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Pitched 1 pack into 23l so just a small under-itch, fermented at 18. It did have about 2 weeks cold crash then about the same once kegged. I was dubious about the use of the US hops but it definitely gave it some rounded orange back flavour notes. Also, I would normally drink this beer style...

Hi, The WHC line up has been a massive hit and with some brilliant feedback. I have just brewed my best ever Hefeweizen using the Banana Split. Think that a week in the keg and it will be a different beer. Oyster Boys like it too

We had a recent delivery of BrewZillas from Kegland, confirmed they are the updated one with the sight glass, it's in the re-circulation pipe so it looks identical in design except there is now a polycarbonate tube instead of the stainless pipe

Hey folks, we're running a sale this weekend on a wide range of Kegland products, including savings on BrewZilla's, FermZilla's and a selection of awesome accessories for them all! Head over and check them out here - https://www.themaltmiller.co.uk/product-category/promotional-offers/

I use these and have found them brilliant. BUT, it is difficult to get the line fully pushed home so they don't pull air. My bet that is happening.

This may help, Plus You can put your keg on weighing scales to measure how much beer you are transferring.

It depends on what types of hops you are trying to deal with. The above mentioned hop spider is fine for whole hops but not for T-90's. The hop spiders that can contain T-90's suffer from the same as any other filter and block the flow. It also depends on what system you are using. Anything that...

If you get a long screwdriver between the posts, go careful but you should be able to get enough purchase to loosen it.

Yes, I understand about conditioning malt;) But, the Grainfather instructions state about dry malt only. Now, this is probably a "don't throw the hairdryer in the bath" situation but....

Just be careful if you are using the Grainfather malt mill as it is not rated for wet malt.

I think that the issue is that you are stirring the mash, this shouldn't be required. Whats more, it will force the fines through the false bottom and cause more issues. Are you sure that you are using enough mash liquor and how are you calculating that? If there is not enough mash liquor it...

That's too much. It is very approximate but for a 23l batch I suggest 1/4 of a tablet. For smaller batches you maybe better off crushing a tablet and just using the tip of a teaspoon as a measure. About 1/8 of a tablet for 10 litres.

I think you will find you just a mixture of CO2 and air, the two will combine. Far better to skip the transfer process altogether and dose each bottle with your priming solution. Bottle directly from your fermenter hopefully using a tap installed near the base. The tap would be high enough to be...

Hey Jon, We use Clarex in most of our beers here as Jo is gluten intolerant. 0.5ml in a 23 litre batch of a West Coast style works for us, add at about the same time as you pitch the yeast. If you are making something wheat heavy then I would up it slightly...

Hello, The pack date is really important for us along with batch code so we have complete transparency and traceability right back to Muntons production. The BB date is shorter than we normally expect which is why it is on offer at the moment;) The batch codes and BB come directly from the...

Yeah, same price we are selling it for @Chippy_Tea, site sponsor too;) https://www.themaltmiller.co.uk/product/g30ᵌ-grainfather-all-in-one-brewing-system/?v=79cba1185463

Check the video on YouTube, details are on the video.

This weeks video concentrates on taking brewing back to basics, pretty much as simple as 3 vessel brewing gets. For those of you that brewed before purposed made equipment was readily available, this is a blast from the past. The whole system is being given away;)

Something I learnt recently at a Crisp Malt seminar. If you have a boil over in the kettle, or your fermenter overflows due to not enough headspace you are loosing the proteins that are required for foam stability.

Another viewpoint