Editing Homebrewing (section)

===Brew in a bag===
Brew in a bag (BIAB) is a simplified all-grain technique developed in Australia.<ref name=":1">{{Cite web |title=It's In the Bag |url=https://byo.com/article/biab/ |access-date=2024-05-08 |website=Brew Your Own |language=en-US}}</ref> The main pioneer and continuing authority on this method is Patrick Hollingdale.<ref name=":1" /> The hallmarks of BIAB are a single brewing vessel, a fine mesh bag to hold the grist (crushed malt/grain) and a single heat source. The bag, usually made of nylon or fashioned out of a [[voile]] material lines the brewing pot which contains the total volume of water needed for the entire brewing process. The water is then heated to strike temperature and then the grist is added. The traditional brewing technique of sparging (rinsing the grains) is skipped and after the mashing period is complete (typically 60–90 minutes)<ref>{{Cite web|url=http://howtobrew.com/book/section-3/how-the-mash-works/the-starch-conversion-saccharification-rest|title=The Starch Conversion/Saccharification Rest - How to Brew|website=howtobrew.com|access-date=7 October 2016}}</ref> the grain bag holding the spent grains is removed (lautering) and the bag is compressed to drain the wort from the grain ball. The all-grain brewing process then proceeds as normal: boiling, cooling, pitching and fermenting. Traditional mashing methods require three vessels and at least two heat sources. Brew in a bag has revolutionised home all-grain brewing as batch sizes of {{convert|9|to|45.5|L|usgal}} of wort into the fermenter are easily employed without any compromising on quality or versatility. A typical brew session using BIAB is typically 3 hours, not including fermentation.