I started brewing in 2011, after my wife got me a brew kit for Christmas in 2010. From that first kit, I expanded to a turkey fryer burner, a 12 gallon kettle, coolers, and went into all grain. From there, I got a couple of cheap 18 gallon stainless kettles with holes from a restaurant surplus store (cheap, but decent – got both kettles for a total of $70, which was $60 less than I paid for the 12 gallon kettle). A friend of mine built false bottoms for the kettles. I bought a brew pump, and the components for a recirculating mash system.
About that time I started reading about brew in a bag (BIAB), and decided to try it. I sewed up a bag, and did my first brew in a bag, a wit beer. The first thing I learned about brew in a bag was that water calculations were tricky – instead of 5 gallons of 5% wit beer, I ended up with 7 gallons of 3 ½% beer. I quickly grabbed a 3 gallon carboy to ferment the excess.
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So far, it’s worked great. I’ve actually now modified my process to use both of my kettles. I heat the brewing liquor in the boil kettle, transfer to the mash kettle, insert the bag, add grain, and turn on the recirculation system. Once the mash is complete, I transfer for boiling to the other. This means that I don’t have to lift the bag out of the kettle, and makes doing ten gallon batches easier and less messy. I’ve also found that I get as good or better efficiency than I was getting when I was fly sparging (which probably means I was a lousy fly sparger!). I’ve had two BIAB beers make it to the second round of the National Homebrew Competition, so quality doesn’t suffer from using the method.