I have just started BIAB (three batches), broadly in line with BrodyR's approach, but I have a slight variation - one pot BIAB. That is: mash, boil and ferment in one pot - a stainless steel 33L stock pot with no tap. I was inspired by Matt Smith's blog.
You can see the elements of my process here.
I tend to do 16 litres in this pot, which is mainly because I brew a lot and can't get through my beer if I brew 20L batches. I use a no - sparge process, and no chill, so it's really simple and needs no equipment other than the pot, the bag
, a racking cane and silicone tube
. I do use a temp controlled HLT as I have one set up, but you could do without it by heating the strike water in the pot. It's convenient for me to use the HLT as this is where i pipe my RO water.
I seal the pot for fermentation with weights on the lid. Its not hermetically sealed but once fermenting the positive pressure prevents air ingress. My temperature control is simple again - a water bath and aquarium heater. I fine with gelatin and keg but obviously you could bottle direct from the pot.
I have brewed a saison and an APA with this method. I have an APA fermenting now. The APA came out too bitter but that was due to my hopping schedule and trying to optimise the steep component of the bittering. I can't detect any other flaws like astringency, DMS etc that might arise from the BIAB, no - chill or one - pot aspects of the process. There is a lot of trub, but racking off it is not a problem - I tilt the pot and rack from the high side.
What I like about this approach is its simplicity. Minimal cleaning on brewday and brewday can be done in 3 hours. Sanitation is less of a worry because you are fermenting in a pot that has been boiled for an hour.
It's my go - to approach now. I still have my 3V which could be used for barley wine \ RIS etc but I brew few of these styles.