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I went back to the brew shop and got the guy to mill the wheat on its own with the finest gap that he uses for rye. I tried brewing the hefe today for the third time, and had the same result. The wort was flowing down the grain bed extremely fast. 3 consecutive wheat mashes down the drain.

I usually make pale ales by making up my own recipes on Beersmith, always with 89% pale ale malt, 8% 30L crystal and 2% acid malt. I typically use around 200g (7oz) of hops in total per batch (including dry hopping) and aim for 40-60 IBUs and 5.5-6.5% ABV. I'd like a little more malt...

Better not be a ghost! lol I was holding the grain with 1 hand and taking a pic with the other hand while the GF was holding her phone with the flashlight on. I think that's the plan for next time!

Reply I do like to make kombucha - I tried DME instead of sugar and it turned out to be the most awful, foul smelling, sickening thing! Never had that issue with plain sugar booch. I have a cheap pH tester from AliExpress however, every time I use it, I check the pH of tap water as a test to...

I've just stocked up on DME for that. The brew shop owner says he does mill rye finer that wheat and barley. I don't know what gap but I will ask. I've set up the EZ water calculator with the water report info from the local council.

I emailed another local brew shop - and again, their mill gap is the same 1.45mm (0.057"), even for wheat!

At what point would it need to be thrown out at in terms of mash pH after that time? I just bought a pre-milled all grain kit in a box and mashed it with the same method as I did for the wheat beers. With 2mL lactic acid (that was a wild guess) I hit mash pH of 5.6 straight away (after 10...

I tried again, but even though I ordered 200g (barley) acid malt the mash pH was way too high - after the 10 minute ferrulic acid rest and 15 minute saccharification rest, the pH was at 6.3. I tipped the wort out. That's 2 throw away batches in a row now. :(

Gladfield wheat malt.

I've lost all faith in brew shops :( Literally every time I order grain there's a problem. They either forget to add some of the grains and I have to watch like a hawk while my grains are being measured, or the experienced brew shop owner starts serving me only for the phone to ring and then...

Would it even be worth attempting to mash the grains in the pics above (the pics where I'm holding the grains in my hand) or should I just throw it out? I really don't want to waste half a day (again) with something if I know it's not going to work. I really am keen for a mill! But the problem...

Also, this may make for some interesting reading, straight from the maltster themselves: "I measured our pilot brewery’s 2 roller mill now you have a size to go by. The measured gap is 1.45 mm (0.057"). We have set our mill to reflect our malts plumpness and never had any issues with runoffs or...

I put the grains in a bucket and tried crushing them with a glass bottle. Epic fail. I did mix the oat hulls properly in this time so take a look at these pics after my crush attempt...

Does this look any better? That's after a double crush on the same roller. Keep in mind this does have oat hulls in it. I don't have a rolling pin or blender unfortunately. :( I don't want to have to throw out all the grains as I don't see how else I can crush them properly.

I spoke with both the maltster (who also suggested it's something to do with the crush), and the brew shop owner (who doesn't think it's about the crush). The grains are milled to 1.45mm. The pic below is what the brew shop sent me of what the grains look like after he's milled them. I went...

I have a Robobrew 3.1 with pump and usually get a 70-72% mash efficiency. Today I did my first wheat beer with 59% wheat malt, and the rest barley malt. I only got 36% BH efficiency for some reason. I added 500g of oat hulls. While doing the recirculation, I noticed the mash water was flowing...

Thanks! I will skip the CaSO4 but will add a little CaCl2.

Also for the mash pH, can I do a pH test straight after the 15 minute ferulic acid rest? I usually do a single infusion mash and then do a pH reading about 10 minutes after mash in.

After brewing almost exclusively hoppy pale ales since I started my all grain adventure, I would like to try something different. If I were to use a recipe of, say, 90% pale ale malt, 10% light crystal malt with a single bittering addition, what style(s) would this fit? This is basically what...

I've never made a wheat beer before but I thought I'd give it a try. I've made up a recipe: 3KG wheat malt 2KG pilsner malt 0.2KG acid malt I will be using tap water with a pH of 7.6. Hops will be something high AA @ 60 mins. I want to do a very simple mash (no decoction mash!) I was...