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I’ve seen comments about this extra, fine malt pipe bottom screen. My BrewZilla 65 only came with the one screen. Maybe it’s the 35 that comes with two screen options. Anyway, I wouldn’t call the one I have fine, and it works well. I can recirculate at full flow any time I want, though I...

You’ll be right then. The sight tube from KegLand would only be about 1mm thick.

It is thanks. I’m on sight glass number 3 after the first 2 split. Though this one did leak at both connection ends as the clamps weren’t snugged up tight enough. I carefully crimped them tighter and that stopped the leaks.

I put a sight glass on my 65L. Never thought about recirculating during dough in. I might consider that next time I do a big beer.

The problem with the 65L is the 10L of water below the malt pipe that you can’t use to mash the grain in to. So I was mashing at 2.6L/kg which is thicker than you do, but I’ve not had trouble with that ratio on smaller grain bills. But by the time the BrewZilla was full the malt was quite thick...

What’s the most grain anyone has managed to force into their 65L? I was told by KegLand you could get up to 18kg in there. I did a Barley Wine today with 15.5kg. I started off with all the water in the BrewZilla ready to go, which was 51L. It didn’t look to me that all that water and grain...

With that gap, are you pulverising the malt into small pieces? So do you have it set that tight to get better efficiency? I’m wondering if the main downside to a fine crush is a slow sparge. Also, I only use European malt. Is that perhaps slightly bigger than US malt, hence our different mill...

I would be curious to hear what others are using also. I just got myself a mill. It’s a MillMaster with fluted rollers. Even at 1.1mm gap it’s splitting almost every husk in half when milled at about 120rpm. So I can’t believe some of the smaller gaps I’ve read people are using. I did discover...

Given all the good advice, I’ll go ahead and use 120ppm Chloride and 80ppm Sulphate. I think that looks reasonable for an English Barley Wine.

I’m in Newcastle. Your approach is pretty much what I was thinking. To adjust the ratios either side of neutral to suit the style.

Thanks, that makes sense then. I have lactic acid I’ve used before to adjust the mash pH. I don’t have a pH calculator yet, but I know I need to get one up and running.

I don’t know why he advised to add 100 ppm Calcium, other than I got the impression it was tailored to our water. I’m curious you say 95+% of your batches don’t get 100 ppm or more calcium. But in your first post you advised adding 100-150 ppm of both Calcium Sulphate and Calcium Chloride. I’m...

I still have a lot to learn about water. A local pro/home brewer said I need to add 100ppm Calcium to our water in any combination of Calcium Sulphate and Calcium Chloride depending on the style I’m making. I really enjoy English Barley Wines and that’s the style I’m aiming for. So very much...

I’m finding my way around all grain, and I’m fairly aware what each of these contribute to the finished beer. Now, as far as I’m aware these exist in relation to each other and are not generally used 100% in any beer. For example I did a IIPA and used a 1:4 Chloride to Sulphate ratio. Is there...

One week down, one week to go and I'll crack a bottle and see how I did with the carbonation.

Same thing happens to me with my 65L BrewZilla. As soon as I lift the malt pipe it gushes out the bottom and the grain bed dries out. No matter how fast I sparge I can't keep the sparge water above the grain bed. As mentioned, you don't want wort running down the centre tube, that defeats the...

Sweet setup.

I bottled a 12.5% RIS and added 4g of CBC-1 yeast to the bottling keg along with the priming sugar. That's double the recommended 2g, but I decided to add 4g because it was high ABV. I just opened a bottle after 5 weeks and it was nicely carbed. That is the first high ABV beer I have ever...

Sorry, I'll try to explain better. I'm talking about after you have finished mashing and have raised the malt pipe to start sparging. At that stage you don't circulate through the mash. But, I did see this guy keep the circulation going by sticking the hose through the gap between the malt pipe...

I saw a video where someone kept recirculating during the sparge by running the hose in the gap between the malt pipe and edge of the BrewZilla. I did that again today, but I’m not sure what I’m achieving by doing that. I’m happy to get rid of unnecessary steps. Does anyone else do this while...