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I dont believe so.

Wrong actually, your strike temperature calculation relies on the full charge of malt being added at once. If you slowly add your malt (whilst ideal for grist hydration etc.), you're effectively exposing a portion of your malt to a higher than accounted temperature, and by doing so will effect...

Just finished a wiring diagram for a simple BIAB type controller. I've tried to include additional breakers for fault isolation and equipment protection. Would appreciate some feedback from users who've undertaken similar builds, before I start ordering the various parts. Troll Disclaimer: A...

I usually associate a higher perceived bitterness with a drier beer, compared to one which has a lot of residual sugar to help round off that bitter edge.

I would lose the dextrin malt for starters, and trim the extract back to 1.044. Mash low and hope it ferments down to 1.008 (4.7% ABV). The beer should be first and foremost sessionable, complimented with the fruitiness of Australian hops. BU looks good, but you haven't told us if chill or no...

Do a starch test if you really wanted to know.. Remember its a double edge sword. Increase temperature accelerates reaction rates, unfortunately your enzyme stability at this temperature encroaches the same range where it's also denatured. So you will simultaneously accelerated conversion and...

The liquor to grist ratio does come across as being a little on the thick side, however it's within acceptable range (2.5 - 5 L water per 1 kg of grain, Kunze). Run a starch test before mashing out. It will at least eliminate one variable, i.e. complete conversion of starch. Given the low...

This system was purchased about 18 months ago, it's just been superseded by the new Braumeister, however includes the updated firmware with Hop timer alarms, and with the improved Lowara pump. Comes complete with all factory accessories, plus and additional faucet. Done approx. 40 brews. Reason...

Handbook of Brewing: Processes, Technology, Markets. Hans Michael Esslinger

it seems to start as soon as you stop the pump and loosen the wing nut.

does anyone notice that bright wort becomes cloudy when you pull the malt pipe? My malt screens aren't deformed and my gasket is still in tact.

I already own a Braumeister 20 L and I find brewing with it to be incredibly boring. I also think a conventional lauter gives superior wort clarity.

Congrats.

Hey all, noticed there seems to be numerous builds across the forum. Keen to undertake a build myself, however it seems that the Electric Brewery set the shipping rate artificially high to discourage O/S buyers. What've other people done -- freight forwarding?

It's not a question of how long, its one of equilibrium pressure at the gauge once you've shut the gas supply off and shook the keg long enough so the needle stabilises.

The first glass will blow off a bit of foam (bleeding off any excess pressure), but you should be able to pull a glass of beer pretty much right away if carbonated correctly.

I would recommend using a Zahm Nagel type chart (see: http://www.draughtquality.org/wp-content/uploads/2012/02/Carbonation_Volumes_Pressure_Temperature_Chart.pdf) and base your final gauge pressure off that, for a given number of CO2 volumes. For example: 2.6 volumes at 4C (40 F) would require...

The keg needs to be sanitised immediately prior to use. Life goes on whether its, hot, cold, dark or a complete lack of oxygen and especially in the presence of water.

I think drinking the beer when its ready probably makes more of a difference than natural vs. forced carb. With natural carbonation, its obvious when the beer is ready to drink.

Lots of good suggestions re. kettle finings, however you might want to address the losses upstream. - Are you getting clear wort at the end of your mash? - Are you using malts which are well modified, and don't have excessive protein levels? - Are you overloading your kettle with hops? -...