Brew devil set up & test

Discussion in 'Beer Brewing Equipment and Beer Kit Reviews.' started by dan125, Jun 1, 2019.

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  1. Jun 11, 2019 at 10:18 PM #41

    foxy

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    I had my efficiency set a 70% and added extra grain, I have now set it to 60% in Brewers Friend and have been re writing my recipes yesterday was the first run at 60% and pre boil and post boil gravity came out spot on. For a no sparge this is a pretty good figure.
     
  2. Jun 12, 2019 at 5:58 AM #42

    dan125

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    How are you all dealing with hops in your SVB? Can't see any hop bags in your photos @foxy
     
  3. Jun 12, 2019 at 8:07 AM #43

    foxy

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    Straight into the boil, I always try to prevent any break material or hop matter going into the fermenter, failed on my last brew using the bazooka. In future I will just use the 8 mm reducer, whirlpool and let the trub settle out.
     
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  4. Jun 13, 2019 at 7:21 AM #44

    foxy

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    I see Foshun Shunde Guten Kitchen Equipment are now going to release a 70 litre unit, with sight glass.
     
  5. Jun 13, 2019 at 8:58 AM #45

    Litmus

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    Hi Foxy, you should give this a read http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/ I'm not saying it will change your mind, but I think we worry unnecessarily sometimes about the protein and hops left over from the boil.
     
  6. Jun 13, 2019 at 9:20 AM #46

    foxy

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    If you take in the Brulosophy experiments,he even admits himself it is just a bit of fun, instead of whats been written by Briggs, Bamforth, Quain and Boulton. Also at a home brewer level which has been written by Strong, Miller, Palmer, Colby and others I really can't see where you are coming from.
     
  7. Jun 13, 2019 at 11:58 AM #47

    Litmus

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    I think I was pretty clear "I think we worry unnecessarily sometimes about the protein and hops left over from the boil."
     
  8. Jun 13, 2019 at 5:00 PM #48

    Keruso

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    I have a grainfather and with every brew I used to get a horshoe shaped patch of burnt grist, like you mostly it's fairly light and comes off easily with a kitchen sponge/scourer pad, but with grain that contains more flour I have had to use mild steel wool ( yes I know bad idea) to remove it. The more flour the stickier the mash and the worse the burning is. I sieve out excess flour now, and add more grain to compensate. Makes a massive difference to recirculation performance, no overflow spill and clear wort.
     
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