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I'm a two hour drive from my nearest homebrew store that stocks liquid yeasts, so have learned to live with dried yeast. To be honest the couple of times that I've used liquid yeast I was a little disappointed with the results. Not the great leap up from dried yeast that I was expecting. It...

Many thanks for all of the positive replies Have made some changes. I've removed the Golden Syrup (which was from a Graham Wheeler recipe) and the Munich and subbed in some brown malt. I'm still trying to keep the crystal percentage low if I can. How does this look..................... HOME...

I'm wanting to brew a porter ready for winter and have come up with the recipe below. Can anyone who brews this style please offer any constructive criticism? According to Brewer's Friend it matches the style guidelines, but it doesn't tell me how it's likely to taste. I'm trying to steer...

Can you give us details of the element that you have ordered? Thanks

I'll be watching your build with interest as i wouldn't mind doing something similar myself.

I've had two or three cheap ones from ebay over the years, mostly for vacuum packing fish fillets before I got into brewing, but I find the cheap ones take in water and die after a while. I now have a Sunbeam channel type vacuum sealer that in my opinion beats the cheap ebay ones hands down...

It may be in this thread............. https://forum.braumeisters.net/viewtopic.php?f=11&t=759 Of course the grain absorption will vary depending on on your crush, the malt type and whether or not you push down on the top plate when draining the malt pipe, and also how patient you are with...

I have the 20 litre and use a grain absorption value 0.5860 fl oz/oz. This is the default grain absorption ratio for BIAB and confirmed by Dicko's research. I've never taken accurate measurements to verify it, but it seems to be pretty close for me.

Welcome, Always good to see more WA Brewers on here.

Looks like it could work to me. I have the 20L and was doing double batches by using a separate keggle for the boil, which freed up the BM to start the second mash. But I think that this looks like a great idea if you want a lot of the same beer. Please post and let us know how you go with it.

I use JW with no dramas.

Here is a link to Dicko's hood build on the BM forum. I just copied this. This is for a 20L, but the principle would be same for 50L, just with a bigger bowl. Edit: Another Dicko tip is to use a square bucket to tip the malt into the malt pipe. This way the malt flows from the corner of the...

I use a cheap stainless bowl with a hole just smaller than the diameter of the malt pipe cut in the bottom as a hood to increase the vigour of my boil. When mashing in I just turn this up the other way and use it as very effective funnel.

There are some recipes here that you could refer to to see if you're in the ballpark............

Will do. It won't be for a few weeks as the floats are coming on a slow boat from China. Does anyone know the outer diameter of a corny keg gas dip tube so that I can order the correct size of silicone tube? At work at the moment so can't go and measure one. Found it on line. Approx 7.5mm

Yes with a submerged malt pipe. Bring all the water up to your required mash in temperature, then drain enough out into a bucket to allow you to insert the malt pipe and add your malt. Once this is done re-introduce the water from your bucket and mash as normal. I've only done this a couple of...

Looks just the thing. Have ordered two, so will give it a try once they arrive.

I was wondering if anyone could suggest a small, cheap food safe float, either stainless steel or food safe plastic. I want to try and make a ghetto version of this.............. http://www.clearbeerdraughtsystem.com/info.html

My reasoning is that if I let the mash run overnight and sit at 77 until I get up, that's an hour or more saved in the morning. All I have to do is pull the malt pipe and go straight into the boil. Edit: Fat Fingers

I also use this method and the only difference that I can detect is a slight darkening in colour of the wort and a couple of point improvement in my mash efficiency.