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Home > Shows & Podcasts > Brew Strong > Brew Strong: 09-06-10 Brew in a Bag

BN Shows: Brew Strong Archives

Brew Strong: Brew in a Bag

Jamil and John Palmer cover the "Brew in a Bag" method

Broadcast Date: 2010-09-06 17:00:00

Running time: 01:06:00

Download: Download MP3 (26.4MB)

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In this episode of Brew Strong Jamil and John Palmer cover the "Brew in a Bag" method of homebrewing. While travelling through Australia and New Zealand Jamil gathered interviews for The Brewing Network. This show contains an interview with two Melbourne brewers explaining the brew in a bag process and how it works for them. Tune in and learn to shave time and equipment off your brewing process while still producing a wonderful craft beer.
Add Comment Comments: (14)
great show by Noam, September 14, 2010
I am a BIABer too. I disagree with the statement that it's just a way for brewers to step into AG brewing without investing large sums in expensive setups. I do believe that BIAB is a legitimate brewing technique in of itself. I'd like to hear a followup discussing the Australian No-Chill method.
keep up the great work.
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Show was kind of lame by Joe, September 15, 2010
I agree with the first comment that its not a stepping stone to AG, but its own method.

They both mentioned they haven't brewed with this technique extensively. Well Palmer had with a mini mash. JZ hadn't ever. You can get very clear wort by using a vorlauf method during the mash and not lose temp or get HSA. I use a pump now and recirc in a single vessel which gives me very clear wort.

I didn't think the interviews were all that good either.

I would have liked to have heard more discussion of the science of the method. I generally achieve 75-80% efficiency without any sort of extraordinary methods. They mentioned 65-75%.

Neither of them seemed to be into the method. My guess is they either had a lot of request for the show or ran out of topics. I also understand it doesn't do much for sponsorship advocating a method that needs very little equipment beyond the basics.
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Brew in a bag convert spills his 2 cents. by BobBrews, September 16, 2010
Brew in a bag (BIAB) Is a stand alone method of brewing beer. It is not better than traditional just different. Yes, it is quicker, cheaper and easier to do than traditional brewing but the results are the same. Good beer!

There has always been a snob problem with all grain and extract brewers. Both methods produce award winning beers but (some) all grainers look down at extract brewers. I think that there may be a problem with traditional and BIAB also. I used to brew all grain traditionally. I now prefer BIAB.

People over analyze brewing beer and sometimes create problems where there aren't any. Money is made selling products and books. I can see why people would be afraid of BIAB because it eliminates some streams of revenue.

Simple is better. Brewers like anyone else don't like to be told that they have been doing it the "hard way". They will use any weak rational to down grade someone else rather than LEARN from them. "When you stop learning you start dying".

BobBrews
BIAB Info http://www.biabrewer.info
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Brew in a Bag by Steve, September 17, 2010
Hi Folks, Totally disappointed in the show. I felt you did not give it the effort and passion that you put into your other shows which I listen too religiously.
As an Aussie I felt embarrassed listening to the show.
BIAB is a legitimate method that makes quality beer and you sold it short.
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word by Erin, September 20, 2010
Have to say I agree with the above posters, I would have much rather heard an interview from Thirstyboy or PistolPatch, two of the leading spokesmen and most knowledgeable people for all things BIAB.

I would urge anyone interested in getting into BIAB who wants more info to visit www.aussiehomebrewer.com for their archive of several years worth of BIAB knowledge, from the very beginning through to the culmination of bringing the theory into practice; and www.biabbrewer.info the new home of all things BIAB.
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re:word by Erin, September 20, 2010
make that www.biabrewer.info smilies/wink.gif
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oh dear by crezzer, September 20, 2010
I agree that there's probably more to biag than was discussed, but the way the show was broadcast made it feel like a 5 minute discussion stretched into an hour. I usually love the BN and can't wait for each show but this was a real let down and dare I say.. boring! Sorry. PS I totally agree about the above comment that it'd be good to hear about the no-chill cube method.
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Don't knock it... by KNeace, September 21, 2010
BIAB is a great method in it's own. I've kind of created my own way of brewing All Grain using it. 85% effecieny and great tasting beers. Start to finish 4 hours...how can you beat that?!
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Topic needed a better explaination by JazzyJ, September 22, 2010
As a dedicated BIABer I thought the interviews were disappointing.
They did not really describe the process as simply as it is.
I like to consider BIAB single vessel mashing. you heat your strike water, add your bagged grain, and then remove the bagged grain for a traditional boil.
I wish they covered the topics of dunk sparging, and
I wish they covered the starting water topic more eloquently. I don't think they explained that ALL brewing water is added at the start. Something in the region of 35L for a final yeild of 22L.

Like the other posters, I encourage readers to check out BIABrewer.info, or aussiehomebrewer.com for more information.

PS as an Australasian... boy we sound weird on the radio.
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Ironic by Ebenezer, September 25, 2010
What's ironic about this show is that as someone who's brewed for nine months, I tried modified versions of using a bag to brew all-grain (while never doing the "traditional" BAIB, but doing variations), and ended up using an all-grain method of what John Palmer describes in "Brewing Classic Styles." I generally mash using a 1.3 quart per lb. grain ratio for 60-90 minutes (depending on the style), then move the bag with grain to my bottling bucket to "sparge" for 15 minutes, as is done with the mini-mash in BCS. Using this method (as well as improving my fermentation procedures), my beers have improved considerably in quality.

I thought this show would cover that variation, along with discussing BIAB with articulate people, such as Erin mentioned. Homebrewing has come a long ways in the past few decades, but I think there are a lot more innovations left. It's important to explore alternative methods such as BIAB.
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What are you talking about? by Kiwi Jared, September 26, 2010
Re: previous posts.
What are you winging Aussie shelas grizzling about? They did a 1 hour show about putting some milled grain in a bag and soaking it in water - it's not rocket science, what more did you want them to say? They even interviewed some Australian academics on the subject.
No one at any stage said a bad word about the method. Some quotes "pretty attractive way to go.." "..easy way to make great beer.." "indistinguishable from regular mashed beer (ok I forget the exact wording and I'm not going back to check).." "award winning beer" etc.. sounds pretty positive to me.
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BIAB NO-CHILL is K.I.S.S by Steve, September 30, 2010
The Aussies are keeping quiet about this process. It is SIMPLE, If your Kettle has a good fitting top, that can leak air, all you need is a kettle, primary/secondary fermentor, and something to do while brewing. You can step mash, infusion mash, if you kettle has a drain, Decoction 1/2/3. Use bags for your hops, remove the bags at flame out or you'll have way too strong Hop aroma/flavor. leave the wort in the kettle over night, use a santize towel to cover the kettle, and the next day, pretend you did the cooling, and continue as if you did. Overnight cooling REALLY settles the trub!
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The devil is in the details by Tom, November 06, 2010
I admit I am biased since I BIAB, but the show came across as if they really hadn't done much background research - even just reading the main couple of threads on Aussie Home Brewers on the subject.

There are a bunch of things that they glossed over - the theoretical vs practical issues on grist/liquor ratios; that it's not quite like no-sparge because the complete volume of water is already present; and so on.

Unless I switch to OG 1.100 barleywine as my house brew, I see no compelling reason to clutter my limited space with a more sophisticated setup. smilies/smiley.gif

cheers,
T.
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Hilarious! by The Stig, February 03, 2012
Best bit: neither of these fucktards have even tried the process themselves!!

They make expert statements like "it's a good process, but not the best way to make beer". How do you know if you never tried it?

Both are complete fuckwads! If I had a quid for everytime Jamil says "you know...."

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