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PostPosted: Fri Nov 08, 2013 3:23 pm 
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Hydrometer Jar

Joined: Thu Nov 07, 2013 5:38 pm
Posts: 5
Hi all,

Trying to dial-in our new BM setup using the equipment profile setting in BeerSmith2. Any advice/best-practices/settings I should be aware of at the outset? Not that I really mind having to experiment hundreds of times. :D Thanks in advance.

'porch


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PostPosted: Sun Nov 10, 2013 9:12 pm 
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Pint Glass
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Joined: Tue Mar 05, 2013 2:26 pm
Posts: 80
Location: Stamford, CT
I use the stainless steel profile, per the batch of beer I'm brewing. The 5 gallon one is pretty dialed in, but the 10 gallon one still needs tweaking, bc I don't brew big batches usually.

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Cheers,
Hooch

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PostPosted: Tue Nov 12, 2013 6:40 pm 
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Hydrometer Jar

Joined: Thu Nov 07, 2013 5:38 pm
Posts: 5
Thanks, Hooch!

I came across another BM-user's initial setup over on the BeerSmith forum a few weeks ago - here it is:
http://www.flickr.com/photos/95372802@N03/10827223425/

I used that to create my own, targeting a 10 gallon batch:
http://www.flickr.com/photos/95372802@N03/10827383394/

If I find I can add anything over time, I'll be sure to update this thread. Thanks again!

'Porch


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PostPosted: Mon Jan 20, 2014 12:16 pm 
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What kind of mash profiles do you all use?

I'm doing no-sparge for normal gravity beer and low gravity beers and fly sparging for high gravity beers.


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PostPosted: Tue Jan 21, 2014 12:24 pm 
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Pint Glass
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Joined: Tue Mar 05, 2013 2:26 pm
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Location: Stamford, CT
Normally I do the single infusion light, medium or full body (with a 165ºF mash out) held for 15mins. Unless I'm following a recipe that calls for step mash, like the award winning Brooklyn Local 2 recipe (love that beer!)


It takes me a little under 30mins when I brew belgians to climb from 148ºF to 165ºF. A long day for sure, but worth it in the end. :)

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PostPosted: Tue Jan 21, 2014 2:35 pm 
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Pint Glass

Joined: Sun Jan 19, 2014 7:56 pm
Posts: 65
One of the things I do is mash a bit thinner than 1.25 qts/pound - usually between 1.5 and 1.75 qts/pound. I have far fewer issues sticking a mash that way. Of course that makes it difficult for high gravity beers, but that can be dealt with a normal ratio or a 5 gallon batch.

You can only change the ratio after you choose the mash profile, and double clicking a step (such as Mash In). There you should see "Water/Grain Ratio" and can change it as needed. Do note that it will - of course - reduce the sparge volume unless you exceed the infusion size for a mash out (assuming you do).

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PostPosted: Tue Nov 04, 2014 12:24 pm 
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Hydrometer Jar
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Joined: Mon Nov 03, 2014 4:14 pm
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I love Kai's site:

http://braukaiser.com/

After practically reading the entire site over and over, I have decided I prefer to perform a Hochkurz Double Decoction for all of my brewing. Thus, this means, I have an additional burner and 8 gallon SS pot set right next to my BM for my decoctions. This means a longer brew day, but any time out in my brewery is decompression time, so the longer the merrier!

My aim is to try and make my wort as fermentable as possible, as I am a fan of ass kicking beers. If it gets too thin, I will perform back end addition bottling splits with various amounts of lactose or maltodextrin til I get it right, and bottle the rest from there.

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