Done by 11 am..

[filet o fish]

6 am, gas on.
6.30 water hot. Mash on.
7.30 first runnings.
8.00 1st batch sparge finished.
8.30 2nd batch sparge finished. 30 litres back on the gas.
9.00 up to 100 deg c
10.00 hour boil finished.
10.30 imersion chilled down to 30.c and in the fridge.
11.00 washed up, put away , wondering if its too early to have a first pint of the day.

even managed to watch a few bits of match of the day as it went along.

pitch at 7 pm when its chilled down to 16.

SPEED one of the un trumpetted benefits of BIAB.

[RdeV]

Wishing I could line the ducks up like that filet!
But seriously, the method does save a lot on farting around with equipment, with so little of it there's bound to be some extra efficiency even if you dick around like I do!

[vacant]

When I BIAB, the "sparge" takes seconds:

• yank bag of mashed grains out of boiler
• heat on for boil

OTOH heating the water adds to the brew time as I have to heat all the water before I can start mashing, rather than heating say 12L, then heating the sparge water while the mash is on.

[Klaus]

For my last two BIAB AGs I filled the brewpot from the hot tap which cuts down the time to boil to strike temp. What takes the time is 90 minutes mash and 90 minutes boil....

[boingy]

I can pretty much do that with conventional 3V stylee. My sparge to boil time is longer but that's because my boil is about 47 litres. I heat the HLT on a timer and typically mash in at about 7am. I'm usually on the final stages of tidy-up by about 12.30. Reducing the mash and boil to 60 minutes and investing in a plate chiller made a huge difference to my brew day. I have more washing up to do than BIAB but I do it as I go along. Oh, and bagging the grain up into small-ish chicken-friendly bags takes a while too...

[Cpt.Frederickson]

What do people think about the reduced mash and boil times? I've been thniking of doing the same, what are the pros and cons?

[deanrpwaacs]

You could look at over night mashing.I have done a few with no ill effects , as long as its well wrapped up.
I have not done 60min boils yet though , its one of the next things on my list.
Dean.

[art.b]

i think a lot of the aussies do 60min mash and boils....

i filled my pot with hot water , next time i will also add boiling water from the kettle,

[boingy]

I used to be a solid 90 +90 chap but since I tried 60 + 60 mins I have not seen any difference in the end result. I've seen various opinions about long term stability, clarity etc but the thing to do is try it yourself. A while back there was a poll on here and there was a mixed response, including one awkward sod who decide to boil for 75 minutes...

[art.b]

he he he i did a 75 min boil..

and a 105 min mash as i was busy some of the time...

im sure it all makes very little difference..

[liquidman]

I mash for as long as I'm busy doing other things (at least an hour, has been 5) and boil for 1 hour.

Beer tastes good

A

[orlando]

Depends on the style a little but mostly a 60:60 brewer too. Started out 90:90 as that was the advice at the time and have not noticed a difference at all. If you don't recirc and use a no sparge method then 3V can be as quick as BIAB. As it is a quick brew day is still 5-6 hours. I prefer a more relaxed brew day so not too worried about how long it takes.

[Cpt.Frederickson]

I'm gonna test out doing a 60:60 tomorrow I think, either a Belgian Wit or SMaSH but not decided yet...
Seems that quite a lot of people have tried it with success so worth a go!