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Hi Mister clark, If you had wort fountains you would have had a big mess to clean up. There was a video somewhere on the www where the brewer had the lid on his BM and the fountains were so violent that the wort was flooding the underside of the lid a spraying out of the gap between the lid and...

The recirculation was, from my observation a lot better flow with the new crush and the wort seemed to clear a lot quicker than it was with the old crush. At the end of the mash the wort in the gravity test tube was extremely clear. It was an Irish Red Ale that I was brewing and I hope the...

Thanks Brad, I will work on it for the BM.

Your pic looks like brick pavers to me Brad. i guess that means that no flour made it through the bottom plate? I will try your method next time I brew with the BM. How slowly (or quickly) did you lower the malt pipe??

Wow Pete, haven't seen you for ages. Got to totally agree. When I had 3 v I almost always underlet without too many problems. The slower the better, within reason. I wonder if I can work out how to underlet with a BM, I may try the suggested method from Brad

I might add as well since owning a BM my water to grist ratio is a lot higher than what it was on my 3v system but that did not help the dough ball problem. I dough in generally with 25 litres for a grist of between 3.5 and 6 kilos. By even the mentioning of dough balls I think many of us...

Yes, I have always had some flour and I have always done a similar dough in procedure to your method. I generally tip approx 1 kilo at a time and then stir until I am sure I have broken the balls. I think there was a movie which featured a ball buster. :) she was a larger than average woman from...

Thread has been tidied up, Please stay on topic

My thoughts are with you and your family mate...

Great link alcoadam, Some good info in there for someone wanting to see accurate assessments of at least two of the three systems that were asked for. Maybe somewhere in cyberspace apart from the video on KK we may see a comparison with the Robobrew

After 12 pages on the subject I am sure if anyone has any trouble you will hear about it on here. You know, I could not believe how easy the dough in became.....not a dough ball in site. :)

Ok, so having a mill with new fluted rollers got the better of me this morning so I decided to do another brew today to test it out. I set the mill at 40 thou or 1.016mm with a feeler guage and cracked the grain. I doughed in and I must say that this has been the easiest dough in that I have...

When my "handbrake' fails at the shops I usually deal with it with a rubber hose...that usually smartens 'em up. :lol: :lol: :ph34r:

Yes i had a look at that....if you wanted sharp to sharp on a Minimill you would have to fit the driven gear on the driven roller on the other end of the roller shaft and then assemble it in the normal way. We never know, someone may want to try it and report the results. Most people just but a...

Thanks for providing the link mate....

yep, dead right, the mill gap for a crush on some of these single vessel systems (BM GF etc) varies greatly from a BIAB or a 3V. Unfortunately, a lot of information comes from the USA where some contributors are still only quoting results from 3V. Just do it until it is the best result you...

is there any chance of seeing...."the link below"

What I have done with my Feeler Gauges is take the most expected combinations of strips of gauge for a grain mill setting and place them in reasonably useable order on the centre screw and nut of the set. In this way, if you have combined the most common mill gap settings ie; 9mm to 1.2mm close...

yes Stu, i would imagine that if I had used Marris Otter or even some Bo Pils from Wyermann then the mill may have not left uncracked grains at 44 thou

We are only talking 4 thou here mate..hard to believe it would make a lot of difference. Maybe we could start a new thread with our results..... with a link to this one.