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Hi mash needs 90 mins regardless off amount and you need 60 mins for boil , 90 better . Lost volume when boiling won't matter as far as strength goes , you just fill up to 23 litres afterwards .

I think it just removed the top layer , like copper has a layer once left out becomes brown where once orange(copper) stainless steel has a surface layer that will come back if left in contact to the air so should be fine . I would scrub it with water and bleach and plenty of water after too to...

Not so much wrong it just don't work for me and is a bit basic . I'm into using lactic acid and acid malt . My chloride and also my sulphate is high enough so using crs ain't no good for me ( i like malty beers more than hoppy so my ratio is good as is ) and my calcium is around 70/80 ppm which...

home brew uk do em and ebay . around £25 if you look about for a new 1 . there are different ones so be careful some are for welding .

Sure , use the 1kg of wheat with 300g of crystal and 4 litres of water . You want the temp of the water and grain to be around 66c for 60 plus mins (90 is better) then after it is done drain the liquid out and refill with another 3 litres leave for 10 mins then drain , repeat once more . Then...

You have calcium of 70 ish ppm , personally you ain't far off for a pale but your chloride to sulphate ratio gives you a malty beer as is so if you like you hops then using calcium sulphate would be ideal for you . Calcium wants to be around 100ppm ( less for lagers more for dark heavy hoppy...

You can't steep (soak ) base malts you have to mash them to extract the sugars (which are starch and the mashing converts them to sugar) you would need to mash them for at least 60 mins and you'd need some pilsner or pale ale malt to help the enzymes convert . That's why they call it partial...

I think it should be around 1.2 c out , that's an estimate based on the difference of approx 2c and half between 0 and 100 is 50c which should be approx half of the 2c out which is 1c and then 66c is a further 1/4 of 50c so approx 1/4 of a degree which is 0.25c therefore 1.2c approx . Does that...

Hi Chris , 20 odd mins seems very fast . I've read around 45 mins in an ideal mash temp ,grain,liquor ratio etc but that seems too quick . Did you have any grain etc in the mash ph test sample i've read sometimes this can give false readings or something ( not sure ) . I batch sparge , i would...

Only add the coriander seeds and orange at the end of boil , i recommend at 5 mins left . It will be boiled off and will not be noticeable , no flavour left .

all except the chloride , should it be 35 ppm ?

You make the beer from the base malt (pale ale , pilsners etc ) but you add a different twist with additions of other grains that have been roasted , toasted and other such things and so you use these for flavour ,colour , mouthfeel , head retention and a few more reasons . So for extract...

wheat malt 1kg will be better , i would also get some wb06 yeast if wanting a german style hefeweizen or some Blanche yeast if wanting a belgian witbier . 30g of rolled cracked coriander seed and 30g of dried orange peel ( bake in oven to dry ) . I would boil a few litres of water in a pan and...

Great stuff , try 1 in a week it'll be heavy on the corri but that reduces after 2 weeks . They take around 4 weeks to be getting there best .

Unfortunately i think it may be infection or even yeast mutation . If you want to be over the moon with a hefe try liquid yeast , really it knocks the hats off dried yeast for hefes .

Can't remember where i've read it but no contact time is needed , i too add then heat straight away .

Good news , hops shouldn't be noticed so all's good . A hefe is a strong beer really so 1044 is still around 4.2% which is good in my books and i take it you have more wort than expected which ain't a bad thing and lastly the smack pack not working will mean the yeast would of been stressed a...

You need a calcium test kit too , watch out for magnesium tests as they are for sea water (usually ) and aren't sensitive enough ( the lowest reading is 30 ppm on the test kit and you should have somewhere between 5 and 30 ppm ) Your caco3 of 233 when converted to ppm calcium is 93 ppm which...

Was gonna say a sink but you mentioned it . Plenty of sockets , i use gas but i still need lots of plugs for fridge , radio , pumps. Personally i'd keep pots at same level (waist height) and use pumps , easier to mess with and less likely to spill over you (head ).

Did you clean all the poppets and the dip stick bit etc . Veg sounds like you had lid on when boiling ?