Critique my stove-top BIAB process

Discussion in 'Homebrewing' started by GatorBeer, Apr 4, 2013.

Thread Status:
Not open for further replies.
  1. GatorBeer

    GatorBeer Initiate (0) Feb 2, 2010 South Carolina

    My beer has been so-so and I'm trying to fine-tune my process. I had to switch to stove-top BIAB because I moved into an apartment and didn't have anywhere to use my burner/big pot so now I'm stuck fermenting in a little mini-fridge in Mr. Beer containers about 2 gallons at a time. Anyways, I'm wondering if I could improve on this sort-of-single-infusion process and so I come here asking for help.

    Brew day:
    Get strike water up to temp in pot.
    Put grain in paint strainer bag, put in water when at appropriate mashing temperature.
    Stir and get rid of dough balls, make sure it is well mixed.
    Put lid on pot and in stove for 60 min which I have pre-heated to about 150F to make sure I don't lose temp.
    Get mash-out water up to ~170F, when mash is done, drain as much liquid from grain bag by holding above mash pot.
    Put grain bag in 170F water for ~10-20 minutes, stirring and making sure it is well mixed.
    Drain grain bag by holding up.
    Combine both liquids and begin boil.
    Finish boil, cold crash in water bath in sink with ice to get to yeast pitching temp (~64F).
    Add wort to Mr. Beer container, aerate, pitch yeast, put in temp controlled mini-fridge.

    Does that all sound good? Anything I'm missing or could improve on? I appreciate any and all comments.
     
    #1 GatorBeer, Apr 4, 2013
  2. Applecrew135

    Applecrew135 Crusader (431) Jul 18, 2012 Pennsylvania

    I'm going to be doing the same thing very soon. How did you figure your volumes for mash & sparge?
     
    #2 Applecrew135, Apr 4, 2013
  3. GatorBeer

    GatorBeer Initiate (0) Feb 2, 2010 South Carolina

    I use BeerSmith and treat it like a single infusion batch sparge.
     
    #3 GatorBeer, Apr 4, 2013
  4. Beerontwowheels

    Beerontwowheels Initiate (0) Nov 22, 2009 Maryland

    Everything looks good to me. I BIAB'd for about 10 batches, so I'm familiar with the process, but certainly no expert.

    I would think you'd have less likelyhood for dough balls if you put the grainbag into the water by itself (using binder clips to secure the bag to the pot) and then mixed the grain in slowly. Something about introducing the bag & all the grain at one time makes me think of a giant dough ball.

    Just my minor observation.
     
    #4 Beerontwowheels, Apr 4, 2013
    fuzzbalz and jlordi12 like this.
  5. fuzzbalz

    fuzzbalz Pundit (953) Apr 13, 2002 Georgia

    Yea, I would put the bag in empty, then add grain while stirring. Other than that it looks solid. I started getting better beers when I started adjusting my water (after getting it tested by a lab) and then using O2 before pitching my yeast.
     
    #5 fuzzbalz, Apr 4, 2013
    Beerontwowheels likes this.
  6. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    Having BIAB w/MrB's LBK for two dozen or so batches back in the day...there's nothing at all amiss with your process as long as the grain bed temperature is being raised to no more than 170ºF during the sparge AND you be double spargin'.

    Take a taste the mashed grains après sparge as a sanity check.
    If it's sweet...you're leaving money on the table.

    ---
    The LBK's capacity is 2.45G...not 2G.
    Fill to the bottom of the 'QUART' marking...which is also along the bottom of the second 'stave.'
    Why settle of 8-L when there's room for 9?
     
    #6 HerbMeowing, Apr 5, 2013
Thread Status:
Not open for further replies.