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I don't think your response got lost - please check post #2400 :) But the fan is, like you say, installed at the far end of the pipe. I tried to install it at the bend (i.e. at the beginning of the "run off pipe") – but the whole fan melted!

Right now the water simply drips down in a vessel (same as I use for the spent grains). But I will try and find another solution as I upgrade my system. The steam condense quickly into water, so I don't think I will be able to transport it outside the brewery (unless I crack the brewery walls...

I always add it to the boil - as the pumps are off. As soon as the boil starts rolling I add the spray malt.

Not yet – and I have had mine well over a year now (almost two I recon!). If I want to make Big Beers I add mash extensions (spray malt). I have also concentrated the wort by boiling to a volume under 20 litres (but I rather not do that). I guess you could do two mashes – and boil...

First of all - my ventilation system is NOT constructed in this way today. But the basic construction is the same. Today the fan is located at the end of the pipe. The bend is of steel (not plastic like in the picture) and I don't have a plastic connection to the hood... ...yes, plastic...

As I suspected - a new version of the firmware! I hope the hop addition-phase-function is the only difference from the version I have (I can - and want to - live without that). Higher temperature accuracy etc. - that I would love to have.

And how do you do that?? I searched the whole manual and found nothing (although it's not the first time the BM hides secret functions that's not mentioned in the manual).

Quite familiar with FWH. But that involves adding a portion of the hops at the beginning of the sparging (for example as soon as the malt pipe is removed) - and I got the feeling that the BM told him to add the hops before the boil had started (before 88 degrees Celsius). I honestly got quite...

The BM told you what?? The Braumeister does not keep track of your hop additions (but maybe I misunderstood). The pumps are never on during the boil – which means you added your hops way too early. The pumps turn off at 88 degrees Celsius. ...or does the BM keep track of your hop...

Oh yeah - there it is! I have the hood connected to a ventilation system (which is a bit too effective - it also affects the rate of the boil in a negative way if set too high).

In the past I always doughed in at 40 degrees Celsius for 20 minutes (and yes, I blame John Palmer among others for that). The reason for me to mash in at that regime wasn't just to liquefie the mash, but I also felt that it were more gentle to the mash/enzymes and I also believed that the...

I now have some data from using the insulation jacket during the mashing. I put the jacket on after I noticed that the temperature had even out (the dough in/mash in was set to 3 degrees Celsius below the temperature I had set for the scarification phase). Of course the temperature of the mash...

That's also my theory. But I think the heat compensation (the algorithm) is activated at the "fill in malt" stage (i.e. when you start pouring the malt in the malt pipe - between the two stages "fill in malt" and "malt filled in?"). When pressing "Start" in the "malt filled in?" stage the unit...

I have also noted an upwards difference in temperature from the target. This phenomenon mostly occurs when mashing in (and when mashing in directly at the saccharification rest). For example, if adding the grains to water which is 66 degrees Celsius, the temperature will rapidly rise 3-4...

That is pretty accurate! Do you have the 20L or the 50L? Do you mash with the insulation around the BM?

Does anyone have any data (or experience) of how the temperature of the wort behaves as it pass through the malt in the malt pipe? On my 20 litre BM I have noticed a difference of about 3-5 degree celsius from the set temperature (when measuring the wort at the top of the malt pipe). So if the...

I assume you mean that the gasket at the bottom of the malt pipe raised up (moved upwards from its position)?

The flow rate might be a bit on the low side if you use the maximum amount of malt (6 kg in the 20L BM). But that's nothing I worry about too much - as long as it flows. I have also noted that it's sometimes hard to see the flow rate (especially before the wort clears up). It might be easier to...

I am aware of that. I would not even think about using an immersion chiller in the way I described above if its function merely was to chill the wort to adequate temperatures before it entered the plate chiller. As an example I would use the immersion chiller to quickly halt the boil – and...

That's what I was afraid of. But do you think it could be a "function" of the diameter of the boil kettle and the diameter of the immersion chiller that cause this problem? I have a similar problem with my 20 litres Speidel Braumeister and my immersion chiller. But I recon the reason for this is...