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I really like the idea of a plate chiller but worry about it blocking during the transfer and not knowing its cleaned ok.

Hi Everyone? What's the best, are plate chillers worth the risk? Cheers Wes

Another question then..... Should I be letting the yeast settle to the bottom and pouring away the spent wort? I normally just pitch the whole thing? Thanks for the feed back guys

So what do you guys think if I do the following: 1, Prepare starter on the 23rd. 2, Drain off wort and place in the fridge on the 26th. 3, Brew and Pitch on the 31st ? Cheers

I normally leave my yeast started for 2 - 3 days before pitching. What's the longest you can leave it before pitching? Would it be ok if I left it for 5 days? Trying to plan a brew day around this festive period isn't easy!

Thanks for your feedback.... I'll stick with taking it easy then just to be safe

Does anyone use a 12v drill to operate their mill, if so do you run it flat out? Or nice and slow?

I have a three vessel system and probably leave a litre behind in my mash tun. I fly sparge but I'm not convinced on my process as I get the same result as batch sparging!

I thought must people are getting around 80 to 85%.... I'm just curious on what I'm doing wrong. Like you say I'm happy with the end result but I'm obsessed with fine tunning things!! [emoji3][emoji3][emoji3]

Hi guys, just to confirm I'm referring to Mash Eff, my brew house is between 60 and 65. Thanks

What are the top tips on improving mash eff? I'm getting around 75%! I have a rims kit so I can pretty much hold the temp within 1c Cheers Wes

Does it have a big impact on the beer or are you better off just using more dry hops?

What are people's thoughts, is it worth it..... If so, how much hops and how long should you leave them in?

Thanks for the feedback guys, greatly appreciated. I use an immersion chiller and cool my wort to sub 25c in around 25mins and whirlpool with a pump for 20mins and then rest for a further 30mins before transferring to the fermentor. Which is better Irish Moss or Whirlfoc? I use half a tablet...

Really.... That's embarrassing..... So what's the best way of reducing hot break?

It's above and after chilling, you only see it the last few litres when draining to the fermentor...

I think it's cold break, it looks like the above pic. I usually have to leave about 3.5ltrs behind in the kettle on a 20ltr batch. Would you say that is about normal?

Perhaps I'm worrying about nothing, I'm trying not to carry too much over to the fermentor but also not leave too much wort in the kettle! Cheers

Am I correct in saying the only way you can reduce cold break is by cooling the wort quicker? Cheers Wes

Thanks for all the feedback guys, so in summary pay attention to the IBU's before brewing and grow some testicles and drink it! I dry hopped it last night with 200g, so hopefully that mellows it out a little. I like bitter beers but there is bitter and there is bitter!