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There are a couple of very long running threads on AHB (aussiehomebrewer) about building BrauMeister clones. They get called braumeisers, and their is even a project and kit with the microcontroller necessary "Mathos Controller" I actually have one of the kits and intend to build a BM clone based on...

Braumeister a come in 20, 50, 200 and 500L versions

The 500L can produce 600L of wort

Are you sure they don't come big enough?

Anyway, on AHB, there are guys who have built clones with 150/100L capacities

Notes: -units are in "American", you'll have to convert to that funny metric system yourself -pure BIAB (full volume, no sparge) -gravity reading taken with a refractometer, each sample was drawn into a pipette and pipette cooled with tap water -refractometer reads in brix, I used this to convert g...

I use 2 12"square plates and some quick clamps. Get most of the wort out and little to no mess or bother. http://www.bunnings.com.au/resources.ashx/Products/9174.134.148.0.0.90/images_mainImage/A74D6D0A43A716FA456E70513BE3CF9E/5862077.jpg Same clamps I use to hold my kettle draining siphon tube in ...

I use a pair of Blichmann brewing gloves. Love em Squeezing bags, getting dropped items out of the bottom of pots of boiling wort, mixing up pbw and cleaning stuff https://www.brewmasterswarehouse.com/product/0102201/blichmann-brewing-gloves-large/write-review I also use some Ikea silicon mitts for ...

I use a 4 cup (800ml) French press for my no chill super late aroma additions Basically pour boiling water on the hops and stir/steep for one minute. Plunge and pour into fermenter Then add more boiling water and restir and steep for 5 minutes. Then plunge and pour Really good for adding late aroma ...

I do 10-15 gal batches. I have a stationary sky hook with a 2:1 pulley. 4:1 would be better for the 12KG Grainbills :)

Anyway, it's easy enough to pull the bag down and to the side of the lot as you lower it, no need for a swing out arm.

Currently got my third version in the fermenter :)

Originally based on Smurtos landlord, with a now slightly different grainbill. It the same hopping (which is the key to he style after the yeast)

I use a heat belt wrapped around my plastic fermenter a few inches from the base (just above the tap), which is in a fridge The fermenter has a large thermowell through the lid where I insert a temperature probe so I actually measure the wort temp. The fridge, heat belt and temp probe are all connec...

I think dicko is using the water filter on his input water

Fwiw, I'm on orchard hills water too, being jut near Blaxland, and I don't think I have a head problem ;)

My system is balanced so the carb pressure (80-83kpa or so) is the serve pressure. I put a keg on at 300kpa for 24-36 hours, and then dial it back to 83 (bleeding off the excess) That gets the beer about 80% carbed and then it comes up to perfect carb in a couple of days. No shaking or labour involv...

Well, not sure I the fermentation profile is the problem but I'm a big believer in longer fermentation You finish the primary fermentation, but of you crash chill immediately you never give the yeast a chance to condition the beer. My preferred ale fermentation is 2 weeks at 17.5 then 1 week at 0.5 ...

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