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more photos of this brew, a blonde ale just for the girl

This is a build I've been tweaking for just on ten months now. Took a while to work out its most efficient grain bill water ratio but now efficiencies are all in the 90's with 12kg grain bill to 106 litre mash.

The road to better beer

I have found that I need to do a primary and a secondary crush. I end up with a very fine grind and I don't have a stuck sparge, but efficiency still suffers if I don't do a 2 hour mash. My pre-boil gravity is always under with a 60 minute, but with 120 minutes I generally hit the pre-boil...

have you looked at the KLD valves from China, I've set my system using six three ways with one pump. no leaks, full flow, around $30 AUD each

Sorry, didn't do the last post very well

Since completing my prototype system, I've been getting consistent 99% efficiency rates (ibrewmaster). I condition my grains (have to here, the ambient temperatures are generally always at or over 30 degrees C) set my first crush at 3 business cards and my secondary crush at 1 business card...

Conditioned the malt, added 2%water by volume, 13kg grain bill, 300ml water. misted and mixed and let sit for around 1 hour (just 'cause I got sidetracked). Grain pulled through the mill with little trouble, will always condition now, all grains crushed and all husks intact. Perfect!

Cheers bottlebomber, I reckon you're right. I'll try the conditioning but your answer will fix it either way.

G'day, I use a millmaster minimill but can't get the grain to move unless I have the gap real wide. Would conditioning the malt fix my problem?

well, I'll be in this too. Hope it applies to international

OK, I've read all this. What's sitting on the bottom of the bottles when you carbonate with a sugar? Isn't that a little yeast cake! If you scale that to a keg size it's a fair bit. So, bottled and stored in the shed, why hasn't the beer gone sour after twelve months in a bottle? Most stories I...

G'day, newbie here, been brewin' for 12 months now and am building my all grain system. Gonna be a bit like the braumeister but with a sparge setup (digressing straight away, sorry). My first all grain starts are pretty cloudy so I'm setting up a filter from "The Filter Store" and will use soda...

finally kegged it today, I've found that with the temperature and humidity here in Broome my ferment time needs 2 weeks at primary and then 2 weeks at secondary, anything less brings out a very mediochre brew. end results are so similar to yours Arkador except due to the extended racking times...

Cheers Arkador, this recipe has made it simpe for me to step from just extract to beginning with grains

Thanks mate, much appreciated

G'day, I'm a newbie with all grain and would like to know the proper way to set up the grains in the first place. My question is: When using a variety of grains should they be mixed together before milling or after? Or does it make any difference? Any help is appreciated. cheers and beers Terry