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Hi all, I am looking to brew some sort of strong ale with M15 Empire Ale I recently bought. From my understanding it is just a rebranding of Mangrove Jack's Newcastle Brown ale yeast. I also understand that Newcastle Brown has rather low attenuation. Has anyone had any success with blending...

Is your brew bucket definitely sealed up correctly? I had a very similar issue for about 3 batches in a row, I would do the brew correctly and then about a week into fermentation, my fermenter started smelling like nail polish, eventually I found out that the fermenter I was using for these...

Yeah I use him whenever I can, he runs his shop out the back of his house, I picked up a 25kg bag of Simpsons Maris Otter from him for $70, $15 cheaper for the same 25kg at Country Brewer, he has good hop sales too, I bought 400g of Spalt Hops from him for $20 and he always chucks in free extras...

Country Brewer are stock standard HBS, very similar prices to Brewcraft, the benefit for me is it is close by and I can pick up under 1kg grain packages for little additions to brew and hops/yeast when I am desperate. THhey aren't too bad for bulk buying, you can pick up JW 25kg bags for $60...

I am from around Somerton Park I usually buy bulk base grains from Carter Brewing Co. in Gepps Cross and usually go to Country Brewer at Mitchell Park for small amounts of specialty grains. I am really not familiar with many shops down south, all the reasonable priced shops tend to be up North.

Hi guys, I hit my target gravity last brew with a setting at 70%. I used West End's Brewing water from their Well, had my pump set to about half the flow I usually do, however, the embarrassing thing is, I decided to actually measure with electric scales the measuring container I had been using...

Yes thanks, I was struggling to think of the proper term for the outlet tap lol.

Sorry, no I don't have 10L deadspace, 10L is just the gap between the false bottom and the base of the Mash Tun. I have very little deadspace, 1-2L max (if I understand correctly deadspace is the wort you cannot mash out because it is not higher then the mash out tap).

Awesome, I think I may go to west end brewery and grab some of their water, as they supply their treated water for free. I have my water pump going at full ball, I will definitely slow down heaps and see if that helps thanks a lot guys

So I did another brew yesterday, my grain bill was: 5.25 kg of Maris Otter Ale Malt 0.25 kg Vienna Malt I made this grist with the efficiency in Beersmith at 60%. I mashed at 67C for 60 minutes. I got a brix reading of 7.5 Plato at 30C after cooling the boiled wort, so we can rule out Joe...

My temperature probe is located right where the pump comes out at the top right above the grain bed

Yeah sounds like a plan, I am fairly confident my refractometer is working but hey cant help to check it again and yeah I guess I will just have to go through all of them! Cheers

Yeah I run more or less the same system, got an stc-1000 running a relay that contols my heating element at the bottom of my mash, with a tap on the bottom of the stock pot and at the top and a pump circulates the two.

Yeah I am currently in the boat where I am just not happy about a 60% efficiency, I really want to be sitting at around 75% efficiency consistantly. It was one of the reasons I went from an esky to a cylindrical stock pot. I will definitely check out switching grains because honestly I have only...

Dae Tripper, wow I didn't know that? I will definitely try source different malt at the next brew

Under the assumption that it's my element burning off enzyme, can I propose an alteration to my system for a bit scrutiny from you guys? I'm thinking that if I enclose my heating element in some copper or stainless steel piping inside my mash tun and connect it directly to my tap at the bottom...

Grain Bill: 4 kg of Joe White Pilsner Malt 150 grams of Joe White Vienna Malt I started with about 25 L, (this is because there is about a 10 L dead space between False Bottom and bottom of the tun, which I think may be a problem in itself), then I fly sparged with 20L at 75C over about 45...

Hi guys, Basically, the last few brews I have been getting lower then expected original gravity. When designing my beers, I use beersmith and currently have the efficiency set tot default which is 75%. That being said, this issue could simply be my brewhouse setup is just not up to 75%...

Cool, I have a recirculating pump now that works well except i have no ball valve. Just wondering what the initial no circulation does? I actually put the mash in at around 50 degrees so I don't scorch any of he grains and then bring it up to about 66 degrees.

So really for best results here and for automated circulation I shoud get a pump and pump the wort from the bottom and pump it into the top? I would prefer not to have to stir it every time the element turns on, I mean it is controlled by an STC and depending on how accurate I have the STC set...