Potential Complications from a BIAB Setup

[wobdee]

My Braumeister is basically BIAB and yes you need to be careful lifting that bag. When I lift my malt pipe it's done in small increments maybe an inch at a time. This allows the wort to flow down into the wort without splashing, you can see the wort level equalize outside my malt pipe then I lift some more. I even give it a little squeeze as it comes up to quicken the process.

A coarser crush is probably a good idea as well, less husks particles make it through. Many BIABers pulverize their grain into nearly flour thinking 90% efficiency is such a great thing. I feel a lower efficiency with a bit more malt makes more flavor and a coarse crush makes cleaner wort and beer.

[Owenbräu]

Malt conditioning before milling is definitely worthwhile.

[Brody]

[mpietropaoli]

[Brody]

[Owenbräu]

Our dose is already set pretty high. We haven't seen a need to test over 100 mg/l. I would suggest trying that first and only going higher if the DO meter tells you differently.