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I do batch sparge with a mash tun with a lazer cut steel false bottom.

Here is a close up

Just bought a 3 roller grain mill. I have set the rollers to mill at 0.8mm (0.031 inch) I have pretreated the malt with 2% water by volume. I have attached a picture of the grist. I am pretty happy with the result, but for you grist experts how does this look? Also what mash eff gains...

Cool it in just plan water first, then once the water fills repaid empty the sink/bath and refill with fresh water. Repeat until the cooling stalls. Make sure you stir both the wort and the water bath. Then replace with ice water. You don't want to use ice water initially as this will be less...

The final result. The colour is a lot lighter than anticipated. The flavor prior the spieze addition was very citrus fruit heavy. Post spieze it's more classic banana and clove. It's not excessively malty either.

IMO you don't need both carafa III and blackprinz. You only really need about 0.5lb of roast malt, blackprinz is a great choice. You might find el Dorado a little lost, you need a strong hop in a black IPA more so than that a straight up IPA. Galaxy is a great choice for that reason, maybe a...

One thing that you don't mention which really is significant in this phenomena is that British cask beers are carbonated are at very low levels which will make the beer seen significantly fuller than it is. A reverse to contenential styles. I definitely agree with you about cellar man ship in...

I have never brewed one but I have brewed both a Vienna and a marzen. My inclination based on both of these beers would be to go for something like 30 pilsner, 50 Vienna, 20 Munich I.

My current impy finished at 1.011. if you are going to go that route make sure you keep you in proportional and use a generous amount of flavor hops

I highly recommend you make the everads tiger clone I posted. It pretty much matches most of the advice others have said in this thread. it's an award winning bitter, I am from the UK and you don't get a much better example of the style.

Two pieces of advice you always get on home-brewing forums in general 1) cut the crystal 2) simplify the grain bill In many situations these are not bad suggestion but they do not hold universally true. For example you will often see number 1 for lagers but reality is caramunich is a common...

If you go to Ghent you have to visit the troll Keller

Nice, had a similar one I made with a cake ring. Used it for several years before up grading to full stainless.

Another point note is that not all peroxide tubing is equal. I have order silicone tubing that has been peroxide cured from a homebrew supplier and it has a faint odour. I have bought silicone tubing from a automative supplier and it stunk of bleach. Both claimed to be food grade. It all depends...

Brewed this today. Was not my best brew day, missed target pH and temperatures. That said volumes and gravity were spot on. I also used my make shift cold liquor tank for the first time which worked a charm. Wort and starter taste great, starter had a lot of bubble gum and citrus with a little...

Lol yep, edited

ok, so this is what Im am going with BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Hefeweizen (Ruddy) Brewer: Queequeg Recipe Specifications -------------------------- Boil Size: 32.50 l Post Boil Volume: 25.00 l Batch Size (fermenter): 21.75 l Bottling Volume: 20.00 l...

As far as I understand geltine and isinglass do the same thing.

a vote of confidence from a german pro, definately sold on this. What are people thoughts of dropping the cararoma for 1oz of debittered black malt, just for colour?

Thanks, I will take a look Edit: so an UrWeisse looks similar to what is described in BCS7. I think I will stick to that recipe and repprt back, I think it will be lighter than ayingers urweisse maybe more like Erdingers version.