Hello. So ive been doing BIAB for 2 years now, just mashing in the kettle, pulling the bag out, squeeze and thats it. Do i get more efficiency if i sparge water over the bag or dip the bag in a 2nd vessel? I see some homebrewers doing this but im asking to those with experience with both methods. I find it useful for large batches in a small kettle like 7 gal batch in a 10 gal kettle so it wont overflow when you put the bag in, but does it worth the effort if the kettle is not a limitation?
Theoretically, for efficiency... Properly Executed Fly Sparge (water over the bag) > Batch Sparge (dipping in a second vessel) But a fly sparge is tricky enough to execute with a mash tun that's designed for it, let alone with a bag.
What kind of efficiency are you getting now? i Find the best way to increase my efficiency for biab is making sure to have a fine crush. I do full volume mashing so no spurge.
67% to 70%. I just bought a new grainmill so i think that should help me a bit with the efficiency, i used a corona mill before but i dont think i was getting the best grind out of it. I never fly sparge or batch sparge so i think that might help me get more efficiency. If i get 75% ill be happy. At the current volume im working, 75% is good enough.
ive done about 15 batches of full volume biab and get about 80%. I think the key is double grinding your grains. I also dont recirculate. I just stir it every 15 min and mash for 90 min.
When I did BIAB I would batch sparge. I still batch sparge with my partial mashes. I’ve never measured efficiency, but more brown water must be better than less brown water, right? FWIW
When I BIAB or partial mash, I just have the bucket I plan to ferment in ready and put my bag and grains in there. I then pour one or two gallons, for a 5 gallon batch, of nearly boiling water over it, stir it up, and give it a light squeeze. Then clean the bucket before using it. Pretty easy and quick for a few extra points.
90 min mash? Thats interesting, never tried more than 60 min + 10 min mash out. How do you double grind? Any specific setting? Because im affraid i will grind so much that i will get a more floury grains than i want to, one of the main reasons i switched to a 2 roll grinder and not the corona mill, i was getting like too much flour with it. Is hard to control the grind with the corona, even with the washers added and all, is not that consistent for me.
I like your method, i also bought a metal collander to put on top of the bucket, its kind of round so i can leave the bag on top after the batch sparge and squeeze it a little. Ill try that way the next time because i will make a 7 gal batch and my kettle is 10 gal.
I also do a 90 min mash. I believe that’s the recommended time since there is no sparge. Double grinding is simply putting the grains back into the mill after they have been grinded. If you have your own mill I don’t think there is a need for that. I use my homebrew shops mill and it’s set wider at a more universal width but if you have your own mill you can set the gap at whatever you want.
I mill at my LHBS twice after i purchase the grains. IDK the setting, but its nothing close to a flour. I do 90 min because that's what beersmith says and i had a lower efficiency when i did 60 min. Then i do a 15 min mashout.
Thats a great tip, ill try 90 min mash and 15min mash out next time. Maybe thats why im having such a low eff, ill make some tests with the new grinder to see whats the best setting and keep it that way, i have some old grain that i can spare for the test. Tx again for all your help.
I usually get 72-74% but I mash in a bag in a cooler tun. Very little temp loss/fluctuation. I thought I’ve read most of the conversion happens in the first 30 minutes but I always do a 60. Might have to try a 90 just to see what happens.
I do no-sparge BIAB and seem to gain 3-6% in efficiency with 90 versus 60. More that I expected. I have not done a head-to-head with the same grist, etc.
After 100 something batches of batch sparged beer, I switched systems and now have about 50 BIAB batches under my belt. I don't see a big difference in efficiency; perhaps I see no difference at all.
I’ve started mashing with one gallon less and sparging with it after the mash. After squeezing the bag I leave it hanging above the kettle. I then very slowly pour the gallon of water over the bag. I heat it to 170 beforehand. By slowly, I mean at least 5 min to do the pour over. I also squeeze it again. It has definitely made a difference. I also use a very wide kettle so the mash is very loose.
