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I'm on my 5th attempt at mashing wheat (50% wheat this time, the other times 60% wheat), and I have yet another throw away batch. The first 4 times I got basically no conversion (like 40% brewhouse efficiency when I expect to get 80% for that grain bill). This time it's a stuck mash. I always...

This is my first time posting a recipe on here so not really too sure what I'm doing, but anyway... Grain bill: 3KG Gladfield American Ale malt (60%) 1KG Gladfield Munich malt (20%) 500g Gladfield Toffee malt (10%) - if you can't find this then I suppose you can use light crystal instead 500g...

My standard pale ale recipe hop schedule is to buy 2x 100g (3.5oz) bags, and then split it evenly between 10 min, whirlpool, and dry hop additions. That makes for a nice, tasty fairly hoppy beer. I usually aim for around 40 IBUs, and then get the rest of the bitterness with a 60 minute addition...

I bottle condition and am very short on fridge space, so unfortunately I don't really get the chance for any proper cold conditioning or lagering (I do have a brew fridge and STC1000 so fermentation temps are never an issue, but I need the space in the fridge to ferment the next batch). I'm...

I've currently got a 1.040 OG Coopers clone in the fermenter that I only used a single 60 minute hop bittering addition with. I plan on making a 1.055-1.060 OG IPA and pitch onto that yeast cake. I want to save some of the yeast cake in a jar for future use. How much of that yeast cake should...

I'd like to make an IPA with these 2 hops (I'll be bottle conditioning BTW). Looking for around 6% ABV with Gladfield American Ale, Munich, and Toffee malt. Anyone have any suggestions for the hop schedule? Normally I use equal parts in 10 min, whirlpool, and dry hop additions but that will...

I've already got the malts and hops so I'm thinking of making an APA. I will be bottle conditioning. I was thinking of the following: 3KG Gladfield Ale malt (60%) 1KG Gladfield Munich malt (20%, but it's very lightly kilned Munich at 7.9SRM) 500G Gladfield Toffee malt (10%) 500G Gladfield wheat...

I normally only make pale ales, but this time I'm going to make a porter, then a stout. I have no idea how to treat the water for pH. Normally I use 2mL lactic acid in the strike water, then 1mL in my sparge water. My strike water volume is about double that of the sparge water. The tap water...

I have a an STC-1000 (Mangrove Jack's one) connected to my brew fridge and heat pad. I've done many brews with this setup without any issues. Today I was cold crashing my IPA and the temperature was stuck on around 10.5-11.5C according to the STC, but the top of the beer had ice on it and my IR...

I just got an all grain stout kit with oats from a brew shop, and the recommended mash temp is 69C (156.2F). Isn't this a really high mash temp for such a grain bill? The FG is meant to be 1.016 using US-05. Pic attached of recipe.

I've done a lot of bottle conditioning and haven't noticed yeasty flavours (except for in my early days of brewing when I underpitched, fermented too warm etc), although I've only made quite flavourful styles like hoppy pale ales and porters. If I make something very lightly flavoured like a...

It normally takes only a few short days to ferment a low gravity wort in the primary fermenter. When we bottle condition we're only adding 2-4 gravity points, so fermentation shouldn't take long especially considering bottle carbonation is often performed at a higher temperature than primary...

TL;DR: Obvious answer is "buy a keg setup". But funds don't allow for that. I really enjoy hoppy beers and I have a great temperature controlled cupboard for bottle carbonation. We all know that hop aroma suffers greatly from bottling vs kegging - but what can I do better? I do a 2 week...

Do you normally put the (sanitized) hydrometer directly into the fermenter, or do you pull a sample from the fermenter, then put it in the hydrometer test jars to test? I've been thinking of putting the hydrometer into the fermenter once the krausen has completely subsided, then taking a look at...

I usually use Star San but Total San is easier to get around here. Any ideas on how it compares to Star San? https://mangrovejacks.com/products/total-san-sanitiser

I'm bored of the usual ale malt + crystal combo so looking at around 85% Vienna + 15% toffee with the hops of my choice, maybe some local NZ hops like Taiheke (NZ Cascade) and Motueka (NZ hops are readily available and cheap). Any thoughts on this grain bill? Yeast either US-05 or M44. I've...

I would like to make something like that with dry yeast (had too many dramas with liquid yeast lately). I've only really made hoppy ales with the odd porter. I have a brew fridge so I can do a lager but I want something simple that's not going to show all my mistakes like a pale lager would...

My tap water has a pH of around 7.6-7.8. My BIAB sparge water is usually just under a pH of 6 (using lactic acid). Does it really matter what water I use for rehydrating yeast as long as it's chlorine free? I use campden tablets for dechlorinating water or I just boil for 15 min (local council...

Today I was attempting to make a Coopers pale ale, but due to having an insufficient starter I was unable to do that and had to change recipe on brew day. This is what I did: 4KG (8.8lb) pilsner malt 50g (1.7oz) dark crystal malt 700G (1.5lb) DME (500g of that was 50% wheat DME) 20g (0.7oz)...

This is my first time ever making a starter. I re-cultured yeast from Coopers bottles with 700mL water, 70G DME, then I stepped it up by double after 18 hours for a total of 1.5L or so. It has been sitting in the fridge for 12 hours when these pics were taken. I have not decanted off any of the...