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We knew it tasted nice ("best tasting tap water in Australia" we tell anyone who will listen), but good to hear it's not far from distilled! Thanks for the info on Zinc too. Is there a pack available that contains each of the salts that might be needed?

Given my first brew isn't even in bottles yet, it's probably too soon for me to worry about my water profile. But curiosity got the better of me and attached is the latest report. Is there anything there that stands out as needing my attention?

Pic of the chits starting to emerge this morning. Will need more time, with maybe a 4 hour steep this afternoon, but we'll see..

No photo today, because the grain only went back in the tub for another steep. It'll steep for another 14 hours, then rest again for another 9-10 hours tomorrow. We'll see then what more is needed.

It's worth pointing out that I'm not monitoring the moisture content this time around. I did the first few times with a tea-ball, but now just go by the chits. I also don't monitor the temperature. I hope to eventually when I can control it a bit better, but at this stage it steeps in the tap...

I've been malting my own wheat and barley for a little while now and have been asked to post some pictures of my process, so here it is! Began malting some barley today so will post some pictures as they happen during my process. If anyone has some feedback, please share! Just because I know how...

Thanks Mark. I did read it prior and promptly forgot, but BE-256 is a fast fermenter with an attenuation of 82-86%. Also says "To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation.". Is that to do with the...

So it looks like the ferment is done already. Airlock activity has stopped so I checked the gravity and its 1.010. Was expecting it to last a few more days yet, but my shed has been running a bit hot the last few days. Was trying to ferment at 18°C but its been at 22°C during the days. Will...

Next malting I'll have to remember to take some pics to put up. This brew is more a proof of concept of my grain and of the malting. Malted it before but was only worried about getting a decent gravity and efficiency. If it makes a half decent, drinkable beer I'll call it a success, especially...

Thanks kadmium. That sounds like a nice, straightforward procedure, so I'll give that a go for this first brew. Also sounds like I've got plenty more to learn!

Yeah, realised this morning I should have upped the hops during the boil due to the addition of extra water. I'm not a fan of big hops or bitterness which is why I kept it lower, but I might increase the dry hopping to 25 or 30g. Interesting you say that about sitting on the yeast. All I've...

Hi Mark, can you comment on the rest of my brew process? Hops additions were 10g of Galaxy at 60min and 15g of Amarillo at 20min. I plan on letting it sit for 2-3 weeks once ferment has finished, with 20g of Amarillo added 5 days before bottling. How does this sound? Any idea what style it's...

Thanks Mark! I've mashed before in other pursuits using my own malted grains but didn't pay much attention to anything but the OG (hence my stuff up). Currently got the wort chiller running and will be pitching BE-256 for something different.

Cool, thanks. My mash was... 3.8 Kg barley malt 1.1kg wheat malt 0.185kg roasted wheat malt Mashed in to 15L of water @69C, and vorlauf after an hour and got 12L. Added another 12L at 69C and vorlauf after 15 minutes, for a preboil volume of 24L.

Doing my first brew today to see how my home malted barley and wheat go. My mash bill is 75% malted barley (pale ale), 22% malted wheat (malted as a pale ale) and 3% roasted wheat malt (roasted at 180C). My best guess is it would be a brown ale? Anyway, the mashing went well with the SG coming...

Thanks Mark.

Thanks MHB. Yeah, I've been using feed grain due to how cheap it is, but I'm trying to find some malting grain. The steeping takes a few 8-12hr cycles to get to 45% moisture and germinating takes 3-4 days for the acrospire to reach 80-100% length. I haven't done any tests to check on...

I've been malting my own wheat and barley for a little while for whisky making, but never paid any attention to the style. Does anyone know what style of malted barley I've been making with this "recipe"? Steep and rest @ 10-14C Germinate @ 20-24C Dry @ 40-45C for at least 24 hours Kiln @ 85C...

Hi everyone! Have been contemplating brewing my own beer for a little while as I have been malting and mashing wheat and barley for whisky and the wort I've been producing tastes and smells amazing. I've got some gear on the way to make beer brewing a little easier (and cleaner!), so I hope to...