Brewzilla Gen 4 advice and experiences

[Davegase]

I always use leaf hops, but have them in a hop spider to keep them from sticking to the bottom or clogging the bazooka filter. Easier to clean up afterwards too.

If you don't have a hop spider, use a fine mesh bag.

Where are you fitting a bazooka on the Brewzilla gen 4

 

[Larse]

Where are you fitting a bazooka on the Brewzilla gen 4

The shame of it. I'm outed as a non-Brewzilla gen 4 user on the Brewzilla gen 4 thread.

 

[Larse]

Hoist by my own petard. Or in this case bazooka.

 

[Barone]

If it's total water, then no. The only reason to consider it is when calculating mash water as it is in effect dead space then.

thanks

 

[Barone]

No need to consider dead space.
But depending on your batch size and grain bill you may not get the full amount of water in at the start.
If you use the brewfather app make a copy of the existing Brewzilla G4 equipment profile then edit it for no sparge. Include grain volume in mash limits. and set the Max to what you are comfortable with. and it will calculate if you need to top up in the boil.View attachment 105473

thanks ...I use Beer Smith 2... I had to create the profile

 

[6Trails]

The shame of it. I'm outed as a non-Brewzilla gen 4 user on the Brewzilla gen 4 thread.

Though if any system could do with one it's the Gen 4.

 

[foxy]

The shame of it. I'm outed as a non-Brewzilla gen 4 user on the Brewzilla gen 4 thread.

Reading the posts on various forums about the trials and tribulations the long suffering owners of the Brewzilla G4 has to warm the cockles of your heart that you haven't got one.

 

[Davegase]

Reading the posts on various forums about the trials and tribulations the long suffering owners of the Brewzilla G4 has to warm the cockles of your heart that you haven't got one

I've been using mine for about 18 months, I've not had any problems apart from forgetting to turn my Bluetooth thermometer on once until about 30 minutes into the mash.

 

[Twostage]

Reading the posts on various forums about the trials and tribulations the long suffering owners of the Brewzilla G4 has to warm the cockles of your heart that you haven't got one.

Going to be firing mine up this aft.

Different subject.

As the resident Antipodean expert I'm hoping you can answer a question -

I've started listening to a podcast (ooo, we should have a recommend me a podcast thread) called "a problem squared" presented by two Australians - Bec Hill and Matt Parker. When Matt says a word that ends in WN like blown or flown he inserts a vowel sound between the W and the N so he says blowen and flowen.

Is this an Australian accent thing or just him ?

 

[Rwilts]

Going to be firing mine up this aft.

Different subject.

As the resident Antipodean expert I'm hoping you can answer a question -

I've started listening to a podcast (ooo, we should have a recommend me a podcast thread) called "a problem squared" presented by two Australians - Bec Hill and Matt Parker. When Matt says a word that ends in WN like blown or flown he inserts a vowel sound between the W and the N so he says blowen and flowen.

Is this an Australian accent thing or just him ?

We have had some threads ver of topic but....

 

[Agentgonzo]

"a problem squared"

I listen to that one too

When Matt says a word that ends in WN like blown or flown he inserts a vowel sound between the W and the N so he says blowen and flowen.

Is this an Australian accent thing or just him ?

I have a friend who's lived his whole life in Wiltshire who does the samething: "unknowen" etc. So I don't think it's just an Aussie thing (if it is an Aussie thing).

 

[foxy]

Going to be firing mine up this aft.

Different subject.

As the resident Antipodean expert I'm hoping you can answer a question -

I've started listening to a podcast (ooo, we should have a recommend me a podcast thread) called "a problem squared" presented by two Australians - Bec Hill and Matt Parker. When Matt says a word that ends in WN like blown or flown he inserts a vowel sound between the W and the N so he says blowen and flowen.

Is this an Australian accent thing or just him ?

No a lot of Australians speak like that usually from being poorly educated area. The worst one is arksed for asked, then you know for sure their education was bad.

 

[Twostage]

@Agentgonzo ,@foxy sounds like a kind of affectation then, he actually said unknowen in an episode I listened to whilst brewing (must update the what did you... thread). It's maybe a bit like youngsters saying marshmellow instead of marshmallow , took ages to re-program my daughters so they said it right.

 

[Agentgonzo]

sounds like a kind of affectation then

I don't think it's an affectation (designed to impress or sound pretentious). I just think that's how they were taught/learned to pronounce the 'wn' pair. When pronouncing it "unknowen" they are actually pronouncing the w, whereas the 'typical' pronunciation just kind of skips over the 'w'. A lot of the non indigenous English South Africans I have met have a similar pronunciation.

It's just a different way of pronouncing the letters like a local dialect.

 

[peterpiper]

I have a BZ gen 4 35 ltI .... I want to brew beer with total water ....without sparge ... BIAB type...BUT WITH THE BASKET OF GRAINS Question: Should I consider the dead space of the pan under the false bottom

If recirculating during mash, even very slowly, then water under the false bottom is not dead space.
But water between the malt pipe (above side perforations) if you're using it, and side wall is. Unless you recirculate water there, 'outer revirculation', by sticking recirc pipe down a lifting hole at times.

Mash efficiency gets higher, with a more dilute wort. So best to minimise any unused/dead water, rather than just mixing it in (diluting wort) at end of mash.

Why dont you want to do any sparge?
I generally do a thin mash, with water of around the batch volume (say 23L), then sparge with around 9L.

 

[Twostage]

If recirculating during mash, even very slowly, then water under the false bottom is not dead space.
But water between the malt pipe (above side perforations) if you're using it, and side wall is. Unless you recirculate water there, 'outer revirculation', by sticking recirc pipe down a lifting hole at times.

Mash efficiency gets higher, with a more dilute wort. So best to minimise any unused/dead water, rather than just mixing it in (diluting wort) at end of mash.

Why dont you want to do any sparge?
I generally do a thin mash, with water of around the batch volume (say 23L), then sparge with around 9L.

I've stopped sparging. I prefer to have a thin mash and then draining/pressing the grains.

With yesterday's brew I also experimented with a slow re-circ, had it set to 20% (I usually try and get it to 100%). It worked fine with a stable temperature.

Nearly forgot - I always had to mess about with the re-circ pipe as it was so long, trying to get it so that the wort came out somewhere close to (or pointing to) the middle/top of the mash. So I bought myself a few metres of silicon pipe and cut a length so that it was just under the surface and was naturally in the middle. When I do brews of different lengths I'll cut a length to match so I'll end up with a set of matching pipes.

 

[Twostage]

I don't think it's an affectation (designed to impress or sound pretentious). I just think that's how they were taught/learned to pronounce the 'wn' pair. When pronouncing it "unknowen" they are actually pronouncing the w, whereas the 'typical' pronunciation just kind of skips over the 'w'. A lot of the non indigenous English South Africans I have met have a similar pronunciation.

It's just a different way of pronouncing the letters like a local dialect.

So a kind of global, local dialect.

(Sorry for hijacking the thread everybody )

 

[Barone]

Se houver recirculação durante a mosturação, mesmo que muito lentamente, a água sob o fundo falso não é um espaço morto.
Mas a água entre o tubo de malte (acima das perfurações laterais) se você estiver usando, e a parede lateral é. A menos que você recircule água ali, 'revirculação externa', enfiando o tubo de recirculação em um furo de elevação às vezes.

A eficiência do mosto fica maior, com um mosto mais diluído. Então é melhor minimizar qualquer água não utilizada/morta, em vez de apenas misturá-la (diluindo o mosto) no final do mosto.

Por que você não quer fazer nenhuma pulverização?
Geralmente faço uma mostura fina, com água em torno do volume do lote (digamos 23 L), e depois borrifo com cerca de 9 L.

thanks