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I did a small volume high'ish gravity 1.083 Winter Christmas porter and I mashed the pale malt on its own for 30 mins then added the roasted and crystal malts and mashed for another 60 mins before the mash out. The only reason for this was to have more sparge liquor to try to maximise the...

Here is a nice recipe for a Dark Mild it is based on a Lees best Mild but has a slightly higher gravity and uses slightly different ingredients and is not quite as dark. Plenty of dark roasted malts in it and when finished it is great and only 4.1 % ABV sort of exemplifies how dark roast grains...

I use Voss to make an IPA and the tipped an ESB wort onto the lees of the IPA both beers turned out really well. I fermented at a low temperature 26 C and then bottled it. I cannot believe how well the beer poured from the bottle without a hint of yeast being carried over into the glass even...

No just saying that when real cider is made you do not need to add anything at all to the must everything that is required for the process is already there. Sterile apple concentrate made into an alcoholic beverage will though. See below this is how you make cider 😁...

Last 30L batch of cider I made I just pressed the apple pulp and let it get on with it naturally... resulted in a really good cider! What is amazing is there were alsorts of apples in there many badly bashed and bruised and all had worms in because I do not treat my trees. Cider its organic man 🤣

I am getting around 78% to 82% mashing eff . There is a myth that grains have to be in pieces and it is not true the crush of the grain only needs to be broken open. I use a 90mins mash time and some use 120 mins or more. at the end of the day it is an osmosis situation all making a flour out of...

Never use it not an issue .

I use a grain gorilla two roller mill to crush my grains and I have settled on a roller gap of 1.6mm regardless of what malt I am crushing ...even wheat malt. I find I get good efficeincy and a good wort flow through the grain bed with my Bz gen4. I do not condition my grains.

So did my Brewzilla... what did I do right?

Difficult to say really are you sure that the tube connections are well made and not pinched in some way causing your problem. If you use the tap to transfer then there is a tubing connection modification that would be a help many people have done it as it does help if the pump gets blocked. Are...

If mash temperature is important, and it is, then I think that logic should dictate that the system temperature sensor should be at the point the wort leaves the recirculation arm ? It is difficult and so it is placed as far away from that point as can be imagined in the case of the Bz. Now that...

Disgruntled brewers who do not know what they are doing. As to Grainfather complaints?... dont be daft when you have paid the going rate you do not want to make yourself look like a chump! I have a Grainfather and it is well made and works well. I have a Bz and for the price it is well made and...

I have a bitter conditioning now which was fermented using the yeast cake from the previous IPA brew be interesting to see how it turns out. I will have a small influence of the IPA hops but not much any twang or orange notes should be evidentyou would think?

Honestly? I have had no real problems with my one but I do monitor the temperature from the top of the system using the RAPT thermo and use the wort deflection plate. I have had great efficeincies c80 % and the really good bit is the all but 300ml is transferred to the fermenter. I think like...

An interesting observation from my last brew with my BzG4. I normally put the grain basket into the boiler, add the strike liquor mesuring it with a 5L jug and bring it up to the strike temp and mash in. Last brew I decided to add the liquor using the graduations on the boiler ... ans in my...

Hello again😁 Just following up my IPA brew with Voss yeast. I fermented the wort with the Voss rehydrated as recommended and then read that it can actually be better just to sprinkle the dried yeast onto the surface of the wort... Doh! The fermentation was done at 26C which turned out to be no...

Well to be honest if my bottled beer does change over the course of say six weeks it really is not something I would notice, unless it went off! If you take it to the nth degree what you are saying is that from day one to the final day of consumption beer undergoes a flavour change. Fair enough...

I asked simply to find out if people did this and why they did it. You say it makes no difference to the flavour of the beer it is more to do with the shelf life... but it does? I am not convinced that it will make any difference to someone making a 25 L batch of beer I drink a 25L batch within...

I think you are missing a huge point here. Blind testing is about taste not preconcieved notions. What you are saying is if I believe then it is worth while doing something whether I can taste the difference or not. That is fine but it does not mean that a given method of making a beer actually...

To be fair perhaps an exaggeration on my part one beer had twice the IBU of the other. The thing is regardless of whether you are an experienced beer maker and drinker, a newby or have never even tasted beer before it is the taste palette of the individual that dictates the outcome of a blind...