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Apologies this is a bit geeky, but just as a future reference for myself here's a detailed view of the response to a mash step from 55 to 63 degrees. The 'kettle' trace shows the temperature of the water in the outer circuit of the heat exchanger, and the 'wortometer' trace shows the...

Mash in on the witbier athumb..

Thanks @jof - really helpful athumb..

Should get two or three 250ml PET bottles though - it can mature in those? Doesn't even need to be carbed up really - it's only for tasting - You're probably right though: 5L would probably be more manageable as a minimum size

Reminds me that the first version of Burton IPA was apparently brewed in a teapot!

Yes I remember that but I couldn't find the post - it's quite an attractive idea, particularly when brewing something a bit off-the-wall for the first time before committing to a full batch of something that turns out to be a bit bleugh athumb..

I'm considering whether to do some really small batches (1L or less) for doing side-by-side comparisons on different ingredients and processes. Maybe do them in fruit-preserving jars; and stand them side-by-side in a water bath to ensure the same mash temp. Anyone done anything like this, and if...

One of these days I'm going to have to try doing a small batch with NO water treatment, and see what happens... The other day I completely forgot to add the traditional pinch of Camden to ward off the evil spirits of Chlorine, and guess what: no difference 🤷‍♂️

Brilliant! really useful, thanks @AG athumb..

It's true that it's a bit more work, especially for small quantities. It's a bit like making your own bread or something - it's satisfying to create something a bit more from scratch, and you get to tweak things a bit more to your preferences.

My water here is as hard as nails (336 mg/L as HCO3) so I'm always adding lactic to the mash. I work it out with Bru'n Water, which works fine. But the tool also likes to nag me about acidifying the sparge "in order to avoid extracting tannins from the grain". I get the idea, and I've always...

Well done :-)

Right now I'd just settle for a bit of warm sunshine, @AG Thanks to everyone for the advice re the grains... I think I'm going to use the malted wheat this time (because I've got it) but also chuck in some oats athumb.. I was going to do the Witbier last w/e, but I ended up having to do a full...

And yes, welcome from me too :-)

I thought “Bohemian Rhapsody” 🤣

I just had a vision of sitting in the garden this Summer, grass mown, blazing hot sun and having a cold, refreshing Witbier… I need to get this brew on!

Wow - never imagined you could grow it over here: what's it like as a plant?

All my kegs are "committed" to upcoming brews, but a friend has asked if he can come round and brew a stout together. He's got bottles, but I'm thinking it'd nice to avoid getting sediment from doing a secondary fermentation. So I'm wondering about temporarily using a Corny as a brite tank...

OK mystery solved I think. Pretty sure the crud was actually hiding in the groove top of the handle of the Burco. It would have got in there when I stood it upside down on the drive to clean it; and then when I tipped the water in it lapped a bit over the handle (that's when I felt the glove...

Hmmm just checked the gloves and they look clean. Back to the drawing board...