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Yes so many things in brewing are fashion. I call brewing gear new HiFi 🤣 With regard to the Irish moss yes but I never regard my beer made until after it is fermented so I don't fine my beer 🤣

I am seriously tempted to try this out. I use conical fermenters though but the trub would eventually settle at the bottom and I could bottle the clear beer off the top of that. I do not fine my beer but I find that irish moss to be a help ... I do not know if that is why my beer is clear...

Interesting that is like me using my two chiller set up. At the moment for example I would put my chillers in 20 min before flame out and then after my final hops were finshed it take about 10 mins to get to 20C, in the summer though ground water here can be 20 + C so it takes about 15 mins to...

I was watching a youtube video yesterday where the brewer was slating imerssion chillers andsaying he finds his plate or counterflow chillers to be far better for cooling the wort. I use imerssion chillers and find them to be really quite effective at cooling my wort. I have three chiller and...

More to to with economic and food source protection history than making beer. I can only speculate the people knew far less about the chemistry involved in beer making and ad that synthesis of inorganic acids was not so well known back then. As said both hydrochloric and sulphuric acids are by...

Interestingly Crisp say as much in their suggested usage of their extra pale MO athumb..

I usually add about 5-10% carraminich III to my pales and bitters so should be interesting when I try it .

Be aware the the phosphate ions will preciptitate calcium ions which are a very important factor in the mashing phase of the process, that is why CRS or AMS is regarded as being better for alkalinity reduction, the sulphate and chloride ions also are in a good balance.

Anybody used it to make good old English pale ale , bitter or any other style of British beer for that matter. I have a 25kg sack and it won't all be used in Pilsner or wheat beer. My gut feeling is that it should be fine but good to know if otherwise.

I don't know yet. I am almost tempted for sake of it to just stick with one at 67C and maybe create another just in case I want a very fermentable wort maybe at 65C. I honestly think that most bitters, pale ales and milds would work just as well at 67C ? Of course the yeast plays a role too , if...

I am going to make a statement and regret is but here goes 🤣 For nearly all beer styles homebrewers using the modern malt varieties available today, nobody really needs to have to step mash. A simple single temperature mash is all that is required and if you really feel the need a ten...

In the AIO, for example my S40 there is a total strike liquor volume of 2.7 x the grain mass plus 7L of liquor which resides below the grain basket. All of that liquor is brought up to mash strike temperature but only the approx 2.7 x grain mass L in the grain basket is actually used in mashing...

I see no reason why you would not. There is only 2.5L of liquor below the basket and but the time you have doughed in and let the wort settle then turned on the recirculation and mixed the mash again the temperature will be near perfect by my previous brews and also the heater will be engaged if...

I have no idea but I always set the stike temperature then dough in. So in answer to your question I do 🤣

We as home brewers have a notion that you can only make good beer if the mash temperature stays as near constant to the desired temperature. I would put money on the truth being, if you are doing a single temperature mash, that If you set the strike temperature right and quickly dough your...

All part of learning how to use the system. I used my GF S40 for a brew first time and never thought about over shooting the temperature, the beer made was fine . Second time I checked the top of the system vs the bottom and found it was over shooting massively . After using it for quite a time...

More money than sense! 😂 I have said it many times homebrewing is the new HiFi lots of things to try and ideas that things could be better. I think hopscotty is probably right but now I have two systems to play against each other. There will be brew day benifts though as I will be able to...

I have only just bought mine and it won't get used for a while because of an injury. I do however use a GF S40 and never have any issues recirculating wort. I crush my grain really quite course at about 1.4 - 1.5 mm I find this works well and I still get decent efficiency. The other thing is you...

I don't think it is the machine it is more down to the users. One guy posting thought he had issues with the HED plate because is was lopsided . This was not when in the kettle but on a work top... the hop screen/plate assembly was falling to one side or other, naturally the screw protuding...

I originally thought to get a bigger volume system , 65L Bz , so I could do a double batch and fill my fermenters. Now I have completely rethought the whole thing and actually gone smaller Bz 35L . My thinking is if I do want to do a double batch I still can with my S40 and liquor the wort back...