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Drilled 8 more holes for a little better flow. Also thinking of replacing the fine s/s mesh strainers with a 5 gal paint strainer bag. I put a small slit in the bottom of the bag, slide it over the rod, slide the bottom plate in, fill the malt pipe, place the top plate and start mashing. The bag...

Just did a malt pipe mod for my 20l. I brew 3 gal batches so I found that I either had to extend the boil to 2+ hours, purchase a short malt pipe or mod the one I have. I opted for the later. I drilled 8 ea 1/2" holes 3 1/2" down from the top of the malt pipe. This mod lets me mash with less...

Wow, nice work!

All I brew are lagers. Last year it was German Pils, OFest and Dunkel. This year I'm experimenting with Czech lagers. I'm making some very rich malty Czech ambers and darks with higher percentages of Caramunich. Wyeast 2000 Budvar has been my latest yeast to play around with, it really brings...

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Removing most of the trub also gives you a cleaner yeast cake if you like to reuse it for future batches.

Yep, cold crash before filtering here as well.

Brewed up my first batch the other day. I targeted 3.5 gal batch of pilsner figuring I'd leave behind a half gal in the kettle for trub settling. I started off with 5.5 gal of water and 5.5 lbs of grain. Found out fast that this wasn't enough water to cover the heating elements so I added...

Update: Just finished my first keg that was filtered with a GE Hydrex 1 micron filter. Beer was nice and clear, no sediment in first few pours but when I opened up the keg there was a thin skin of yeast sediment at the bottom. Not as bad as no filter but if I remember the previous keg that was...

All I brew are lagers and I've been going back and forth with and without protein rests and this is what I have found. A 122° rest is worst for head retention. Beer clarity is excellent. 131-133 is OK and produces good head but most of the time it lacks a little retention or lacing. Beer is...

My Pils recipes are similar to the others, I usually add about 10% Munich in there but I think my next one I'm going to replace that with 1-2% Caramunich and see how that goes. I'm also on the fence as far as decoction goes, there is a flavor difference for me but its very subtle.

Speidel has some great brewing equipment you should check out. I use two of their fermenters and they work great. I also have a 20l Braumeister on the way shortly.

Will this power cord work for the 20l BM? http://www.amazon.com/dp/B004WJODBW/?tag=skimlinks_replacement-20

How much water do you start with? Speidel recommends 25l? I read over on the Braumeister forum you can get away with 20-21 liters as long as the heating elements are covered. I guess it also depends on grain absorption as well, a full malt pipe may suck up more water and expose the elements if...

http://www.brewersfriend.com/2010/01/16/malt-conditioning/

Something else you may want to try is conditioning your grain. It allows a finer crush and leaves the husks intact.

I've been looking into the same thing. I brew 3 gal batches that ends up as 2.5 gal in the keg after fermenter trub loss. I've read its possible to make a 3-3.5 gal batch in the 20l BM without the short malt pipe if you start with 20-21 liters of water, no sparge and a 90 min boil. You just have...

Can you brew a 3 gal batch with the 20L without using a short malt pipe? Say fill it up with 5 gal water, 5 lbs grain and a 90 min boil to reduce volume?