When I do this I use a 1:1 ratio, 1 qt/lb. it's a thick mash that helps hold temp. I only do it in my cooler tun not the BIAB. I make an all malt Belgian triple this way and it finishes at 1.002. I'll admit that my yeast choice puts out a lot of glycerin so it has a pleasant mouth feel.
Do it this way. Make a small beer (5 gal) pitch one pack or a small starter then pitch that cake onto the high gravity wort. You have a brew to enjoy while the HG one is conditioning. So simple!
I can't explain why, but when I went from doing 3 vessel to BIAB my hop utilization decreased. Maybe it's that the wort isn't clear running into the BK.
I leave a small amount of beer in the FV, then swirl it all up and pour into a 2 L beaker. Let it set for 10-15 min. then pour off the cloudy liquid into an Erlenmeyer flask leaving the sediment behind. No washing, no rinsing just settling.
The difference between the BIAB and my MIAB is I vorlof the mash tun and run clear wort into the BK. I've noticed less hop utilization in the cloudy wort. I do 11 gal batches in the tun and 6 gal in the bag.
I use it along with their lemon peel and coriander in my Wits. 14 grams of each peal and 21 grams of coriander in a muslin bag at 10 min left in boil for a 5 gal batch. I store mine with the hops in the freezer.
You want between 50 and 75 ppm's calcium in the mash,but that amount in the entire liquor quantity would be more like a Helles. I adjust my mash to 75 ppm calcium with CaCl2 and don't adjust the sparge or the boil. I also add yeast nutes because of the lower calcium.
I bought the SS racking kane with the cleaning kit. It has a sponge on a flexible shaft that fits my CFC tube. after running a caustic wash I run that from both ends then caustic again, then an acid rinse.
I don't know if this means anything, the old single speed drills were AC motors and the variable speed ones are DC motors. With the torque needed to mill, if you slowed it down the heat created would fry that drill.
I stopped the craft beer buying because of the $$ and am now buying good bourbon instead, beets the hell out of 60$ barrel aged RIS's. I do make a 10%+ barrel aged RIS so I'm not missing out. Residence time in my brewery costs me nothing!
Garlic's up, had to bring in the peas,onions and lettuces I am hardening off, was 30* this morning. All kinds of stuff coming up under the lights waiting for May 15th - 30th.
I pump my 1.112+ RIS's onto a Notty cake that had a 1.044 or so bitter fermented. I also O2 it for 5 min at 1/8 L/min. The STD23 (stronger then dirt) is a bit thin so might bump up the mash temp from 150 to 154 for 2025, 2024 is in the barrel and we'll know more in Oct.