[homoeccentricus]

How did your BM work out?

I seriously miscalculated the amount of water that can be used to mash with the short (10L) malt pipe. I thought I could do an 18L no-sparge, but that was way too much. I had to remove 4L of water and sparge with it afterwards.

You can enter a recipe on a screen, but I got bored after about 3 seconds, so gave up and did everything manually.

The valve is positioned very high. You have to tilt  the BM to collect 4 liters wort, which I don't really want to do. I guess I will have to order this gizmo: http://www.bacbrewing.com/epages/990497525.sf/en_GB/?ObjectPath=/Shops/990497525/Products/BB.BM20.002

Other than that (and the yeast, obviously) everything went very well. The pump pushes the wort over the edge of the malt pipe, but I see no splashing, so I assume that O2 uptake is not that high...

[wobdee]

How did your BM work out?

I seriously miscalculated the amount of water that can be used to mash with the short (10L) malt pipe. I thought I could do an 18L no-sparge, but that was way too much. I had to remove 4L of water and sparge with it afterwards.

You can enter a recipe on a screen, but I got bored after about 3 seconds, so gave up and did everything manually.

The valve is positioned very high. You have to tilt  the BM to collect 4 liters wort, which I don't really want to do. I guess I will have to order this gizmo: http://www.bacbrewing.com/epages/990497525.sf/en_GB/?ObjectPath=/Shops/990497525/Products/BB.BM20.002

Other than that (and the yeast, obviously) everything went very well. The pump pushes the wort over the edge of the malt pipe, but I see no splashing, so I assume that O2 uptake is not that high...

I brew 3 gal batches in my 20l BM. I ended up modifying the malt pipe by drilling a bunch of 1/2" holes around it about 3" down. Works great for LODO no sparge small batches. A block of wood under the rear leg gets most of the wort out towards the end of racking for me.

[narcout]

Not the slightest sign of activity this morning, so will dump the batch tonight.

I would give it another day before you dump it.  I bet it starts up.

[brewinhard]

Not the slightest sign of activity this morning, so will dump the batch tonight.

I would give it another day before you dump it.  I bet it starts up.

Most definitely. 

[homoeccentricus]

Something is starting to move in there, but who knows what it is, in Memorial Day's name ahhh, the social pressure...

Sent from my SM-G930F using Tapatalk

[brewinhard]

Something is starting to move in there, but who knows what it is, in Memorial Day's name ahhh, the social pressure...

Sent from my SM-G930F using Tapatalk

Ha!  I bet its taking off right about now.

[homoeccentricus]

Gravity is down to 1.009 without there having been any visible kraeusen. Is that worrisome?

[RPIScotty]

Gravity is down to 1.009 without there having been any visible kraeusen. Is that worrisome?

Maybe you missed it?

[HoosierBrew]

Gravity is down to 1.009 without there having been any visible kraeusen. Is that worrisome?

Not if the beer tastes and smells good. Some strains produce more krausen and ferment faster than others.

[narvin]

How did your BM work out?

  

[homoeccentricus]

Gravity is down to 1.009 without there having been any visible kraeusen. Is that worrisome?

Maybe you missed it?

Yes, dearly

There should be signs of it against the wall of the keg, no?

[homoeccentricus]

Gravity is down to 1.009 without there having been any visible kraeusen. Is that worrisome?

Not if the beer tastes and smells good. Some strains produce more krausen and ferment faster than others.

It's Thames Valley. I perceive a quite strong sulfury smell. Is that typical for this yeast?

[homoeccentricus]

How did your BM work out?

  

It's the yeast that is causing problems, has nothing to do with the BM.
The BM itself is awesome. Temperature control and stability is fantastic, compared with using a pot and a sleeping bag to insulate

[HoosierBrew]

Gravity is down to 1.009 without there having been any visible kraeusen. Is that worrisome?

Not if the beer tastes and smells good. Some strains produce more krausen and ferment faster than others.

It's Thames Valley. I perceive a quite strong sulfury smell. Is that typical for this yeast?

Not typical IME, but I wouldn't worry too much. Sulfur dissipates with time, and you can help out the process by venting the keg periodically (assuming you keg this).

[homoeccentricus]

Gravity is down to 1.009 without there having been any visible kraeusen. Is that worrisome?

Not if the beer tastes and smells good. Some strains produce more krausen and ferment faster than others.

It's Thames Valley. I perceive a quite strong sulfury smell. Is that typical for this yeast?

Not typical IME, but I wouldn't worry too much. Sulfur dissipates with time, and you can help out the process by venting the keg periodically (assuming you keg this).

First you tell me that I shouldn't worry if the smell is good. Now you tell me that I shouldn't worry about the sulfur smell. When exactly should I start worrying?