Good video. I like the fact that you added the voice after so you can concentrate on making the beer and then explain all the steps without leaving anything out. Good idea with storing the water as well. Thanks
Great vid....I just wanna say the only thing I think you should improve is your oxygenation method......raising the syphon hose up high off the bucket will allow it to splash at it fills, very effectively introducing oxygen. Just shaking your brew bucket a bit doesn't do much
There's only one thing I'd change... I'd shake the beer BEFORE adding the yeast. Makes very little difference, the amount of yeast that'd stick to the walls and lid of the fermenter, but still. Best practice and all. Great vid :)
Nice video, it would be even better if you caption the numbers (temp, volume and weight) in metric also. Will make it easier for alot of people watching
Ya I think that either method has its place but I always recommend to a brewer looking to get into all grain to try out BIAB first and go from there. Personally, I can get a better efficiency using the traditional mash tun but that's not always going to be the case. Either way, you can create award winning brews :)
Thanks for the video. Can you tell me, regarding water loss, should a person put a lid on the mashing/boiling vessel at any stage? I see a bunch of videos where there is no lid used. Why is this done, is it to concentrate the remaining contents?
I purchased it from Austin homebrew supply. It is the 2x3 coarse nylon bag. Works great and can easily handle the weight. I didn't make my own just because this was more convenient and the cost is low when buying other things anyway.
I purchased the King Kooker-50 Qt. Aluminum Ridge Pot Outdoor Cooker from Sams Club online that came with the 50 quart pot, pot strainer, and propane burner. I got it near Thanksgiving and got a great deal ($82.36).
If brewing with all grain is this easy, then why is my idiot self brewing with extracts? Awesome video! I also like how you used the burner on top of the kettle as your sparging system. Super efficient. I bet that beer kicked butt too!
The only thing I can think of that you missed is you want to shake the fermentor for about 5 minutes vigorously before AND for 5 minutes after you add the yeast. Fermentation begins incredibly quick if you do that.
I shoot for 6.5 gallons pre-boil volume and will end up with a bit over 5 gal after an hour boil which works out great because I like to leave a bit behind as not to disrupt the cold break for clarity after I run the chiller. Sorry about the late reply, I've been working on a premium tutorial kit that will be launching soon on the new version of my website!
Great video on BIAB. Your brew pot, is that a turkey deep fryer? I am new to brewing beer but I have a Cooper's IPA in the bottles and a Canadian Blonde in the tub. Thanks to RUclips and people like you.
I found when I boil the last 15 minutes with my wort chiller in i get kettle scorching due to lack of fluid circulation... not sure how much it matters though. So I will just finish the boil then dump the chiller in for 10 or so minutes before I run the water & whirlpool. I am looking to go all grain from extract, and this looks like it's not as much effort as I thought. Thanks!
Hello. Thanks for the video. How much water did you initially heat up before adding your grain? Is there an "ideal" amount of water you like to add for your sparge? Have you found there to be certain styles of beer that are better suited for BIAB? Appreciate your time.
+Katy Hooper It looks like the base of the flame part of the turkey fryer. He mentioned this was a turkey fryer setup, so I'm just assuming that's part of it.
How low? I go with ~1.25 liters per pound of grain then sparge over the grain bag to get to 6.5 gallons pre boil. Try squeezing the bag, it might help.
Ah, so you use the "traditional" method as well? I checked out your vid since I'm ready to advance from extract, and BIAB only looks like an hour more of work, but makes up for it being ceaper than extract. But how different are really the results of BIAB and "normal" brewing? I'm not a perfectionist, and I must admit that I find my partial mash extract brews pretty damn good, so making cheaper beer and having the ability to hand-pick malts are my reason for upgrading.
it's low, maybe 65%. because the strike water isn't consistently 152F and the single pour sparge effectiveness is just mediocre. this is brew in bag, that's the trade-off
I have that exact same brew kettle and have been getting really low efficiency. Can you tell me how much water you started with and how much you sparged with? That would be most helpful. Thank you!
Does your Metal Strainer touch the bottom of the Boil kettle? I have a Fryer with a heating element inside and the strainer sits well above the bottom. That would mess up my mash would it not?
+mattzx77 It's a good thing that it doesn't completely touch the bottom, because that might lead to scorching. So no, it will not mess up your mash as long as the temperature inside the kettle is where it should be.
+Jake Pitsch well what i mean is like waay above the bottome like 3 gallons of water worth cuz of the way the coils are. so the mash water wouldnt even touch the malt lol
Ah. That might be a problem! I thought you meant it was just sitting a little above the bottom. Not sure what I'd do in that case, maybe ask the guys at your local homebrew shop!
they say you kill about half the yeast when you just add it straight to the beer. The dry yeast is dormant and dumping them right into a sugary solution is too much of a shock. Just rehydrating them in water for a few minutes lets them wake up easier. Nice vid, thanks.
johnnyoro I think 10 mL per gram of yeast is a good amount. Make sure you boiled it thoroughly to sterilize it, then let it cool down to about the same temp as your wort. Just let it sit for 5-10 min and then pitch. If you read Yeast by Chris White and Jamil Zainasheff, you'll learn more than you ever need to know about yeast.
Hands get sanitized just like everything else. Tap water can have chlorine if its treated by a municipality and will ruin your beer giving in a rubbery aftertaste.
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Good video. I like the fact that you added the voice after so you can concentrate on making the beer and then explain all the steps without leaving anything out.
Good idea with storing the water as well.
Thanks
very well done. An intro to brewing for those that are afraid to. No need to fear it now.
Well done video for BIAB , makes things simple and efficient for those of us with less space gear or money bravo !
Thank you from Argentina! Very instructive and with good tips.
Great video! This certainly seems simpler than a full all-grain set up and cheaper too! I like the idea of using the fryer strainer to hold the bag.
Thanks for explaining sparging. I never really understood it until now. 👍🏽🍻
Great vid....I just wanna say the only thing I think you should improve is your oxygenation method......raising the syphon hose up high off the bucket will allow it to splash at it fills, very effectively introducing oxygen. Just shaking your brew bucket a bit doesn't do much
This is the best BIAB tutorial that I've seen yet. I"m making the switch from extract to BIAB, eventually to all-grain. Thank you!!!
Darrin Islandz-Tippens morning
Really nice video! Well thought out and well presented!
pity you gave up posting as your approach was informative and down to earth= I learned a lot
There's only one thing I'd change... I'd shake the beer BEFORE adding the yeast. Makes very little difference, the amount of yeast that'd stick to the walls and lid of the fermenter, but still. Best practice and all. Great vid :)
Excellent how-to video. I am going to try it for sure
Nice video, it would be even better if you caption the numbers (temp, volume and weight) in metric also. Will make it easier for alot of people watching
Love the low impact, low cost approach. Please specify water to grain ratios in mash, sparse steps. List dog in credits!
Ya I think that either method has its place but I always recommend to a brewer looking to get into all grain to try out BIAB first and go from there. Personally, I can get a better efficiency using the traditional mash tun but that's not always going to be the case. Either way, you can create award winning brews :)
you took away the fear of all grain. Thanks
Thanks! It was the top to my turkey burner but now that its assembled I will be using a stainless steel cooking grate.
Thanks for the video. Can you tell me, regarding water loss, should a person put a lid on the mashing/boiling vessel at any stage? I see a bunch of videos where there is no lid used. Why is this done, is it to concentrate the remaining contents?
I purchased it from Austin homebrew supply. It is the 2x3 coarse nylon bag. Works great and can easily handle the weight. I didn't make my own just because this was more convenient and the cost is low when buying other things anyway.
I purchased the King Kooker-50 Qt. Aluminum Ridge Pot Outdoor Cooker from Sams Club online that came with the 50 quart pot, pot strainer, and propane burner. I got it near Thanksgiving and got a great deal ($82.36).
If brewing with all grain is this easy, then why is my idiot self brewing with extracts? Awesome video! I also like how you used the burner on top of the kettle as your sparging system. Super efficient. I bet that beer kicked butt too!
I’m making my first BIAB batch right now! This video was very useful, especially since my kit instructions were for a traditional allgrain set up.
Nice vid, simple and to the point.
The only thing I can think of that you missed is you want to shake the fermentor for about 5 minutes vigorously before AND for 5 minutes after you add the yeast. Fermentation begins incredibly quick if you do that.
I shoot for 6.5 gallons pre-boil volume and will end up with a bit over 5 gal after an hour boil which works out great because I like to leave a bit behind as not to disrupt the cold break for clarity after I run the chiller. Sorry about the late reply, I've been working on a premium tutorial kit that will be launching soon on the new version of my website!
Did you pull the siphon straight from the sanitizer to the wart?
So you use a turkey fry kit to brew in?
Great video on BIAB. Your brew pot, is that a turkey deep fryer? I am new to brewing beer but I have a Cooper's IPA in the bottles and a Canadian Blonde in the tub. Thanks to RUclips and people like you.
Thanks! It's as easy as it looks and makes some really great beer, enjoy!
It turned out great, BIAB is my go-to method for brew days on a time crunch!
I found when I boil the last 15 minutes with my wort chiller in i get kettle scorching due to lack of fluid circulation... not sure how much it matters though. So I will just finish the boil then dump the chiller in for 10 or so minutes before I run the water & whirlpool. I am looking to go all grain from extract, and this looks like it's not as much effort as I thought. Thanks!
What is max lbs of grain your basket will hold ??
Now, could you still connect a recirculation pump for mashing at this style? I'd really like to cycle the water.
to add oxygen to the wort, I recommend using a disinfected hand blender :)
This looks like you get a much cleaner beer before primary. I'm just curious, how long does this take on average?
Was that a 10 gallon pot? How many gallons did you start with in the mash pot and how much and how hot was the sparse water?
This was a great video. Hopefully I can get to the BIAB stage s
oon too.
great video really easy to follow thanks, going to try a BIAB for my very first home-brew, cheers.
Hello. Thanks for the video. How much water did you initially heat up before adding your grain? Is there an "ideal" amount of water you like to add for your sparge? Have you found there to be certain styles of beer that are better suited for BIAB? Appreciate your time.
Thanks for the great video. What size pot are you using?
Yea, I'm wondering how much your inital volume is? what volume of water do you REALLY want right after you rinse before going into boiling the wort?
Great video! Do you know where I can get the black piece that you use to hold up the strainer? That's a fantastic setup. Thanks a lot in advance!
Very nice. What efficiency do you typically get doing BIAB?
What pot size do you have? Is that the 16 gallon bayou?
What is the black thing called you set on top of your kettle and then set your basket on? That is exactly what I need, but not sure the name. Thanks.
+Katy Hooper It looks like the base of the flame part of the turkey fryer. He mentioned this was a turkey fryer setup, so I'm just assuming that's part of it.
Thanks, Jake! I have had troubles finding pieces of a turkey set up in lieu of buying the whole set up. Thanks again!
What size is you kettle? How many gallons is?
Thanks
How low? I go with ~1.25 liters per pound of grain then sparge over the grain bag to get to 6.5 gallons pre boil. Try squeezing the bag, it might help.
Thanks, I appreciate the feedback.
Ah, so you use the "traditional" method as well?
I checked out your vid since I'm ready to advance from extract, and BIAB only looks like an hour more of work, but makes up for it being ceaper than extract.
But how different are really the results of BIAB and "normal" brewing?
I'm not a perfectionist, and I must admit that I find my partial mash extract brews pretty damn good, so making cheaper beer and having the ability to hand-pick malts are my reason for upgrading.
How much strike water did you start with
What was the source for your bag? DIY? Buy it somewhere?
Great video. What efficiency do you get with this setup?
it's low, maybe 65%. because the strike water isn't consistently 152F and the single pour sparge effectiveness is just mediocre. this is brew in bag, that's the trade-off
how to you maintain mash temperature 152°F in 60 minutes with burner? thanks
if that other comment doesnt show up for some reason just google mash calculator. It'll give you the strike water temp.
No drinking water from the tap?
I have that exact same brew kettle and have been getting really low efficiency. Can you tell me how much water you started with and how much you sparged with? That would be most helpful. Thank you!
rockindaddy9 maybe there is a problem with grain crush. I brew BIAB and i get 75-78% efficiency always
Make sure you are hitting (and maintaining) the temps you need, also a finer crush helps a lot.
Does your Metal Strainer touch the bottom of the Boil kettle? I have a Fryer with a heating element inside and the strainer sits well above the bottom. That would mess up my mash would it not?
+mattzx77 It's a good thing that it doesn't completely touch the bottom, because that might lead to scorching. So no, it will not mess up your mash as long as the temperature inside the kettle is where it should be.
+Jake Pitsch well what i mean is like waay above the bottome like 3 gallons of water worth cuz of the way the coils are. so the mash water wouldnt even touch the malt lol
Ah. That might be a problem! I thought you meant it was just sitting a little above the bottom. Not sure what I'd do in that case, maybe ask the guys at your local homebrew shop!
+Jake Pitsch. ya not really a big problem i just drain into my mash tun. just would be nice to mash all in one
How did the beer turn out?
This dog waits the grains.... ! :D
Can I use a hop bag when I use BIAB ?
How much water did you use
How many grams of yeast and cooking yeast works?
Is that turkey cooker aluminum?
they say you kill about half the yeast when you just add it straight to the beer. The dry yeast is dormant and dumping them right into a sugary solution is too much of a shock. Just rehydrating them in water for a few minutes lets them wake up easier. Nice vid, thanks.
what temp should that water be? Like a cup of water or how much??
johnnyoro
I think 10 mL per gram of yeast is a good amount. Make sure you boiled it thoroughly to sterilize it, then let it cool down to about the same temp as your wort. Just let it sit for 5-10 min and then pitch. If you read Yeast by Chris White and Jamil Zainasheff, you'll learn more than you ever need to know about yeast.
***** RedStar and Danstar says to rehydrate, Safale says to pitch directly. It depends on how they dried it.
Direct dry pitch with US-05 is perfectly fine
Seems like rehydration would be a safe bet no matter what. Then no worrying if your particular yeast can be dry-pitched
no hopps?
Your voice reminds me of Ross Geller
please help me to find pump like this at 6:38
I'm gonna take the plunge!
~75%. Sorry for the late reply!
What kind of efficiency can I expect using this same method?
Hands get sanitized just like everything else. Tap water can have chlorine if its treated by a municipality and will ruin your beer giving in a rubbery aftertaste.
Uhmm no Mr. walking target that is simply not true. If the kettle is food service grade & properly cured before use its perfectly fine.
Aluminium kettle? If so best replace it with a stainless steel one, at mash pH @ 5.2 you'll be getting tonnes of Al ions. not good for you.
Pets and brewing....
Volume too low... you might want to post edit levels....
the dog walking around gave me anxiety
very good tutorial! (but the audio is bad, sounds like you have a napkin in front of your mouth)
+Eduardo-SS Sounds fine here... perhaps you just have poor audio on your computer / tablet / phone.
+legourmettv that is possible