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Hi all; I have a 10" jsp mill that has a worn spot towards the middle. The ends of the mill feel brand new (2" each). The current funnel/hopper only has a 1.5" opening in the center for the grain to fall. I see the smaller mills have a full width hopper. I would like to redistribute the grain...

malt pipe is solid, no perforations 11lbs grain. 21qts in mash (13:11 ~ 1.2:1) + 8qts under mash pipe 8 qts sparged total 29 qts = 7.25 gals actual 1.040 SG vs beersmith est 1.047 SG Before digimash recipe 13.8 qts for same grain (1.3gal absorption from beersmith) 4.3gals for sparge...

First session using digimash - for mashing. I brewed an oktoberfest with a target gravity of 1.047 before boil. The recipe, from beersmith, specified 21qts mash water and 8qts sparge water. Sparge went quite quick - too quick in my opinion and I was unable to track the gravity as it went. I...

These things are nice. I have the older model. I setup my fermentation refrigerator to a height that I can gravity fill a keg using a short hose from the side port. I also use a hose into a glass instead of an airlock - in case the yeast gets vigorous. Enjoy.

I have about 12 oz. Anyone interested ? Stored vaccuum sealed in foil bag in freezer the whole time.

I'm trying to clone Warsteiner Dunkel. I'm pretty close, but the commercial has a bit more sweetness, and is smoother. I checked the pH of the two. Commercial is around 4 (3.97). Homebrew is 4.32. Would this difference account for smoothness or sweetness perception ?

I have a 4 pack of unoxidized Hobgoblin - well now a 3 pack. It has no sherry like taste to it. This is the first time in 7 years. Amazingly, it tastes almost like what I brewed in march and almost threw away because it had little sweetness (too long in the primary). So Jeff's CYBI recipe...

What do you taste that you like More ?

How can you advance to the next step manually. If my fermentation is complete early I want to move to the cooling step.

The newer mini fridges seem to have a smaller compressor that older ones. Try to find a 30+in tall older one. I get a hobby brew conical in it. I also built a box around it for a 2 chamber setup.

How do u reduce the current preto of or advance to the next periods ? It would be good to have this on the wiki.

So you like this better the Bairds crystal ? Did you use this in a hobgoblin recipe, or a fullers ?

Wish we could get someone in the UK to talk to the Brewers about the sweetness we can't duplicate.

>Export glass bottles Are you saying bottled vs Cask ? I've had fresh English bottles and they are similar to what we have here. I've also had a keg version - there wasn't much difference, if any with the bottles here.

Quick usage question. If I want to advance the profile to the next step; I have do to : A. set ST to the next number B. set DH to 0 I'm trying to end my fermentation phase and move to the diacetyl rest. The lager yeast is working very quick these days.

Ive tried wy1275 aka Brakspear yeast. page 15 has a link saying its whitbread derivative (wy1098) Enjoy brewing.

I/we can't figure out where the sweetness taste comes from - yeast, sugars, ? I'd love to hear from a homebrewer that has visited Wychwood and gently asked them how they come by that sweetness taste, maybe get some yeast, etc.

Brewing HG today. Wy1098 + some kettle carmelization of the first 1qt. What else do you brew on Halloween ?

Carmelizing sugars - turbinado plain or with brown sugar or sparkling DME.

Look at the beautiful copper still in the background...