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I was wondering if anyone has a successfull mash regime used for bavarian style whet beers using the rubbermaid mash tun system. I tried the following on the weekend as my first attempt:- mash in at 45 degrees and rest half hour add 2 litres per kilo boiling water to raise to 55 to 57...

I have been brewing belgian wits with 50% wheat recently and the sparges have been coming out at litle more than drops, ie a very slow trickle. my local HBS suggested putting the barley at the base of the mash/lauter tun and topping up with the wheat as a means of rectifying as he couldnt...

I have had a look at some previous threads re this but am still not quite sure whether napisan is a good sanitiser for kegs or whether it is just used to clean them. What does everyone use to sanitise their kegs?

out of interest, i nwas wondering if anyone knew where the "Mytton" kegs come from. I have a 45l keg with ball lock fittings that is stamped "by Mytton Grosvenor ESGM" and was wondering where it originated.

my new years resloution in 2004, which was successful was to start AG brewing. this year it is to start kegging when i purchased my AG gear second hand, i scored as part of the deal a 45 litre keg with corny fittings, and another 50 litre keg with commercial fittings. what i would like to do...

with my first ag brew i discovered a wee problem in my monitoring precedures brew day went well.....ag wit double batch ie 45 litres 1050 OG reading spot on left to ferment wondered why it took 3 weeks to ferment?????? bottled conditioned 3 weeks in fridge sampled and it was great!! i...

i have just racked my first belgian style wit beer into the secondary fermenter and have noticed that the performance of the yeast (the white labs WLP400) has been quite remarkable eg: it throws a very large head that has remained intact upon racking from the primary fermenter i noticed that...