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Ummmm . . . If'n it ain't broke don't fix it. If your tap water made good tasting beer, and your homemade water makes yucky tasting beer, I would THINK the solution would be obvious!

ball lock please

Good luck?

U S of A!

Mead is certainly a fun and interesting historical beverage. But it was never a wide spread "common" drink I don't believe. Honey was never a wide spread readily available commodity when compared to grains. Certainly in the cities it would have been priced out of reach for the working and lower...

My point was not to imply that the OP could somehow duplicate the yeast profiles of the middle ages. (And if you were not so busy trying to be snarky and clever you might have taken a second to look up barm, where you would see it is just an archaic word for basically cropping yeast during high...

They certainly knew what yeast was! They may not have understood they were the little critters they are, but they knew yeast long before the period in question! Hell they were very clearly differentiating between beer and ale yeast by the 1500's, and between top and bottom fermenting yeasts far...

This recipe is from 1669 and should be adaptable to modern numbers and equipment: SMALL ALE FOR THE STONE The Ale, that I used to drink constantly of, was made in these proportions. Take fourteen Gallons of Water, and half an Ounce of Hops; boil them near an hour together. Then pour it upon a...

This sort of thing is a product of guess work and assumptions. After all we cannot duplicate exactly how the malts were made, cannot know what the potency or lack of was in the hops, and a million other variables. Plus period recipes are a bit sketchy you could say. At the time of Henry the...

https://brewdogmedia.s3.eu-west-2.amazonaws.com/docs/2019+DIY+DOG+-+V8.pdf The recipe is on page 38 I think. Brew away!

I do not know about the OP on this old thread - hopefully they will chime in. But, I have brewed the recipe in the OP 3 times with minor changes. The first two times, I followed the recipe using 1056, but at 62-63 degrees. AND I only got 1.049-1.050 on each of my batches as opposed to the 1.055...

There is a pretty fair amount of conversation about minute rice in this thread, and whole lotta folks around here used it at one time. Might help! https://www.homebrewtalk.com/showthread.php?t=66503%20t=_self

I think if I need a commercial cream ale, I'll just stick with Genny Greens!

I found a dead chipmunk in my boil at flame out once. We live in a wooded area, and i boil on the front patio a few steps from the kitchen door. Critters are a common thing. The door is a half light and you can see the boil really well so very handy on the winter to limit the cold exposure...

I wore an insulated flannel shirt today - but just when I went outside to stir or add hop additions to the boil. And of course when i had to connect the chiller hose to the chiller. But that is not an every brew day thing, it was just a little chilly today. (+8 F at flame out )

I was feeling kind of cold and cranky at the time! But the end results have helped dull the edges of unpleasant memories, and warm my fuzzy's as well. Plus the Red Ale I brewed today went off without a hitch, and i did not have to thaw the kid out even once all day! :ghostly:

Seems like there is a lot of paralysis through analysis out there - especially amongst newer brewers. You don't have to look too far to find posts worrying about endless minutia leading up to the actual brew, and even more afterward! Constant fretting about "did I do this right" Or "I missed my...

Yes, I think there are tons of folks out there using big orange coolers, and cheap stoneware pots, and good ole white buckets with bubby gadgets or low tech hoses stuffed in the top. And they are making tasty beer and loving it. It doesn't have to be all hard, and it sure should be mostly fun...

Interesting thread, and interesting answers! But in reality there is no one-size-fits-all answer to the secondary question. It is true that in the good ole days it was recommended to go fermenter to secondary for period of clearing, and that over time folks began to figure out that the risk of...

Again - as usual from the evangelicals we see zero observation and maximum indignation. I have NO THEORIES. I have offered NO SIDE IDEAS> I simply pointed out that I get these wonderful flavors in ales as well as lagers. And that I would be curious to see what others thought caused it. That DOES...