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Hi, I bought a pack from Waitrose, about 125g, put the whole lot straight into the fermenter after fermentation had finished, which was after approximately 3 weeks, then leave them in the fermenter for a further two weeks. Cold crashed and transferred the beer to secondary fermenter, batch...

Out of interest is there a minimum aging time recommended?

Thankfully today’s brew went like clockwork, super clear wort, no burning, hit my numbers, chuffed. I was owed one.

The bottom plate falls through, I once dumped all the grain back into the vessel when lifting pipe out to sparge

Yep that's why I fancied bottling so I can leave them for different periods of time to see how ageing improves it, plus I don't want to put a keg out of actions for months.

Thanks, I used 1 pack of WHC Lax and 1 pack of Verdant IPA yeast, as per instructions on MM’s website

Hello, I started to ferment my first ever stout a month ago. It’s been at 1.022 for the last week so I think it’s done. Started at 1.080, it did finish a bit higher than expected but I tasted the sample and it tastes great, not too sweet at all, and the cacao nibs have delivered a subtle...

Nice work by the likeminded, cheers

That makes sense, I do keep a supply of DME to hand as with bigger beers efficiency suffers and I often add a bit to hit the expected OG

But long enough to turn it into wallpaper paste !

Thanks much appreciated, i've got the genuine Grainfather false bottom that came out recently, been fine until this brew day,

Mash schedule was:- Protein Rest 55c for 10mins 60mins at 65c 10mins 75c mashout then onto the boil

It was during the boil not the mash, so no malt pipe.

Hi, It’s a clone recipe of an American IPA by Hoppin Frog. 8%, which is big but also very good when I have made it before. Water volume is 24.3L mash and 8.67L sparge

No I didn't use rice hulls, I have managed to get 8kg grain in the G30, but it's a bit of a squeeze.

Hi, it was malted Rye, for the scorching I find 100g of citric acid diluted in 500ml of boiling water, left overnight, then scrape off with a wooden spatular works really well. I use pink stuff or barkeepers too when needed.

When I took the false bottom out there was a fair amount of the gloopy stuff blocking the holes. Which I suspect meant that the heater was only heating the wort on the underside very vigorously, causing it to push up the plate.

Thanks everyone, useful advice. So it seems likely the gloopy stuff at the bottom of the malt pipe was gelatinised starch. I'm puzzled why, when I have made this beer several times, but i'll certainly do your recommendations.

Hi all, I had the worst brew-day ever this weekend. I made a beer I have brewed several times before with no problems. I use a Grainfather G30, with the new false bottom. Grain bill: - Maris Otter 6kg Rye Malt 1kg Carapils 0.5kg Problem 1 Usually when I start the mash, it’s milky at the...

Superb beer, very pleased with it. It took three full weeks to reach my expected final gravity. Probably try three packs for anything over 1.070.