Let's see how my brew day goes and if manage to hit my pre boil gravity 1.117. Cut down the malt bill a bit because my refractometer scale only goes to 1.120 and I would at least like to have an idea of what my SG is before boil. I'm now going to mash 18.3kg grain with the total water amount being 48l for a 23l batch size. It's hard to predict mash efficiency on this kind of a project, but I set it to 55% in BrewMate. I can barely wait to get started tomorrow morning, it's gonna to be a loooong brew day.
Does anyone use Speiel’s Fermenters? It looks like they would work pretty good and really don’t come in at a price that is too far out of line.
Hope to receive my 20L soon, but there seems to be some problem. I was given a FedEx tracking number week before last (Oct 26th), but the package has never shown up in FedEx's tracking system.
what do you guys think about this for a bm table. sick of killing my back lifting the malt pipe out. have a look. cheers
http://www.harborfreight.com/500-lb-capacity-hydraulic-lift-table-94822.html
Ralf Leukart (Sales Manager at Speidel) ... said that they would request that FedEx pick it up today.
DeGarre,
Good to know the top plate doen't need to move. Where can a "rubber edge seal" be found?
What is the length of the malt pipe for the 20L and how much below the top of the kettle does the malt pipe sit? Or worded another way what is the depth of the kettle from where the bottom of the malt pipe rest to the top of the kettle? The mechanism for pulling the malt pipe out of the kettle must have enough range to lift the bottom of the malt pipe at least a couple of inches above the top of the kettle.
That's height: 14.17 inches, ID: 10.6 inches.20L malt pipe height: 36 cm, ID: 27 cm
Psehorne, I know you Texans think BIG and space is not a problem but just have patience and wait for the BM to arrive and you'll have a better idea what is needed to lift the 20L pipe - it's not that heavy.
I'm just trying to get everything in place before the arrival of the BM. I will run a water test before my first brew. I don't want to find out that standing on a step stool with my arms extended trying to drain 10kg of grist and liquor is more than I can handle. (I've seen your videos).
I have made a checklist and am just trying to have everything ready when my machine gets here. I don't want add stress by having to run all over town at the last moment.
My 20L shipped today!!!
Nice! Order you grain bill etc NOW! trust me you'll wish you had it once you BM arrives!
I've had the ingredients for a couple of weeks. I was given a tracking number on Friday October 26th; so my unit should have been here already. However it never got passed off to FedEx until today. I anticipate delivery around Wednesday of next week.
I've seen several different acids (phosphoric, lactic, for example) mentioned for lowering pH. I have gallons of muriatic acid that I use for my swimming pool. Any reason not to use it?
I filled a corny keg with my high pH tap water and each 5ml of 30% muriatic acid lowered the pH by 1.1; 15 ml took it from 8.1 to 5.8.
As I recall a gallon of muriatic acid is about $10 vs about $15 for one ounce of 85% lactic acid (on Amazon).
I need to settle on this before my first batch. My 20L is supposed to ship tomorrow and I anticipate receiving it before the end of next week. So my first brew day could be as early as Saturday the 17th.
Paul
Remember how I described salt dissolving into water by breaking apart into its component ions -- the process of ionization. Salt ionizes just about totally in water. Strong acids act the same way. If you mix some sulfuric acid with water, it will instantly and almost completely break into hydrogen and and sulfate ions. However, many acids, especially organic ones (organic means that they contain carbon), do not ionize completely. Only a few percent of the molecules of tartaric acid or lactic acid will ionize in pure water. Most of the molecules remain intact.
This means that the acid content of a tartaric acid solution has a relatively little to do with pH.
You should post this question in the brew science forum
(OF) muriatic acid if I remember correctly itñs a "blend" of sulfuric acid and salt (H2SO4 + NaC).
My 20L shipped today!!!
It has made it to Paris, FR. Anticipated delivery date Tues 13th
Please remember to take lots of photos on your first brew day.
Ah, yes.... thanks for reminding me.
I am sitting here now creating a to-do list (in BeerSmith 'notes') for brew day, so that I don't forget any important steps -- like remembering to add the Gypsum, adjust mash pH, etc.
I'll add 'Take pics' to my reminders.
My 20L shipped today!!!
Anyone have any experience with the 200 or 500 liter braumeister??
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