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No. But with bottom part of malt pipe wall, being perforated. Lifting all the way at once, can shower hot wort everywhere. With a free draining mash bed, even too rapid a sparge can do the same.

Sorry, the oat hulls amount should have been 400g (not 4kg). I did copy&paste from recipe pdf, and don't understand where 4kg came from. I go with oat hulls at 12 to 15% of wheat malt, by weight. Other big point (I'd forgotton), is don't use the malt pipe top plate, while mashing. The extra...

What percentage wheat are you using? In BZ g4 35L (230V), I often do a Heffweizen (Schneider Weiss clone), with no problems now. Using 5.55kg (12.2 lb) malts, including 53% wheat malt. I add Oat hulls, @15% of wheat weight. A problem with the Brewzilla is it's relatively tall, narrow...

We're gravity readings done by a hydrometer, or refractometer? Having suspended solids, could increase actual density (as measured by hydrometer). While optical refractometer reading, which measures sugar from refraction angle, I guess wouldn't be affected by solids.

Banks's Amber, sometimes called Banks's Bitter, is a similar enjoyable session mild. Used to drink it, when doing a lunchtime canal boat stop, around the Brewery area (Wolverhampton). Still one of my favorite milds. So might be, my first mild brew. But there's loads of good Scottish milds, as...

Clone of Spider Monkey Black Isle Brewery (Northern Scotland), based on your recipe, came out really well and is nice and hazey. Maybe better than the commercial product, but yet to do a direct comparison. For a 23L batch (just over 5gal) I used 6oz of hops for target IBU 40 (Brewfather...

Did a Blackcurrant Sour. Lovely colour, a very refreshing summer beer. OG: 1.047, FG: 1.007, target 1009 (before lactose addition) ABV 6.3% PH 3.2 @ day 9 21 litre batch Yeast: 1 pack Philly Sour. Ferment: 25°C for 9 days Malts (4 kg) 2 kg (40.8%) — BESTMALZ BEST Pilsen — Grain — 3.5 EBC...

See this chat is very old. But so far seems closest match, to what I'd been looking for. Was looking to brew a clone of UK Spider Monkey ipa, from Black Isle Brewery. And wondering if suggested recipe, maybe moving some hops, to dry hopping might work. I'm not usually a bit fan of IPAs...

Well done! I don't now, have a 3.1.1, but know others who do. So good to have that info.

An IEC C13 is rated 15 amps. At 120V, that's 1500W. Not sure, but believe the US model has 1000W and 500W elements. So the connector is run at it's maximum rating. Never a good idea. The G4 35l 230V version, has 1900W and 500W elements. Total 2400W, or about 10.4A at 230V, which is reasonably...

If blowing out a clog, post boil. I'd then boil and recirculate, for another 10 minutes, to sterilise again. I no longer get this problem, since using a large SS hop spider. With recirculation through it for whole boil time, to make sure hops are well utilised. But as little as little of 20g of...

Glad you got a good result. It looks like mash temperature must have been too high, during the Beta-amylase rest. Causing Beta-amylase enzyme to be denatured too soon. Ratio and final temperature, of the decoction volume heated, controls the step temperature of the mix. As enzymes, in portion...

Or conditioning using a killer yeast strain, with the STA1 or DEX1 genes, that are able to utilize Dextrins. Following a primary fermentation using (most) yeasts, that leave dextrins untouched.

That all makes sense. But I'm hoping the settled yeast slurry, would be mostly yeast, so not contain much of the remaining simple or complex sugars anyway. Final starter measured SG 1075, so contained around 200g sugars/L. If slurry was say 80% yeast #, it would contain 40g sugars /L. (#...

The Philly Sour presentation, mentioned an interesting experiment. In it they found adding Philly Sour yeast, at bottling, could reduce oxidation over time. The pictured results looked very good. So I'm wondering if anyone's tried this idea, or seen any more details. They didn't include all...

Yeast slurry from the CBC-1 starter, worked OK. Test in small PET pressure bottle, was firm after about a week. Starter ended up being 550ml, inc 100g DME, 15g yeast. With total 200g sucrose, gradually added 50g at a time, over 10 days. Fermented to 11%. Then in fridge overnight. 3g of yeast...

Correct! Well spotted, EC-1118 data says to18%.

Thanks, maybe pressure is an issue to consider. I'd meant to add, that my 20L RIS is somewhere between 15.3% ABV (going by corrected refractometer/brix FG of 1023), and 18% ABV (going off hydrometer FG 1010). Not sure why the discrepancy, but might be to do with it being viscous and clingy...

Know this is an old thread, but I'm in same position with a 16% RIS, so wondering if you ever found a successfull method? I'd secondary fermented for 8 weeks, so don't think there'll be much yeast left. Thought it was still worth a trying, with just priming sugar (dextrose), but no pressure...

Not convinced. Having seen in a few grain store sheds, with any birds raiding the grain and crapping on it, I want to be sure that every drop is sanitised by a long boil. Standpipe like pictured, is holding a tepid water&wort mix that's never boiled, is just a bug breeding ground. Might as well...