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63 deg C is hot enough to cook an egg or around the required internal temperature of medium steak so I reckon your conversion is a bit off. Always best to check fermentation using an hydrometer as airlock activity is inaccurate. Also do you mean 1.020 or 1.002? If 1.002, it's very close to...

Cool. Always interested in people’s cider methods. Good luck.

As above - you’ll lose 1- 1.1 L to absorption but can make the extra up with your sparge if needed. Only thing I would add is exercising caution pouring hot wort. There’s a reason most brewers use taps and hoses. Otherwise, looks good. Have at it.

If the link is relevant to the topic, it is absolutely fine

I went via the same road, no judgement from me. My first partial mash involved me with a wooden mallet and about 3 kg of pale malt in plastic bags on the concrete path in the back yard. When I say PITA, I say from experience.

Was there visible particulate matter in the foam or remaining beer?

Rolling pin is a PITA. Persist. Next time, buy cracked.

Both of those malts need mashing but if they are crushed and soaked in water between 60 and 70 for 20-60 mins, that process will occur. Mashing and steeping are essentially the same physical process for the brewer but mashing has much tighter requirements and different chemistry.

Best success I've had is using slow bolting varieties, not in full sun, regular watering. Unfortunately SB are F1 so can't replant next season.

Strong beer? Could be legs

Probably dried. The fresh green ones have an amazing citrus flavour, eaten straight, in a salad or tossed last minute in a pan or curry - not sure that would translate into beer. They dry and store well, keep some for next year's planting (unless f1)

I'm down South in Hobart. There's a few brewers up the Northern end - catching up with locals can be a great way to learn. Good luck with it. @Garfield - I don't want to derail this thread too much but when I did kits, pretty much all standard OG for straight, basic KK was ~1.040. I made cider...

Bad luck. At least you know, rather than guess/wonder. Your palate doesn't often let you down.

Cider low in alcohol? More vulnerable to infection than beer? I disagree. Juice will start somewhere around 1.050 (variable) and uninterrupted, finish around 0.998 - 1.000. Add active yeast to juice in a sanitised appropriate container, look after it and be hygenic, the risk of infection is...

All cool here, boss.

Hi John, Where in Tas?

And oxidation. I haven't called your beer anything btw - I haven't tasted it for a start. I'm not having a go either, so please remove any clavicle chips, if there are any.

I'm surprised you're suggesting you're making the best beer in years, yet have a bunch of threads on how unhappy you are with your beers. There's no doubt that excess hot break material has a negative effect (and little/no positive effect) on beer. One of the main ones is on beer stability and...

I do for different reasons but a good 6-8 L of boiling water will take my grain bed from 72 to 78. If not doing the mashout step, as dbs suggests, you'll need a fair bit before you get from mash temp to tannin territory and tannin extraction is a result of more than just temp.

Sorry zorco - dropped the ball on this one. Still interested but I sense failure on my part till I have an O2 setup. Either brewman or LC when he goes live with his device. Been on my list for a while, life keeps getting in the way.