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Mixing in the water outside the maltpipe, can only increase mash efficiency. But with the Brewzilla G4 35l (and the BZ 3.1.1) tall narrow profile, lifting the maltpipe, is more likely to compact the grain bed. Especially with sticky grains, or high grain bills. You're much better using 'outer...

I understand that. But they usually seem close. And I buy some WGV, when I see it on special offer.

Sadly, near me (in Scotland). Lidl haven't done lemonade, and Aldi havent done "3 grain" (wheat) beer, in flip tops. For over a year now. Shame, as the bottles are excellent. And I suspect the vast majority, just went to glass recycling.

There seems to conflicting figures being given for just flaked rice. Some saying PPG 32, others saying 40. No idea which is correct, or if there's really a range of possible values. So maybe pog variation from using whole rice, wouldn't be significant. I do wonder if the type of rice might...

I'm doing another Timothy Taylor's Landlord clone, at the moment. This is the first batch with Wyeast 1469 West Yorkshire Ale Yeast. 1469 is meant to be what TT use, and they use open top fermenters. In video of their process, they say their yeast, after hundreds of generations, had adapted to...

Cereal mash instructions: Mix the raw cereal adjuncts, ideally fine ground, with 15% 2-row barley malt by dry weight (10% 6-row). Mix with hot water (4-6 l/kg) to produce a fairly thin mash. Targeting the gelatinizing temperature range, and hold in range for 20 minutes. This will allow the...

The only two fruit wines I still do occasionally, are apple wine, and elderberry wine. Also do elderflower wine, with a medium-budget white wine kit base. I used to do more. But, taking much longer to clear than kit wines, they tie up kit (and space) for longer. Elderberry wine, which has lots...

Did you add any hydrometer temperature correction factors, to your readings? My hydrometer is calibrated at 15°C. It's chart, shows to add 6.8 (points) at 40°C (so a reading 0.92 would be gravity 0.988).

The resource is still there, and is an interesting read. I've used WHC Banana Split yeast for my last couple of hefeweizens. It seems to give noticibly more banana flavour than Mangrove Jacks M20 Bavarian Wheat (my usual). And noticibly stronger essence of banana, than M20, for first few days...

The krausen looked good. Did you ferment with bucket lid off? In TT video, they say their yeast (1469?) needs access to air. As its become accustomed to it, over hundreds of generations, in open top fermentors. My previous Landlord clone used Nottingham, but have a batch started yesterday...

If the yeast is old, then the hops will also be old. So you should maybe add some hop extract. Last year I did a long forgotton amber ale kit, that was years out of date. And used a new yeast. It produced a lovely malty beer, but lacked any bitterness.

The poorer the flow through the malt bed, the greater is the pump pressure needed to achieve flow, and so the greater the chance of cavitation. I never ever, stir the malt bed, after it's rested and set. I always get a very clear mash wort. Usually the bigger issue, is the trub after boiling. I...

A rinse, or quick sparge, only has time to wash sugars off the surface of the grain. For sugars to have time to diffuse out, from within the grain, it needs a slow sparge. Especially with a coarse crush. A floating sparge, is a simple way to slow sparge. At end of mashing, the sugar...

The juicer I have is fairly efficient, and the pulp ejected is very dry. There's always bits of apples that never get pulled in, this seems to vary with how juicy the apples are. The apples have to be halved or quartered to fit, and it takes over an hour per gallon. The machine is only designed...

Most husks look broken. Braumeister recommends 1.6mm. But says that "If whole grains do not break when pressed on (with thumbnail), they were crushed too coarsely." The supplier I use, TMM, also says that the ideal crush for AIO systems: leaves as many husks intact as possible, without leaving...

If youre doing a sparge, 10 gallons of mash water sounds too high. You'd end up needing a very long boil. I use Brewfather (Web app) for calculating my recipes. The free version saves up to 10 recipes. It has numerous equipment profiles to choose from. But I find brewfather (default profile for...

Have you tried pre-rinsing any whole grains, or oat husks, to compare what comes off? Have only used oat husks so far, and no astringency issues from these. I used to taste astringency in many of my beers. But only sparging at 80°C or below (cooler towards the end) seems to have sorted that...

Schneider Weiss, with 50% wheat malt and Hallertau Mittelfruch, is my most regular brew. Recently I've switched to WHC Banana Split yeast, "a strain known for producing high levels of isoamyl acetate, which gives a banana flavor". And i do get noticably more banana flavour, though slightly...

Soes L1 and L2, mean this a two phase supply, rather than single phase?

For a noticable effect, youre looking to store on oak, for a year or more. Barrels are hard work. Gaps open if left empty too long, and barrels are often re-charred before re-use. Barrel are also very permeable to gasses, ethanol escapes (the 'angels share'), while oxygen comes in. In a...