New Braumeister Owner Questions
Re: New Braumeister Owner Questions
I've done over 150 brews using a BM. Tried 'no sparge' several times, but I'd say rinsing the grains (sparging) is better, in terms of efficiency. I normally use 23L liquor and 6-7L sparge, unless I'm making a bigger beer and pack the malt pipe, where I use 25L liquor and at least 6L sparge.
Re: New Braumeister Owner Questions
Same for me. I used to do 23 plus 6 to sparge, as per Speidel recipes. Now for ease, I do 25 + 4. 25 is obviously easier due to the volume markings.McMullan wrote:I've done over 150 brews using a BM. Tried 'no sparge' several times, but I'd say rinsing the grains (sparging) is better, in terms of efficiency. I normally use 23L liquor and 6-7L sparge, unless I'm making a bigger beer and pack the malt pipe, where I use 25L liquor and at least 6L sparge.
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Re: New Braumeister Owner Questions
Ok, so this time I filled to 25L, drained off 2 and sparged with 3 litres. This with a 60 minute boil gave me about 18L in the fermenter BUT I was doing the boil inside this time so there's a chance it was more vigerous because of that. So next time I think I'll sparge with 4.5 litres and see if that gets me to where I need to be. I use a domestic kettle with variable temperature which holds 1.5L so it's easy to measure. I haven't tasted any of my brews yet so I don't know if my recipes are going to be anywhere near the mark but we'll see in a few weeks..
Re: New Braumeister Owner Questions
23L and 3L sparge is looking good for my brews that I'm doing for standard 19L corny kegs.
Re: New Braumeister Owner Questions
I thought the whole point of the Braumeister system is you don't have to sparge?
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Re: New Braumeister Owner Questions
you dont have to but imo why would you not when theres still sugars that you can get out?nibber wrote:I thought the whole point of the Braumeister system is you don't have to sparge?
i always sparg as i think its a waste not to.
lifes what you make it!
Re: New Braumeister Owner Questions
I always do, but according to Speidels manual on page 15-and quoted
This process is known
as “sparging” (process not essential). This is called sparging and is performed by
pouring water at 78°C (max 78°C – do not use boiling water)
This process is known
as “sparging” (process not essential). This is called sparging and is performed by
pouring water at 78°C (max 78°C – do not use boiling water)
- Mashman
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Re: New Braumeister Owner Questions
But how much sugar? It is not a conventional mash, the liquor is constantly being pumped through the grain. I never sparge now although I do press down on the top filter to get the most of the wort I can.you dont have to but imo why would you not when theres still sugars that you can get out?
i always sparg as i think its a waste not to.
M
Two Valleys Brewery
Brewing up trouble
Brewing up trouble
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Re: New Braumeister Owner Questions
check with a refractometer if you can, you will see what its at.Mashman wrote:But how much sugar? It is not a conventional mash, the liquor is constantly being pumped through the grain. I never sparge now although I do press down on the top filter to get the most of the wort I can.you dont have to but imo why would you not when theres still sugars that you can get out?
i always sparg as i think its a waste not to.
M
lifes what you make it!
Re: New Braumeister Owner Questions
It's optional, but it increases efficiency (therefore reduces waste). And, apart from giving you something to do, it can be quite therapeutic, whilst listening to Black Sabbathnibber wrote:I thought the whole point of the Braumeister system is you don't have to sparge?