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@Viperman - You got me excited for a minute, but I just tested my thermometer by taking a reading with it and a separate thermometer, and I got the exact same result. So, I think the thermometer's probably fine. I'll give that step mash a try, though! @msherretz - Actually, I attended a brew...

@FatDragon - yes, my efficiency is calculated based on the actual volume, not just 5 gallons. I've just ordered 50kg from Manpin (seemed to have better results with that than the Malteurop), so I won't be ordering any more base malt for a few brews, but what I can do is order a bit of imported...

@RM-MN - I'll do that on my next brew day and post the results. All my fermenters are full at the moment, so it might be a week or so. @McKnuckle - Yes, you're right. Part of the reason that I lose so much water is because I have to add so much grain. I also actually get more than 10...

@Frodo - I just put in new braids and tried a batch sparge. I actually lost efficiency, though I can't be sure whether it was from the batch sparge or the new braids. @Madscientist - Yes, I do stir before I take a temp reading. Here's my last recipe. Apologies for the half imperial /...

Hi all, Thanks again for all the replies. So, after consulting with all of you (and some local brewers), I've decided to do a couple things on the next batch. 1. Add a 30 min saccharification rest at 50 C before raising it to mash temp. 2. Look a bit more into the mineral profile of...

Wow, thanks for the replies everyone! The reason that I don't blame my crush is because that's the variable I used to always play with. I crush at home, using two different mills (hand and motorized). I have crushed to what I consider a normal crush (few intact hulls, most cracked but not...

Hi all, Not exactly new to homebrewing, but I live in China, where the brew scence is in its infancy (and still in utero in my city), so I haven't had a lot of clear guidance. I mostly troll forums and learn by trial and error. I've solved a lot of my issues, and I've got no real complaints...

Thanks for the recommendations. I actually didn't rehydrate the Nottingham - maybe that was my problem. I've found that rehydrating US-05 or S-04 (my standard dry yeasts) doesn't seem to change the FG; it only affects how quickly fermentation starts. And after a period of a few too many...

Hey, just had a look through the Taobao sites you recommended - some great stuff there! I've used them before, but never paid much attention to their stock. There are so many bad sites that have just one or two things that I need, that I never spent any real time investigating them all. So...

Thanks, FatDragon! I've traditionally mostly used Manpin and Gao since back when they were just about the only options. Recently, I've started exploring a bit, but after some inconsistent malt orders (I got two different grains which were meant to be 150 and 300 EBC, but were actually...

Hi all, Long time lurker here who finally registered and hopes to join into the conversation. Been brewing for about four years, but I live in China, so don't have the resources that many others do. Anyways, I've got a vision here and I'm hoping you can help me make it a reality. But...

Same here - I'm up in Suzhou. There are a couple of people brewing here, but no real clubs or anything, so I find it very difficult to improve my technique. Basically, I started brewing in China (haven't been to the US since 2005), and I've learned everything basically from books, Youtube and...