Brew In a Bag - What Efficiency Can I Expect?

Yeah, I quickly noticed that at 5 gal/10 lbs (2 qt/lb), most of the water stayed outside the bag. I stirred a lot a did some dunking, but it seems pretty tight in there. If I'm still doing BIAB for the next batch I'll probably dunk sparge as opposed to rinse and try to get the grains as loose as possible.

 

Good specifics. Thanks for the pointers. I don't remember exactly but I think the grain was ground at .039. I held it by hand for ~15 minutes over and HDPE bucket and waited for the remaining runoff to be nothing more than a slow drip.

I didn't do a mash out, since in HtB (at least the free, online version), Palmer says its generally not necessary for thin mashes, which this technically was, though width of the bag seems to have caused some issues with the actually thinness.

Also, a plastic mash paddle isn't worth shit for stirring. I don't know how the handle didn't snap.

 

Thanks. But unfortunately I don't own a mill and it's at the bottom of the 'to be acquired' list . So I'll probably either a) add a little more base malt and/or b) hurry up on the mash tun.

 

An update!

So I've been having an issue with temp control. It started a little warm - in the low 70s for a couple days. But I was able to get it down to 63 for the next few days in the swamp cooler. Well, today it was reading at 68. I'm working from home today and generally not feeling very well, so my mind wandered and I realized that maybe I should take the temp of the water that the bucket is sitting in. It was down around 48 since I'd added some frozen water bottles.

Well my mind kept going and I thought, "well, the beer inside that's under the waterline (probably ~8" up) doesn't really know it's not supposed to be that cold. So maybe the Johnson probe taped to the side of the bucket (above the waterline) isn't giving me an accurate reading."

I'd been trying really hard not to take a sample for at least two weeks, but at this point, I knew that the only way I'd get to the bottom of my beer's temperature would be to take one. So I did. And sure enough, it was at 50. A little concerning, but I know most of the hard work for the yeast is done at this point. I let it warm up to 60 and dropped in the hydrometer, which settled at 1.016. It's a bit high for US-05 and I suspect it might keep going a little now that I know it can warm up some (I'll use my thermometer in the cooling water. Once that hits 70, I'll add ice again.)

However, the beer tasted awesome. A touch more bitter than I was going for, but I can honestly say I think that it'll be something I'd be happy to get at a brewpub. I may be exhausted for no apparent reason (got an honest to goodness 8 hours last night), but I'm very excited about today's indications.

 

Thanks Jack. It's only been a week in the fermenter. OG was 1.050 at mash was 154.

 

Another update?! Truthfully I didn't expect to do this until it was done and I could say 'This is the best beer anyone will ever taste!' but now I'm confused...so I turn to the forum for help.

I dry hopped last night and took a sample. SG was down to 1.012 - perfect. I sanitized everything - thief, cylinder, hands and measuring cup for hops. Now there's activity again. It's been over 12 hours and there's no off-odor or pellicle, but there is a small (1/2 inch maybe), hop-particle-covered (I didn't use hop bags) krausen and airlock activity.

Might the hops hitting the yeast cake have roused some more activity?
Might my sanitation still been lackluster?
Might the fact that I've been letting it warm (mid-upper 60s) have a role?

 

Thanks Jack! I was less concerned and more curious. Nucleation points hadn't made it to my mind.

I'm working from the home office today and beer with lunch is an absolutely awesome idea!