clasley

Recipes 

Possibly. I had mine set to 101C for both shots in the video.

Another note - I drilled a small hole in the lid for the long stem thermometer I posted awhile back. I watched the temps while chilling on both thermometers. They started out in sync and quickly started drifting with the built-in thermometer ending up >13C off target. I can't help but think hops and break material are blanketing the built-in thermometer throwing off the readings.

-Chris

makomachine

Recipes 

Was the built in thermometer higher than the other or lower? Were you running the pump when the differences showed up or was it with the pump off? Mine have been close when checked after transferring to carboy but never did a side by side comparison in real time.

__________________
Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld

clasley

Recipes 

The built-in was reading higher/warmer. The pump was running the entire time. I watched temps during the mash as well. They only started to drift out of sync in the last part of chilling. Otherwise they were +/-0.5 degrees of each other.

-Chris

beefeater

Recipes 

Wow, this tread is looong now!
And lots of new Speidles, that's great!

Havent been brewing much lately, the arctic summer is too short to not spend it outside and consuming old beer. Getting low, good thing fall is here with some nasty weather weekends perfect for brewing!

Anyways, on 20ish batches on my BM, I've had channelling/fountaining issues on two. Those were two consecutive batches of witbier using 50% raw wheat. Lots of wheat cauces channelling and fountains I concluded and have been reluctant trying it again. Maybe rice hulls would solve the problem?

Yambor44

Recipes 

Beef, with 50% wheat I would definitely use some rice hulls. I'm thinking of using them just as cheap insurance.

DeGarre

Recipes 

On Sunday I went for a slightly higher gravity brew than usual. For Beersmith 1064 estimate I actually hit 1062 by using 6kg (= 13lb 4oz grain bill) when I usually have 5kg ie 11lb grain bill. So 1 kilo = 2lb 3oz difference.

The pump sounded ok, did not seem to be working any harder than usual, only difference I noticed was that usually when the pump is on the wort happily falls over the edge of the malt pipe, like a waterfall, and makes a dripping sound. This time there was no sound because the wort was just gently getting over the edge. A few times I had to check that the wort was actually circulating because I wasn't sure, it was that slow.

So I was quite happy that I didn't go over 6 kilos, but I need to check this thread how others have pushed the system.

EDIT. I see Chris brewed with 6.5kg and thinks 6.8kg would be the absolute max.

Yambor44

Recipes 

I brewed recently with 13 pounds in my 50L with my 20L malt pipe and it was THICK! Made it all the way thru but I cannot see going more....

londonvictoria

Recipes 

A quick question for you knowledgeable Braumeiter afficionados...

Do any of you know any breweries/pubs/individuals who are running a business using the 200L?

Thanks!

Victoria
(BM20L new owner)

Sudz

Recipes 

I saw a post by someone in Australia who was running their business with one of these. I think it was in this post somewhere but I'm not certain.

davewaldo

Recipes 

There is someone on the Aussie Home brewer site running a nanobrewery with a 50L