Recent content by BrewinBotanist

tap water has bacteria in it. Not huge amounts, but normal, everyday, non-harmful amounts, not colonies. there is probably not a large enough population in the amount of water you'd use to overcome the hostile alcoholic environment of the fermented beer.

Excellent, thank you so much for this answer, it's nice to be given a reason for this. This makes me wonder about the 15 and 5 minutes hop additions though, are they perhaps being less utilized because i'm dumping in half my LME at 15min? Guess i've got more searching and experimenting to do.

Hey Sorry for the total newb question, but I cant find it anywhere on here, either no one has asked this question here before, or I cant find the right keywords to put in search. My question relates to adding the liquid extract. The guy at my LHBS told me to add half of it in the...

Well, my plan is to start with yeast. I mean...its kind of the most important part of this whole thing, so i'd like to see what the difference is between different types. Dry or liquid? **** if I know, I gotta find this stuff out, and plan to do a couple boils soon. I gotta find some...

I've had the same idea. I'm just starting out, and want to try out different yeasts, different ways to hop at 5min, flameout, secondary or no secondary, dry hopping or not...and it seems to me that the best way to test any individual change is to do a sort of controlled experiment by splitting...