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Hi William, First thing is, don’t worry too much, a pacific ale with an OG of 1.044 is fine. You won’t taste a few points difference. Can you just confirm your volumes? That’s 29l pre-boil (immediately before/just as it starts to boil?) and 23l into the fermenter, what was the post-boil value...

The main thing that jumps out at me is your boil-off rate. I factor in 3.3l/hr, that’s at 2400w, with the neoprene insulation, at sea level. I’m not sure of the conditions that will get you to 4.3l/hr… Edit: if you are getting 4.3l/hr, cut back your power and save a little $$$. 10% boil-off...

In Brewfather, what’s left behind in the kettle is called trub.

Here it is from the horse’s mouth: https://sierranevada.com/blog/pale-ale-homebrew-recipe/ Mash at 68c and ferment at 20c 38 IBUs and California ale yeast (us-05/wlp001/wyeast 1056)

The obvious answer is that you’re boiling off less than you anticipate. The amount of sugar in the kettle doesn’t change, or to put it another way, the total number of gravity points remains the same. For example, if you have 25l of 1.040 wort, that’s a total of 1000 gravity points. Boil...

Last year’s prizes took a while to come out. After a few weeks the organisers sent an email and arranged the physical prizes and gift cards. Don’t forget everyone has a day job!

Good call on the digiboil. In answer to your question, my software (Brewfather) predicts 0.8l, and I just go with that. For that gravity, it’ll be around 4kg of grain, so the difference between 0.6 and 0.8 is not much. Don’t expect your numbers to be exact every time, there are lots of...

Honestly, you will kick yourself if you don’t get a decent sized unit. When you want to do a big beer, with a high percentage of pils malt, suddenly 35l won’t look all that big. Let’s say you’re brewing a 17l beer with 2l trub, a 5kg grain bill and a 90 min boil. (I get 3l/hr on my...

This is a good move. Is it possible to make it so the wire support (for the malt pipe) slots into the extender? I like the ease of no-sparging, but as-is, to avoid overflowing the water and malt in the malt pipe, I end up needing to make a smaller final volume than I’d usually like...

Hi ndrew, congrats on your first steps down the rabbit hole, by the look of things you’re getting right into it! I know some are happy with lager results from fermenting under pressure but I’m a traditionalist and like to do it slow and cool. If brewing cool, that wouldn’t be enough yeast...

Just remember that while pH could be a factor, there could be lots of causes for low efficiency. For example, for a standard batch size, an og of 1.074 would need a fair bit of grain. With bigger grain bill efficiency falls… not as much as you were expecting but might have contributed. Can you...

Thanks Simon, interesting blog… I wonder how much sugar would be converted into acid rather than ethanol. Would it be enough to make a material difference to the abv? From memory, lactic producing bacteria don’t use much sugar (maybe a point or two), I wonder if being a yeast this would be...

Muz, are you sure it’s not your sparge? Whenever I’ve had poor efficiency using the 3v set-up, I’m pretty sure it’s because I rushed the sparge…

It's more the way you take it out... the tubes of bottle fillers take up a surprising volume, which is replaced by air when you withdraw. Couple this with the angle and low fill, and I reckon the neck will have a fair amount of oxygen when capped. With the beer gun or traditional CPBF at least...

The one in the Youtube clip looks easy to use, but you can't fill all that high given the angle you need to remove the bottle. So when you remove the bottle you're allowing oxygen to enter... Not sure it'll be any better for minimising oxygen than a beer gun TBH

Bump... Even just the heat tolerance of the EVA barrier would be great

I’m wondering why you’re using both Magnum and Citra at 60 min? If Magnum is cheaper/more available, I’d use all Magnum. If no difference, I’d use all Citra... actually, tbh, I’d use a total of 25g Citra later in the boil (for the same ibus) to round it up to an even 200g. No brewing reason...

From the website, looks like all the ales are naturally conditioned, so as long as not a lager you should be fine. Having said that, you could just use the tallie and step up the starter (re-culturing from one beer is fine). Worth noting, it's better to re-culture yeast from beers less than 6%...

Can you please let us know when the Sydney drop-off locations are updated? Thanks

Hey Kegland, can you please give the heat tolerance of some of your products: EVABarrier Duotight Plastic quick disconnects I want to give my lines a really good clean and ideally I'd like to run some hot water (around 65c) through them. Haven't been able to find out elsewhere, thanks (Edit...