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I think English is less than 75% but should be ok . You may get a stuck mash (just slice through the mash if that happens ) and wheat needs the enzynes from 2 row malt so % is a guide line . Not tried brewing with more than 70% to be honest .

Opps indeed , i would be worried with that much . I would guess that would be the same as around 250g plus of cane sugar , was it a 23 litre batch ? Around 150g would give you a lovely fizzy beer , 160 g max . Never done a 23 litre batch with more than that and that is approx 2.9 vol

Depends on where the wheat is from , I'd say you'd be ok . 70% is often the max but some can do 75% I'm sure you'll be ok . If you do a wheat again try german or belgian wheat with either belgian pale ale or german pilsner malt . It will be even better imo .

seems like it'll do fine .

Not as light as a lager , you can have more calcium up to 100 ppm but more than 50 ppm . It is better to get sulphate below 100 ppm and chloride too but have a ratio more towards malty (chloride) .RA around 10 to 50 ppm .

Nothing better than brewing something that you just love :D

Looking nice . :D

It's actually quite hard to get cloudy beer that remains cloudy anyway so who cares really as long as it tastes good . :thumb:

You will wonder why you never got 1 if you tried it !! Get 1 asap and some star san . Sterilising takes around 5 mins and bottling takes around 40 mins and you don't have to piss about trying to balance em upside down. Easily saves an hour per bottle day .

Nice 1 and well done , 1 of my fav brews too . Had a look at your recipe and it's spot on really . Not sure you wanted a protofloc tab though but hey hoy . :D

yes funny 1 that , they either work fine or full of problems . Do you know it's not the tap area leaking and not the top ?

I don't do Biab but on listening to a pod cast (latest on beersmith2 ) they recommend milling your grains finer twice to get better efficiency .

yes , overall as it's a liquid getting the temp in the fridge stable is the best idea . Having the probe direct in the wort can mean the temp if at the bottom would be out or if at the very top etc so it's easier to have it fixed and if fixed on the side it will quickly be the same as inside the...

I wouldn't bother , many tests have been done (including myself) and it is best it seems to tape the probe onto the fv around 3/4 up and with some insulation over it and in the first 24/36hrs just keep the fridge temp 2c lower than you want the brew to be then after that reset to actual temp...

I would suggest drinking only every other day . You will enjoy your beer more , lose weight , be healthier and have enough beer to last the 14 days . I love beer but you just shouldn't drink every day , think of 40 years more drinking and that's a lot of beer . :whistle: :tongue:

Many recipes are set at 75% efficiency so if you are following them and getting the correct gravity and volume then your efficiency is around the same . Using software is easy to find out efficiency by adding all the correct amounts and volumes and what ever into your software and move the...

This may mean inverting table sugar which is easy . You use water and sugar and boil it with a thermometer , the temp will need to be maintained as you want it around 115c i think ( there is an how to here somewhere) and if it gets hotter you add water otherwise you make toffee . This is far...

If temp is ok and the beer has had enough time and it has stuck at 1020 even after it has had a gentle stir then the cause is often not enough viable yeast was used and the result in under pitching is the yeast get worn out and go to sleep . Under pitching is far worse for the beer than over...

well done on popping your cherry :D Do you already have plans for number 2 yet .

I would go for a Kolsch , sort of lager really with an ale yeast . Very nice you can find the beer in waitrose to try 1 before buying the yeast (white labs liquid yeast )