Here's something fun to feast your eyes on: a close-up look at the gorgeous
squishy bags that dominated the catwalk at
LV Handbag's
autumn/winter 2009-10 show. In shades of turquoise, fuchsia and gold, they came
carried casually as clutches at the hip or with handles gathered into a bunch.
See what else took our fancy on the Louis Vuitton catwalkzp0418zdb
The Stephen Sprouse Tribute Accumulating at
replica Louis Vuitton
bags continues to crawl into eLuxury. First alone accessories were
showing, now if you act quickly, you can accept a section of the Monogram Roses
collection. The Speedy, Neverfull, and Pochette are accessible now, all
showcasing the beaming rose arrangement which is awning printed assimilate the
canvas through 15 frames, altogether re-creating the aspect of Sprouse’s
appearance of besom painting. I autonomous out of the Speedy, back I got the
Watercolor Speedy endure may. But I will be owning one section from the Roses
collection, one section from the Graffiti collection, and we bought the alarming
Book!zp0418zdb
Brew in a bag is usually done using a single step infusion mash, the same
profile most all grain brewers use. This involves preheating the water in the
mash tun to a predetermined temperature before adding the grains. In a major
departure from traditional methods, the entire pre-boil volume of water is used
for the mash.
In BeerSmith, you can do this by choosing a single infusion, no
mash out mash profile and then setting the first mash step volume (choose
details next to the mash profile, then double click on the first step) equal to
your boil volume.
You can also use the infusion tool to calculate initial
strike additions, setting the strike volume equal to the initial boil volume for
your batch. For a partial mash BIAB, less water is typically used – but again
it is equal to your starting boil volume.
Once the strike water is heated to
the appropriate starting temperature, the bag is added to line the edge of the
boil pot, and the grains are added. Done appropriately, you should come very
close to your target temperature for mash conversion – usually between 148 and
156 F.
Once you reach your target mash temperature, it is best to cover your
pot and maintain the temperature as steady as possible for the next 30-60
minutes while the complex sugars in the grain are converted to simple ones. You
can also wrap the pot in towels to help maintain temperature.
After the mash
is complete you have the option of heating the mash slightly to a mash out
temperature (around 168F). If you are planning to heat the pot while the bag is
still in it, you do need some kind of screen or false bottom at the bottom to
prevent the bag from getting burned or melted by direct heat from the burner.
For BIAB, the mash out aids overall extraction efficiency when you remove the
bag.
Finally, slowly lift the grain bag out of the pot and let it drain.
Once the bag has drained you can empty it, spray it down and clean it off for
reuse on your next batch of beer.
From this point forward, the wort left in
your boil pot can be boiled, cooled and fermented just as you would any batch of
beer. If brewing all grain, simply boil the wort with hop additions, cool it
and transfer to your fermenter. For partial mash, you can add your extract,
hops and continue to brew.