Picobrew published the above checklist for the Zymatic. That got me thinking about three very common issues with the Zymatic. Here they are and how to solve them. 

If you’re getting overflow during mash:

1. Pause/Drain

2. Check Zymatic is level. It’s sensitive. 

3. Take out step filter and then remove, clean, reinsert the 4 black stoppers (wipe the area around it before you do). If you have high temp keg lube, that can help the seal.

4. Check the out pipe at the bottom of the step filter for blockages

5. Disassemble the grey ball lock and clean

6. Disassemble the black keg post and clean

7. When you put back in the step filter, make sure there’s a keg o-ring (I use 2 on top of each other) between the top grain filter and the top of the step filter. Make sure the o-ring is not situated around the lid’s holes. In particular there are 3 holes at the front of the step filter, one large and two small – make sure the large hole is not inside the o-ring otherwise you’ll get overflow out that hole. 

8. Either continue mash to exit brew and restart

If you’re getting foaming during mash (this will start to come out the hole in the step filter):

1. This can occur from too little water. Check you added the right amount of water (there are two figures in the recipe crafter – use the larger)

2. Even if you did add the right amount of water, the HE mash in particular can sometimes have the volume a little low. Add 500ml to the keg and see if that stops it. 

3. Make sure that you’re not using RO water without appropriate additions. 

4. Adding 1 drops of antifoam to the mash water per gallon may help. 

5. A 1/4 – 1/2 teaspoon of Calcium Chloride added to the mash water can help.

Note that mash water gets right to the top of the step filter during the mash and there is some natural foaming – advise above applies if there are leaks or the foam starts to come out the top of the step filter. 

If you’re getting foaming after the mash in the keg during boil and chill:

1. If foam does start coming out the foam trap, make sure from that point to check the spindle isn’t stuck every 10m – otherwise you could have an explosion like I did in 604. 

2. Calcium Chloride added to the mash as above should reduce foam. 

3. Additional 1 drop per gallon of antifoam into the keg before the chill cycle can help. 

4. Make sure that you aren’t running a prolonged chill cycle (45m max is recommended in the advice above), because of the physical properties of the sugars at lower temps you’ll start getting a lot of foaming.