Brewzilla Masters

[Over The Cliff Brewing]

I'm still trying to find my path with mine. Do any of you use your brewzilla without the center post thingy (i think it's called the overflow pipe)? It is clearly in the way when stirring the mash.

 

[Craigerrr]

Here is what I have gravitated to doing.
No center overflow pipe
No top plate
BIAB bag around the outside of the malt pipe (some grain bits always get through).
I usually end up mashing for 90+ minutes. I start my 60 minute mash after letting it rest for 15 minutes. Stir the top 3rd of the mash 3-4 times during the mash. I then recirculate for a good 15 minutes to clarify before raising the pipe.

 

[Craigerrr]

My efficiency was terrible, like 63% at first, which made for thick mashes. I am up to mid to high 70's now.

 

[Mark Farrall]

For context I do mainly half batches and have been brew in a bag/basket since day one.

I did a few batches with the 'correct' set up. It was a pain. I then moved to a process similar to Craig's (only difference being bag on the inside of the pipe). Things were a lot easier. I've since stopped using the malt pipe completely and just use the bag. So the only thing I'm using is the false bottom.

The more I change my process the more the system looks like the original BIAB tea urns with a fancy heating controller and a pump.

 

[Over The Cliff Brewing]

You know that's what I was thinking also. I had my Bayou Classic kettle locked in with the right amount of water with the bag. I appreciate you guys sharing.

 

[Donoroto]

Do any of you use your brewzilla without the center post thingy (i think it's called the overflow pipe)? It is clearly in the way when stirring the mash.

I do. My stirring technique is to drive the long spoon vertically down to the bottom, then lift it at an angle (less vertical) to get that corner 'stirred' (more like 'mixed' I guess), Repeat 5 or 6 times and it's good. Not going about it with violence means the overflow doesn't get in the way. Much. I only stir 2 or 3 times at most, sometimes not at all.

I do sometimes fear knocking that little extension cone thingy off the pipe and into the mash, which would be a problem because I can't retrieve it easily and the basic pipe is too short to allow good recirculation with more than 10 pounds of grain or so.

Depending on the recipe, if I plan to stir the top plate doesn't go in until sparge, otherwise I leave it off while recirculating. I put a stainless handle on the top cover with a 'wiggle' in it to make it easy to pick the handle up off the top plate with the spoon. (I made it from an old car radio antenna mast) so I can get the cover out if necessary.

I am (perhaps irrationally) against using a bag. That's just me though.

 

[Silver_Is_Money]

My efficiency was terrible, like 63% at first, which made for thick mashes. I am up to mid to high 70's now.

What changes led to the improvement?

 

[Craigerrr]

What changes led to the improvement?

Pretty much what I outlined in my post above.