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I don't understand the reluctance to use salt especially given their preponderance for using RO water

I like this! But I think this is for the next brew - the RO does waste a fair old bit. I've added my salts (I think they are definitely needed) and the smidge of AMS/CRS the calculator suggests. Think I'll be close enough....if not, I'll know on about two hours!

I'm adding in the minerals I need to make it suitable (otherwise, yeah, it's a bit rubbish and dead for brewing). On the Brewfather calculator,it is telling me I'll be a bit high on the pH - the bulk is extra pale pilsner malt. It recommended CRS/AMS, but as I say I wasn't sure if it would...

I'm certain I read that there was no point using CRS /AMS to lower pH on RO watt because there's nothing fot it to work on. But my calcs suggest I need a little something for my brew this evening and I'm out of everything else. Will it do or do I need to take my chances?

No, made the mistake of getting the fine crush once and it just burnt the heating element

This sounds like it could work. I have another brewday coming up fir a saison and will give this a try

This was on an all-barley bill. With wheat and oat I'd expect it. 3.3L per kg seemed quite high on a GF - and it's definitely getting dough in the top, which I haven't seen in 30 brews. You reckon just water?

Two brews on my old 30L Grainfather over the past few days - same issue is that the mash sticks (and the sparge) even with today's 5.5kg of grain in 18.76L water. One of these is on a recipe I've brewed many times - only difference now is I have the rolled plates instead of the seals Grain was...

Ah, I've got a spray to lube the ports on my kegs - I guess that would do?

I have a conical fermenter from before the rebounding to GF30. I've been coming back to brewing after a child-induced hiatus, so ordered some new seals from the Malt Miller for the dual valve But trying to install them, I can't get it back together again easily. It's like the seals are slightly...

I'm going to knock out a weissbier tomorrow. I have tried a ferulic acid rest in the past, but realise I've always added acid or acid malt at the start with the rest of the grain. Apparently that rest is actually best with a slightly higher pH. So to give it a good try, I was wondering about...

Following on from my earlier thread, I had a go a couple of weeks back at brewing a Christmas version of my blue moon clone. Basically the same recipe but with some ginger, cinnamon and nutmeg added to it. Recipe as follows: Grain: 1.79kg Bohemian Pilsner 1.75kg Wheat Malt 600g Flaked Oats...

Did you use fresh or ground ginger? Basically going to adapt your recipe to fit my blue moon base and brew it this Saturday!

Thanks for this - any reason you would go the vodka route rather than the boil?

I have a fairly good blue moon clone, with a nice amount of coriander and orange flavour coming through. I was wondering about adding some additional spices to give it a Christmas twang. I'd guess nutmeg or cinnamon would be normal, but worried the cinnamon could be quite overpowering. Anyone...

So a friend of mine gave me some crop topped 2308 and I added it to the starter. 24 hours on, all the malt smell had gone, replaced by the usual yeast aroma. Have pitched it at 20C. Will wait for bubbling before dropping the temp. Fingers crossed- but next time will check the dates!

It's only my second time using the stir plate, so I'm never two sure what to expect. Came back from the school run, and I think I can now see some 'bits' in the liquid, which are presumably yeast Will give it a couple of hours and see- maybe it just needed more time to get going. I could...

I've been getting set up to do another Festbier this evening. Had a pack of liquid Wyeast Munich lager so decided to make a starter. While making it, noticed the manufacturing date on it was May 2020. Not sure how that's happened, but it is well over the 6 month recommended usage, even if it...

Unfortunately I only have a single FV. I have made lager before without issue like this, but the gelatin has normally done its job in the FV - it was in there fir about a month. Perhaps I missed a step somewhere. Will leave it a few weeks and see what happens

It is in the keg doing a little light lagering. I did gelatin it in the FV, but the samples I'm getting are quite cloudy still. Not sure if there's anything I should do (it tastes fine, if young, but very hazy)