Glucans can gum up my bag and produce an overflow condition if I'm not careful. Otherwise, I crush to 0.028″ after an initial pass at 0.035″.

I also find it difficult to start below 0.035″ and I don't mind two passes anyway, so 0.035″ on the first run, then either 0.032″ for Wheat/Rye or straight to 0.028″ for all Barley. I don't think I've ever attempted lower.
 
Minbari said:
Those have to be water tight. You put then in 600F grills and they survive
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I have a set of double probes from INKBIRD since i already have a controller. They’re dishwasher safe so i assume so, but never tried completely submerging them.
 
I have a similar set for grilling from Inkbird since I have a controller and it uses the same platform. Inkgrill sounds like some kind of infringement. Regardless, they are definitely dishwasher safe. My washer has a top rack for utensils so that’s where I put them. It will be interesting to see how they work submerged in a mash. Normally, you need to keep the base unit relatively close to the grill. I think it’s like ~15ft, but since mash has a different density than hanging out the side of a piece of meat it might be different.
 
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