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No I didn't use rice hulls, I have managed to get 8kg grain in the G30, but it's a bit of a squeeze.

Hi, it was malted Rye, for the scorching I find 100g of citric acid diluted in 500ml of boiling water, left overnight, then scrape off with a wooden spatular works really well. I use pink stuff or barkeepers too when needed.

When I took the false bottom out there was a fair amount of the gloopy stuff blocking the holes. Which I suspect meant that the heater was only heating the wort on the underside very vigorously, causing it to push up the plate.

Thanks everyone, useful advice. So it seems likely the gloopy stuff at the bottom of the malt pipe was gelatinised starch. I'm puzzled why, when I have made this beer several times, but i'll certainly do your recommendations.

Hi all, I had the worst brew-day ever this weekend. I made a beer I have brewed several times before with no problems. I use a Grainfather G30, with the new false bottom. Grain bill: - Maris Otter 6kg Rye Malt 1kg Carapils 0.5kg Problem 1 Usually when I start the mash, it’s milky at the...

Superb beer, very pleased with it. It took three full weeks to reach my expected final gravity. Probably try three packs for anything over 1.070.

And if you want that Katsu curry flavour, I really recommend S&B Golden Curry Sauce, it's bang on !

I've never made an imperial porter or a stout before, but after a can of Amundsen Pastry Stout this weekend, which was absolutely incredible, i've decided to give it a go. I remember a few years ago really enjoying a bottle of flying dog's Gonzo, so i'm going to brew the maltmiller clone See...

I used WHC Hoppin Pils on my last brew, an IPL. I used two packs for a 20L batch. Fermented at 12.5°c for 14 days, took a gravity reading which read 1.020. Seems a bit high, expecting near 1.015. OG was 1.072. I’ve raised the temperature to 15°c, top of the ideal range and gave it a gentle...

That’s interesting, using SO5 or BRY97 or M44 my double IPAs which usually start at 1.075 or thereabouts are finished fermenting at two weeks, reaching somewhere around 1.012. I took a reading today, day 13 and it’s at 1.014, which is the top end of the expected attenuation, 80% I may leave it a...

I’ve got a double IPA in the fermenter, used two packs of LAX. Went to dry hop today, after 12 days fermentation and it still looks like it’s still fermenting, haven’t taken a gravity reading yet but was curious on what people’s experience is

I’ve been homebrewing for several years, never heard of cellar science yeast or kazbek hops, odd that cellar science gives no clue as to how or where to buy their products

I made David Heath’s recipe for a doppelbock a week go, two packs of novalager yeast, it went from 1.074 to 1.012 in six days, fermentation at 18°c. Pretty quick I say, let’s hope it tastes good after several weeks lagering. Anyone had any experience of using this yeast, at ale temps thanks

Hi, I'm not familiar with the kit you are using, but we do know that when a recipe or beer say's "milk stout", it means there is lactose included, which doesn't ferment, it adds body and sweetness and is very popular in strong stouts. That will explain what appears to be a high final gravity. If...

Yes that makes sense, after lagering do you have to raise the temperature back up to allow the beer to carbonate ?

I have never made a lager before, I have just ordered the all-grain ingredients for a DoppelBock and have a question about lagering. I mainly keg but use bottles occasionally so I'll ask for your views on both. I'm using Lalbrew Novalager yeast which recommends a fermentation temperature in the...

I get burning regularly, it’s correlated to how finely crushed the grain is and the amount of flour in the malt. Also certain adjuncts like flaked oats will add to the problem. The more flour the more burning. It’s very common. A few hours soaking in diluted citric acid usually lifts it off

Thanks, here's what I plan to brew. What do you think? 22L batch, 60m boil Malt Maris 40% Pilsner 40% Flaked Rice 20% Hops 60min 20g Pekko 10min 50g Pekko 100g Pekko Hop Stand 20mins @80c 150g Pekko Dry Hop 4 days SafLager 34/70 Fermentation @16c Water Additions - West Coast IPA I've got a...

Thanks Rakey

What would you recommend, the new false bottom or the large mangrove jacks hop spider ? Similar cost