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Not sure if the PM has been sent out, but didn't receive one if it has.

Thinking of doing a sugar less batch of beer for my first one (life got in the way) with WLP059. Not using sugar due a large amount of grain that really needs to be used. Doing it to mimic tooheys bulk 1922. 40% Vienna 34% Ale 23% Pils 2% Roasted Barley OG: 1.041 IBU: 31.6 What sort of...

Mill with or without Hopper 1. malt junkie- mill + hopper 2. BrockHops- mill + hopper 3. AKX - mill + hopper 4. MTB - mill + hopper 5. Beats_MC - mill + hopper 6.Breaky - mill + hopper 7. Bellyup- mill + hopper 8. Gezzanet - mill + hopper 9. Crazy Dee - mill + hopper 10. homebrewnewb mill+hopper...

I've found I need a finer mill gap setting, which is how I overshot my efficiency by 10% due to milling all the grain finer. I have had less efficiency when milling at the standard mill gap setting.

That sucks man, but yeah, oats, rye or wheat usually require rice hulls unless you are BIABing from what I've heard.

I made the 50% wheat and 50% pilsner recently and overshot gravity by a huge amount and ended up with a higher abv wheat beer around 6.5%. It was okay, but I think having wheat beer with higher ABV wasn't that pleasant, so if you are going for around 5.5+% I'd maybe up the bitter slightly so its...

Cool videos, shows how hard it can be in some places just to make some beer.

Yeah that is the current plan for myself, all the ales being able to use the WLP059. I think there is a reference in the book that the melbourne ale yeast was quite pervasive in its usage.

Yeah well to dilute it to the correct strength which is around 1.040, depends on the gravity of the beer. https://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/ So if you had a original british bitter which is around 1.043 or something, I'd probably not even bother personally...

A tip that I do, I actually use some wort from the beer I've brewed diluted, that way I can just pour it straight back in instead of having decant/wait for it to all settle out well in advance. Now not having done a non-stirred starter, I think you just leave it until high krausen roughly. A...

You could even do a non stirred starter in the future, which whilst not providing the same growth (according to yeast starter calculators) will provide something. e.g put it in a container and seal/airlock that up reasonably well and let the yeast go to town on some wort.

Finally cracked the 50% rye beer that I made. Turned out pretty interestingly, I'd say its "sharper" and also has a sort of peppery spiciness to it. Not unpleasant just a bit different. Also I think I inadvertently made a beer that didn't have a thick body to it like rye malt is supposed to give...

I have milled the rolled barley before, but from what I understand you don't need to mill it. Since it is rolled it'll likely fall through with the rest of the malt/grain if you were to mill it.

I think EKG goes well in most beers. So yes it would go well in an Aussie bitter... :D

Heh "beer" is the christmas keg for the family.

wow.

Yeah I am thinking the whole 4 packets thing might have been a good idea, though I don't brew that much to get through it all in time for next year :D So with the yeast any notable flavours you remember?

I guess white sugar where appropriate has been my cheapest. I used it to up the gravity of a old ale I was making and wasn't keen on a thick beer, and not enough confidence that my system would mash fermentable enough to get a lower gravity. Since I don't actually brew too much that is higher...

Zorco: 5 bags madpierre06: 1 bag ( + metasilicate depending on usage info) Randai: 1 bag 33 left Heh fair enough on the cleaning up after kids!

I am interested, but didn't you get a bunch of sodium perc last time? What sort of operation are you running here Zorco?