Recent content by I_Brew_Therefore_I_Am

We're going to be looking at the unit over the next couple of days so hopefully, we can get everything under control! Thank you everyone for your guidance. We'll keep you posted!

Unfortunately, I have the 2011 model so it's pretty old school when it comes to the control panel. We heated up 55L of water to 65° C and it took four hours. I know we have the proper electrical for it so that shouldn't be the issue. I was just wondering if that seems normal, or is four hours...

Hey, y'all. For those of you with a 50L Braumeister, how long does it take you to get to 65° C? Also, what kind of power do you have running to the unit?

Has anyone created a manual keg filler? MoreBeer sells them for $189 but it seems like it would be easy enough to make yourself for less than $100? https://www.morebeer.com/products/morebeer-pro-manual-keg-filler-single-station.html

Hey y’all. I was wondering if there were any of you in the Bay Area that brew with the Braumeister. I could really use some guidance!

Hello all! I am looking for a garage in the San Francisco east bay area, and a possible business partner for a brewery startup. I have some great equipment to start recipe formulation, including some recipes already created-just need the creative space and a partner to execute everything with...

The only reason I want a cordless drill is because we are brewing in our garage and have one power outlet and we don't want to draw a lot of power from it. We already have a fridge and a mini AC hooked up to it. Sent from my iPhone using Home Brew

So I'm slightly confused. The site says you need a 3/8" drill but a 1/2" will work just as well?

Good information to know, thank you. It will be used exclusively for the drain mill so it won't ever be removed.

So I am looking at picking up the The Barley Crusher Malt Mill and was wondering if anyone could recommend a good cordless drill for the unit? I'm sure I could use any 3/8" drill but if anyone has any recommendations that would be great!

lol At least you have temperature control for several months. A few weeks ago it was 105 and then the next day just barely 80 and the next week later was not even higher than 75! Not ideal for fermentation unless you have some kind of temp control. And San Francisco? It could be brutally cold in...

Thank you. Being in the Bay Area we are so multi-climate that it is so difficult to keep a constant temperature without a controlled environment and the conicals with temperature controlled jackets are just far to expensive to justify. Plus we can store carboys in there too and still have room...

My girlfriend and I are putting the finishing touches on our "fermentation room" in which we will be storing our two 14 gallon conicals, and two 6.5 gallon Big Mouth Bubblers. Room for at least two more conicals!

Have you been to Brewmasters in San Leandro? They carry it. Haven't used it yet. I am looking for feedback on Hef recipes.

How did the red wheat malt turn out for you?