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I used a grain mill like this http://www.instructables.com/files/deriv/F5C/K68A/H21CGNDR/F5CK68AH21CGNDR.LARGE.jpg Ground it down to large crumb consistency, I think it was about right based on what my friends had done before and a google image search. What would be the impact of grinding too...

Cheers. When you say mash high, what kind of temperature do you mean? I thought it always had to be around 67 degrees. Also what are the quantities in your recipe? Are the amounts of grain/hops always a fixed ratio to the amount of water you start with, no matter what ingredients you're using?

ok thanks. I was just a bit disappointed with the lack of flavour/sweetness from the wort after mashing. When I've helped friends brew before the wort was always really tasty.

I followed the all-grain option at the bottom of the recipe, adjusted for 8L instead of 5 gallons: All-Grain 7.5 lbs. of 2 Row Base Malt 1 lb. of Crystal 60 1/4 lb. of Chocolate malt So I used 1.44kg 2-row, 192g crystal, 48g chocolate, then 9g of chinook at 60 minutes, 12g at 30 mins, and...

Hi all, Just made my first all-grain batch the other night and just had a few questions before I move onto the next. Based on the OG value (1.020) and a little sip I had before putting it in the fermenter, I'm expecting a fairly weak and bitter beer. Can anyone point out what I may have done...