BreadMaker Brewday

[barneey]

More of a picture thread this one, but basically the day started with me trying out the new tweaks to the system. I`ve actually carried out 2 mashes - the 1st one I binned as I didn't like the way the BM was performing the second I mashed / boiled and Is currently in the polykeg fermenting bucket.

The set up now has the shims in place - the beer line hose around the FB`s - no filter (I thought of an ingenious idea for that ) - + top filter at the end of the 2nd mash I emptied the BM to see what if anything had escaped.

1st Part of the day - everything went pete tong.







2nd Part of the day -

[Andy]

Looking good

[Clobber]

Looking good, but commentary would help... (me anyway...)

[barneey]

Basically:-

The Malt tube with lower FB is placed in the BreadMaker and the unit filled with 28ltrs of water, this water is then heated to the required temp 53c. The grain is then poured on top of the water into the malt tube, the top FB is then placed on top of the grain + the top belt and braces filter then everything is screwed down.

EDIT I was testing the system out so did a saccharification rest at 50c - then turned up the thermostat to reach the main mash temp of 67c.

Both the ball valves are opened, the pump is then primed and started, water (wort) flows out of the upper ball valve through the pump into the lower ballvalve up through the 2 internal outlets (directly under the malt tube). The liquid the flows through the lower FB - grain - upper FB`s out the top of the malt tube and trickles back into the main pot to be recycled.

The thermostat on the boiler can be used to control the temp / raise the temp as required.

Once the Mash is complete undo the top nut and lift the entire malt tub out (you can lift it half way and sparge if necessary).

You will then be left with a boiler full of wort, set the thermostat to 110c , bring to boil, add hops as recipe after the boil has finished cool - transfer into fermenter and wait.

Finally clean up.

EDIT One further important part of the operation, with in the original instructions for a BM it mentions a pump rest throughout proceedings - I achieved this by manually switching off the pump throughout the mash cycle 5min rest every 20minutes - if you don't do this the mash will get stuck on the upper FB - a stuck mash upside down if you like - the rest simply lets the grain etc. fall back under gravity.

Cheers

[Matt12398]

How has the repurposing of the polykeg worked out?

[barneey]

Firstly I must explain I already have some 50`s / 20`s in stainless from Crusader so the polykegs were only bought really for me to lager with "outside" over the Winter period - didn't want to tie up my stainless jobbies. I originally was going to buy 4 - but when Pinto offered to collect them I bought 8.

Eight is far too many - so when I noticed JMC`s post about a fermenter I took the opportunity to make one - I had (have) 2 better bottles one of which is still housing my 1st attempt with the BM (must get it kegged) the second was a little grubby so I transferred the racking arm to the polykeg. No problem with the polykeg at the moment - airlock is bubbling away - so no leaks. Only downside of better bottle v polykeg is that the better bottle is easier to see what is happening inside.

Once I get hold of another 30ltr stainless pot though, I`ll probably just use the polykeg / better bottle fermenter as a back up.

[Matt12398]

Looks like a good use for them though.

[Clobber]

"sparge if necessary"

Are you saying this method removes the sparge requirement?

[barneey]

It all depends if your are doing a sparge or no-sparge recipe, some say that adding a little more grain + no-sparge will give you a higher quality wort.

Sparging with this system is vey easy as you already have 2 top filters to pour the liquor over.

[Clobber]

So you'd drain it, heat the water up for the sparge, put the grain tube back in, sparge, remove grain tube again, add wort and boil?

I'm new to this so please forgive me if I am getting confused with your process.

[barneey]

Several ways of doing things, depends if you want to "cold water sparge" or a more traditional hot water sparge.

Cold water speaks for itself, for a hot water sparge heat the water first in the BM and pour into another vessel to be used at sparge time, if you don't want to buy an additional container simply use the fermentation vessel to store the heated water.

Regardless of hot or cold water being used...

Mash the grain - at the end of the mash raise the malt tube - this will cause the wort to start draining out the bottom - run the sparge water over the grain - collect the desired volume of water.

You could also for get the sparge and just top up the volume of wort with water - all depends what gravity etc your looking for.

[scuppeteer]

Shit Clive. Do you do tours?

And when can you build my new brewery for me?

[barneey]

I would have thought Scupps that brewing all day + all the beer you can drink? you wouldn't want to brew too much at home?

As for tours , if your ever passing give us a shout. Warning I will try and succeed in selling you something though (just call me Aunty )

[floydmeddler]

Be great to see a step by step brewday vid some time in the future when you've got your process down.

Looks unreal man!

[barneey]

Just a quick update on this one, due to a lack of available time, I`ve now sold the BreadMaker on to another member (friend of a well known poster on JBK) he works with Electronics for a living so the next chapter in the BreadMaker`s life can begin.

Hope to see how things progress on JBK