Did my first BIAB recently for a partial grain recipe, had 2 lb of rye and a 1/4 lb of acidulated malt.
The portion where I encountered some uncertainty was when the saccharification was finished I drained and squeezed the grain bag to get the last of the fluids out.
As I did that it seemed to keep producing a viscous, sweet tasting, fluid coming off. Since it tasted sweet I figured I wanted it in the wort, so I dumped a few cups of hot water on the bag and squeezed some more until I'd gotta most of it.
Is this an issue due to potentially insufficient water volume used during the mash, a characteristic of BIAB, or something I wasn't supposed to do?
Tap 1: Puck that Filsner
Tap 2: Gentleman's Skids Brown Ale
Tap 3: Paddockwood Kolsch
- Posts: 328
- Joined: 5 years ago
- Favourite Beer: IPA
- Location: Hanwell, New Brunswick (just outside of Fredericton)
Next step up from there is a small one to all grain BIAB, mind you depends on your set up. I only have an 8 gallon pot so can only do about 12lbs of grain. If I need more than that, then I have to supplement with DME