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There's a good chance that this 'cidery' taste that new brewers may encounter when using sugar may in fact be acetaldehyde due to the fact they are pitching 1/4oz (7g) of yeast that's been on a supermarket shelf for months into a full 5gal (19L) batch.

I tried 5.9kgs in the 20L last weekend. There was so much malt in ther i actually had to push the SS filters down, rather than the usual drop. That's about my limit I'd think. The pump sounded like it was under great labour until most of the starches had converted. So for those who are looking...

I've been using cubes (NC) as a means to 'cool' wort from my BM previously. Now with an immersion chiller in my hot little hands I'm thinking about how this would go. I understand that moving wort will allow cooling to happen alot quicker than stagnant wort sitting around the copper coils. With...

Yeah, did a quick check and got 1.1cm per litre.

Has anyone here measured their Braumeisters with a ruler with water in it? So they can ascertain how much water they have by simply chucking a stainless steel ruler in and taking a reading. My old kettle used to be 1.13cm to the litre but I have no idea what a Braumeister 20L is per litre.

Great! Thanks for the reply. I will post a report on how it goes. Cheers!!

Whoops! I got the 20L. This system has opened my eyes to step mashing, too. Still learning about them. Interesting.

Evening all! (It's evening here in Australia anyway) Bought a Braumeister a few weeks back and have brewed twice already with it. Still ironing out details, but learning each time. This thread has been amazing. Thanks to all those who have contributed. I'm looking to do a Light Ale, looking at...