How to do a brew in a bag

In this video I do my first brew in a bag.

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Instagram: @barleyandthehops
Twitter: @barleyandthehop

[DiegoRodriguez-prbf]

I hope you continue to use the BIAB process. I've been doing it for over a couple of years because I like to "Brew Small and Brew Often". It would really help if you have a bag bigger than your kettle and it doesn't need to be custom. Just don't let it drape down and catch on fire. Then you need to create insulation. I made a custom "kettle cozy" out of reflectix (brew store or hardware store) and duct tape. You have to wrap it around the kettle under the handles and secure it with a piece of duct tape each time. I also made one for the top of the lid. Once you have it created it's super easy and keeps the temperature very stable. It looks more cool than blankets, sleeping bags, etc and is requires less space to store. A false bottom to keep the bag off the bottom of the kettle is really useful for the Mash Out. Also, it makes it easy to raise the temperature without having to lift the bag. It's very handy if you want to do step mashing. You need to remember to take off the "kettle cozy" when you turn on the gas otherwise it melts...

[jackb]

I always enjoy the fact you leave the mistakes and mishaps in your videos. Chasing the ph was kind of funny. Thanks for the videos.

[acouplegeeks]

I love BIAB. I used to do the traditional mash and batch sparge with a 10 gallon cooler and I just lost interest with brewing. BIAB rejuvenated my passion for brewing. If you don't want to cover your pot, I'd suggest using your normal cooler mash tun without the false bottom to mash in the bag. It holds the temp really well and you don't have to mess with any blankets or heat. Also, I don't see a reason to raise the temp for a mash out.

[Beerjunkieguy]

I've done BIAB for over 8 years now and recently went to the electric-recirc BIAB and am loving it. Fast, and it just works.

[bobv]

I gotta ask... How was the beer?


I switched from extract to BIAB this year and I'm getting ready to brew my 5th 3-gallon batch, using all the same equipment (plus the nylon bag). A great way to transition to all-grain brewing! Now I'm building my own recipes in BeerSmith and it really has taken my brewing to a new level. I love seeing the effects of using different types of grains, and different mash temperatures. Tomorrow's brew will be my first attempt at a Cascadian Dark Ale.

[dihydrogenmonoxide]

Great intro video! I've BIAB for a few years now - I wrap my kettle in a couple of old towels, it generally only drops a couple of degrees over an hour, so I check half way, and then add a little heat. largest batch I've gone to is 11L. The tannin extraction thing isn't something you should worry about, squeeze that bag! efficiency wise, I generally hit the OG of the recipes I find on the internet, so should be fairly average :)

[nathanhassey]

I've been waiting for a BIAB video from you. Always wondered why you weren't doing them. I use them a lot for small batches. I'm sure you have heard of them but wilserbrewer makes custom bags for pretty cheap. You just send him the dimensions of your kettle and you usually get it within a few days.

[AndJusTIceForRob]

I've been doing small batch BIAB over the last 4-5 months. I usually need to heat it a little every 10 minutes or so throughout the mash. I recently bought an aluminum (only choice available) steam basket to put inside the pot (with the mesh bag inside the steam basket), and I did this so that after the mash I could put a grate from my smoker (like a grill grate) on the pot and let the wort drain into the pot without making a mess. Not only did I achieve that, but once I reached my needed temperature I only lost maybe one degree over the next 50 minutes. I think what is happening is similar to what happens in products like the Mash & Boil. The water/wort in the ~0.75" wide space between the basket and the pot starts off ~10-15degF hotter than the mash. So, as the mash is cooling off, the hot water around the basket is heating it back up. Anyhow, I just thought I'd share that knowledge since the basket has significantly simplified my mash temperature maintenance process.

[brucrafter]

Hey, I haven't done BIAB in awhile. It's nice and easy, but I tend to stick with my full on mash/lauter/etc all grain method. Never done a 100% rye batch though. Can't wait to see how those cryo hops work out for you.

[viperca]

For BIAB, you can grind the grain finer than you would for all grain, and it will compensate for efficiency . Most will run it through their mill twice, rather than reset the gap on their mill.

[brentm]

Great video, this is how I brew all my batches with a sous vide cooker and it's worked really well for me

[jimbolittle]

Another great vid. I like biab it allows me to step mash in my five gallon water cooler without having to get a false bottom. You could try
the pumpkin beer again and see if it makes it any easier

[Kevin-qnzk]

ive been doing biab for all my all grain batches and have had good results. I was looking thru john palmers book recently and he suggest to start the mash like any other mash with 1.3 qt per lb of grain and the add the rest of the water at mash out. i think this will help with the mash ph issue as i also get a low mash ph when i do full volume for the mash.

[JJW]

Welcome to the club. Bet you'll never go back. Just get yourself a bigger bag and you can scale up and still have super short brew days.

[SimonDuffy]

As the proud author of YouTube videos called Homebrew Buffoonery, I don't appreciate you stepping on my toes!😂😂😂 I do brew in a bag and have cocked it up more times than any of my videos show. It's an awesome way to brew, but it is a bit of a faff to dial in.

[donnyd]

How'd I miss this one?!?!?!?! Liked it and never watched it lol.

[jarnedeclercq]

Can you do a Chimay bleu clone? I'm from Belgium :)

[AYoutubeAccountName]

I'm a pretty new homebrewer and as I'm sure everyone does I have a million recipe's I want to try. So, try all those recipe's and learn from those mistakes or pick one to perfect before moving on?

[michaelcarr]

Try using a sous vide stick (Anova) to maintain temp. Works a treat.