Turn the heat off. It should hold temperature for the duration of the rest. Check about 15 or 30 minutes in and make sure. If it has dropped significantly add LOW heat and stir until you get back to the mash temperature.
It's a great way to brew. I was a traditional 3V Rims brewer & went to Biab for the simplicity. Produces fantastic beers with very minimal effort. I brew in a 40lt electric hot water urn. Full volume, no sparge & consistently achieve low to mid 80% efficiency into the fermenter. I do a 90min sacc rest & ramp up temp to 78deg C for mash out. Once I hit 78deg C, turn off the urn & hoist the bag. Boil as normal for 60mins adding hops according to recipe. I also no chill. No DMS, no HSA. Great beers
@@beecee6196 The whole idea of no chill is to have wort ready to ferment when you want. I've pitched yeast into wort over 6 months old. Store the wort at room temp until your ready to ferment then place it into your fermenting fridge. Once at yeast pitching temp, add to your sanitised fermenter & pitch the yeast.
@@BPReefer Thanks, Brian. How long do you have to wait before you can safely transfer the wort to your carboy, or whatever you're using to store it? I just find the process of using the immersion wort chiller very tedious. I'm always concerned that I'm going to spring a leak when I'm not around and water down all my hard work not to mention I feel like it's a tremendous waste of water.
@@beecee6196 you won't be able to use a glass carboy. You transfer into a food grade cube which is food grade plastic. The boiling hot wort will sanitise the cube after you rinse it out with starsan or some other sanitiser. No chill also requires hop adjustments too. Because the hops will be above 85degC for a long period, your hop additions will be out. There are online charts you can download for no chill hop additions.
I tend to hit the same efficiency as my recipe suggests about 85% of the time. If I don't I tend to add a bit of corn sugar of DME to the brew to bring the sugar level up.
@@NorthernBrewerTV I got a great deal on a Brewer's Edge Mash And Boil through Adventures In Homebrewing in Ann Arbor Michigan. Just did my second batch on it this past Saturday. I doubt I'm ever going back to extract brewing. 👍
Wish there was a version of this video with this level of detail with an UK/EUR tilt. I have no idea what these fahrenheit numbers mean. Aside from that it's an amazingly detailed video, best of its kind.
Wifi? What's their relationship to Wifi? My understanding is that Heady Lamarr invented the frequency hopping technique that eventually became Wifi, and she was American-Austrian.
There aren't many cons to BIAB. But one is that you get a bit less efficiency from your malt grist. However, this can be addressed by simply adding a bit more base malt (about 10%) to the recipe to help make up for sugars you might lose by not sparging. I love BIAB and it's the main way I brew. I actually hosted and produced an online video class for Northern Brewer University with much more information on the more modern Brew in a Bag process. Check it out if you're interested. Would love to hear if you take the step in all-grain brewing the BIAB way. northern-brewer-university.thinkific.com/courses/homebrewing-310-brew-in-a-bag
Most likely... or an 8-gallon if you can find it. We suggest a 5-gallon kettle for most of our 3-gallon batches, so a full 5-gallon would definitely need to be larger.
When you refer to the grain in the bag you don’t use the plural; grains, an i to assume that only Barley is in the brew bag? Or are you using adjuncts? Do you add adjuncts at the same time as you add the barley? Thanks
Sort of like a batch sparge? I suppose you could but we're trying to make this as easy as possible for entry level all-grain brewers. If you try it, let us know if you got the sugars you thought you would. Most people just assume add more base malt for approx OG and skip the sparge.
saw a video of a guy whho dropped his bag into fermenter bucket and used a few G of cold water. seems reasonable,, trying it today... to clarify. temporarily, added back into pot and then santized fermentor bucket.
I literally was just asking myself this question as I scrolled to this spot in the questions! 10 years later and the questions is still relevant, I guess..... :)
I have a 15 gal. stainless kettle and typically do 10-12 gallon extract batches (buying extract in 30+ gal buckets). Can I do 10 gallon or larger batches using BIAB?
As long as it's not an epic grain bill, say for a double IPA or barleywine, we think you should be able to do 10 gallons in a 15 gallon pot... especially if it's really tall.
Not sure I know where you're referring to. No sugars or extract needed in this method of brewing because the grains provide all of the fermentable sugar that you need for fermentation. This is basically a small-scale all-grain brew -- no extract or extra sugars required.
That's going to be a lot of grain for a stovetop, but you can certainly do it. Best bet will be moving to an outside system or at least doing the mash outside possibly with a pulley hook to pull the mash bag out of the kettle. Or come up with another way to get the grain bag out and allow it to drain. I myself have a grill grate dedicated to that purpose that I can rest the bag on top of on the kettle to drain so that I don't have to stand there holding x-amount of dead weight for that long.
You certainly can. The key to lagers is more in the yeast strain you use and the fermentation temperature (lower/cooler than ales). Most lagers have an ale counterpart as far as similar malts and hops. The yeast and temp is key. What kind of lager might you want to brew in the BIAB method? Pilsners? American Light Lager? Bock?
No need to sparge, but you certainly can if you'd like. I generally do a bit of sparging using a pryex measuring cup and 170F water just to get all those nice sugars out.
Yes. The grains are boiled in the bag. After the mash out, the bag is removed and you have sweet wort. From there, the brewing process is the same as any other.
Correct. Most all-grain brews also don't generally require 60 minutes as conversion takes place much earlier in the process. But these are all suggestions for giving things all the more chance to work out well.
You can do either. Some folks put the hops in a bag so they can pull them out at the end, or they will let them settle to the bottom of kettle and pour off as much wort as they can while leaving hops sludge behind. I, myself, just pour the whole cooled wort into the fermenter. (Chip @ NB)
It's true. This video is a bit dated and was one of the first online to show the process in full. Over the years for different reasons we've changed the format of the kits. We're working on a new video to include use of pulley and other more recent developments in BIAB. Are you a fellow Brewer of the Bag?
I am yes and i buy ur kits regularly. Wish u had more of a viriety of smaller kits for people like me that like smaller batches bc 5gal of one beer is too much. Also with ur all grain kits i bought a 5gal kit thinking ill just divide it up and do smaller batches however the grain is all mixed in one bag. Would be cool if grains were separated to be able to divide em up. Love ur beers tho !
Hate to hear this. Is there anything we can do to help? If you want another kit to try it again, we guarantee our kits and will happily send you another one. See the "We've Got Your Batch" info on our Contact Us page and email/text us the order number. www.northernbrewer.com/pages/contact-us
Ive made that kit, either it was a dud kit, or you screwed it up. they'll make good on the satisfaction replacement thing though, great customer service.
You theoretically use a bit more base grain than would be required with a sparge method so you're still getting about the same amount of sugar without any rinsing. You totally can still do a sparge by hand or other method here if you'd like to. We just tried to show the easiest version of the process we could think of. Cheers!
This is likely the best how to homebrew video on TH-cam.
Belated appreciation. Cheers!
Turn the heat off. It should hold temperature for the duration of the rest. Check about 15 or 30 minutes in and make sure. If it has dropped significantly add LOW heat and stir until you get back to the mash temperature.
It's a great way to brew. I was a traditional 3V Rims brewer & went to Biab for the simplicity. Produces fantastic beers with very minimal effort. I brew in a 40lt electric hot water urn. Full volume, no sparge & consistently achieve low to mid 80% efficiency into the fermenter. I do a 90min sacc rest & ramp up temp to 78deg C for mash out. Once I hit 78deg C, turn off the urn & hoist the bag. Boil as normal for 60mins adding hops according to recipe. I also no chill. No DMS, no HSA. Great beers
No chill? how long does it take to reach the temp to pitch your yeast?
@@beecee6196 The whole idea of no chill is to have wort ready to ferment when you want. I've pitched yeast into wort over 6 months old. Store the wort at room temp until your ready to ferment then place it into your fermenting fridge. Once at yeast pitching temp, add to your sanitised fermenter & pitch the yeast.
@@BPReefer Thanks, Brian. How long do you have to wait before you can safely transfer the wort to your carboy, or whatever you're using to store it? I just find the process of using the immersion wort chiller very tedious. I'm always concerned that I'm going to spring a leak when I'm not around and water down all my hard work not to mention I feel like it's a tremendous waste of water.
@@beecee6196 you won't be able to use a glass carboy. You transfer into a food grade cube which is food grade plastic. The boiling hot wort will sanitise the cube after you rinse it out with starsan or some other sanitiser. No chill also requires hop adjustments too. Because the hops will be above 85degC for a long period, your hop additions will be out. There are online charts you can download for no chill hop additions.
@@BPReefer Thanks. This could be a game changer. Lol.
Grab a metal strainer and place it upside down at the bottom of the kettle then place grain bag on top when mashing.
Almost like a BIAB false bottom to help the bag for scorching on accident?
Whats the purpose of this?
I tend to hit the same efficiency as my recipe suggests about 85% of the time. If I don't I tend to add a bit of corn sugar of DME to the brew to bring the sugar level up.
Ship to Canada PLEASE Northern Brewer!!!
Nice video. Going to make my first BIAB today. Much easier to do small batches this way.
That does it! When I venture into all grain, I'm going brew in a bag.
Late reply here... did you ever make the move to all-grain/BIAB?
@@NorthernBrewerTV I got a great deal on a Brewer's Edge Mash And Boil through Adventures In Homebrewing in Ann Arbor Michigan. Just did my second batch on it this past Saturday. I doubt I'm ever going back to extract brewing. 👍
Very helpful thank you I may transfer to BIAB soon
Wish there was a version of this video with this level of detail with an UK/EUR tilt. I have no idea what these fahrenheit numbers mean. Aside from that it's an amazingly detailed video, best of its kind.
Thanks a lot for the info! I ll try it !
It should be noted this is a genius Aussie invention and all Australians should be thanked for brew in a bag, and wifi. You're welcome.
AussieBattler I'll thank Dave Line and Vic Hayes. Those are the only Aussies needed to thank for those inventions, not all.
Wifi? What's their relationship to Wifi? My understanding is that Heady Lamarr invented the frequency hopping technique that eventually became Wifi, and she was American-Austrian.
I use a cooler to hold temp in BIAB.
As in, you put the pot of mash into the cooler? Or do you BIAB in a cooler. (BIABIAC?)
this is pretty much the only system I use now...LOTS less clean up
The bag method looks so much easier than the more time intensive methods .. what benefit would there be to not using BIAB?
There aren't many cons to BIAB. But one is that you get a bit less efficiency from your malt grist. However, this can be addressed by simply adding a bit more base malt (about 10%) to the recipe to help make up for sugars you might lose by not sparging. I love BIAB and it's the main way I brew. I actually hosted and produced an online video class for Northern Brewer University with much more information on the more modern Brew in a Bag process. Check it out if you're interested. Would love to hear if you take the step in all-grain brewing the BIAB way. northern-brewer-university.thinkific.com/courses/homebrewing-310-brew-in-a-bag
great video thanks.
Hi, what kind of efficiency are you getting with brew in a bag? thanks
What are the effects of not sparging at all?
Looks nice!
So what size kettle would you recommend? 10 gallon for BIAB 5 gallon batch?
Most likely... or an 8-gallon if you can find it. We suggest a 5-gallon kettle for most of our 3-gallon batches, so a full 5-gallon would definitely need to be larger.
When you refer to the grain in the bag you don’t use the plural; grains, an i to assume that only Barley is in the brew bag? Or are you using adjuncts? Do you add adjuncts at the same time as you add the barley? Thanks
What material is the bag? I want to buy one...thanks and best regards!
Is there any reason why you couldn't soak the "spent" grain in a second batch of water as a sort of sparge and top up the pre-boil volume a bit?
Sort of like a batch sparge? I suppose you could but we're trying to make this as easy as possible for entry level all-grain brewers. If you try it, let us know if you got the sugars you thought you would. Most people just assume add more base malt for approx OG and skip the sparge.
saw a video of a guy whho dropped his bag into fermenter bucket and used a few G of cold water. seems reasonable,, trying it today... to clarify. temporarily, added back into pot and then santized fermentor bucket.
I literally was just asking myself this question as I scrolled to this spot in the questions! 10 years later and the questions is still relevant, I guess..... :)
I have a 15 gal. stainless kettle and typically do 10-12 gallon extract batches (buying extract in 30+ gal buckets). Can I do 10 gallon or larger batches using BIAB?
As long as it's not an epic grain bill, say for a double IPA or barleywine, we think you should be able to do 10 gallons in a 15 gallon pot... especially if it's really tall.
Why didn’t you use any sugar for fermentation? Or you just edited that part?
Not sure I know where you're referring to. No sugars or extract needed in this method of brewing because the grains provide all of the fermentable sugar that you need for fermentation. This is basically a small-scale all-grain brew -- no extract or extra sugars required.
What is the size of you kettle？
how much of a difference is there in efficiency compared to batch sparging?
I would like to ferment The Brew in the same cooking vessel
That might be difficult. Not impossible. But, probably not ideal.
Do you make the Smashing Pumpkin ale in a 3 gallon BIAB Kit ?
When you let the mash rest do you leave the heat on or turn it off?
i have a mate named Larry
during that 75 minute rest is there a temperature I am trying to maintain?
That is recipe dependent, but short answer is yes. brewwiki.com/index.php/Mashing
What about brewing 10 gallon batches? Can this handle it?
That's going to be a lot of grain for a stovetop, but you can certainly do it. Best bet will be moving to an outside system or at least doing the mash outside possibly with a pulley hook to pull the mash bag out of the kettle. Or come up with another way to get the grain bag out and allow it to drain. I myself have a grill grate dedicated to that purpose that I can rest the bag on top of on the kettle to drain so that I don't have to stand there holding x-amount of dead weight for that long.
@@NorthernBrewerTV I have bayou burner for outside brewing.
Can you brew lager using biab method?
You certainly can. The key to lagers is more in the yeast strain you use and the fermentation temperature (lower/cooler than ales). Most lagers have an ale counterpart as far as similar malts and hops. The yeast and temp is key. What kind of lager might you want to brew in the BIAB method? Pilsners? American Light Lager? Bock?
No need to sparge with this method?
evans5150 dame question here
No need to sparge, but you certainly can if you'd like. I generally do a bit of sparging using a pryex measuring cup and 170F water just to get all those nice sugars out.
Can I use a hop bag when a use BIAB ?
Yes. The grains are boiled in the bag. After the mash out, the bag is removed and you have sweet wort. From there, the brewing process is the same as any other.
75 minute mash sounds long. 60 minute is the standard on other ways. Why 75 on BIAB ???
Probably just to be on the safe side for conversion?
Correct. Most all-grain brews also don't generally require 60 minutes as conversion takes place much earlier in the process. But these are all suggestions for giving things all the more chance to work out well.
Is this for a 5 gal batch?
No. Rewatch for specifics. This is a 3 gallon batch.
100%
Did you strain the hops or leave them in when you ferment?
You can do either. Some folks put the hops in a bag so they can pull them out at the end, or they will let them settle to the bottom of kettle and pour off as much wort as they can while leaving hops sludge behind. I, myself, just pour the whole cooled wort into the fermenter. (Chip @ NB)
Yea but u dont have 3gal BIAB kits. Its either 1gal 2gal or 5gal.
It's true. This video is a bit dated and was one of the first online to show the process in full. Over the years for different reasons we've changed the format of the kits. We're working on a new video to include use of pulley and other more recent developments in BIAB. Are you a fellow Brewer of the Bag?
I am yes and i buy ur kits regularly. Wish u had more of a viriety of smaller kits for people like me that like smaller batches bc 5gal of one beer is too much. Also with ur all grain kits i bought a 5gal kit thinking ill just divide it up and do smaller batches however the grain is all mixed in one bag. Would be cool if grains were separated to be able to divide em up. Love ur beers tho !
stupid question..... was that in US gallons or Imperial gallons?
I'd guess US gallons as Northern Brewer is a US company.
U.S.
🔓
Got the American wheat kit. Followed video. Beer tastes like water. Not pleased.
Hate to hear this. Is there anything we can do to help? If you want another kit to try it again, we guarantee our kits and will happily send you another one. See the "We've Got Your Batch" info on our Contact Us page and email/text us the order number.
www.northernbrewer.com/pages/contact-us
Ive made that kit, either it was a dud kit, or you screwed it up. they'll make good on the satisfaction replacement thing though, great customer service.
Why would you not batch sparge? doesn't make any sense
You theoretically use a bit more base grain than would be required with a sparge method so you're still getting about the same amount of sugar without any rinsing. You totally can still do a sparge by hand or other method here if you'd like to. We just tried to show the easiest version of the process we could think of. Cheers!
Man... u got a lot of oxidation there...
At which part?
Did anyone else catch them tossing the dry yeast in directly? Noobs...
Most yeast packets available to homebrews can be added directly to the wort in 5 gallon (and under) batches. Check your pack's directions to be safe.
Are you freaking serious???