The Brew Bag Blog — hop spider

Brew In A Bag Video Series by The Brew Bag founder Rex Slagel

September 24, 2016 • BIAB • brew in a bag • fabric for a brew bag • grain crush • hop spider • how to brew • Insulation • lost temperature brew in a bag • making a brew bag • making beer • mash • no sparge • sparge • sparging • stuck sparge • The Brew Bag • voile • water to grain ratio • wort filter

We've seen a good many videos showing how to use a fabric filter to brew in a bag, but there aren't any that detail why this works so well. Here you'll find a bit of science along with some practical information to make great beer in about 3.5 hours using minimal equipment.

Brewing Process Logic - A Comparison of Methodology

May 19, 2015 • BIAB • brew in a bag • hop spider • how to brew • mash tun • no sparge • sparge • sparging • The Brew Bag • wort

When using a fabric filter and the full volume of mash water without sparging, the gravity is set when the mash is complete - unless adjusting for volume in the kettle or the fermenter - it is never diluted. In addition the pH is fixed in both the mash tun and the kettle. The entire sparge process can be eliminated, saving time, effort, equipment and energy expense. The use of one kettle, one burner, and one bag with no mash out produces comparable results to sparging.

The Brew Bag vs Paint Strainer and Muslin Bags.

May 05, 2014 • BIAB • brew in a bag • brew in a bag bags • fabric for a brew bag • home brewing • hop spider • making a brew bag • paint strainer brew in a bag • paint strainer for beer • The Brew bag • voile • wort

Hop Spider VS The Brew Bag

April 01, 2014 • BIAB • BIAB making • brew in a bag • efficiency of beer • hop spider • hop utilization • how to brew • making beer • voile • wort

The utilization is influenced by the vigor of the boil, the total gravity of the boil, the time of the boil and several other minor factors. The vigor of the boil can be considered a constant for each individual brewer, but between brewers there probably is some variation. The gravity of the boil is significant because the higher the malt sugar content of a wort, the less room there is for isomerized alpha acids. The strongest bittering factors are the total amount of alpha acids you added to the wort, and the amount of time in the boil for isomerization. Understandably then, most equations for IBUs work with these three variables (gravity, amount, and time) against a nominal utilization. As mentioned earlier, the utilization for alpha acids in homebrewing is generally accepted as topping out at about 30%.

http://www.howtobrew.com/section1/chapter5-4.html