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I see you throw your hops in a spider, no need to do that in a G40. In fact, I use pellets instead of whole cones. That also makes a difference in clarity.

I brewed on my Speidel Bräumeister 20l for almost 8 years, I know the build quality and its limitations quite well. Have brewed low and high gravity beers, and double mashed quite often. With a bit of patience you can get perfectly clear wort out of it, I used the wort pump. The Grainfather G40...

I actually just replaced my Speidel Braumeister 20l for a Grainfather G40. But having used a BM for 8 years, I can say it's definitely possible to brew consistently. I used to mill at 1.5-1.6mm, as a finer mill can cause a stuck mash. Stir well at dough in and repeat about 4-5 times every 6...

Yeah, I like the software and all its little perks. Job well done if you ask me.

I stir the grains only once with large grain bills, then place the top plate. Circulation and efficiency are fine really. The grist is held in place nicely as you can see in attached pic. This allows the wort to trickle through evenly. If your grains are flowing through the top holes, perhaps...

I tried writing a recipe in the GF app, but it's actually easier and quicker to do that in Brewfather and then to export it as an XML-file to the GF app. You can then change whatever you want in Brewfather.

My Pixel 7 Pro operates on Android 13 and it works like a charm, it must be some other issue than the updated operating system. Coming from a Speidel Braumeister 20l myself, I'm very pleased with the design, the quality, the ease to use, basically everything about the Grainfather G40. Great...

I'm mostly active on social media and get my info off the web. Can't really be bothered with reading magazines anymore.

Brewed the CSI recipe last year, it got stuck at 1019, was too dark and sweet. I made some adjustments: 55% pils malt 28% pale ale malt 5.6% CSI D-180 (1 pack) 11.4% dark brown sugar It went from 1088 down to 1010 in about ten days. The colour is perfect. The taste has it all, but isn't as...

My first weizen was a Weizenbock. I made no PH adjustments and it was a great beer. Both your comments are making me think I should stop lowering PH in weizen beers.

Mash schedule: 42C 20 min 52C 5 min 62C 35 min 72C 35 min 78C 5 min

19 litres OG 1.066 FG 1.018 48% Wheat malt 7EBC 41% Munich malt 15EBC 5% CaraMunich 150EBC 4% Special B 350EBC 2% Chocolate malt 900EBC 26gr Tettnanger 12IBU 2gr Wyeast yeast nutrient 1 ltr starter Wyeast 3068 Weihenstephaner Boil 60 minutes

I brewed a Dunkelweizen using Wyeast 3068 and fermented primary at 20°C, secondary at 21°C. Bottled after three weeks. Looks good, smells good, but there's a sour taste to it. I always clean and sanitise well, so i don't really think it's an infection. Does anybody have any experience with...

We brewed about 75 litres of WeizenBock. I used mrmalty and another yeast calculator for my yeast starter. SG 1069 Step 1: 1 ltr Step 2: 4.5 ltr All our fermenters overflowed. Did I use too much yeast?

A WeizenBock and a Belgian Dubbel

I'm guessing it's a steady 68-70 degrees up in my attic. I've brewed quite a few Belgian beers without any problems. I just realised what the common factor is between the Westvleteren 12 clone and the Westmalle Tripel that I'm having trouble with...: yeast! They are both brewed with the...

Thanks guys! It's just very confusing after having several quads being very drinkable within weeks to a few months and then having one batch that literally takes almost 9 months to carbonate. I've got a Tripel which seems to be going the same way right now, still quite sweet after 6 weeks...

Eight months ago I brewed a Westvleteren 12 clone. At bottling it had all the right flavours: burned sugar, nuts, cognac, alcohol, chocolate and dark fruit. Then, a month later, I opened the first bottle, expectations were high. Reasonably carbonated, but a cola-like fizzy head that...