Recent content by brewbris

Great thanks for the advice. I will do another brew soon and let you all know how I go :)

Yes I am using a mash tun, insulated cooler type The pot is 40 litre and no, not Big W The strike temp was in the recipe so that could be incorrect. I think I end to sparge more and accumulate a full boil. This will also increase my SG Suggestions ??.?.?.?

It was around 12 litres post boil. I am guessing that's not enough sparge water yes? My way of thinking is, more sparge water which contains more sugars, which will increase my boil volume and less water I need to add at the end. Is this what I should be doing?

The overall batch size is 23 litres Yes the grains where milled Looking at some YouTube videos, maybe I did not sparge enough and after the boil I added filtered water to bring to 23 litres and I am guessing this lowered the sugar content. Should I sparge more to get a bigger boil quantity and...

3 kg Light Munich grain 1 kg Wheat grain 250g CaraMunich grain To Infuse grain use 12 litres 75C water (strike temp). 40 mins @ 65° C 4 litres 85C water (strike temp). 20 mins @ 76° C The recipe states I should have a SG of 1.045 and I got 1.027 How can I get more sugars out of the grains or...

Another suggestion that I did was to get some plastic hose similar to CO2 gas line and place one end in the airlock gasket and the other in a pale of water so it's submerged. This way the fermentation can go off and all it will do is blow bubbles.

Thanks guys, this is great information. I have reviewed BABBS website and I will definitely be there on Thursday. Night I have just kegged a batch of Amber ale made with a new hop called Vic Secret, not bad but on the bitter side as they are high in AA I will give pretty much any beer a go...

Hi guys, Just want to introduce myself. My name is Mark from Drewvale and I have been visiting the boys at AHB for a few months now and always find them helpful. I started with extract many years ago, went to partial and now I am all grains experimenting and paring beers with food. I am...