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So if I liquor back to 19L I'd get approx 1039 OG?

Just found this recipe on the interweb which apparently has a good nutty flavour and wondered if anyone could suggest what the "Special Roast" is as I can't find it at my local suppliers? 75% British Pale 7.5% Victory 5% Crystal 60 5% Crystal 30 5% Special Roast 2.5% Roasted Barley Hops: E.K...

Thanks for that Mark, I'll bump up my mash volume to 12L and sparge with 4L water and see how that goes.

The reason I don't mash at higher volumes is according to my understanding once you have boiled the wort you need to reduce the temperature as rapidly as possible. If I have 19L of hot wort and can't afford a chiller coil right now, how would I cool 19L rapidly?

I'm probably not measuring efficiency the proper way but I'm plugging into Beersmith my recipes and it predicts an OG for the final volume of beer. So after I've boiled the wort and cooled it down I take a reading of the OG and then liquor back according to the OG reading i.e adding one litre of...

I do a mash out already and I'm only adding water by sparging water through the bag of grain which I thought collected more fermentable?

I am partial mashing 3kg grain BIAB in a 19L pot and I add DME to the boil as required in order to meet my required OG as per Beersmith. I aim to brew 19L batches and use recipes in conjunction with Beersmith to achieve this. I mash in for 60 mins ( my temperature holds well and tends to be 66c...

I've just started to use yeast starters and see a lot of sometimes conflicting information out there on the interweb. So as I already have Beersmith I decided to use their calculator for creating a starter. So I'm interested in getting feedback as to whether people think this is a good...

I'm also trying to increase the maltiness and read reducing the IBU to around 20 should achieve this. I'm using 2.5kg Golden promise .5kg Dark Munich .5kg LDME and EKG hops to 22 IBU which has IBU/OG ratio of around .4 so any comments on whether this should be malty?

Maybe it was this forum, as it has some good observations on Mangrove Jack yeasts and includes the M15 ? https://www.homebrewtalk.com/forum/threads/mangrove-jacks-yeasts-review-m15-m36-m42-m44-m54.645584/

I'm hoping it drops to at least 1012 so I'll test it again after its been fermenting a week, normally on my previous dozen brews or so fermentation has finished by then and I leave it a further week. Just not seen airlock activity apparently finish in less than 48 hours.

I measured the SG and its come down 22 points from 1042 in 2 days, so in your experience would you expect this to drop further even though I can't see any bubbling at all in the airlock?

It seems to have stopped bubbling after 36 hours, (20c temperature controlled) could it have finished it's high activity so quickly?

What would be the other factors? temperature I'm guessing? what are the others?

I was told by the LHBS that as this was a dry yeast it may take some time to start fermenting however within 10 hours the airlock on my batch of Scottish Export is bubbling like crazy!

Just about to use M15 for the first time for a Scottish Export 19L, OG expected to be around 1045, is one 10G packet enough?

100% it's Rod no question, he was guest singer for that recording. Agree on the Teskey Bros, I think they are currently touring UK then the states then back to the UK. Will definitely seek them out in Melbourne.

This may have been posted before but I couldn't find it, a good boozy blues track