Newest Threads

**lylo** · 02-13-2013, 01:45 AM

My BM 20l shipped today. California to Alberta Canada. Can't effing wait!!

**dinnerstick** · 02-13-2013, 06:40 AM

Quote:

Originally Posted by Ragtop232

I just received my Braumeister 20L today. One of the latest to come out of Germany as I was told by Morebeer.com they had just unloaded the container. Anyway, I've heard many on here complain about the legs cutting them when they handle them. I don't know if this is new or I'm late to the party, but the bottom of each of the legs now have some kind of edging that will prevent scuffing and the sharp edge. I'll show you pics below.

It will be a couple weeks before it's maiden voyage, but I'm really looking forward to brewing on this machine. I'm also happy to say mine arrived without a scratch or dent. I believe they've worked on their packaging as well as everything was packed very snug and tied down.

Anyway, I look forward to participating in this thread and sharing my journey on the Braumeister 20L.

Jim

welcome to the speidel support group!
the cute little shoes is a good start, but still watch out for the sides of the legs as well, those can be a bit dangerous on mine when you grab them with a wet hand. speidel should think about rounding off the edge or something. are they using a different pump now too? anyways happy brewing!

**Ragtop232** · 02-13-2013, 10:41 AM

There's been a couple questions about the pump. Here is a close-up of the label.

Jim

**brian320fo** · 02-13-2013, 11:06 PM

I seem to have a problem with over attenuation on many of my brews. The temperature readings on the BM computer match my thermometer so I'm guessing the temps are correct. Since I do a protein rest I figure that the ramp up time to 68* must also be acting as a Beta rest. Does anyone compensate for this or experience far more attenuation than expected? I just did an APA with an OG of 1.061 and an FG of 1.008. I used:

50* for 20 Minutes
68* for 90 Minutes
77* for 10 Minutes
10 lbs Pale Two Row US
1 lb Victory
.75 lb Munich
2 Packs US-05 and
O2 through an inline sintering stone.

Any thoughts?

**Obliviousbrew** · 02-14-2013, 12:04 AM

I will skip the protein rest at 50 C, if you still want to do a protein rest, do it between 52C and 55C and if using well modified malts it can be shorter 20 minutes it´s a little excesive. A little overpitched too, that maybe have something to do with it.
For APAs i usually mash in at 52C get 55C hold there for 5-10 minutes and then single infusion for 60 minutes at 66-68, mash out at 78C for 15 minutes.

**tequilatom** · 02-15-2013, 06:26 PM

Can anyone tell me the diameter of the center threaded post on the 50L? I want to alter the malt pipe like Batfink did, and need to get a longer distance sleeve (out of stainless tubing). I found some tubing on Amazon, but need to know what inner diameter to get. I am getting everything I need ready before ordering mine early next month.
Thanks!

flemming · 02-16-2013, 01:20 PM

Quote:

Originally Posted by tequilatom

Can anyone tell me the diameter of the center threaded post on the 50L? I want to alter the malt pipe like Batfink did, and need to get a longer distance sleeve (out of stainless tubing). I found some tubing on Amazon, but need to know what inner diameter to get. I am getting everything I need ready before ordering mine early next month.
Thanks!

The spacer tube that comes with the short malt pipe has an I.D. of 13mm and an O.D. of 16mm.

Robert

**tequilatom** · 02-18-2013, 03:58 PM

Quote:

Originally Posted by flemming

The spacer tube that comes with the short malt pipe has an I.D. of 13mm and an O.D. of 16mm.

Robert

Thanks! Saved me from buying the wrong size!

**lylo** · 02-20-2013, 06:32 AM

It came today!! Test drive Thursday and taken it live on Saturday!!

**lylo** · 02-21-2013, 01:29 PM

Getting psyched up now! I really need to know what to expect for a boil off rate. I tried doing a search of the forum but returned waaay to many results/non results. I don't have my 220 wiring done yet to give the 20L a test run but would like to start planning the brewday.
Thanks