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Re-dial to 5G! Distilling is worth a pop, but it won’t do your liver any favours!

Can you not just brew smaller batches Kevin?

Golden naked oats are the ****! I put them in everything now, style be damned! I first tried them in a beer I tried in Wellington, NZ. It blew me away and I realised that this is what I had been missing from my grist.

This morning I

Pizza is life! My attempt at pizza on the Ooni. I like to do a basic cheese and tomato and then throw on some basil, prosciutto and cherry tomatoes if I have them with a slug of olive oil once it’s out of the oven.

If you’re building something specific and tailored to you might I suggest making use of pumps to move liquid around? No one likes lifting things any more than is necessary, but as most of the weight we lift tends to be liquid, why not incorporate a pump or three into your brew house to make...

Whirlpooling absolutely is stirring rapidly, but no-one uses that term as it doesn’t sound as cool... Any other ones you need translating? Happy to help!

Rakau is amazing - highly recommended! I used to live in New Zealand and couldn’t get enough of Rakau. I’d put 5g/L in at flameout and dry hop, and maybe just a few IBUs of magnum at the start of the boil to get you up around 30 IBUs.

Maris Otter makes a lovely SMASH beer. I find it has much more character than 2-row, and gives a more interesting malt profile without having to use crystal etc. Falconers flight is delicious but not technically a single hop - it’s a blend of hops, so wouldn’t really fit in terms of trying to...

of the ballbag

Having used BeerSmith for a long time I would recommend you try BrewFather instead. It’s free for ever if you stay under ten recipes, much more intuitive to use and with a better interface. Plus the water calculator actually works, unlike BeerSmith.

There’s definitely a benefit from hopping the wort to reduce infection. The cube is cleaned and sanitised, and filled with near-boiling wort, so very little is likely to survive in the cube. It works really well for me and means I have a wort library on hand to chose from if I fancy fermenting...

So it’s a propane system? Do you want to continue with propane or switch to electric? Do you want a single vessel or three vessels? If you just want to brew bigger batches I’d probably suggest sticking with what you have and buying a bigger kettle/mash tun unless there are specific problems with...

What have you currently got and what does it not allow you to do that you would like to achieve? Do you have any particular budget in mind?

Hey Nate, The cubes I use are made from HDPE, and can be bought either online or at most hardware stores. I like the 10L ones as they cool faster, but most brewers in NZ and Aus use 20L cubes. I store them at room temperature, sometimes for months without issue. Many breweries and home brew...

I no-chill. By splitting my brew day into ‘making wort’ and ‘fermenting wort’ I find I can make more wort than I can ferment, rack it into 10L cubes and ferment some beer whenever I want without having to mash/boil again. It’s brilliant and a huge time saver. The cubes can quite happily be...

I haven’t tried chocolate extracts, but cocoa powder in primary after fermentation as you would dry hop works well. Regular cocoa powder is fine, Dutch processed is less astringent.

Try this - batch volume is 12L but BrewFather lists % so should be simple to scale to whatever volume you need. NB - if you’re going to copy verbatim I would check the water additions based on your water, it will be different from mine

Amazing - that’s really helpful thank you! It sounds as though from a temperature stability perspective then (which was my main concern), a new controller may not be needed. Nice to have the remote control options, but it may be less essential than I initially thought.

One of my reasons for considering the new PID is due to concern about overshooting mash temps. Do you find you have to preempt this and switch off the elements before a set temp is reached or is overshooting not a problem in your experience?