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Okay, back to the OT. After looking around and talking to some brewers, we have two contenders: Mash suggestion A: TEMP: 55 / 65 / 72 / 77 TIME: 5 / 40 / 25 / 10 Mash suggestion B: TEMP: 50 / 62 / 68 / 72...

Hehe, I know the feeling. No chill really does work, but I'll probably still check with probrewer to see if volume is a factor.

The company is in Barcelona, called Cerveza Artesana. They are a bunch of thieves, but since you are in the UK I wouldn't worry about them.

I haven't really got an answer for that question yet no. Probrewer was my next stop. I've been doing the no chill method for the last year or so and haven't had a single issue. Most of the brewers I have talked to havent had any DMS issues either. In any case, all of my boils are 90 minutes so...

@dinnerstick I've been looking around for step mash info and I got some specs off of the Aussie home brewer forum: http://aussiehomebrewer.com/topic/62204-stepped-mashing-schedules-by-style/ They may be bogus but then again, I don't think these guys go around making stuff up. I'm gonna be...

@goodgodilovebeer I almost always use safale us-05 these days. I've made a lot of great IPAs with it, and I like a beer that has a noticeable body with a dry finish. I may just end up trying out a 3, 4, and 5 mash step to see if there are any noticeable differences between them. Though it'd...

@dinnerstick what kind of efficiency are you getting? I've always done single infusion with kettles. But since the technical guide recommends step mashes, and I'm going to be working with malt I've never tested out before, it makes me second guess myself. I've been looking at a lot of five...

I was wondering if anyone had any tips for the step mash for the Braumeister? I'm going to be working with a 200 liter machine and it's gonna be my first. The introductory guide puts down that the mash program should be: TEMP: 52 - 63 - 73 - 78 TIME: 10 - 35 - 35 - 10 I've tried some...

Well, the people I work with got their BM from a company that tends to sell people really expensive equipment, push them out the door, and turn off their telephones. What they got with the BM was a system that takes, apparently, an hour and a half to cool the wort to 85 degrees. My cohorts have...

New question: I am going to be working with a 200 liter Braumeister, would it be feasible to - when chilling the wort - send the wort through one of those chilled beer taps? If you don't know what I'm referring to, google "chill rite." My main doubt is that perhaps the flow from the whirlpool...

oh man, I don't even want to begin talking about the biological warfare that is going on in that place. The main causes for contamination are pretty apparent, and the solutions involve cleaning the bejusus out of everything... but I did have one question. These guys have cone fermenters. The...

Tomorrow I will be reviewing their step by step process and then coming down with a way to seriously improve their methods.

@Matt They use chemipro oxi which is not a very good cleaner as far as I'm concerned. That's it. I have told them to buy some alkaline, peracetic, and phosphoric acid chemicals from the industrial food grade company Betelgeux. The name doesn't inspire much, but I've been using their chemicals...

@Navy While I appreciate your honesty, it was a theoretical question. I do not have a background in microbiology - I graduated from UC Davis with a degree in Art. And while I keep everything I have spotless, the idea did not sound far fetched. There are breweries that have open top fermenters...

@el caro It's in Spain so don't sweat it :D Either one of two things will happen, I will fix the brewery or the brewery will go under. @mattd2 The problem is that they have been dealing with a brewery consultant. All of the equipment, recipes (which are god awful), and materials come from this...

What of the following is the best product for cleaning? Alkaline detergent (sodium hydroxide), phosphoric acid detergent, or hydrogen peroxide - peracetic acid detergent? Or is a combination better? I always use the alkaline and phosphoric, but I do wonder if the peracetic acid is better...

@smoking, I will figure these things out on wednesday. Real quick question: what of the following is the best product for cleaning? Alkaline detergent (sodium hydroxide), phosphoric acid detergent, or hydrogen peroxide - peracetic acid detergent? Or is a combination better? I always use the...

Thanks smoking. Those are all important things to consider and I will go over it with these guys. The first thing I figure is just throw out the contaminated beer, remove everything that is unnecessary from the brewery, and clean it all with industrial strength phosphoric acid and sodium...

Well it was a hypothetical thought, but it appears the reaction is super negative. Then general consensus is clean the crap out of the place x 1000. I still have yet to figure out if they painted the walls with anti-fungal paint. But it seemed to me that the company which had originally...

Hi all, I've recently become acquainted with a new microbrewery which is having a huge problem. You see, these guys have never brewed a beer in their life. They have just started up, and have 1600 liters of beer - 800 in bottles and 800 in the fermenters. What's the issue? It's all infected...