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If am thinking of making an Irish red soon, and planned to go large on the flaked barley addition. Other than that the recipe looks good

I wouldn’t go blending MO and pilsner malt like that, they are malts with distinctive and desirable character and blending them will muddle it up I would say. I would stick to one malt or the other, especially if you are not familiar with them as ingredients

I have taken belle saison up to 32c with a heat belt. Made good beer

You can go higher with the 15 min additions - don’t shy away from the bitterness. 35-40 IBU is good for an APA

Stupid question time: Is the hydrometer touching the bottom of the sample glass when you take a reading? If so, get a taller sample glass that lets the hydrometer freely float

I have only done 2 lagers and both turned out really well for me, it I concur that dialing in the bitterness and hop character can be hard, IME you can lose a bit of the desired bitter edge with extended lagering Your 35 IBU pale ale hop schedule might not translate into a lager recipe without...

The glucoamylase that I used had a dosage rate of 0.5ml in 55L of wort, to drop it 13 gravity points. In a 21L batch, the same dose would drop it by 30L. The product I used eventually hit its limits, but this is a difficult product to use with precision or predictability.

I would want to be confident in my RIMS kit first, gloopy wort, low density element etc. But can’t think of major reason against it.

You probably don’t have enough thermal mass in the esky to take it down to pitching temp, but the esky is a good way to take it down the final 10C or so quickly.

I would leave the hot water system intact - it will insulate better and that means it will hold temps better. Gives you options for overnight heating of your liquor, and also for putting in a HERMS coil. But yeah it will only need one element, but double check the second is suitable for the BK.

Yeah, I have to wonder, under what circumstances do you really need those kegs at perfect carbonation in < 1-2 hrs. Who schedules a house party for the same day as kegging day?

If you can get the gelatin into the fermenter by any means, you can agitate it up the dump valve with a blast of co2. Not entirely sure how that works when fermenting under pressure or what options you have with the fermzilla.

The brown can be used in styles up to 50% ie a brown ale. It’s a great malt. Black is a highly misunderstood malt, but again it is hard to use in high proportions. In the right beer style you could make up 10-20% of the grist with black malt. Roast barley can only be used in stouts as a...

Larger batches aren’t necessarily the same amount of work as smaller ones, but at 30L you can still at least lift everything. As for recipes, just get any recipe, normally listed for 5 gal/19L and scale it accordingly.

It’s actually better for home brew purposes to apply some positive pressure to the cask. Otherwise you will lose all your condition. Look for low pressure propane regulators. In the uk it’s easy to get adjustable ones with bsp threads that can feed in 50-150 mBar

This. I remember seeing a report from a us brewery, that the co2 purge only merely diluted the o2 in the keg - you need to use a lot more gas than you think to bring the o2 levels down to something safe. What’s safe for a lager may not be safe for an NE IPA Liquid purge is the way to go. You...

The spent grain is fantastic in my compost heap. You have to mix it through though. Unlike livestock, the compost heap microflora don’t care if it’s export porter day.

If you need to hop your pressure fermented beers consider using a randalling device, and pumping the beer through it across the disconnects.

That looks like a secondary regulator- it wont take bottle pressure, even a soda stream

After living in the uk for a few years you can get spoilt for choice. Even then black sheep would register as a purchasing option. If you can imagine there is an invisible line, and below which there are beers you don’t bother with unless you are very stuck. Black sheep is above the fold. Now...