90% Efficiency Today With Braumeister

[kelbygreen]

SJW would be leaving behind the cold break as well this would be why there is so much loss. I get 2-3lts loss with no chill and 6lts loss with using a chiller. I know cold break is not a worry but never tried to separate them at all, I dont have a BM but sure the same thing applies when you chill in the pot.

 

[SJW]

SJW would be leaving behind the cold break as well this would be why there is so much loss. I get 2-3lts loss with no chill and 6lts loss with using a chiller. I know cold break is not a worry but never tried to separate them at all, I dont have a BM but sure the same thing applies when you chill in the pot.

Good point there mate. Since buying the BM I have been chilling down to pitching temps so there would be a lot of cold break, and maybe if I did not chill so low there would be less trub. But being the first bew for a Wyest pack I like to make it clean as possible as I will split and save the yeast cake.

Steve

 

[seamad]

On my rig ive found 25 l at end of boil gives me 22 l into fermenter, one keg and close to 2 X1.25 bottles.
Mill is set to 1.15
I fill cube to top with clean wort ( use brewbrite). The remaing mix of trub and wort i filter through some cheese cloth. Then transfer that into clean flask/s cover with foil and reboil. Use this for a starter and/or miniboil.
Start with 32l strike water and 2 l sparge.
Cheers
Sean

Dont normally use yeastcake, prefer to top crop if required and alwayssplit packs into 4 , one direct into starter and 3 vials for later.

 

[doon]

32l strike water on 20l bm? Wouldn't that be way too much?

 

[seamad]

It would be, ive got a converted 40l crown urn.

 

[matho]

in my ultra small system I find using hop bag very useful in gaining more wort at the end of the boil, I just get a bit of rod across the top of the pot to hold the hop bags up off the element.

 

[Bongchitis]

Good point there mate. Since buying the BM I have been chilling down to pitching temps so there would be a lot of cold break, and maybe if I did not chill so low there would be less trub. But being the first bew for a Wyest pack I like to make it clean as possible as I will split and save the yeast cake.

Steve

Cheers mate, thanks for clearing that up... makes sense now. I no chill and leave to settle for 30 min post whirlpool so my trub is sans cold break and well settled. I transfer in the mid 80's.

I was getting antsy also about these really high brewhouse efficiency too. I get 70% true brewhouse eff (65% for high OG or hops), all trub losses etc (eg. 21L @ 1050 in cube ) and thought it was a little low compared to you guys. Now I realise I am measuring differently.

 

[doon]

Ah makes sense seamad!