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6kW kettle.inside. 6kW HLT 1kW Mash tun Control cabinet. When I got it.And now. And inside.HLT and Mashtun. Kettle peep at right part. (These pictures are all not of this day photos.) Workflow: I deside how much I use strike water and which temperature and input that to machine. I push "Take...

Make few tests. Then tell me how to think :P OG is usually just right. FG usually differs a lot. Example. I measure my wort with brix meter. I get 10.0 bx. That is approx. 1.040 SG. So, I let the ferment hapen and measure second time. I get 4,5 bx. Then that onebeer calculator tells me that...

If you interested to use refractometer read this: http://www.jimsbeerkit.co.uk/forum/viewtop...f=6&t=46946 And just now best program with refracto meter would be Graham Wheelers BeerEngine. http://www.practicalbrewing.co.uk/calculators/beerengine/

Well, roughly process goes like this: 40-50 litraa vett Amount of Water, 40 - 50 liter 1 kilo kotikalja mallasta (ruis) I don't know what is kotikalja in english but that is crystal rye malt (http://en.wikipedia.org/wiki/Malzbier) 1 kilo mmmimallasta I don't know what is mmmi in english but...

Yes I have a wheat malt. In fact I have lots of malt from Vinking's and rest from others. (I have Pilsener and bio pilsener, Pale ale, Melanoid, Dark ale, Munich, Vienna, Cara Pala, Crystall 100 & 200 and Wheat malt from Viking malt. I haven't Bayer, Crystal 150, 250 & 300, Cara Plus malts...

What is your opinion. I know, most of you are not used and cannot use ingredients like I. But I include descriptions of my grains if that could help any. Well simple recipe shows like that. Batch size 52 litr, efficiency 80%, Boil 90min...

My "nutshell" works with my lagers. First I primary ferment ~5 - 10 days. Then 24 - 48 h D.Rest. After that lagering n weeks. If I lagering over 5 week I add fresh yeast when bottling. Times and temps depens with yeast that I use and beer what I brew. Bottles I keep at least few weeks at room...

Well, control bottle is perfect. Malty and a bit nutty, Hop aroma and flavor are nice. More English than American but still more hoppier. Just fine!

Here is those tap handles. I must finish my kegerator...

How about this experiment? http://www.aussiehomebrewer.com/forum/blog...hp?showentry=15 Maybe right mash schedule gives some answers.

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First of all. I think dry hopping is not the reason. Some possibilities from my brains. 1. That bottle was badly rinsed when desinfected (if used rinsable desinfector). Try another 2. Too much alcohol already? Yeast cannot handle more. 3. Maybe bottling vessel have a bad rinse. 4. Too warm and...