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Thank you, this has been a quesion of mine since making wine several years ago. I will let the samples settle and maybe find out how to de-gas. I really like (well, used to) the ease of the refractometer.

Right, so we might not want to measure turbidity but it certainly affects (interferes with) the measurement of refraction.

Aren't we measuring turbidity?

Depends upon how much chlorine there is and how bound up it is. I have never found overwhelming amounts of chlorine in several different water processes that I used to analyze. Still new at beer brewing but make wine. Don't know anything about chloramines. Would like to think that tap water adds...

Water chemistry is not for five year olds lol. I'd use tap water if it doesn't have too much chlorine. If it does have a lot of chlorine you could give it a good stir and most of the chlorine will be bye-bye after 30 minutes.

A couple of weeks ago, this being 2021, I pitched a dry lager yeast, that had an expiration date of 2018, at 10:30pm. Next morning at 8:30am, there was vigorous air lock activity. I received a discount on the purchase of the yeast due to the expiration date, but this was obviously still viable...

attach a bottling wand directly to the spigot - genius!

I'm new in this game and appreciated this informative thread. Only liked one (NE)IPA out of the 10, or so, that I've tried. Went to a local brewery (after making my first brew, and embracing this new hobby, and loving this forum) and had a Flight which was fun. However, I got one 'grassy'...

I'm a beginner here. How do you know that you had protein haze and not starch haze, if it even matters. Have you ever tried using egg shells to clear the beer? Thanks.

Great videos, and advice, thank you. I already did it without any tools!

I just received new bottles with the EZ cap flip tops. I can't even get the metal hardware onto the bottles even though there's two notches for the wires. I'll try some tools, but was wondering if there was something 'easy' to do.

I'm an old lady. Any advice on how to more easily control the wires? Pliers? Thank you.

Seems as if ginger would add even more health benefits to an already healthy brew of beer. Please share your results.

Yes you can. I just found out elsewhere in this forum. Thank you Homebrew!

Itching to tap Maple trees and make maple syrup, and more beer. Just seen wine making recipes with maple syrup (liquid gold) and wondering if one can prime beer with maple syrup.

I'd let it age for at least one year, preferably two.

Do you know the ph of your water and if it's hard or soft, or neither? Thanks.

Interesting, I use Campden only before fermenting wines. Does anything we do matter? lol

How many wines have you made and do you use Campden? Thanks for your unprofessional opinion.

I've made several batchs of wine with One-Step cleanser only with no problems. I occasionally rinse with hot water, or wipe with the inside surface (toward the roll) of a paper towel because I sometimes cringe at the thought of tasting One-Step or having it mingle with my 'jingle juice'. Couple...