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Yes, it did look finer than I usually brew with, but wasn't paying massive amounts of attention to the crush until the problems started!

Checked the order and I ordered crushed, so perhaps they gave me a fine crush by mistake.

No, but I've not experienced this problem in hundreds of brews, and the strike water was heated in a separate vessel. So, I heated above mash temp in HLT to account for tempereature differentiation of the grain, mashed into the mash tun and it was milky white. Checked temp of the mash and it was...

Strike water was heated above this temp in HLT, so water once mixed in with the grain in separate mash tun was at 62c.

Ah, sorry, I understand. Misread your initial post.

It was a 3kg bag of vienna.

I would have thought this on reading my post, but grain was at room temperature, and the water didn't get below gelatinisation temperature. Had two thermometers measuring temperature and it was fine. Also, I've experienced a mash at under the gelatinisation temperature once before. A few years...

Yes, I think this was the issue

I had to dump it all due to the scorching, unfortunately. Scorching was so bad it tripped the element, so couldn't perform a mash until cleaning it out. Will contact Malt Miller as it was clearly an issue with the crush and flour content of the bag of Vienna.

Yes, I used a 3kg pre-crushed bag of Vienna from Malt Miller, and am thinking the crush was too fine. Too much flour in the crush?

Anyone know what might have happened here? Brewing a vienna lager this morning, mashing in with 60c strike water, and the wort turns milky instantly. Then the element in the mash tun (under a false bottom) scorched instantly and tripped out. Recipe was mainly Vienna malt, small amount of pils...

Brewdog Cardiff used to have good guest beers in, although I've never enjoyed their own products. Haven't been there in years - decided to boycott them as they are a dreadful company and treat their workers terribly. Did you see the recent BBC Scotland documentary on them?

Cheers, I live in Cardiff also, so am familiar with those places and concur with your advice! I don't rate Crafty Devil all that highly, to be honest. Pipes is variable in my experience also. Pop n Hops is probably the best place to drink in Cardiff now. Trev has a great range, and ten keg...

Yes, 100% - so many variations on the 1318 citra/mosaic hazy that there is no discernible difference between any of them, apart from the ones that are poorly made! The Untappd thing does promote a ridiculous chase for this stuff though, with single breweries producing endless minute varations on...

Allied to this, it appears to a brutal market beyond the big supermarkets. I read an interesting exchange the other day on Twitter amongst some bottle shop owners/relatively prominent figures in British craft beer retail, in which they were complaining about how difficult it is to shift anything...

No, I've not had any fermentation issues with it, no need for rousing.

This is good to hear. Was devastated to find my favourite yeast frozen this morning!

Have ordered another packet of wy1469 (my favourite ale yeast for British styles) and have plenty of dry yeast on hand... Yeah, I was thinking of making a starter with it and just seeing how it goes.

I have a packet of WYeast 1469 West Yorkshire in my garage fridge. The fridge isn't the best for the garage, as the ambient temperature affects the fridge temperature. With a drop in temperature the past few nights, I thought I'd better check the fridge. Lo and behold, it had frozen the contents...

Thanks! Really helpful. I think I'll be skipping the ferulic acid rest next time...Will attempt this beer again on Sunday, as I have a starter of Wyeast 3724 on the go - will just be doing a hochkurz mash of 30mins each at 62 and 67! I've posted this on Home Brew Talk also, and received some...