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  1. R

    Ageing in keg - how long?

    I don't rack my all grain but cold crash at the end of the ferment and then straight to the keg. To answer your question "Do you put straight in fridge or age" - yes, both. In the fridge and leave as long as possible most times. Sometimes on gas and sometimes not. Depends on what's happening...
  2. R

    First Kegerator Pour

    My kegerator usually sits around 4/5 degrees C and 10/11 PSI. However I have 2 meters of beer line to provide enough friction given that 10 PSI is excessive pressure for a pour. The 10 PSI is there to force carb the keg but over approximately one week. I would have thought that 30 PSI over 24...
  3. R

    Secondary mini regulator or valve for pouring pressure

    I don't have too much experience with this. My kegerator set-up remains the same as it was originally about four years ago. My LHB gave me the details to work to. Basically I set my C02 pressure to 11/12psi to carbonate the keg in the kegerator. Takes about a week. I don't touch the...
  4. R

    Corny keg beer out disconnect fittings

    I have the same issue at times. I've lubed the post which hasn't helped. I had one disconnect where the ball bearings all fell out trying to get it off. I just put it down to the general lack of quality and quality control that's evident in so many things these days. But, perhaps I should...
  5. R

    Milling Grain

    Just to put this thread to bed. I've been talking via email with KK about the issues I had with the mill. The up shot is that the markings on the mill are there as a guide only as it's not considered a precision machine. This is to keep the cost to something that is affordable to as many...
  6. R

    Milling Grain

    Good to know. Not about it falling apart but about the gap setting. I saw a David Heath video about milling grain and his general recommendation, subject to adjustments for different grains, was a credit card setting. Apparently credit cards the world over are a standard 0.85 to 0.9mm thickness.
  7. R

    Milling Grain

    Thanks again. That does look like a good crush. It's interesting. The guys where I bought the mill said that 1.5mm is a good setting for the Grainfather. I should set it at that as well using the feeler gauges and run another sample. Getting closer! I've noticed the bottom roller's...
  8. R

    Milling Grain

    Hi bird Interesting. I ran some samples yesterday. Set at it's finest it produced what I thought was quite a course crush. In fact some grains hadn't been broken at all. I removed the side plate and the gap measured 1.5mm with a feeler gauge. I adjusted the gap to the minimum I could see by...
  9. R

    Milling Grain

    Thanks again Mark. I’ll be sacrificing a few grain samples over the next few days to get this nailed down.
  10. R

    Milling Grain

    Damn Mark - fine vs course - that sounds logical. Perhaps with a bit more thought I may have........nah completely missed it! Mark, if you have the time, can you expand on setting two gaps. The Malt King does have two adjustments with one at each end. Am I right in that these should be set...
  11. R

    Milling Grain

    Thanks philrob. I was pretty careful to avoid dough balls but you never know. I'll increase the gap for the next one and see if that slows it all down a bit.
  12. R

    Milling Grain

    Will do. Thanks.
  13. R

    Milling Grain

    I just completed my first all grain batch where I milled my own grain. I suspect I milled a little too fine for my Grandfather G30 system. The issue I had was missing my pre-boil gravity of an estimated 1.041 by 4 points at 1.037. I tried to make up for it with a longer boil so at least the...
  14. R

    FG target in Brix

    Thanks, Yeah makes sense. What's interesting is that I'm getting the right outcome in respect to the ABV by sort of reversing the process in my spreadsheet (need to reconfigure that or use one of the other suggested calculators). What we would have called a "buck balance" back in my banking days.
  15. R

    FG target in Brix

    bradmcm - I'm a little confused with some of the numbers here. I use a spreadsheet to do the conversion from Brix to SG once fermentation has started. It's a spreadsheet my LHB gave me some years ago when I started all grain brewing. It pretty much agrees with your 11.4 Brix being 1.046 SG...
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