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I a little late to this party, but just a few thoughts. My two "go-to" sources for German brewing info are Nico @ Quest for Edelstoff and Kai Troester @Braukaiser. Anyway, per Nico, the Augustiner yeast is unique in that it requires a "warm" lager fermentation schedule - warm being relative...

How did it go? What temp are you fermenting this. I brew german lagers pretty much exclusively and moved to this yeast as I'm intrigued about it being the Augustiner yeast. But, I've read on some German-oriented brew boards that this yeast requires a "warmer" lager ferment. I'm targeting...

There is a large contingent on this board with the Braumeister, myself included. No one responded because they likely missed this topic. Might consider posting this question in the main braumeister thread rather than a separate thread Prost!

I posted a few pages earlier....My 50L arrived severely dented and Speidel shipped a new tank. It is a bit of work to remove all the fittings and transfer. The threads are Locktite sealed and need heat (hairdryer) to remove. You need to re-seal threads when re-assembling. You also have to...

Just received a replacement 50L tank in perfect condition. I'm totally satisfied. I can't say enough about the support provided by both Thorsten and Ralf. Thorsten is the only guy I would purchase a Braumeister from. The level of customer support they provided is over and above. Ralf even...

not meant to be critical - don't guess. Not knowing how old your apartment is or where you live -- many builders run circuits with #14 wire on 15 amp breakers - this can be installed to code, but is only rated for 15 amps. If you are in an old home with knob and tube wiring, again probably...

If you search, there have been a few posts regarding "converters" (or as you properly stated "step-up transformer"). This will work, but be sure the converter/transformer is rated for continuous duty and/or rated for electric heater loads. The 20L model is rated 2023Watt (w/pump load). The...

Update: Thorsten (morebeer4u) and Ralf (Speidel) have been very responsive. Ralf said he would ship a new 50L tank and I agreed to swap the equipment. If it shows up as promised, I'm a happy camper....

Another alternative to the dryer plug end. First, to add to the post by psehorne - voltage ratings are "nominal" numbers and not the actual measured voltage. You have to use a volt meter to measure the actual Line-to-Line (black wire to black wire) voltage at your panel. Typical US...

Well, I made the move and ordered a 50L Braumeister after deciding to move the brewery indoors. The good news: I ordered on 10/25 and FedEx delivered on 11/20 less than 4 weeks. The bad news: The box was in good shape, no visible damage to the box. When I unpacked it, the lower rear handle...

found this thread which addresses one of my questions: https://www.homebrewtalk.com/f51/boiling-steam-149120/ Other question still out is has anyone used the BrewSteam?

I am looking to move my 10 gal brewing system indoors and have been investigating natural gas vs. steam generators. My searching brought me to this: http://www.brewsteam.com/index.php/products/product/view/1/1 I've seen a few threads on steam injection for mashing and the positives there...

Not to make a big issue out of it, but Dingemans is Belgian not German

From the Elliot Ness notes on the Great Lakes site: 2-Row Munich Caramunich 45 Crystal 30 Hallertau Hops 6.2%abv, 27IBU, OG 15Plato

Couple of comments: I skip protein rests on my lagers when using continental grains. I've done them before, but most of the literature says to skip it when using well-modified malts - which most modern malts are. The only time the books are really recommending a protein rest is either with...

FWIW, I usually lager for 4 - 6 weeks. I've read in a few sources that the benefit is minimal beyond 6 weeks. It's more important to be near freezing (<34) that the extended time - the lower temp. benefits head retention. The bottled Paulaner we get here in Cleveland, OH is definitely a darker...

First, just to ground the commercial examples, the Paulaner, Spaten, and Hacker-Pschorr imported to the US are more of a Marzen in style - more to the ruby-red in color in the 10 -14 SRM range. The imported Hofbrau Oktoberfest is more typical of what is served at Oktoberfest in Munich. As the...

I recently read an interview with one of the GLBC brewer's who said they use 1028 for all their ales. Check this thread for an updated recipe: https://www.homebrewtalk.com/f78/christmas-ale-great-lakes-clone-202115/ Based on the tasting notes from the GLBC website (which weren't avail...

1. you can either rehydrate the yeast in warm water or go ahead and make a starter. 2. you need to mash wheat malt or use wheat extract 3. I boil Honey for 5 mins to sterilize but many people add at flameout or during primary fermentation (add directly to the fermenter). 4. All spices are...

I just got a pound of Mittelfruh from North Country Malt. Great price per pound. See: http://www.northcountrymalt.com/home.php?cat=212&sort=orderby&sort_direction=0&page=2