Ready to attempt our first BIAB session!

Discussion in 'General Brewing Discussions' started by Reebman1, Jul 16, 2016.

  1. Reebman1

    Reebman1 Member

    Joined:
    Jun 8, 2016
    Messages:
    42
    Likes Received:
    1
    Trophy Points:
    8
    Location:
    SW Ohio
    Hey all! My brother and I are ready to try our hands at BIAB! We have completed two extract brews thus far and are ready to 'move on' :p

    I have chosen to try a Sierra Nevada IPA clone...nnnnnn I don't know! Oh well, what's the worst that can happen? It ends up tasting like crap and we flush it :eek:

    Surely it won't come to that :roll:
     
  2. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    Good luck!

    If your extract beers turned out good, then you should be fine.

    Mash temps are a bit forgiving, if you're in the ballpark you'll be fine. The beer may not have turned out exactly how you wanted, but it'll be beer.
     
  3. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,480
    Likes Received:
    2,699
    Trophy Points:
    113
    Location:
    Austin, Texas
    Use a good mash calculator, have a decent thermometer, make sure you have enough capacity in your mash pot, make sure you can hold temp long enough, don't stir too much when your adding water because the temp can drop pretty quickly. Those are just things that I've worked through in figuring out the process. It's really easy and accurate if you think about the details and plan ahead a little. Step mash temps are a little harder to nail, but single infusion really works well and you'll make great beer.
    I found that more sparging and making sure you're getting full volume pre-boil really helps efficiency. I was doing some smaller volume, higher gravity boils and topping up in the fermenter because I didn't have a big enough boil pot. That works okay, but once I got enough boiling capacity and was able to sparge a lot more, it was a lot better.
    Good luck!! ;)
     
  4. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    You didn't ask for any tips or advice, so I'll spare you. Have fun!
     
  5. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    thats good beer to start with good luck
     
  6. Reebman1

    Reebman1 Member

    Joined:
    Jun 8, 2016
    Messages:
    42
    Likes Received:
    1
    Trophy Points:
    8
    Location:
    SW Ohio
    LOL! Thanks guys for the kind words, I would WELCOME any tips BTW :)

    We're gonna start this in a couple hours...and will likely be checking in here from time to time...!
     
  7. Reebman1

    Reebman1 Member

    Joined:
    Jun 8, 2016
    Messages:
    42
    Likes Received:
    1
    Trophy Points:
    8
    Location:
    SW Ohio
    It would be useful to have a step-by-step printout for the process if somebody has a link or PDF I could use - it would be most appreciated! :mrgreen:
     
  8. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    There's a lot of tips you could be told, but I bet you already know most of them. Mash your grains for an hour at about 152°. Wrap your kettle with some insulation to help hold the heat in. Use a lid. Stir every 15 or 20 minutes, and check your temp. Keep it +/- 1°. You won't need flame the whole time. Count on losing a gallon in the grains when you pull them. Let them drain in a bucket and dump it back in your kettle. Rinse the grains with 170° water to build your preboil volume to what you desire, helping to maximize efficiency of getting the sugars. From that point, it's like extract brewing.
     
  9. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
  10. Reebman1

    Reebman1 Member

    Joined:
    Jun 8, 2016
    Messages:
    42
    Likes Received:
    1
    Trophy Points:
    8
    Location:
    SW Ohio
    Thanks for the 'encouragement'!

    Well, first off, I think we brought the strike temp up higher than needed! Went to 165* F thinking the grain bill addition would bring it down into range of 150-155*. So we waited several mins for some cooling but started timer when it reached ~156*. Not sure how that's gonna play out but hey, it's our first gig! :mrgreen:

    So, waiting now for the timer to go off and start the mash-out process....

    Wheeeeeeeeeee....!
     
  11. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    You did good trying to compensate, you'll figure it out as you get used to your equipment
     
  12. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    You're great!
     
  13. Reebman1

    Reebman1 Member

    Joined:
    Jun 8, 2016
    Messages:
    42
    Likes Received:
    1
    Trophy Points:
    8
    Location:
    SW Ohio
    You talkin' to ME?!?! :eek:
     
  14. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    Sure! How'd it go?
     
  15. Reebman1

    Reebman1 Member

    Joined:
    Jun 8, 2016
    Messages:
    42
    Likes Received:
    1
    Trophy Points:
    8
    Location:
    SW Ohio
    It went well I think! We got finished up and cooled down the wort in the bathtub with couple large bags of ice and cold water of course (really need to make the wort cooler!). Cooled down to ~80*F then poured into fermenter bucket, gave a good aeration, pitched the yeast, sealed up and sent to the basement for a while. Now it's time for bed!

    I'll let ya all know how it progresses :cool:

    Thanks for the support!
     
  16. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    probably should have let it set in the basement overnight before pitching the yeast, not all the time but most 80 is too warm
     
  17. Reebman1

    Reebman1 Member

    Joined:
    Jun 8, 2016
    Messages:
    42
    Likes Received:
    1
    Trophy Points:
    8
    Location:
    SW Ohio
    Thanks for the feedback! What should I watch for that would indicate this? Also, what IS the best range of temps to pitch yeast? I didn't read anything on the package so I'm curious where that info is found. Thanks again :)
     
  18. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    The yeast package itself should have temperatures listed. If not, you might find information by looking it up on the web. What yeast is it?
     
  19. Reebman1

    Reebman1 Member

    Joined:
    Jun 8, 2016
    Messages:
    42
    Likes Received:
    1
    Trophy Points:
    8
    Location:
    SW Ohio
    Crap! I knew I should have written it down or snapped a pic...but I don't recall :( I'll see if the package is still around somewhere and get back!
     
  20. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    You sound like me when I started brewing. Here's another question I bet you don't know the answer. What was your starting gravity? :lol:
     

Share This Page

arrow_white