fungrel
Well-Known Member
Got the 50L braumeister recently.
I've done two brews so far with horrible results. Woeful efficiency...
First brew:
11kgs of grain. 50L into fermenter. Aiming for 1.052Came in at 1.043... 65%. Was a bit disappointed with this. I thought my crush might not have been great, so for the second brew I did a double crush - which resulted in pretty fine crushed malt.
Second brew (with double crushed fine malt)
12.1kgs of grain, 50L into fermenter. Came in at 1.034. WTF?!
What is happening here? I thought a finer crush would have definitely got better efficiency... A kilo more grain too, and it dropped by a whole 1.010 to 1.034, which is absurdly low.
Could it be, that the crush was so fine, that the circulation was affected? I can't believe it was this poor though
So I've done a few brews on my new 50L, and went from 67% BE on the first brew to 73% BE today.
I ended up changing grain crush from fine to coarse (1.2mm) and mashing a little longer (around 90min).
@clarkie54 mentioned that losses are an issue, I found this as well. Still yet to nail down dead space and loss calculations. With short malt pipe and no-chill, had 27L post boil but still had to tip the Brau to get the last of the wort into the cube? It feels counter-intuitive.
What is everyone's kettle dead space volume? I am adjusting up to 5L.
Last edited: