BIAB efficiency?

I don’t stir and get 80+ efficiency. I just do a dunk sparge and squeeze.

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I never stir once I’ve doughed in and temperature is established.

It’s the crush.

I guess I should clarify; I stir at dough in, break up any solids(“dough balls”), and that’s it. I don’t stir during the mash or later.

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I stir… dammit! :sunglasses: Sneezles61

Not shaking?

of course you do…

My sparge technique for BIAB relies heavily on a ratcheting pulley. Hopefully this pic uploaded

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nice balancing act right there… Sneezles61

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Dont bend your mash paddle although the bent blade helps give you more control

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Seems to be holding up. That’s 15lbs of grain before being wet.