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Anyone else found that dark roasted grains clogs up your mash tun? Having a nightmare of a mash, and this is the first really dark beer I've made... had zero flow during reciculatuon and had to transfer the mash to a bag to get it to ******* lauter. I haven't had such slow flow even with 60%...

It is only to reduce sparge water ph, I identify mash additions (for salts and acid) as 'mash' in brewmate, and sparge additions as 'boil' as those are the only options... My water here is around 8.2ph.

You don't need to lift the bag, just stir the mash while you're heating, you only need to make sure the bit of the bag hanging over the edge of the pot doesn't get scorched buy the heat coming up the sides

Wow! I didn't think that would be something that would change significantly enough to be able to measure accurately! Obviously I have no basis for this assumption, the old adage 'you learn something new every day' still holding its own!

Alternatively just use jam jars... or any finished jar that has a metal lid. Plastic lids tend to leak... They can be sanitised very well by putting them in a steamer for 5-10 mins and then closing them while they're still hot.

Heading into winter.... hopefully this should just be ready in time for the BABBs Porter/Stout comp. Brown Porter Brown Porter Recipe Specs ---------------- Batch Size (L): 23.0 Total Grain (kg): 5.400 Total Hops (g): 60.00 Original Gravity (OG): 1.050 (°P)...

So, electronics aside, how does it work? does the floating angle of the vessel change with attenuation?

For the blonde, I would absolutely not use galaxy for bittering, despite the high AA% that hop is for 10 mins and later, last S&W clone I bittered with it at 30, and while it was a good beer, it was way to harsh on the bittering. Conversely, Northern Brewer is a great bittering hop, so probably...

^^ likewise.

This is purely a marketing exercise... no-one is saving the planet here.

That recipe sounds so good, gotta add that to the list

Is there a reason Kombi hasn't been moved to spot 16? I keep checking this thread hoping for casualties.... sorry.

Do your coeliac friends find that clarity ferm is effective enough? I had thought that it was only good for lesser 'gluten intolerance'? I have a friend trying to make gluten free beer, but sorghum tastes like **** apparently.

Given that you've been using the same/similar yeast throughout I'm not entirely surprised they taste similar. You haven't specified your grain bills, but you could generally group most of those hops in the 'fruity/piney' category the exception being EKG which was probably beaten out by the...

There are some pretty talented blokes here where I work, I will ask around if any have the capacity to do the work you're after. Doing it in aluminium might also be an option, just for weight saving.... I'm gonna get my mill frame re-made in ally, just because it is so bloody heavy in mild...

I'm gonna pitch a fake lager with it this weekend at 12deg, keen to see how it goes. I'm in the midst of stepping up my starter at the moment. Will probably start ramping the temp 3-4 days after krausen arrives...

A flavour descriptor I notice you don't mention as desirable, is ash or acrid. The black patent in the Brewing Classic Styles recipe will give you the ashy flavour that's in most stouts and in robust porter. I would either follow Dr Ks recipe, or perhaps look at the brown porter recipe in BCS...