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Have the same set-up. Settled on 0.9mm for all Barley grists. Mash Efficiency varies between 75 and 82%, usually dependent on the grain weight. Haven't had a stuck sparge yet. Happy with the consistency and balance between efficiency and ease of sparging.

If you are looking for a LHBS for hops try Big Gal's Brew Shed in Bunbury. They are a tad disorganised, but very friendly and sell hops by the foil or even by the gram if you want. They get their supplies from TWOC brewing supplies in Perth each week. No affiliation.

I'll play devil's advocate. But why? The sparge arm takes all of 15 seconds to screw in place with less chance of flicking hot wort everywhere than a bendy hose. Never had a problem with th ball-valve clogging as some have done and the red flow-control tap on the upgraded version works fine.

I do something similar for hop stand additions. Turn off the element and start the chiller re-circulating. Takes about 5 minutes to get the wort down to 90C by which time the chiller should be sterilised. Throw the hop stand hop stand additions in at 88C and let it chill down. I don't let it...

Mattrox I see you ended up with 20L in the FV at 1048 which still sounds like fair Brewhouse efficiency. When did you take the reading of 1067 pre-boil? Could this be a pre-sparge reading? It also pays to thoroughly stir the wort post sparge before taking a pre-Boil gravity reading. I've had...

1g/L sounds good to me. I recently brewed a Saison (Wyeast 3711) that had 28g of Amarillo thrown in for a 30min hopstand at 77C. Similar effect to dry hopping. Not a classic Saison but the beer tasted awesome (yeast spicy phenolics and fruitiness complemented with new world hops) and was good...

Thanks Coldspace, you really have your process worked out well. I have a couple of tried and true recipes I can double-up but will start with Dr Smurto's as I've wanted to brew this but have never got around to it.

Coldspace, you don't happen to have developed an Equipment Profile (eg. Beersmith) that incorporates this technique do you? Otherwise I'll have a go using the volumes you have mentioned. Approx. what sort of efficiency does this technique give you? (again, could be derived from the figures you...

That does it. Have to troll back through the thread to revise Coldspace's recommendations for double batching. HAve less time to brew but need to brew more each time.

Thanks Futur for your detailed reply. Impressed by your dedication. I wondered whether anyone local was using baker's yeast for O2 scavenging pre-mash. Interesting thread on the German brewing forum detailing it. When you lower the mash tun into the boiler do you also gently stir the mash to...

I often pre-chill tap water with an immersion coil in a bucket of ice-water and a handful of pool salt. Started doing this when ground water temp was 27C over summer. The lowest I have chilled the wort is 23C. The trickiest part is adjust the flow rate on the pump and on the water-tap to...

I am really interested Futur to learn how you went about trying LODO with the GF. It's something I have been thinking about a lot. Specifically how did you mash in and sparge? These seem to me to be the most obvious processes for introducing 02 using the GF. Did you try anything different...

Just as well you didn't top up the fermentor - 18L and it's about to blow its load. Better get yourself a blow-off tube there Goodbeer, otherwise you'll be scrubbing yeasties off the inside of your fridge for weeks!

Now that you mention it Wy 3068 banana's fermented at a highish temp might not be true to style for a Weizenbock? I tried the Weihenstephener Korbinian a few months ago, and while it gave me a headache the next day, I was inspired to brew one. I don't have ready access to WhiteLabs yeast so...

Sounds like you will end up with a good hefe. I like the banana in Weihenstephener but a more phenolic clove tasting beer like Erdinger is good too. I have a pack of Wyeast 3068 slowly dying in my fridge at the moment. Planning to put down my first Weizenbock in a few weeks time. Too many...

Which yeast? 3068?

Did you water it down to achieve your target OG? I can never bring myself to do it.

Presumably there won't be much hop matter if it's a Hefe. A fair bit of cold break makes it through the pump filter anyway as it precipitates out in the chiller on the way to the FV. Cold break and hop matter will settle at the bottom of the FV during fermentation. Cloudiness in a Hefe is due...

Fascinating reading Dent, thanks for bringing low DO brewing techniques to our attention. Has me intrigued and thinking how I can adapt my brewing process without engineering a whole new system. Hopefully (but not necessarily what the German Brewing article suggests) there is a continuum of...

Provided you can get the hefe down to 1005 you will end up with around 4.6% beer, in the ballpark for most commercial hefes. Bottle it with Dex. to 3 atmospheres and get yourself another 0.5%. Nothing wrong with that. What temp are you fermenting at?