![]() If you think its the BacBrewing Increase disk (haven't seen one so guessing) you could try a run without it or just turn off the pump and see if the wort is draining down through the grain rather than just sitting on top(more to do with the malt than the Disc) You could insulate the body of the BM, that will up the evaporation, boil longer (as Coalminer) about 90 minutes was always my default for just this reason. Really I think reading your post you know most of thisīraumeisters rarely hit 10%/hour evaporation, I talked to one of the design engineers about this and he said it was deliberate - to avoid boilovers and getting sued when people burn themselves. Comes down to poor storage - not airtight. Too coarse and you wont get the extraction you are looking for, too fine and you will get dough balls and very slow or even no water going through the malt (just overflows).Īs you are milling your own it probably means you are storing malt, chew some if its isn't crisp and crunchy its what is called Slack, taken up moisture, and lost most of its enzymes, so you wont get the conversion you expect. The freshness of your malt, the way its milled (not to fine and not too coarse see Goldilocks). Malt - this is really the most likely answer. Put the BM in Manual mode, put around 10L of water in it and set it to say 65oC and leave it running for half an hour or so with the pumps on and check the temperature (given you have a reliable thermometer). Temperature - the sensor can fail and mashing at radically different temperatures can lead to some strange results. ![]() Low efficiency in a Braumeister can really only be down to two factors ![]() If you guys have any tips on how to fix this, it would be great.Īpart from the very strange Grain Absorption figures (fl/oz FFS), 0.96L of water absorbed by 1kg of grain is pretty standard (can vary a bit depends on how long it sits to drain, gets pressed/squeezed.) I use the BacBrewing Increase disk so maybe the pump isn't powerful enough to flow wort through the grain to the top? On my next batch I'll check what the temp of the wort is on top of the malt pipe. Is the high grain absorption because my crush is too fine or coarse? And I do a iodine conversion test. I crush grain at 1mm or 1.2mm with a MashMaster Mini. This allows 24 x 750ml bottles = 18L (batch volume) without picking up much trub etc. I use 27L post boil because of losses to fill two 10L fermenters. So post-brew, my actual BIAB Grain Absorb is 0.8534 fl/oz and not 0.5860 fl/oz.įor boiling, my actual evaporation rate was 6.1% (not 13%) with only 1.89L evaporation per hour (not 4L). On my last brew, Beersmith calculated the following pre-brew: I'm using a Brewhouse Efficiency of 68% at the moment but the last brew was 66.3%. I'm consistently 10 points lower than I should be (e.g. I'm trying to nail down an efficiency problem from the last five or so brews.
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