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Would you let Ethylene glycol near your beer? The water never gets near the beer it is pumped through a copper pipe submerged in the beer.

I use twin immersion chillers and save the water for the garden. In the summer I can only cool to about 27C but in the winter I can cool down to 20C no problem with a lot less water. The first thirty litres I keep for clean up as it is very hot. The rest goes in the garden water butts. I used to...

I must have been lucky so far I have had no issues with the pump at all. I would say though that the pump is not particularly powerful though. What I have found with my limited use of the Bz 35L I have is there is next to no sludge in the bottom of the boiler after I have transferred the wort to...

And that is why I suggested he go to the supplier athumb..

Just a thought but would it not be better to A) Take it to the supplier to ask their advice or B) get in touch with Kegland about the issue? Do Kegland have a European base? Of topic I know but this is where you score when you buy Grainfather gear, if it goes wrong you get in contact and the...

Brewzilla should have canvased a bit more opinions before sending these out as is... Brewzilla Gen 4.1 coming up? I have just bought a boiler extender for me it is just too small a volume for a 25L batch pre boil is 30- 31L too near the brim for my liking.

It has to be said the system works really well controling the mash from the BT at the top of the mash.

I use the wort spreader as I "think" it prevents the wort tracking through the grain bed. I don't know if you have to but would say that the greater the wort flow through the grain bed the better the sugars will be drawn from the malt grains and also the temperature spikes should be reduced...

I may give the conditioning thing a try. I have seen many articles about it but never got round to trying it. I doubt I will be changing the setting on my mill to 0.5mm though Ithink for a first tryI will leave my mill as it is set 1.4mm just to see how it goes.

I think it make abit of a difference to the freshness of the malt grains too but if the crushed malt is stored under vacuum or even in a well sealed container it still be good for a while.

Well I have only made wheat beer once and only used 40% wheat and although slower the wort flowed OK. That was in my S40 though,. Also even though wheat malt is a smaller grain size I did not crush it any different to the pilsner malt at 1.4 mm so perhaps that helped there was very little wheat...

I did a brew on Sunday which was a simple enough grain bill but contained a adjunct I use only for this particular brew. The adjunct was crushed maize. This addition caused the grainbed to drain a good bit slower than my previous two brews. The slower draining did reveal something quite...

Nah but lets have a look at a couple of brewers beers you could be drinking instead of Merkin alcopop brew pish. https://shop.harveys.org.uk/collections/bottle-beer https://www.timothytaylor.co.uk/

🤣 🤣🤣 What ever happened to make beer taste like beer and not a kiddies alcopop... Amerkins aye what they know about making beer you could get on the back of a penny black and still have plenty of room left 🤣

I would have thought that the enzymes would be well solubilised and the grains totally rehydrated. I really cannot say what effect presolubising the alpha and beta enzymes would have on their stability as they are not really active until a much higher temperature and heat seems to be the main...

My BHE has been 76 % for my first use and 78% for the second. I am brewing on Saturday and will be transferring all of the wort by tipping the kettle into the fermenter 🤣 as I have found next to no floury trub in my kettle so my brewhouse should be at the max .

Hi Baron in all my experience of using these systems grain crush is very important. I do not know how much flour you removed but that does impact final gravity so clearly avoiding flour production during milling is best avoided. I am going to make a statement which may be jumped upon but here...

Yes there are more than seven ways to mash a grist 😂 Increased volume reduced enzyme concentration though. I always reduce the alkalinity of my sparge liquor a bit and keep a tight control of sparge liquor temperature. I also have a very course crush on my grains I think that also helps keeps...

I have always used the formula 2.7L x grain mass in kg then add the void or dead volume . I am getting 80+ % mashing every brew in both my S40 and Bz 35L. The Grainfather S40 has about 7L dead volume and the new Bz gen4 35L has only about 2.5L . I think that is one of the reasons I am getting a...

As I said to me it is like they had a boiler of a certain dimension and needed it to do certain volumes to make it competative in the market place . The only way they could do that was make the volume below the grain basket smaller but that is just an opinion. Now to be fair I have used mine...