Recent content by liammiller

Forgive me if this is obvious or explained elsewhere but I haven't been able to find it. My boil off rate varies from brew to brew. Is it possible for me to calculate the amount of post-boil top-up water needed to hit a target OG if I know 1) pre-boil volume 2) pre-boil gravity 3) post-boil...

First time brewing in a few years so disappointed that my fermentation looks stuck on the Belgian blonde I'm doing. Mashed BIAB for 1 hour between 66-67c (aimed for 65c but kept in oven that was a bit warm) Boil was more vigorous than expected on my new hob so ended up with 4.5 litres at SG...

My concern is that I will measure gravity post boil and it isn't where I want it. I suppose my question really was if I replace the water lost during the boil will I be left with the same gravity as before the boil and are there any problems that might come up from doing this?

I am fairly new to brewing and have not managed to dial in my efficiency, boil off volume, grain absorbtion etc. and therefore there is a level of uncertainty when it comes to my post-boil volume and OG. This is the plan that will allow me to avoid measuring the volume of my wort after boiling...

I can't get hold of Pilsner DME or LME unfortunately so I was planning to use light DME. I might just BIAB it instead and maintain the mash temperature by sitting my little 11 litre pot in the oven at ~68c for an hour. How would I calculate my grain bill in order to hit my target OG if I plan to...

My original post must not have been clear but I am intending to steep speciality grains. Is the efficiency of steeped speciality grain of importance? I understand that steeping crystal malts will add sugars to the wort but what effect will this have on ABV?

I previously did some AG brews with a mash tun borrowed from a friend which I have sadly had to return. I'll be getting another one sorted at some point but in the meantime I'm going to do some extract brewing to tide me over. I am going to brew an extract czech pilsner and on top of the light...

I don't mind time and hassle, but I don't like unnecessary work. :lol: How does batch sparging require less time looking at my quantities? The way I have suggested I heat the required amounts of water to the required temperatures and dump them into my mash tun. What do you mean by batch...

Ok that makes sense to me. Water will dissolve more sugars from the grain than the wort will, so get rid of the sugary wort and replace it with water to maximise the extraction of sugars? My hob is pretty week so I only boil off about 1 litre per hour so this will be an 8 litre batch, hopefully...

Why would there be a difference in the gravity of the wort collected all at once compared to collecting it in two runnings?

Still pretty new to all grain brewing and I have a question about sparging and mashout. I intend to: 1. mash with 5L water and 2.5kg grain for an hour at 65C (mash) 2. add 7.6L of water at 87C to mash tun and resting for 10 mins (mashout) 3. vorlauf 4. collect 9L runnings in pot and proceed to...

I am brewing a hefeweizen and have looked at sourcing my halletau mittelfruh from two different places. I can buy hops from my LHBS that have 2.8% AA or I can buy them online that have 4.5% AA. I understand that I can alter the amount used to achieve the 10 IBU that I want depending which I...

Plenty of people seem to not bother with removing hops from the wort and just transfer the whole contents of the kettle into the FV but I have been thinking that there may be an issue with this. My thinking may be completely wrong here, but I assume that this would affect the beer in a similar...

I have been brewing small (12L) batches because at the time of buying my pot I didn't want to invest in anything larger as I was just starting out brewing. Now I want to do larger batches but I worry that my hob might not be able to heat 25L or so of water. I have found this boiler online...

Ok thanks, the link took me to a Dark DME before, that's why I asked about Light