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I say tell her when u want to brew. If answer is no, put on the tears and run off into the bedroom and shut the door. Emerge hours later, sulk, refuse conversation. Silent for a few days. Refuse marital consummation for weeks. Then as soon as she asks for anything bring it up. Relate...

Tehnobabble66 glad you made something you'll use using my tips. I might make some soon and post photos. Mine was very very dark. Remember for those raisin flavours to try some Special B, aromatic and melanoidin malts. a couple of craft belgian beers made with Spec B only and no syrup to save...

I am waiting for one of the reps from WW to jump on here and start talking about how good it is. Like they always seem to.

Just the ammonia bicarbonate.

Why don't you use dextrose then you know what you are exactly after?

Is there any reason you don't want to start with dextrose?

Mine drips between bottles. But I have them primed and ready to go. It adds a up to about a cup over 30 bottles. I just let it drip into a bucket the couple of seconds between bottles. The wider calibre and faster flow is what attracts me to it over the spring ones. I'd rather save 20 mins and...

I love the brigalo bottle filler. Mine is called a brew extractor on the packet. Bought extra ones since I was worried they would move onto a different design. Mine have NO springs. Are solid white plastic in 4 parts and fill bottles very very quickly. Everybody I've suggested it to love them...

Clear candi is just sugar. Save your money and use dextrose. Leave out butter menthol or barley sugar. Will prob taste like diacetyl if you use them.

If you cant eat it with a spoon its not like D2. I would say your ph is too low. my syrup was black yet tasted so nice straight with a spoon. Not the same as D2 though because its a different process and ingredients. The ammonia bicarb allowed a quick change in colour to dark without...

I have a bit more time so will post my tips. I have had lots of goes at making it. My tips are- - Use dextrose, why use sucrose when you need an acid to brek it down. If you use dextrose you skip this step and much more easily get a high ph because you didn't need to add an acid. - Use ammonia...

Raw D2 candi syrup is smooth not acrid. You would quite happily have it on pancakes.

Do you fill your keg first then bottle the rest?

I swapped my roller over to the fluted and it is milling very very quickly and I didn't even think my other one was that worn. I had to spend a fair bit of time sanding the spindles so they would fit. Should be able to mill 12kg in a few minutes now. Thanks Frank.

FWIW when i did it since the mash was so thick I let it rest 2 hours and stirred every half an hour. I was happy with my efficiency. i got 55 or 60% on a 1100 SG.

Ive done 17kg in a 50l keg. Rediculously thick. First runnings were 1100. Will do again. google "can I mash it" and use a calculator.

I used the midnight wheat in a stout.

Ive used midnight wheat at 20% of the grain bill. Lots of espresso but smooth. Most use it for colour. IE black ipa.

Such a great mill and hopper. The stand......Still you could hook a bag over the stand. The tape on the bottom of the chair legs really set them off.

Yob, Does it matter if you leave the lid on or off? Is it an evaporation thing and needs to be open?