How do you brew?

All Grain, because it allows the most control over flavor and fermentability as compared with extract/steeping/partial mash. Mash Tun rather than BIAB, because mash temps are easier to hit and maintain.

 

All grain BIAB with a dunk sparge. I have found the10 minute soak with a lot of stirring in the sparge water really helps efficiency.
I also use a 3500 watt 240 volt induction cooktop which allows me to be indoors or outdoors depending on the weather.

 

BIAB/Partial Mash because it allows the most control over flavor and fermentability as compared with extract/steeping
and it is easy

 

I'm all grain, but haven't brewed in nearly 1.5 years.

On an unrelated note, I have a 1.5 year old daughter . . .

 

Right now I do three-vessel all grain. I am planning on moving to electric BIAB (with temperature controlled recirculating mash) at some point, as I like to be able to (i) do it indoors and (ii) shorten the brew day a bit. Right now I leaning towards the Grainfather or the High Gravity single vessel system. Cheers!

 

All grain with a 70-qt rectangular cooler mash tun. Ditto on VikeMan's reasons. And it only cost me ~$65 ($40 for the cooler, $25 for the fittings).

I have been contemplating getting a BIAB to use in my cooler in effort to make for an easier clean-up and to increase efficiency(allowing for a finer crush). But my content or indifference has led to inaction thus far.

 

Still call my self "new" to brewing. Been playing with partial mash but am mostly and extract guy still.

 

BIAB all the way! Full control over all aspects of the brewing process, less equipment and less time. What's not to like?

 

All grain, mash tun, multi batch sparge full boils cause I have more control over temps and I like the beer I make now vs extract and steeping grains.

 

Not sure how it would be easier to hit your strike temp with 3 tier over BIAB... That step should be very similar (add grain to water)

I insulate my kettle and have an average variance of 2F over the duration of the mash. I would imagine a cooler is similar? The large volume of liquid when using BIAB actually helps maintain the temperature.

 

That's some pretty good insulation (for a kettle) if you're only losing 2F over the length of the mash (60 minutes). My mash tun does better than that though, 0F-1F, as near as I can tell, since the temp actually varies a little within the volume of the mash. I've even had mashes that appeared to be a degree higher at the end. Exothermic process, combined with sampling variation, I imagine. What are you insulating with?

 

I do all grain in a 10-gallon mash tun. I typically do 8-9 gallon batches, split two ways, boil outside on a banjo burner and a 15 gallon kettle. I chill my wort with an immersion chiller.

 

I retrofitted a home depot moving box. Lined the walls with something similar to a foil duct wrap. I place the kettle in the box and then fill in the dead space between the kettle and the walls with 2 blankets.

Usually have the kettle in there for about 45 minutes, put it back on the burner and very slowly climb up to mash out temp over a 20 minute period. It's a unique process/setup but works well.

 

Sounds like a well insulated setup, but if you're going to that much trouble, why not just make a mash tun instead? Then you could do a vorlauf (if you want) and improve mash efficiency as well.

 

Making the mods to the box was a one time thing (and was not hard)... It's not a lot of work to put the kettle in the box and then take it out. I do admit, vorlaufing would be a nice option but it's really more of a nice to have, not a must have. My efficiency is consistently 75% for average strength beers. The extra time spent on squeezing out an extra few points wouldn't be worth it

Avoiding the traditional cooler mash tun means I have less gear, less cleaning, no sparging and a lot of time saved . I think that's why a lot of homebrewers are retiring their 3 tier setup and moving over to BIAB. The beer quality at the end of the day is 100% on par in my opinion.

 

All grain for most control (same reason VikeMan posted).
10 Gal Igloo mashtun + staineless dome false bottom
5 Gal Igloo HLT for fly sparging with homemade copper coil
9 gal stainless kettle on gas stovetop
Counterflow chiller
chest freezer ferm chamber + homemade temp controller w/network for remote monitor/control
6 stage RO water filter + BrewLab water test kit
Bottle, no kegging (like having a lot of variety available for traveling).

 

I moved from extract to BIAB on my 3rd batch. Still very happy with the process 25 brews later.

 

I'm one of the few doing partial mashes. I mash 50-60% of my grain bill, including all specialty malts. Usually I get 75% efficiency with BIAB and a 10 min "sparge" in a second vessel. Use Pilsen or golden light DME to make up for the rest of the base malt. I still have full control of flavor and it's a quicker brew day, important with 3 little kids running around.

 

I did about four just water kits, three extract with grains, one BIAB then went to all grain and haven't looked back. It's the most satisfying and controllable as mentioned. Although time consuming too