Frequently Asked Questions
If the list below doesn’t answer your question, please drop us a line and get in touch.
All of our malt is delivered to us uncrushed, this ensures that the malt stays fresher for longer and retains its moisture content. We only crush the malt when you order it. We offer the option to choose fine crush which is suited to Brew In A Bag brewing (we wouldn't recommend using this on an all in one system), or we have crushed which is what we recommend and use ourselves on 3 vessel systems and all in one system such as the Grainfather. We can also supply malt uncrushed for those who have invested in their own mill at home.
This is one of those ask a dozen brewers and get a dozen different answers.
Ordering malt from us ensures that you get the freshest malt possible, as we only crush it when it is ordered. By storing the malt whole it ensures that the moisture levels are maintained, once crushed it will slowly dry out and loose that freshness. However there are many breweries that will have crushed malt for themselves and have it sitting there for months. There are also a number of articles online about this subject that you might wish to google and then make your own choice on what you think will work for you and weigh up what is more important between having the best freshest ingredients to having stock on hand to brew with. Personally we always use malt within a week of having it milled, but many others will go longer than this.
We do not have a set size of crush, it is not possible to give a set millimetre measurement that covers all of the malts due to it being a natural product that changes from maltster and seasonally. The crush completely depends on the malt, the size of the grain etc.. Theres alot more to it than just the size of the gap between the rollers. To then check the crush the malt is then assessed on test seizes which measure the separation to ensure that we have correctly crushed the malt. We have video that explains this in more detail here
Our standard crush is what we use on our brew tools, grainfather, and 3 vessel systems. We also offer a fine crush and this is for BIAB.
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. Please check out our blog post which explains this in more detail along with a video.
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.
Yes, all off our liquid yeast now ships with an ice pack included. We felt that with the quality and width of range of liquid yeast that we stock that we should also follow best practise and ship them in the best manner possible. This does however mean that you can't choose Royal Mail shipping for liquid yeast, only the courier option.
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.
We stock a huge range of liquid yeast, each from different suppliers who give different length of shelf life on their products from 3 months to 6 months, some will date the product with manufacturing date, some with Best Before, and then you have the added difference in the way America write dates as Month/Day/Year. In all cases we try our best to ensure that each product listed on our website has the BB (best before) date in the product title so you know when they recommend the yeast is used by, we're not perfect and sometimes it can be hard to keep all of these dates totally updated so if cell count or date is vital to you then please drop us an email before you order and we're more than happy to confirm the dates before you place an order.
Hops are a natural product and the Alpha Acid levels will vary from batch to batch, sometimes quite considerably. While we do our utmost to keep the website accurate, sometimes batches will change between you placing your order and us picking it. If you need to guarantee the exact alpha acid figure you will receive please contact us before placing your order and we confirm the alpha figures and make arrangements to set aside the appropriate quantities ready for your order.
If you have placed and order and wish to change the order you can do into your account settings and order history, here you can select to cancel the order if it has not already been processed, this will then be cancelled and refunded. You can then place the corrected order with us with updated details or forgotten items. To see how to do this click this link
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.
A bagging fee is applied to malt when ordering under 1000g, or when ordering a sack be split into 5 x 5000g bags. For more information about the bagging fee see here.
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.
It will be business as usual after the 31st of January, more information can be found on our blog post
If you choose to use Royal Mail delivery these orders are processed every day along with our other orders. Then at the 3pm they head off to the sorting office.
However Royal Mail delivery does not offer any tracking or guarantee on delivery times. From our experience delivery time can vary from 2 working days to 10 working days.
We would not recommend that you choose Royal Mail shipping option for any items which are time or temperature critical. If you have not received your Royal Mail delivery after 10 working days then please get in contact with us.
The Collection option is for customers who wish to place an order and collect from our location, it is not to any Collection points or Stores near to your location. If you select collection then you can come and collect from the following address:
The Malt Miller
Unit A2 Faraday Road
When you have placed an order for collection we will contact you to inform you when your order is ready for collection and arrange a date and time for you to collect it. At this time we are not open for visitors, so to minimise contact collections will be left outside of the warehouse at the date/time agreed.
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 as part of a yeast starter depending on the beer style, 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, check out this blog post.
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.
Please check out our video about stalled ferments and how to ensure you use yeast correctly here.
Visiting The Malt Miller
To ensure that we supply you with the freshest product all malt arrives at The Malt Miller uncrushed, we only crush malt when it has been ordered by you on our website. If you wish to purchase crushed malt then it needs to be pre-order through our website before coming to visit, as it is not possible to crush malt for anyone that just calls in unfortunately as our millers work through the days orders by EBC order so light to dark to prevent cross contamination of malts.
Just as the malt all of our all grain and mini mash Recipe Kits are made to order, this ensures that they're not just sitting on a shelf loosing freshness and that all of the components are stored in the correct environment, so yeast and hops are cool stored in fridges, malts stored whole in our malt room. If you wish to purchase an all grain Recipe Kit these need to be pre-ordered on our website and you can then choose to collect it from us.
Did you send a new email to firstname.lastname@example.org or use our contact form on the website?
If you replied to the automatically generated emails from the email@example.com these do not get through to our customer service team so we would always say to use our contact us form on the website.