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I had something similar with my G4, turned out it wasn't the pump, something else was rattling (can't remember what it was now).

Ooops. A bit late now but if you have it, bread yeast would have worked. I use it all the time for cider. I did a split batch once to find out what it was like in beer (the internet is full of 'works fine' and 'don't use it - your beer will taste like bread'). I did a citra smash with half...

I thought this thread was going to be about ripping the AC out of a car and using it in a brewchamber :(

I'm thinking... beer :D What have you made ?

Unless you're making star trek 🙂

I’ve got mash temp and recirculation nailed with my BZ (tempts fate for the next brew). Although it goes against the grain (see what I did there :rolleyes:) I think I’ll do a full volume, no sparge let it drip for a bit next time. I’ve got lots of nearly empty bags of various grain that I could...

I seem to remember that it’s not linear scaling for hops. Can’t remember which book I got that from.

I'm wondering if there is something about the scaling of the recipe. Might be worth putting the same recipe into two different recipe apps and see what they say about bitterness, water additions etc.

Where did the comets get it from ? 😁 I've started listening to 'The Infinite Monkey Cage' podcast with Brain Cox and Robin Ince. In an episode I was listening to recently Brian was talking about believing in something that doesn't stand up to scientific scrutiny. What he said was quite often it...

If you're worried about clarity maybe you could have left it longer in the FV or used a beer clearer of some kind. I know its kegged but you could sacrifice the existing pressure and a bit of beer by adding something to clear it now and then run off what settles in a few days. Or not worry...

I've done that with a stockpot - mash, boil and ferment in the same container. You need to bear in mind that you have to use a yeast that doesn't need an aerated wort (Notty for example), although now I think about it I don't think I took that into account at the time 😯. Whatever, it made beer...

Timely thread. I was watching a Malt Miller video yesterday and they did a manual lauter followed by a sparge. I've recently been thinking about doing full volume mashes with no sparge on my BrewZilla. Being from Yorkshire I'm concerned I'd be losing fermentables by not flushing them out with a...

It wasn't the NZIPA, it was a chinook SMASH made with 100% vienna. I'm guessing vienna is good with head retention as the head got bigger after it was poured.

You're right about the over critical. But I've come to realise that in a lot of cases I prefer my stuff to commercial. Interesting about using Saison yeast in the BdG. I knew that was a choice but I went for 34/70. Looking forward to trying it (them, I made all three variants) later in the year.

Its all in the finesse.

Thought these might be useful. The below are approximations of brewing calculations which might not be 100% accurate but are near enough. So very roughly :- To calculate the ABV% of beer you get the gravity points of OG and FG, divide them by 10, take the FG from the OG and add 1. As an...

Hadn't thought of that, if you read it consistently "wrong" the result will be right.

I do like the house style. I’ve reverted to label tags with the string attached using candle wax. I need to get back into labels. Laser printers are always a good investment.

Lol. Just spotted I was on page one of two. My fruitless (pun alert) search for grape juice was white grape juice.

Yep, I failed to find any grape juice when I was making wine a few years ago. What I read at the time was that there are no "spare" grapes to make into grape juice as they either get eaten whole or go into commercial wine. You can get grape juice drink but it's not just grapes. Wine from other...