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I would recommend adding the sugar and spray malt ( infact no sugar for me ) at 5 mins before the end of boil , you also only need to steep the crystal malt for 30 mins . Due to the way speciality grain is malted it isn't needed to mash the grain to convert the starch to sugar ( it's already...

There will be esters and phenols with a saison yeast that may not be ideal for some types of beer but that depends on what you like really . The colder it ferments the less 'spice' will be produced , i would of thought around 16c is the minimum temp to brew with it . I would brew a saison beer...

Like for like yes , it's just another crystal really . I like it .

My favourite batch of wit was with 50% flaked wheat and the rest pale ale ( you can also use pilsner malt too ) as you have it :thumb:

I would do a wit say 30 mins at 63/64c then finish off at 68c for 50/60 mins Wants to be a little drier than a hefe and not as much body too . Flaked wheat is a great choice for a wit 50% pale ale 20% pale wheat 30% flaked wheat

Yes , just have a look at some all grain recipes and if it asks for say 30g of cascade hop then use the same ( add 5% i think because it gets lost etc etc ) and so on . Great way to get used to different hops early on in brewing .

yeah Nick regular barley mash with 2.5 ratio while wheat mash with 3.5 and sometimes as much as 4 but not often . This will help against stuck mashes

Just glad you like it , it will be at it's best at around 4 weeks :thumb:

You want to end up with around 3 to 3.5 litres per kg so if infusion mashing adjust as needed .

No no , it will be good but your mash should be either 66c for 90 mins or better still 20 mins at 63c to give you a dry beer ( yep hefes are dry but taste sweet ish because low hop usage) and then finish off from 68c to 72c with a rest somewhere like 50 mins will do it . This will give you a...

Still best to avoid mashing in low with English malts although as you say doing certain rests in ok but others aren't like 50c and for me I don't bother with 35c anymore as it doesn't seem to make a difference , I mash in at 41/44c then move to 55c etc etc and here is the danger area so imo best...

Just a note , don't mash below the 60's with English wheat and marris otter they are highly modified grain and mashing below certain temps will make your beer worse not better . Either mash at 66c for 90 mins or a step mash like 20 mins at 63c then 50 mins at 70c for example . You need to use...

Morning , I'd drop the tori wheat unless you like the roughness it brings . A lovely sub can be flaked wheat which has a smoothness to it . Hope it goes well .

Good luck today . Have you tried any of your extract 1 batch yet ( don't know when you did it ) . If so what do you think about extract compared to kit ? :thumb:

Nice 1 , did you get any vanilla smells too . Lovely yeast that .

You could just pitch vial and then skim the foam off and keep in the fridge then make a starter with it a few days before needing . You could make a 1 litre starter 100g of dme should give you 1040 (which is wanted ) ferment out then make up 5 litres with 500g dme , ferment out then store in...

Just a note , you won't be steeping the grain for 30 mins for flavour and colour (speciality grains) you'll be mashing the grain (base malt)for 90 mins at a set temp to extract sugars and flavour .

Are you adding anything to the water as RO needs adjusting for brewing .

oh yeah the 8 kg sort of gives a clue :oops:

Hope it goes well . 1 kg of crystal , won't that be a bit too much ? I find around 300g for a touch of sweetness and if rye dries it a little maybe double crystal wanted , maybe . :hmm: