Hey Cassowary, I feel your pain! I've moved from a mash tun to the Guten 40 Litre and just watched the video saying I need to add 6.6 litres of deadspace mash water. WTF?!
So, I'm assuming that if I was going to sparge with 16 litres, I'm now sparging with 9.4 litres. Is that correct?
Myabe...
Just gonna throw it out there as I'm having astringency issues with IPA's and Pales in Hilton, Fremantle, but not a Black IPA. What is the water profile? and what is normal?? What do I need to do to stop this astringency?????? HELP!!