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philrob, ignore my last question. I think I answered it myself. I've edited the recipe and replaced all of the raw sugar with pale malt. At a slightly reduced ABV it's showing a final gravity of 1.013 which I hope will achieve what I'm after. Thanks again Ray

Thanks philrob. I'm using Brewfather so will give that a go. Will that have the effect of leaving some unfermented sugars as opposed to the raw sugar being fully converted?

I recently brewed Hoppy Days Old Codger recipe which is akin to Tooheys Old. It's a very nice beer however I prefer a bit more malt presence. It's a little "sharp" for my taste. The recipe and result: Pale Craft Malt 73% Raw Sugar 20% Dark Chocolate Malt 5% Brown Malt 2% Mash 60 min @ 68c...

I recently brewed Hoppy Days Old Codger recipe which is akin to Tooheys Old. It is very good but for my taste I prefer something with more malt presence. Question is - what is the best way to achieve this? The recipe and result was (brewed in a G30): Pale Craft Malt 73% Raw Sugar 20% Dark...

"...so maybe don't drop pressure and use longer lines..." In my experience I think this will nail it for you. I set my system up about five years ago having absolutely no prior experience. My local brew shop advice was: forget the high pressure forced carbonation method set the regulator...

If you can get hold of the book "6 O'clock Brews" by Peter Symons try the recipe for Coopers Sparkling Ale from 1953. Using some current Sparkling Ale cultured yeast it was a very good brew.

I don't rack my all grain but cold crash at the end of the ferment and then straight to the keg. To answer your question "Do you put straight in fridge or age" - yes, both. In the fridge and leave as long as possible most times. Sometimes on gas and sometimes not. Depends on what's happening...

My kegerator usually sits around 4/5 degrees C and 10/11 PSI. However I have 2 meters of beer line to provide enough friction given that 10 PSI is excessive pressure for a pour. The 10 PSI is there to force carb the keg but over approximately one week. I would have thought that 30 PSI over 24...

I don't have too much experience with this. My kegerator set-up remains the same as it was originally about four years ago. My LHB gave me the details to work to. Basically I set my C02 pressure to 11/12psi to carbonate the keg in the kegerator. Takes about a week. I don't touch the...

I have the same issue at times. I've lubed the post which hasn't helped. I had one disconnect where the ball bearings all fell out trying to get it off. I just put it down to the general lack of quality and quality control that's evident in so many things these days. But, perhaps I should...

Just to put this thread to bed. I've been talking via email with KK about the issues I had with the mill. The up shot is that the markings on the mill are there as a guide only as it's not considered a precision machine. This is to keep the cost to something that is affordable to as many...

Good to know. Not about it falling apart but about the gap setting. I saw a David Heath video about milling grain and his general recommendation, subject to adjustments for different grains, was a credit card setting. Apparently credit cards the world over are a standard 0.85 to 0.9mm thickness.

Thanks again. That does look like a good crush. It's interesting. The guys where I bought the mill said that 1.5mm is a good setting for the Grainfather. I should set it at that as well using the feeler gauges and run another sample. Getting closer! I've noticed the bottom roller's...

Hi bird Interesting. I ran some samples yesterday. Set at it's finest it produced what I thought was quite a course crush. In fact some grains hadn't been broken at all. I removed the side plate and the gap measured 1.5mm with a feeler gauge. I adjusted the gap to the minimum I could see by...

Thanks again Mark. I’ll be sacrificing a few grain samples over the next few days to get this nailed down.

Damn Mark - fine vs course - that sounds logical. Perhaps with a bit more thought I may have........nah completely missed it! Mark, if you have the time, can you expand on setting two gaps. The Malt King does have two adjustments with one at each end. Am I right in that these should be set...

Thanks philrob. I was pretty careful to avoid dough balls but you never know. I'll increase the gap for the next one and see if that slows it all down a bit.

Will do. Thanks.

I just completed my first all grain batch where I milled my own grain. I suspect I milled a little too fine for my Grandfather G30 system. The issue I had was missing my pre-boil gravity of an estimated 1.041 by 4 points at 1.037. I tried to make up for it with a longer boil so at least the...

Thanks, Yeah makes sense. What's interesting is that I'm getting the right outcome in respect to the ABV by sort of reversing the process in my spreadsheet (need to reconfigure that or use one of the other suggested calculators). What we would have called a "buck balance" back in my banking days.