Black n Tan
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I read it as his boss gave him the 50L Brau. Even more awesome.
You gotta be kiddin me....Black n Tan said:I read it as his boss gave him the 50L Brau. Even more awesome.
interesting and thanks for that. I've got it stored in the cupboard and the bottle does have a breather in it. I also mixed a litre spray bottle which is also stored in the cupboard and I use it as a no rinse spray, is this no good?wide eyed and legless said:(NT Thunder quote.)Only thing I'd like to know is what peoples preference is for sanitising, currently using Proxitane which smells a bit potent. Might look for some StarSan. Also, what do people use to clean their BM. I gave it a good rinse and then ran some pink TSP through it, just a slight dose and then gave it a good rinse and flush through the Pp.(end quote)
Nothing wrong with proxitane as long as it is kept in the fridge and when mixed use within the hour. Oh and don't have a piss if you notice a white film on your fingers after using it, you will end up with a very raw ****.
I've done over 6 as well in my 20L. I added the grain at room temp and stirred it in before starting the pump. Extend the mash out and you hopefully won't get too much of a drop in efficiency. I also used some DME to bump up my OG to ensure I was at my target.doon said:Ive mashed in with over 6 before. Efficiency will drop somewhat
Blind Dog - If I mash out at step 2 overnight like suggested, hit the button to stop beeping and leave the lid on. Does the recirc Pp and heaters run all night to maintain 78Blind Dog said:6.3kg will fit. I've done more (but not by much) but found a big reduction in efficiency if I don't adjust my mash schedule. So to compensate I've found that
1. mashing in warm (40C) for a while helps. I set this as my mash in temp and then let it sit there for 15 min or so after adding the crushed grain, stirring a few times as the BM tells me to fill the malt pipe, then setting it off and running for my chosen mash schedule
2. extended mash out (for big grain bills I mashout at 78C overnight) really helps. I set the mashout at 78 for 20 min, press the button once to stop the beeping, but leave the malt pipe in there with the lid on. The BM maintains the temp until I lift the malt pipe the following morning and commence the boil.
For much more grain than 6kg, I use a reiterated mash, but that's getting off topic.
If you're worried about space, you can flip the top plate upside down, add a nut or washers (12mm thread) so there's still a space between the plate and the bar that holds the malt pipe in place, and clamp down as usual
(Idea 2 and flipping the top plate are shamelessly stolen from Dicko)
Yes. I leave a towel wrapped around the base as well as the lid drips a bitNT.Thunder said:Blind Dog - If I mash out at step 2 overnight like suggested, hit the button to stop beeping and leave the lid on. Does the recirc Pp and heaters run all night to maintain 78
Have a read of this post http://aussiehomebrewer.com/topic/57118-braumeister-tips-tricks/page-42#entry1265496NT.Thunder said:First off let me say I'm an *****. Have been planning my second brew on the 20l Braumeister, a Little Creatures IPA clone which I was really excited about, but not so much now. I worked it all out on BeerSmith and as I'm so new to this BM it didn't even occur to me until I received the grainbill that I'm going to have issues stuffing it all down the malt pipe.
So grain billis 6.3kg for a 20l batch. I've used a recipe found on here and scaled it down so the Est OG, IBU, Color and ABV (6.8%) match; however I've got myself into a bit of a pickle.
Whats the most grain anyone has been able to use 5.5 Kg maybe? As the grain has already been mixed (5kg Pale Ale | 1kg Munich Dark | .3 Cararye) as I purchased it online, I guess it's going to be a little of a surprise surprise batch.
Any thoughts on what I can do or should do apart from pay more attention when putting recipes together. Maybe mash in 2 parts?
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