19L stock pot, for a 1st venture into AG with BIAB

[dave_h]

I have a 19 L pot and would like a bigger one, if you have the opportunity get the biggest you can, you don’t have use more water if your cooker cant boil more but the extra room with help lots especially if you BIAB. Assuming you want to make 23 L.

As for cooling the wort you could try the “No Chill” method where the hot wort is transferred to a water jerry can and cooled slowly, this is quite a popular method in Oz.

Another option is to mash in an esky (cold box), Ive only done one true BIAB and found it quite hard to get the bag out of the pot, but others swear by this so maybe it was just me….

The material I use is called swise voile, you want something that has a quite fine mesh but is also strong. I still use this in my cold box to avoid using a manifold (copper pipe with bits cut out)

 

[RobWalker]

I never understood their idea on the no chill method Dave. Our fermenters are food safe, why go through an extra stage when you can seal, bring down to temp and then just pitch yeast?

 

[rich27500]

+1 on that Rob, can't get my head round it all. My no chill method is not to chill. But they all do it so there must be something in it...

 

[Buzzing]

Maybe the "no-chill" method in the jerry can allows some sort of "cold break" to form and settle and then one can syphon the wort off into the FV without taking all that settled out with it ?

The whole "no-chill doesn't cause any DMS and/or haze problems" stance is what confuses me most, as the theory and info available seems to indicate that it should be a problem, but practical experience of no-chill brewers, backed up by some rigorous taste-testing of no-chill beer by ppl with trained palettes, seems to indicate that this is mostly not a problem, and DMS is only picked up in a small percentage (no bigger than with conventional methods) of brews that should be clean.

 

[Jeltz]

From what I can gather the idea is to use a container with is virtually the same volume as the wort and once you fill it you squeeze the sides to remove as much air as possible while it cools. FV's are rarely air tight and as the wort cooled it would pull air in, I believe the idea is to allow the wort to cool but minimise the risk of contamination.

 

[puravida]

Full episode all about 'no chill' last week on Basic Brewing Radio.
Very interesting!

 

[Barticus]

There are home brew radio stations????

 

[BrotherMalice]

Thats a new one for me, wil be raiding their archive :)

Basic Brewing Radio: http://www.basicbrewing.com/index.php?page=radio

The Brewing Network: http://www.thebrewingnetwork.com/

I listen the the brewing network podcasts (the jamil show) already its quite entertaining and a little educational as well :)

Enjoy!