Yea plus in the comfort of your kitchen, I really should read up and try it, I'm just so darn proficient at the batch sparge I neglect to try something newVigIIPeaBurner wrote:My brother and I do BIAB and get great all grain results by modifying the BIAB a bit. We do batch sparge. The nice thing about BIAB is the bag can be lifted slightly and allowed to drain. This increased the efficiency a bit over straight BIAB. Clean up is quicker too.Doby wrote:When you make all grain how do you do it? I batch sparge
Anyone Still Brew Beer Here
- Doby
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- Joined: Tue. Dec. 02, 2014 9:57 pm
- Location: Elysburg PA
- Hot Air Coal Stoker Stove: Alaska Kast console and Alaska Channing III
- Coal Size/Type: Rice
- Other Heating: oil but not much
- VigIIPeaBurner
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- Location: Pequest River Valley, Warren Co NJ
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- Other Heating: #2 Oil Furnace
We brew in the garage - heated and insulated Did a 7 gal batch of oatmeal stout that's now 2 wks in the bottle. Still sharp from the dark malts but will age out nicely. Yielded 58 bottles. He uses a counterflow, use imersion. Even with a whirlpool, trub still makes into the primary with the counterflow.
He only does secondary on lagars. Bought a used 7.2 cu ft freezer with a STC-1000 controller installed. Makes lagering simple. I use to only lager now while it's good and cold in my garage.
Doppelbock is tasty!
He only does secondary on lagars. Bought a used 7.2 cu ft freezer with a STC-1000 controller installed. Makes lagering simple. I use to only lager now while it's good and cold in my garage.
Doppelbock is tasty!
- offcoursey
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- Location: Perkasie PA
- Hand Fed Coal Stove: Glacier Bay
I use a 10 gallon cooler, most times when I sparge, I drain the wort completly, then pour sparge water(about 170*) through a colander...slowly, while the cooler is draining. I will do this 2x and use about a gallon of water each time. I know I lose efficiency but it works. I've used a piece of foil with holes in it in place of the colander too. It's not the 'right way' but my beer turns out good, so I'm told.
- offcoursey
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- Joined: Sat. Apr. 10, 2010 8:42 am
- Location: Perkasie PA
- Hand Fed Coal Stove: Glacier Bay
I brew on a glass top stove in the kitchen(partial mash) in the colder weather, and all grain,outside in the summer. Nice labels! I only make ales but all different kinds. Try using some crushed fenugreek seeds if you want a maple flavor. It works well in oatmeal stouts. It's very strong but won't ferment out like real maple syrup (and it's $1 at the dollar store).