Speidel Braumeister (brewmaster)

[clex25]

I'm scouring the internet and local sources, and believe if I can't find it pre-assembled and off the shelf, then it's probably a $$ making opportunity. Anyone feel the same?

As I mentioned not too long ago, it is incredibly simple to put together yourself. The dryer (heavy gauge) extension cords are already available. The only thing you must do is cut the included plug off, and strip the wires a little. A new plug to match your 220V (dryer) outlet at home can be found cheap at any hardware store (lowes, home depot...etc).

The assembly only requires one to place the wires in 3 grooves, and screw them down. That is literally all one must do. There is no soldering or anything like that required.

Of course, it would be wise to use a multimeter to check all the connections, but even with limited experience, this is really easy to do. Plus you have everyone here to help!

Hopefully Speidel will offer a US plug in the near future. Bottom line though, I seriously doubt that you would make any kind of money on simply assembling some power cords. Also, you would assume some amount of risk if you damage someone's $2k unit, or possibly even their house/ electrical system.

 

[traveler2]

Thanks clex for the words of wisdom. I'm gonna follow your advice.

 

[sj_engr]

Anyone using the updated all metal filters? Anyway to get them in the USA?

 

[beefeater]

Anyone using the updated all metal filters? Anyway to get them in the USA?

I ordered them as soon as my norwegian vendor made them available and have been using them asis without any modifications (20l) since with no issues. They're good.

All new models are shipped with them.

 

[sj_engr]

I ordered them as soon as my norwegian vendor made them available and have been using them asis without any modifications (20l) since with no issues. They're good.

All new models are shipped with them.

How much did they cost approx in USD?

 

[diegobonatto]

Just checked my notes. The gravity at the end of the first mash was 8.6 brix. The gravity after the second mash was 17.4 brix. Again I split the 16 lb grain bill into two 8 lb mashes and didn't sparge so looking at the numbers I would say both mashes contributed roughly equally.

-Chris

Hello Chris, I think that you performed a "doble-doble" mashing technique with BM, right? I would like to ask if somebody here try a "doble-doble" technique, but you just answered my question before I made it.....

 

[beefeater]

How much did they cost approx in USD?

24USD each with todays rate

 

[Redstag]

The european 220 wire is quite small in diameter and the US 220 plug is made to accept a much larger gauge wire.
So I figured I would need to beef up the euro wire so the US plug could be attached and secured safely.

First I cut the European plug off in a way to use the portion next to the plug
so it could be used to make the euro wire thick enough
to be secured buy the larger 220 plug wire support.

Next I threaded the euro wire through a section of 10 gauge sleeve that I had removed to expose
the wires for the 10 gauge wire extencion cord that I needed to make.

I drilled out the part cut from the euro plug to be able to go over the sleeve from the 220 euro wire.
The inside had been molded to accept just the wires and was not large enough in diameter to go over the 220 euro wire sleeve.

I Threaded on the part cut from the euro plug (small end first) over the wires and sleeve
to make the portion close to the 220 plug big enough to be captured by the 220 wire keeper.
(green plastic part in the US 220 plug)

I then wired the 220 plug with the green and yellow wire connected to the negative
as suggested in an earlier post.

Then connect the other two wires to their respective parts of the plug and tested with a volt meter… Before plugging into the Braumeister.

 

[Redstag]

 

[j3r3my]

Is it possible to run a breumeister off a 110 to 220 Converter?. I have no access to 220 where I live.

Thanks.

 

[clex25]

Is it possible to run a breumeister off a 110 to 220 Converter?. I have no access to 220 where I live.

Thanks.

I would strongly recommend against it for a couple of reasons.

First, as is stated in the product descriptions which you linked "Caution:
(1) This voltage converter may not work properly [...] some items with heating element such as coffeemakers, espresso/capuccino makers, percolators, heating pads, toasters, toaster ovens, rice cookers, tea kettles, hot plates, cloth irons, steamers etc."

...which is exactly what the braumeister is, a large hot plate essentially. So basically these would not be guaranteed to work in the first place.

Furthermore, you would need to buy a unit that is at LEAST 2000W, since that is the power requirement of just the heating element. If they can be used continuously at 80% you are looking at needing a 3000W supply. The money you spend on this unit plus the extra power you would be using might help offset the cost of hiring an electrician to add a 220v circuit and outlet to your residence.

No dryer in your place? No way to perhaps make an extension cord?

 

[clex25]

The european 220 wire is quite small in diameter and the US 220 plug is made to accept a much larger gauge wire.
So I figured I would need to beef up the euro wire so the US plug could be attached and secured safely.

Wow, that was much more involved than what I did! Mine came with a rubber grommet that I just fed the braumeister wire through. I like the pictures and description; it will be useful for anyone who hasn't done the conversion before.

 

[bach]

Just an update for those of you interested:
Even though I do not think that BM can do a true no sparge mash becuase of
recirculation, I tried to avoid sparge:
I brewed Schwartzbier.
I found, that I can fill the kettle with 27-28L - that is about max you can
do to avoid the level outside the malt pipe overflow.
My grain bill was 5kg.
I did a step mash with double decoction - first decoction between 131-144 and second between 144-158dg.
The mash was thin about 5:1.
The preboil volume was only about 23L(the grain held about 5L of H2O), so I actually sparged with just 2L to get to preboil ~25L and post boil about 21L
My efficiency was 84% -- too high for no sparge
I ended up with 14Plato - and had to dilute down to 12P.
will see how the beer comes out.

 

[cyberbackpacker]

Wow... a few things--

-You did sparge, when you added the 2L post mash, so your post title is a bit odd/puzzling. If you did not add the 2L post mash, you would have achieved your no sparge brew!

-The Braumeister is indeed a no-sparge system as it comes out of the box. You can choose to sparge, but it is not necessary.

-Recirculation is not sparging, it is exactly as it states-- moving (recirculating) the wort/liquor that is already present-- that is it.

-When a brewer does a decoction mash, higher efficiency is generally achieved.

But, good on you. Are you doing a true lager Scharwzbier, or using an ale yeast? If Lager yeast, how are you managing fermentation temps?

 

[sj_engr]

Is it possible to run a breumeister off a 110 to 220 Converter?. I have no access to 220 where I live.

Thanks.

Buy/build a welder extension cord and adapt the Braumeister cord to connect to it. Your dryer should be 220v.

 

[NWMushroom]

I don't see anyone mention the possibility of using the stove outlet rather than a dryer outlet? I would prefer to brew in the kitchen and pulled out the electric stove to find an outlet that looked just the same as the one used for my dryer in the basement.

Thoughts?

 

[bach]

Wow... a few things--

-You did sparge, when you added the 2L post mash, so your post title is a bit odd/puzzling. If you did not add the 2L post mash, you would have achieved your no sparge brew!

-The Braumeister is indeed a no-sparge system as it comes out of the box. You can choose to sparge, but it is not necessary.

-Recirculation is not sparging, it is exactly as it states-- moving (recirculating) the wort/liquor that is already present-- that is it.

-When a brewer does a decoction mash, higher efficiency is generally achieved.

But, good on you. Are you doing a true lager Scharwzbier, or using an ale yeast? If Lager yeast, how are you managing fermentation temps?

Your point well taken.
My point of view was this:
So how different is wart flow through the grain as opposed to water flow through the grain and is there any data on difference in extraction of tannins?
Gordon Strong, Jamil and others recommend no sparge in order to achieve really malty beer.
What I am concerned about is that the recirculation causes flow through the grain bed, which may extract also more tannins.

But, you are right, as an experiment, it was not conducted well:
1. I should not have sparged
2. I should have only diluted

I am typically using WY 2124 for my Schwartz

 

[wyzazz]

I don't see anyone mention the possibility of using the stove outlet rather than a dryer outlet? I would prefer to brew in the kitchen and pulled out the electric stove to find an outlet that looked just the same as the one used for my dryer in the basement.

Thoughts?

It'll work just fine, no worries.

 

[DeGarre]

Bumping up to say I look forward to see and hear RobMeister's review on the new 20 litre baby. I am having now Aventinus Weizen Eisbock 12%...peace baby...

 

[cyberbackpacker]

So how different is wart flow through the grain as opposed to water flow through the grain and is there any data on difference in extraction of tannins?
Gordon Strong, Jamil and others recommend no sparge in order to achieve really malty beer.
What I am concerned about is that the recirculation causes flow through the grain bed, which may extract also more tannins.

First, as a bit of an anecdote. It is a matter of common practice that professional and home brewers stir the mash... you are doing the same thing with the mash liquor in recirculation (for all intents and purposes) as happens to the mash liquor from stirring.

Very (VERY) simply, the big difference between recirculation with wort versus (fly) sparging with water is that when you are recirculating your mash is that your starch/sugar levels are equalized throughout the mash and the pH remains (essentially) constant. When you start to (fly) sparge, your sugar/water ratio starts to drastically change, and your pH level begins to increase. That is why it is essential to monitor pH and/or gravity when fly sparging so you do not extract tannins.

You may have noticed, that I indicated fly-sparging above. Batch sparging does not (in general) risk the extraction of tannins that could happen with fly-sparging if you sparge too much while fly sparging because again of the measured volumes of sparge water and equalization of the mash.

Lastly, you are correct that many people suggest a no-sparge (full volume no sparge that is) for enhanced maltiness, and I agree.

The threat of any extraction of tannins through recirculation is just not an issue.

Gut luck!

 

[Yambor44]

Bumping up to say I look forward to see and hear RobMeister's review on the new 20 litre baby. I am having now Aventinus Weizen Eisbock 12%...peace baby...

I hope it will not be too long!!

 

[limulus]

When you start to (fly) sparge, your sugar/water ratio starts to drastically change, and your pH level begins to increase. That is why it is essential to monitor pH and/or gravity when fly sparging so you do not extract tannins.

Hi Kevin,
I am wondering about something:
Since tannins are tannic acid, it seems to me that if your pH starts out low and then rises during your sparge, that you have already extracted all the acid/tannins. A pH of 7.0 is neutral and anything below that is acidic. If pH is low and then rises, you have gone from acidic to neutral to basic.

 

[cyberbackpacker]

You are right, in my haste I "mis-spoke"//mis-wrote in regards to the pH rising, and not falling.

 

[bach]

I did a simple ESB recipe with no sparge technique.
I filled the pot to 25L mark. Had total of 4.8kg grain.
With no sparge technique I obtained 21L of wort.
The mash efficiency was exactly 70%.

 

[Sudz]

I assume the displayed temp is the process process temp of the SB.

Has anyone measured the actual mash temp within the grain cylinder at multiple locations during a run to see how close it is with the displayed value?

I am curious to see how consistent the mash temp is at various locations during a run using the SP design/process.

 

[apratsunrthd]

I plan on ordering a 20L this week. Excited to join the club!

 

[Getafix]

Just received my 20L the other day, and finally did my first brew on it yesterday.
Thanks to the OP and to all that contributed, its been a blast following your experiences.
Here is a few pics from brewday:

 

[apratsunrthd]

Awesome, Getafix! Did you fashion that blanket for it yourself or did you buy it? What is it made of?

 

[Getafix]

Awesome, Getafix! Did you fashion that blanket for it yourself or did you buy it? What is it made of?

Thanks, put an old camping/yoga mat to better use. Looks like very small cell neoprene.

 

[Getafix]

Here is the cord that came with it.

I swapped that out with a heavyduty computer cable, which then plugs into an extension cord which ends in a 30/50 Amps plug.

30/50Amps.

The wiring was a breeze, and can plug into my stove or dryer outlet.