Search results

Another question i have, reading through recipes and everyone talking about their brew days is efficiency.. How exactly is efficiency calculated? How are you all knowing how efficient you are? This may be a stupid question so sorry in advance if it is.. It's just confusing me

I'm in Australia

I'm still yet to do my first brew, still learning and planning to buy equipment. A question with mashing, that i haven't found too clear so far is when you get to strike temp and add grains, are you keeping the burner going still or do you turn off at that point?

Right, got it. SO, if you do this, are you starting the process with less water as you are adding more water through sparging?

Thanks alot for your reply! I can get my hands on some 5L glass carboys pretty cheap over here so i may go with that for fermenters, will that be fine?

One thing in the brew process that i've been reading up on, and don't really understand is Sparging? There are a few was to do it, and i just don't know what is the best way, or if you even need to do it?

Perfect, thanks for the info!

Thanks for the replies. Pots are not a major drama as i have a bunch already of various sizes. If i got a 5 gallon (i think thats almost 20Litre) white bucket as a fermenter, but only had 5l of "beer" fermenting in that, that extra 15 litres of empty space doesn't cause any problems? Also...

Hi All, i'm new here and to brewing. I have read alot and watched alot or brewing videos and am confident enough that i understand the process. I'm also a chef that's done alot of molecular gastronomy so am good with the science stuff. My questions are: I'd like to start by doing a bunch of...