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Good recepie Bro.

For what it's worth I did the basic sour recepie that is on Malt Miller which is basically two bottles of Polish rasberry syrup instead of the fruit and i added them 10 mins before the end of the boil. I then used two sachets of Philly Sour dry, pitched straight out the pack. The way the philly...

Yep. Heat to the strike temp and turn the heated to mash temp and dough the grains in. You will see the temp slowly drop to the mash temp.

Rav. I'm near you and we have very hard water. Depend where in Surrey we might be on the same supply. As long as you are adding some camden tablet or allowing water to stand to clear chlorine that's all you need to worry about. @OP using supermarket water was a good shout. I did about 5 or 10...

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Looks good to me. Couple of bit I found help. You didn't mention strike temp. B/Father will calculate this for you and it means by the time you have dough'd in you will be at 65 instead of having to heat back up. A strike of 69 will do. If you are whirlpooling then the arm is worth buying...

So I have just tried the config with a splitter and I managed from a pump off ball valve closed start open for 30 seconds and then close. I measured between 3500ml and 3300ml. Taking a mean 3400ml I reckon this works out 113ml per second. So it looks like the single exit from the recirc arm is...

Right confirmed this doesn't work with the pump in alternate config

just out of interest, does the pump need to be repositioned, I've plumbed mine up so it is T'd off rather than being direct from the bottom of the kettle. If using the the tap as we'll as the internal circulation I'd imagine either tap would be used to manage the flow. Time for a play.

My ispindel is 0.4 out with my dumb inkbird. Just wondered if someone who is in the know could make the link like you mention so I could control from either spindel, or a smart inkbird. Although I've ordered a rapt tempt controller in ali express sale so may end up with the kegland one if i...

The Web blurb says that the pump can run upto 120 degrees but I have found because the wort is boiling the pump doesn't like it. I usually let me wort cool to just under 90 and the circulate. I always run a whirlpool anyway to try and get the hops in a cone before chilling.

What about this y piece...

Ok has anyone managed to link an Inbird 308 wifi to ispindel or such yet? Or hack rapt to with with ispindel. Cheers.

I didn't need to raise the basket at all. I don't use the top plate but I do use the BT thermometer and use this as a check point to see if the wort is getting too high. Seriously could believe the lack of flour after I milled!! I also and have previously used a couple of handfuls of rice...

So I tried conditioning the grain today. 5400g grain bill and I used 54ml of water. Grain didn't feel any different. I left the mill on 7 and let the Malt sit for about 10-15 mins once sprayed and gave it a good stir Grain was all Weyermann for Marzën When filling significantly less flour...

I need those kegs that seem to copulate!!

Yep. My options are leave it in a pressure fermentor on the trub or decant elsewhere. Option 1 is looking favourable.

I've always wanted to do a Marzen so when the Malt Miller did their latest vid, we'll the all grain kit is in the post but using their Einstein dry yeast instead of the liquid. Anyway, I want to condition the Marzen until the autumn, but would rather not use one of my kegs just yet. I Don't...

How do you work out how much water to condition with?

Oh that's easy might try it then. Dis you find you could mill finer?