Braumeiater: first batch: weak tasting ?

[DEMPSEY]

Have you being brewing much. Braumeister is a nice piece of kit so you should be able to get good repeatable beers from it.

[Ciderhead]

I have a few questions
Did you do a dummy boil with water before doing your first beer in the BM?
What did you clean your bottles with? I see you sanitised with SS
What was the date on the yeast? in other words was it fresh?
Did you aerate your wort.
What did you ferment in? what was that cleaned with.
What temp did you ferment at, was it constant?
How would you describe the fermentation? how long did it take to start? was it active bubbling or a plopper?
Any funky smell or strange looking stuff when fermenting?

[DEMPSEY]

Ha haa jesus CH are you sure your not a Lawyer

[Ciderhead]

I ask because I care
Braumeisters are the rolls royce for homebrewers, no reason why the wheel should have fallen off Gerrys wagon.
Have you done a second brew yet Gerry?

[Ijerry]

Hi CH

Boil water /yes. My water is v Limey

I did sterilised bottles in oven. Porceline tops in starane bottles not used before.

Yeast bb end 14

Did not aerate wort

Speidel 30l tank /yes ss


I have  an electrim probe(with no visual temp markings on it...Grrrrr).  The night I fermented It said factory default 24C so took it at its word had not tested it before fermenting ......

. (Last night... I ran a little test .... I left it in 4litre jug of water .. This morn I measured temp ....... 34C) Too high? Prob too high as ye guys pointed out





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[Ijerry]

I did not open during fermentation . Gave it 5 days till all bubbling ended

Smelled inside the tank
Slightl tart. And take your breath away (co2 perhaps)

In the solution there was   
Beer / sediment/  and some white floaters.

Added back in my litre of un fermented wort


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[Ijerry]

No second brew done yet ... ?  What about the grist size ?

Any internet pics that can help identify "right crush"


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[Ijerry]

On the up side the BM. Worked a charm.

No sparaging done how ever ?





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[Ijerry]

Did some brewing years ago


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[Will_D]

Am I the only one who thinks that mash schedule is wrong?

Just looked at the BM recipe pages and all but 2 have "sensible mashes" typicalyl 70 mins split between the 63C and 72C (beta and alpha) temps.

e.g. Pilsner:
http://www.speidels-braumeister.de/pilsner-recipe.html

The 2 profiles I disagree with? The 2 wheat beers!

[Ciderhead]

You are close Gerry but something is catching you when it comes to fermentation.
Temp is ideally 20 Degrees for fermentation +/- 2.
Try another non wheat beer, something as simple as a basic pale ale to cut your teeth on.
What are you milling with?
Consider buying some crushed grain from HBC in Mountmellick
Could I suggest you contact our expert in Kildare, Brenmurph and see when he is doing his next brew so that you could shadow?

[DEMPSEY]

South Kildare has hard water afaik so if you are planning pale style beers then you best need to do something with your water. Do you have ph strips or a ph meter. That hard water is going to knock your desired mash ph of 5.2 so your extract from your mash is going to be effected as well as pulling tannins and such that you don't want.
oh and Will-D is right about the odd mash temp schedule 

[Partridge9]

Am I the only one who thinks that mash schedule is wrong?

Just looked at the BM recipe pages and all but 2 have "sensible mashes" typicalyl 70 mins split between the 63C and 72C (beta and alpha) temps.

e.g. Pilsner:
http://www.speidels-braumeister.de/pilsner-recipe.html

The 2 profiles I disagree with? The 2 wheat beers!

As will sayes  - That mash schedule looks off

With that machine steps are very easy, so use them !

Mash in at 40c

15 mins @ 43c
05 mins @ 52c
25 mins @ 62c
25 mins @ 70c
10 mins @ 76c

Perfect results everytime !

[donnchadhc]

Added back in my litre of un fermented wort

What was the reason for this? Was it for Carbonation purposes? When did you do it and how was it stored?

Could be a source of infection.

[Ijerry]

As per recipe:


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