Crushing the grist finer/smaller will increase efficiency by a few percent, but I really don’t recommend doing that as it will increase the fines in your wort and slow the draining from the bag. Generally speaking, the efficiency of BIAB should be between 74-84% for beer OG’s between 1.040 – 1.075, lower OG having higher efficiency than high OG. The efficiency of any brewing process depends primarily on the water to grist ratio that you are using. The beauty of BIAB is that it is primarily a no-sparge method, and not sparging reduces the likelihood of high pH wort. Sparging with high alkalinity water will only make the problem worse. If your measured mash pH is 6.0 or above, you have a much higher probability of harsh flavors due to tannin and silicate extraction from the grain. Staying within this range will optimize beer flavor and conversion.
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Generally speaking, your mash pH should be between 5.2-5.6, although it can be as high as 5.8, but should not be below 5.2 or above 5.8. I always recommend that brewers check their mash pH on a cooled sample with a pH meter at the beginning of the mash, about 5-15 minutes after mashing-in. lactic acid) to help neutralize the alkalinity and bring the mash pH down into the recommended range, 5.2-5.6. If you have high or very high alkalinity water, I recommend you dilute that water 50/50 with distilled water, and/or use some acidulated malt or brewing acid (ex. Dark beers can often be brewed with high alkalinity water without having pH/flavor problems, but very high alkalinity often results in high mash and wort pH and harsh flavors. If it is more than 150, then it is very high. If this number is 100 ppm or greater, you alkalinity is high. What is high alkalinity water? Look at your water report for Total Alkalinity as Calcium Carbonate. The high water to grist ratio can cause problems with the mash pH if you have high alkalinity water – and most people do. See my article, “ Mechanics and Chemistry of Steeping” in BYO, March-April 2016. However, excess pressure can excrete these compounds into your wort as well, so in general, I don’t recommend squeezing the bag to wring every last drop, and in particular, I certainly don’t recommend it when you are brewing dark beers. Too high a wort pH can commonly lead to tannin and silicate extraction from the grain, but high pH is usually not a problem with BIAB. Roast malts and high color caramel malts, like Special B, don’t give up their extract easily, and aggressively squeezing the grain bag will release more of the roast compounds into the wort. The base malts and low color and caramel malts give up their extract easily, so squeezing the bag gives you retained wort instead of retained extract. Option 2 – A lot, depends on the kind of grain you are mashing. Option 1 – A Little Bit, is never a bad idea. Squeeze it quite a bit to wring out every milliliter of wort. Squeeze it a little bit to prevent it from dripping on the floor, and 2. There are two reasons to squeeze the bag: 1.
BIAB 2016 WINDOWS 10 PROBLEMS HOW TO
John Palmer - author of How to Brew and co-author of Water Squeeze The Bag?
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We got advice from two brewers well steeped in the system of mashing in a bag to describe pitfalls, dispel myths, and provide guidance for those who utilize or plan to utilize a BIAB system.
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The BIAB system has grown from its roots in Australian homebrewing culture to become popular worldwide.