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Well the enzymes are homogenous in the wort so the rate of the flow is of no great consiquence in terms of enzymic activity but the sugar contained within the husks of the ruptured grains are better eluted from there with a speedy flow. The quicker the wort entering the top of the column reaches...

That is an interesting method. What I have noticed, only used the system twice, is in comparison to my Grainfather S40 I have next to no flour resedues after I have mashed, boiled and transfered the wort. No one single grain nor husk have I seen below the grain basket, it is remarkable! Now I...

I agree to en extent BUT having a larger volume below the grain basket allows you to tune the flow rate to the max without the fear of it running dry befor you get there. Also I reckon there is a bit more flow that could be gained by milling my malt grains even less thus gatting a higher flow...

It is dead in terms of calculating strike water volume and temperature since it plays no part in the initial doughing in. If you do not take it into account the strike liquor temp will be too low for the volume of liquor inside the malt basket. I do not know of anybody who mashes in with the...

Well at the time you mash in the volume below the grain basket is dead space it plays no part in the mashing in or doughing in if you want to call it that. So if you calculate you strike liquor requirement at the rate of 2.3 L per kilo for a 5kg bill to get a liquor volume of 11.5 L and use...

I am thinking about modifying brcause I honestly think it would improve the way the system works. At the moment there is just too little liquid under the grain basket. You must know these systems perform at their best with a high flow rate. It would be a brave man that walked away and left on...

Yes or maybe even a simple trivit sort cross of stainless rods the right diameter with a 2.5 cm upstand on each end of the cross the malt basket sits on . I think I am going to get one of the kettle extentions too. My brew required a preboil volume of 31L that is just a bit too close to the rim...

I have a neighbour who is a welder I will get him to knock up a support to hold the malt basket 2.5 cm higher than it is that should at another two litres to the dead space which in turn should make setting the recirculation rate just a bit higher. I may also just slacken the rollers in the...

Right so I did another brew today a Lees best mild recipe from SUABP. I did not change the settings I used before. The mash (66C) went really quite well the temperature fluctuating between 65.7C and 66.7C so I think I have found a reasonable setting for a full 25L batch as I can live with a 1...

Yes excellent go to the top of the class 🤣

I agree but new to brewing users think a degree or so is a problem. I was getting 65.6 to 66.8 ish and am happy with that. I did not use the PID. I may try it but then again it worked so well first time and I had wheat in that brew not a lot but it can cause issues with wort flow. As I see it...

I just wish I has any idea at all about electronics because if I could just wire up a Bz controllor to my Grainfather S40 I would be very happy indeed. It makes great beer but power manipulation and thermometer watching greatly reduce the brew day experience.

Like it or not that is a temperature over shoot. By the way I am not disagreeing and GF gear is well thought out I have an S40 and for the money it has been great value! Getting back to over shoots or under shoots because they are related. I for my first time out with my new Bz did not use the...

Here is a bit of light reading on the subject if you really want to know what is going on in your mash tun 🤣 https://www.researchgate.net/publication/362252463_Isothermal_Mashing_of_Barley_Malt_New_Insights_into_Wort_Composition_and_Enzyme_Temperature_Ranges

You are just coming over as being just a bit bitter IMO

Lots of what you are saying may well be true BUT that is not what my original reply to your first comment was about. You said " I think Gash Slug doesn't understand enzymes. In the video, he is trying to preserve the alpha-amylase to preserve the body of the beer, but he is doing so at the...

Agreed but in the context of that particular video, which was by way of a how to use affair I think he is right. He starts the video explaining the stettings then goes about refining them. After he has arrived at a suitable set of parameters he, quite rightly points out that these systems will...

The thing about these AIO's is being consistent and with the Bz G4 35L I think I will be just that. I do not think I will make less than 25L and I would say 25L is the max volume it can make and I only make British style beers so grain bills are very similar. I never change my grain mill setting...

No I think he does understand the mashing process but this was very much an experimental mash. He did over shoot but that was due to him playing with the settings to find the best . He then went on to say he would prefer a slight over shoot than an undershoot as this would give a beer with more...

OK so I said I would report back when I had done my first Brewzilla G4 brew and today was the day! athumb.. I have not brewed since last August so I was a bit at frenzy and when you add in the new system I was buzzing like some demented humming bird but I took it calmy in the end and here is...