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The interwebs suggest M84 isn’t great, I’ve no idea so gladly get a dry yeast recommendation thanks

I fancy having a go at brewing a cold IPA. I’ve got most of the “C” hops in the freezer so if anyone has a recipe to share I’ll be glad to know. My other question is how much and how to prepare the yeast. I've never made a lager before, I’m told you typically use more yeast than with ale. I’ll...

I know the silicone seals get a bit of a slating, but I’ve never really had a problem. After cleaning when everything is still wet I insert the bottom plate which goes in easily and leave it in place until next brew day. The seal on the top plate sometimes is a bit fiddly, but it doesn’t bother...

My theory was that the V3 pipe could perform better with recirculation and be more efficient as a result, but it doesn’t sound like it’s going to make much difference

Today’s brew day didn’t go so well, I meant to add 3g bicarbonate of soda but added baking powder instead by mistake. The wort has a pretty horrid chemical sourness and bitterness. I’ve put it into the fermenter but don’t have much hope it will be drinkable. Any thoughts anyone, can it be saved ?

I see MaltMiller are asking £165 for the V3 malt pipe which will fit into a V2 system. I have a V2 system, does anyone who has the V3 malt pipe, know if it offers any noticeable improvement in efficiency over the V2 pipe. I’m keen to know about efficiency, not ease of use etc. thanks.

Sounds and looks great, I tend to find the west coast piney ones reach their prime around two weeks after kegging or bottling, with week one for carbonation. Very smooth. Next brew I’m making a Hill Farmstead “Abner” clone which has west coast characteristics.

Yep so measure ph and adjust if necessary cheers

I have been using a salts calculator for ages but never thought to test or adjust mash PH, I use either RO or Tesco Ashbeck, input my starting and target salts into the calculator based on the style of beer I’m making and then add whatever the calculator suggests. I was looking for and still...

All, thanks for your help. I'm going to measure my mash ph next brew to see what is actually is. I can then make a prediction of how much acidulated malt or lactic acid to use. ChatGPT said this:- You can use the following formula to calculate how much lactic acid to add: Amount of Lactic Acid...

Hi, maybe a silly question, I know you can’t add acidulated malt to the sparge, but why not just use lactic acid in the mash and sparge? Why use acidulated malt in the mash ?

Thanks that’s what my calculations are taking me towards, I’ve never adjusted for PH before, we live and learn

Hi, I’m using a recipe builder, I’ve added my grist and all the other ingredients, plus the target water chemistry I’m aiming for, and the source water chemistry, in this case Tesco Ashbeck. The recipe builder says add 0.46ml of lactic acid, but I don’t have that, only acidulated malt, hence I’m...

I’m sure it will be a good beer, my observations, looks a bit heavy on the crystal malts, you may get too much sweet malty flavour in addition the the colour. Looks like your going more west coast than east coast with the salts, so perhaps go for the piney hops, simcoe, centennial, columbus...

Tesco ashbeck says PH is 6.7, I’m after a mash PH of 5.4, mash volume is 24 liters sparge is 9 liters. Please can you let me know how much acidulated malt to add to the mash to reduce the PH, and how you work out how much you need thank you.

Dear all, an update on the mango addition. For a 23L batch, I defrosted 2Kg of mango chunks, put them in a mesh bag, and added them to the fermenter on day 12 of 14. At the same time as the dry hop, and also setting the temperature to 1.5C for a cold crash. On Day 14 I carefully lifted out the...

I'm impressed and jealous of your G70 ! I don't think I can justify the spend with SWMBO, plus I thought you would need two people or a winch to lift the basket, I brew alone on the G30. I'd be interested to hear how the new basket performs, the G30 plates and silicon seals are a bit of a pain...

Yep that’s what I thought, I’m going to get one when they are available

There’s a great video on the malt miller website / YouTube that shows the differences, the malt pipe is the big difference, has a rolled edge bottom plate, no more silicone seals, and doesn’t need a top plate at all. I think the extra perforations on the pipe will help with circulation and...

Has anyone tried using a Grainfather G30 V3 malt pipe in V2 system? I wonder if it’s possible as it seems an upgrade over the V2 malt pipe.