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I finally had time for a brew day! I thought about what was said in this thread and milled at 1,15mm which is way finer than usual. I did have fountains (I stirred and it thankfully passed, see picture on how the mash looked, there is a hole in the middle of the grains that formed at the start...

0,9 is the smallest setting on my mill ( MattMill Master ) and I got quite a lot of flour even after the first run-through. I'll get some pictures of different crushes asap. I believe 0,9 is the "credit card" width of the gap that people talk about. I've also understood that the size of the...

For the BIAB batch I double crushed at the finest setting of the mill which is 0,9mm and gave it a really good stir. I'll make sure to take some crush photos next time there's time for a brew!

That's what I thought and why I went with RO water, but if it's not the water and not the grains, what the heck could it be...

Thanks guys for replying, I have a water profile for the old water and one for the new, I think I posted my current water in the other thread. I went with Brewfather's estimate for minerals in RO water, it was close to 0. It shouldn't be high enough to matter if I treat all of it as 0, that's...

Thanks for replying! Yes, the dextrose was added during the boil. I'm not super active in the forum in terms of posting but I try to read as much as I can. I'll admit I don't have as many brews under my belt as many here but I'm trying to get there! One thing I've gathered from literature is...

Recipie includes 1 kg of sugar so I was hoping for a significantly higher OG... I have checked the temperature, minimal difference from the top reading with external thermometer and the BM reading. If I go that fine I get fountains, period. It's a real pain in the ass... I did pause and stir...

Last brew I did that with Viking pilsner I got so many wort fountains that I had to add almost a kg of rice hulls. 1,3 mm worked better with Bindewald malt, efficiency of 67%. I'd like to hit at least 75% because this is affecting my ability to brew stronger beers. Are you using a BM?

Hi all, I've not found a thread dedicated to BM issues. If there is one I apologise. Sorry for a long post. Any advice greatly appreciated. I'm at my wit's end with my BM 20 (2015) and I'm not sure what else I can do except sell it and switch to a different setup. Maybe someone here has some...

One of the reasons I bought a new mill was that I suspected the crush. The Mattmill master should last me a lifetime, it's very sturdy and the gap intervals are pre-set. It could be the pump but I don't know what to look for in a faulty pump. When I run it with water it seems to do its job...

I've tried pausing the program and stirring and I've noticed it helps a litte but not enough to solve the issue. At the same time I feel like with an advanced system like the BM I shouldn't have to. Plus it's a pain in the neck if I want to do a nosparge and cover the malt pipe with the mash-in...

4,74 kg malt total, 20l into the fermentor. OG 1.036. I'll see if bumping up the Ca helps. What would be a good target? And I can't crush any finer without wort fountains. When I get fountains wort will come out from under the lid and it makes a mess. I'm using the 1,5 filter. I think the BM...

Hey, I'm bumping this old thread since I've searched far and wide without finding an answer to my problem. My efficiency is terrible. When I first bought my BM 20 the efficiency was alright but gradually it's been getting worse and worse. Now I'm down to about 51% Brewhouse efficiency (after...

Honestly I just searched for a good water profile for a pilsner and I picked this up from Lindh's blog. I'm not using any dark malts. I've skimmed through Palmer's "water" but I'm still not sure what I should think about in regards to Anions. I've experimented a bit with my system (BM20) and...

So I'm trying to build a profile from RO water, after additions it will be: Calcium: 78,9 Magnesium 12,9, Sodium 35,4, Sulfate 94,9, Chloride 119,2, Bicarbonate 73,3. I'll make a pils but I guess the first test will be to see if my efficiency improves. In a few weeks I'll know if "that taste" is...

I should have clarified but I do acidify. Since the amount of acid is a bit high I use phosphorus acid, (beersmith 3 helps with the calculation) and then I do a check with a ph meter roughly 10 minutes after mash in. Usually the ph is in the ballpark of 5,2-5,5 but it’s never right on the...

Hi everyone, thanks for your replies! Sadly I can't describe the taste and the friends I've asked have concluded more or less "something is off with this beer." I've even shown my girlfriend the list of off-flavours in hope her palate is more sensitive than mine but she just refers to it as...

Hi all! This is one of my (if not THE) first posts and if there is a good answer in some of the other threads I apologise but I haven't found a clear answer. So I moved to a house with very hard water. It tastes good but I get a taste in the brews that's not quite pleasant. It's not awful...

That makes sense. Thanks!

This is an old thread but the only options I get are: Gift Supporting Follow Ignore :(