Jim's Beer Kit

23L in initial mash followed by 6L of sparge and 5.2KG of grain. It might be my beersmith equipment profile?? 21L in the fermenter at 1.055 exactly as predicted. TBH if I hit the recipe numbers I'm happy...until my efficiency suddenly goes through the roof, and then I have to work everything out all...

So usual order is resumed!! Brewed again, and what a difference!! I stirred a fair amount..but also had suitable crush from the malt miller. I also screwed the bar down more firmly and the whole thing operated perfectly. I didn't use the husks, or the rubber round the filter (future tweaks maybe). B...

Thanks chaps. Will mix slower and with a better crush first....then if that doesn't work look to add the oat husks.

No plans to give up just yet, the simplicity and control over mash temps remains a draw

Thanks will order one..

Can I just check I have the plates in the correct order, as per above:

Steel plate > Gauze > Grain > Gauze > Steel plate

Fairly sure this is correct, but utterly paranoid post above shambles.

Noted...just around the filter plate, or filter plate and gauze?

Thanks all. Added some oat husks to my order with the Maltmiller this afternoon. Assume they add nothing in the way or taste or texture to the beer? I've also asked MM to do an appropriate crush for a BM brew, which apparently he is happy to do (I do love that store). ...and yes I'm kinda of the vie...

Owner of a 3 vessel system, bought a braumeister off ebay on impulse last week (with a family I've been looking for something to make life simpler). Watched a myriad of youtube vids and launched into my first brew on Sunday...and boy was it a shambles! For the record it was a wheat beer (probably no...

Thanks for the replies. Still not convinced I'm not missing something. I agree that forced carbed beers change in flavour over time. So why do people bulk condition in fermenting vessels for extended periods rather than just kegging them up and sticking it under gas? Once it's under gas the chances ...

Just brewed an all grain pumpkin ale and it fermented out within about a week, so I racked to a cornie and pressurised imediately. Two and a half weeks from grain it's carbed and on tap. It then crossed my mind that I hadn't conditioned this beer at all, indeed most of my brews are "ready" for keggi...

Thanks Kev888. Another side question....but related. How full do you fill your cornies? I'm filling to within a couple of inches of the top, when I charge the kegs I get a little brew through the relief valve and occassionally around the seals. Am I filling too full?

Are you guys conditioning under gas? I've been sticking my ales / stouts into the keg and conditioning at around 5 psi (and downing the odd pint). Have I done wrong?

Both down to FG within four days. Comical balls up, I felt the bluebird was finished but stout had a little way to o, so I crash cooled the bb at 2 degrees for three days. Racked it to the keg tonight...only to discover it was a bit dark. Very dark. In fact it was the stout. You wouldn't think it'd ...

Well it'll all come down to flavour and body, but both OGs were spot on. 1033 for the Bluebird and 1047 for the stout, yeast is pitched and FVs are sitting in the garage. All is well with the world (until it doesn't ferment, or gets an infection, or just tastes rank etc..)

Finally have the stout on the boil, 90 mins till the end (ish).

hardly a text book mash and sparge but as you say, I'm sure they'll be ok.

Already a shambles.....banjaxed my mash for the stout...72!! panicked and lugged in loads of cold, now mashing at 64' groan. Hey ho, I'm three pints down...brewing while lashed, doesn't help. It's only gonna get worse