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Sounds like a typical first batch to me. Infact this was the first question asked by one of our very experienced mods. :mug:

Anything coming out 1010 or above is good but at 1010 it's not sweet.

I all ready have the turkey fryer pot that I do not need. It cost me £10 for the full fryer set up. Fitted the two kettles with syphon tubes today.

Learn, absorb, forget. Knowing about 2.54 is like knowing about 3.142...... I learn all the beer math. Once I understand I then very rarely us it but at least I understand. KISS. Always learn the long way round before using short cuts.

Way to much math. Follow some one who uses the pretty much the same set up and dial it in from there. Unless you like the math.

You need to boil to: utilise the Hops. Reduce the Volume to increase the SG. Drive of unwanted volatile substance. Help remove haze inducing proteins. You are probably reading about fly sparging. BIAB uses batch sparging.

You should tip if it reduces lost wort in dead space. It does improve brewhouse efficiency. Any unconverted starch and unclaimed sugars from the grain will reduce brewhouse efficiency.

Just sounding of and looking for ideas. At the moment I'm experimenting different kit and methods for brewing All Grain. I've been using an electric keggle for a HLT, a gas fire keggle for boiling and a cooler mash tun. I now also have 2 x 240v 3KW 30l Kettle. (I can get one more if I need) I...

If so it should settle.

Pol. Respect on the build. Very nice.

dvdfnzwbr you are Trolling. Stop it.

Us "enlightened" ones can just sit and smile. (Insert smiley to let you know it's meant light heartedly)

Not yet. I've been exploring Italy and North Africa on most of my recent trips.

I normally go for the cities and d 3-4 days at a time.

Taste them. Do they taste astringent? If they do then I'd be wary of using them. If they taste okay then I'd go for it.

Give a shout nearer the time. Any Excuse. Croatia is on my hit list for some time in the next year or so.

I'd go with the recipe you have first. See how it comes out. You'd hope the manufacturer/suppler had brewed it several times and was happy with the result.

Nice. A classic flash cooler that most pubs over here use. Nice tower and taps.

Welcome. Seems you'd fit in in the tap room with your post rate.

I've not seen one. This may help. Phytase (86-126 F) – Lowers the pH of the mash. Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers. Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased...