Brew Magicians Forum - BMF

A couple of things... watch the pH of the ferment. Keep it 3.4-3.8 during the ferment. You can use potassium carbonate or chalk to buffer. Also ferment very cool - somewhere in the range of 60F if possible. Rehydrate the yeast with GoFerm, 1.25x by weight of the yeast. As for berries, I use that muc...

scores should be up. My pyment did ok... but didn't place.


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That's awesome. Congrats! Hope you are coming to NHC. I will be the tall fat man in cargo shorts!


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Buna is much more sturdy than the other gaskets, although the hard Teflon gaskets are good. Then just leak more. The issue is sheer forces where some of the stainless plumbing is pulling down - deforming the connection. Make sure to connect straight on - lifting if you need and tightening the TC bef...

Take a look at thelectricbrewery.com. Much more complete HERM/RIMs build information than reverse engineering the V350.


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I write about a few tips on my blog. There is a Brew-magic Facebook page hat tends to be more active. Two keys to the system that haven't changed: use a coarse crush for good circulation and a 45-60 minute slow sparge. It takes a few brew days to master... But you can get 90+ mash efficiency and sol...

Call back and ask for JD. He knows what is going on and has been very helpful to me in the past.


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I start the timer after the little rest graining in.


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Yeah sorry. Things slowed down a bit and I forget to check... A. Gratz on the Brew-Magic. B. Sorry the first brew day was so rough. It takes some time to master it properly so keep at it. I have a few tips and tricks at my blog if you are so inclined (however they maybe more relevant to older models...

Chip - I will swipe at this. I have the 2011 system and have contemplated some of what you propose. 1. Direct firing the mash is a bit of a misnomer. There is about a quart of liquid wort under the false bottom in the MLT - which immediately is pulled away by pumping through the system and the heati...