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I give it a good stir when mashing in to make sure all of the grain is wet and there are no dough balls then recirculate for the rest of the mash.

Thanks, I have seen the maxwell one, my concern is it wouldn't be a fair representation of what I am likely to brew at home. Any thoughts?

Was more of an experiment both in the capacity of the robo and in brewing a big ipa. It was a pain in the arse to stir and next time around I would scale down the recipe to make it a bit easier.

I've had one for a while and have done about 20 brews in it. I use about 20-22 litres of strike water depending on the size of the grain bill. I've been using brewfather with the equipment profile set to grainfather (similar unit) and find the suggested strike water volume about right but the...

Thanks, tried to order off their website. Will try a couple of more specialised bottle os.

So I have been thinking about making mead for something different. Only thing is I have never tried it, I don't want to invest the time and money if I don't like it. So basically what commercial mead would you recommend that would be similar to a home brewed mead? I saw some meads in Dan...

I would be worried about the 2 row not having enough diastatic power to convert the wheat starch. Maybe substitute a chunk of the flaked wheat for wheat malt?

9.6% seems very high for a kit. What other fermentables did you add and what volume did you make it up to? Also how did you measure and calculate the abv? There might have been an error there. N.B. most hydrometers sold in Aus are calibrated to 20oC not 15oC as is common in the states but yours...

Hi Thomas, Welcome to the forum. Earlier in the thread I asked about no chilling. Another member suggested adding a 20 minute hopstand at 80C to approximate hops in the no chill cube. Would you say this method is fairly accurate? It seems so to me, small drop in IBU's which corresponds with a...

In interested in one or two of the 20's as well if The Brewing Auditor doesn't want the 20's or wants only one. I'm in Wavell Heights but travel to North Lakes for work so could potentially pick up for both?

Yeah I did a fair bit of reading on the subject and came to the conclusion a 0 minute no chill addition is about equivalent to a 15 minute addition. When I first moved to no chill recently i just moved my 10 min addition to the cube and 0 min to a dry hop. I pretty much fluked a good method...

Not my go to but a variation on it due to having some Redback Wheat available and using up some hops that I had. 23l no chill batch 5.4 kg BB Pale 300g Munich 500g Redback Wheat 300g Biscuit 16g Amarillo in cube 28g CTZ in cube 15g each of Cascade and Centennial Dry hopped US-05 Ended up...

Awesome, sounds good will mess around with it...

Is there a way to change it to a no chill batch? I.e. Recalculate ibus based on extended times above isomerisatiin temps? Does any brewing software offer this?

Your yeast won't die, at worst they will go dormant. The main concern is too much yeast dropping out of suspension and not leaving enough to carbonate your beer once in the bottles. A lot of people say it is fine as long as you give it longer to carbonate. I have cold crashed and bottled...

This is interesting, I had in the back of my head that most of the conversion happens early on hence wasn't sure how effective a longer mash would be. I have used a step mash recently in a dry stout so I have been considering a step mash for my other beers and seeing if it helps. As per my reply...

I believe so, I almost always buy my grain from Hoppy Days in Brisbane who are reputable. The grain crush always appears consistent with no tearing of the husk. I use a digital kitchen thermometer which I beleive to be accurate, I have verified it reads at 0C in an ice slurry and 100C in...

Yeah I didn't think this was the problem as it is pretty constant and has successful.

I just realised I missed the point on mash thickness. I ussually use 20l of water to around 6kg of grain. Is this too thin? I brew in a robobrew and find due to the dead space under the malt pipe if I use less water the amount exposed isnt enough to easily mix the grain.

Thanks Mark, I guess what I was really asking was are there any potential ill effects from mashing a bit longer and it seems from your and others responses for the extra 15-30 mins it seems the answer is no. However I am still baffled that I am getting mixed results when it comes to...