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Messages - Lazy Ant Brewing

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All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 04, 2014, 02:29:33 PM »
I'm looking at an 80 qt pot with a vegetable strainer basket.  It's made of 2 mm aluminum.  It's a Carolina Cooker basket from
It's advertised at $119.95, but I haven't looked at shipping costs yet.

All Grain Brewing / Burning your bag in BIAB?
« on: August 04, 2014, 02:09:01 PM »
I'm in the process of gathering info for purchasing BIAB equipment. 

Would a brew pot with a vegetable strainer basket in it keep the bag far enough away from the bottom of the pot that you wouldn't have to worry about burning holes in the bag?

The pots with the strainers would cost more, but might be worth it also because the wire bale on the strainer basket would providing a secure means of lifting the bag out without putting undue stress on the bag.

Comments please.

I think you guys are right on.  The water I used for extraction did color up.  I added
some extra dry malt extract and my OG finished at 1.062, a fraction higher than I had intended.

I'll keep my fingers crossed until it's fermented, bottle-conditioned and chilled.


Thanks again.

Newbie screwup. 
I forgot to crush my extract grains which account for about 9% of grain bill. 

Does anyone have a clue as to how much it effects the efficiency?  Should I assume I got 40% or 20% of the sugars or even less?  I still have the opportunity to add some dry malt as I'll be starting my boil soon.

Please advise.


I'm thinking about getting into Brew in a Bag and I'm trying to get basic info. 

I'd like to do both 3-gal and 5-gal batch sizes.  I could try more different recipes with the small size and then when I found one I really liked could scale it up to the 5-gal batch.

 From what I've seen online, it seems like turkey fryer pots are less expensive than basic brew pots (there is something in a name isn't there?), but most of the turkey fryer pots I see are 32 quart. I thinking that the 32 qt size should be big enough for the 3-gal batch, but probably not for the 5-gal batch.

I did see one 50 qt. pot advertised and wondered if there is any drawbacks to using that size pot for 3-gal BIAB?

I assume you would have to get a custom made bag or make your own for a pot that size.

Thanks in advance for your advice.

All Grain Brewing / Re: BIAB question
« on: August 01, 2014, 10:21:41 PM »

All Grain Brewing / BIAB question
« on: August 01, 2014, 09:57:24 PM »
I would assume the bags that you buy for BIAG can only be used once>  Is that correct?

I popped another cap today and the beer is now nicely carbonated.  Inverting the bottles to stir up the yeast and waiting an additional week did the trick.  Tastes good too.  Thanks guys for your advice.

What is a cool brewing bag?

The beer does have some foam.  I had chilled the beer down to 40 F and had poured it into a mug from the freezer.

Final gravity was 1.012;  I didn't take a O.G. reading.  I did rehydrate the yeast before pitching it, but did not add ny yeast at bottling.

Thanks guys for the advice!

Now that I think about it, if I bought a child's plastic swimming pool, I could probably switch out gallon milk jugs filled with ice.

I'm getting ready to brew again and I'm wondering about trying to use a swamp cooler to obtain a cooler fermentation temp, but since I'm away from the house up to 16 hours some days I'm not sure I can change the ice often enough to maintain a stable temp.

First some background.  I live in a ranch style house (no basement or cellar) in the Ohio River Valley where August temperatures outside are usually 93 F plus ( above 100 F also happens sometimes) with very high humidity.  Since I spend some time outside tending a vegetable garden, I like to keep the thermostat set at 73 F inside the house just to moderate the"themal shock" you can get when you step outside.

I've brewed several  different ales in a spectrum from amber to stout using safale US-05 dry yeast and fermenting at 73F in the warmer months of the year.  To my taste, they turn out to be quite drinkable.


First, how important is it to maintain a stable temperature to keep "happy" yeast when you are fermenting?

How hard his it to maintain a stable temp with a swamp cooler?  How often do you need to change the ice etc.? I live by myself and I am away from the house for 8-10 hours most days and sometimes more.

Since the wort spent 14 days in primary and 18 days in secondary, I would have thought the temperature would have returned to ambient.  Your thoughts on that, please.

I used 98 grams sucrose in 4.5 gals and was looking for about 2.2 volumes carbonation.

Would the best plan be to mini-mash the Munich Malt in a grain bag in a separate, smaller pot, then about 30 minutes before the mini-mash is done, start steeping the other specialty grains in another grain bag in my larger brew pot, then add  both together and process the wort as usual?

Thanks for your help!

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