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How are you crushing grain? I found that a tight mill gap improves mash efficiency on the Robobrew/Brewzilla. I believe I’m at 0.032” right now.

A lot of discussion this past week about whirlpool and clogged pumps. When I bought my Robobrew three years ago a silicon u-channel ring came with it for adding to the false bottom. I found it on Williams brewing (this is a standard part, should be able to buy it from your local RB dealer). I’ve...

I use a 5 gallon bucket, then compost it in the corner of my yard

I use the hop spider during the boil and recently started putting whirlpool hops in muslin bags.

…and what’s you’re first brew?

I’m over 50 batches on my Robobrew and am pleased with the results. Agree, there’s a learning curve to get to know the equipment and for me, refining my brewing skills. There’s lots of good discussion on this thread, so stay with us! Congrats on retirement, I found my freedom a few years ago :-)

I’m pleased with my Robobrew, for sure it handles smaller grain bills quite well! I brew in my basement which is unfinished and don’t have ventilation - no issues after three years. For sure get the neoprene jacket, it helps to stabilize mash temp.

I’ll let you know...

I found this product from MoreBeer in the US: Cellar Science Glucabuster. My LHBS doesnt carry it but offered to order for me. I’ll get a few ounces and see what it does. Thanks for the tip!

Rough day. It’ll probably turn out great!

I use the fine screen and have made adjustments to my process to avoid any overflow during mash. Initially I put a silicone tube extension on my center tube then eliminated it when I realized it was never used. I control recirculation flow and cycle the pump on and off to avoid overflow. That...

Tell me more about the glucanse, it’s been mentioned on this thread a couple times. It’s not widely available in the states, at least in brewers form (there’s a lot of dietary supplement products). You mention 3ml, implying liquid form. The only brew-centric product in the states I can find is...

A lot of people use a credit card to set their mill, so I finally web searched credit card thickness - typical is 0.030”. I gradually reduced my mill thickness from 0.039” to 0.032” to dial in my mash efficiency. And related to discussion, I’ve always used the fine mesh screen...

Let us know how it goes

I agree with @DuncB on suggestions. I use both bottom screens. I taper the recirculation flow down on all recipes, turn the pump on/off as required, and stir the mash every 15 minutes. With a couple recipes I‘ll use rice hulls but not with most. Mill gap can affect it but I’ve dialed down my gap...

I have two packs, not cheap. I’m used to 1/2 cost dry yeast and I hate doing starters. I just bought a load of nutrient. For Kviek, do you add it to the boil or when you pitch the yeast? I‘m going to control the fermenter temp at 86 degrees As an experiment. If I like the result I may let some...

White Labs WLP518 Opshaug Kveik

I’m queuing up a simple IPA with Kviek yeast for tomorrow, first time with Kviek.

The two systems are different animals, but high level, if you’re recirculating then technically you’re using the dead space for the mash. On large grain bills it seems to me the mash is absorbing all the water until the grain settles and recirculation takes over. I view the dead space as sort of...