Frequently Asked Questions
If the list below doesn’t answer your question, please drop us a line and get in touch.
We don't include water measurements with any of our recipes as water calculations are not a general thing that one set of rules will suit everyone. It varys totally depending on your equipment and method. You'll also find you don't get water measurements in any decent home brew book also just because of this reason, and its something that you will have to work out according to your brewing equipment and ability.
You can find many online tools/calculators or software to help you work these out like this one https://www.themaltmiller.co.uk/sparge-water-calculator/
You can order malt in packs of 100g and then increases of 50g or in bulk 25kg sacks. By using our Recipe Generator you can actually order by the gram and have all the malts combined into a kit.
Afraid not, if you order 2000g and then increase this by 2000g it will be packed as a 4000g bag.
We do not reserve any items that are out of stock unless it is a specified Pre Order item. Pre order items will always have "Pre Order" in the title of the product.
We source yeast from laboratories all over the world, we always try to make sure we have the widest selection of strains available and many of these are special one off releases. Yeasts are ordered on a regular basis to make sure we have the freshest stocks available. When we receive these they are sorted in our bank of yeast fridges to ensure they are in the best condition possible. We would also recommend that when shipping that you choose to include an ice pack to keep it cool during delivery.
As much as we always recommend that you should include an ice pack with any wet yeast purchase some people like to have the option to choose this for their selves. This can be because they want to use the full weight of their parcel for products or because they wish to take the chance with royal mail shipping for a cheaper price.
Wet yeast should always be stored in a fridge as cold as possible without freezing it, so ideally 4c. Dried yeast its best to check the packet for details, most can be room temperature but storing them in a fridge will also help to protect and prolong life of the product.
Depending on when you placed the order and how long ago then possibly yes we can add to it. If you contact us providing the order number and what you would like to add to the order we will try to help and catch the order before it is dispatched.
If you go to 'My Account' on the website, click on 'Orders' and you can then request to have your order cancelled. This will take it out of the days picking schedule.
If you contact us with your order number then the team will try to see if this can be reinstated for you.
We don't operate with hidden discount codes for people that we send in emails, we always have our best prices and any offers or codes on our website so that everyone can benefit. We also have additional savings for volume orders with hops and 25kg sacks of malt, then we do also offer free delivery savings too, all of which are on the website.
Yes in some instances we offer free shipping, this will depend on the size of your order, the weight of the order and your location. You can find out more about this on our 'Delivery' page to find out more, and if you do qualify the website will give you this option to select at the end of your order.
There are a number of things that can lead to a stuck fermentation and sometimes its hard to narrow it down to which it was that has caused it to happen. It can be anything to do with the pitching temp, mashing process not providing balanced long and short sugars, grain crush not correct for brewing system, lack of nutrients in wort, lack of oxygen in wort, just to name a few things. At the end of the day the yeast is a living organism that relies totally on the right conditions and it needs food, oxygen, and the right temperature to do its job, and anything out of balance can result in a stuck fermentation where the yeast slows down or gets lazy as it runs out of one of these things.
If you are miles away from your FG then its still too high for bottling in my opinion as you would run the risk of having further fermentation in the bottle and having bottles explode.
You can try and number of things to rouse the existing yeast such as adding sugar and oxygen to the wort, or you can try raising the temperature slightly to wake it. Or the final step is to try pitching additional yeast, and in that case I would choose something like Nottingham or US-05 depend on the beer beer, and if that doesn't work then I would consider maybe some Belle Saison but keep the temp at around 18c with this yeast.
It's a big subject area and there is lots of information out there that is worth reading up on as it isn’t usually the fault of the yeast but down to process.
Yes, it's fine to use. Trace levels of fermentable carbohydrates or CO2 in yeast slurries at the time of packaging can cause a slight expansion in packs. “Off gassing” is a result of a small amount of metabolism or simply CO2 being released from the media and can occur even during proper storage. This does not indicate the mishandling of the yeast or a decline in the health or purity of the culture. Some strains of yeast are more prone to “off gassing” than others.
24 hours is not a very long time in yeast production, some strains can take anything up to 36 hours to get going. Its also worth noting that bubbles from the airlock is not a reliable method to way to judge if fermentation has started as there could always be a leak somewhere for Co2 to escape. If you take a gravity reading after 36 hours and measure with a hydrometer this will show you if fermentation has started when you compare this to your Original Gravity reading.
In instances where fermentation fails to start the most common causes of this are temperature not being either too low or pitching too high which can cause damage to the yeast, no oxygenation prior to pitching, not enough yeast was pitched for the size of batch or gravity, or the yeast was very unhealthy. If the temperature was too low then slowly raise this up to the recommended temperature. If the wort was too hot then you will need to repitch yeast straight away. If you didn’t oxygenate enough sometimes you can get away with agitating or oxygenating the wort after. We would also always recommend adding nutrients during the boil, as the yeast is a living organism and simply needs to have food (sugars) and nutrients, oxygen and the right temperature to multiple and ferment your wort.
Visiting The Malt Miller
We're not exactly a shop, we're a warehouse unit where we process, pack and send orders, we also have a brew school, and a small display area of products. There is someone here Monday-Friday 9-5 and if there is something specific you want to view please get in touch before hand. If you're wanting to purchase ingredients or recipe kits these have to be ordered in advance on the website as they're all made and packed totally to order they are not available to just take off a shelf, this is so they're as fresh as can be.
Did you send a new email to firstname.lastname@example.org or did you reply to an order confirmation or processing email? Replies to the automatically generated emails from the website do not always get through to our customer service team so we would always say to send a new direct email rather than replying to an auto generated email to be safe. We do have a message on the auto generated emails to not reply to these to try and highlight not to do this.