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Four pounds of honey in a gallon should give a starting gravity of about 1.140. I'm almost surprised the 71-B started at that high gravity. If it's made 1.032 it's probably done. This will be around 14% abv. This is the upper limit of 71-B alcohol tolerance. Bottle it up, store it away for at...

I've always wondered how these things live without water. I've found a few at times in unopened bags of grain that have been sealed for quite a while, like months. Half the reason roaches come in to your house is they are looking for water, not just food. I just bought 20 pounds of 2-row. Put...

I use Bon-Ami. Works well to get the beer stone off. Some say it removes the passivation, I don't stress on it.

I've got year old Centennial in the freezer I still use. I keep them in a mason jar. After taking out what I need I pull a vacuum on the jar and reseal it. I've done EKG's I keep the same way that seem to still be fine. Two months old but sealed? I'd used them without question.

Best way to save money is to buy in bulk. Costs more up front but it is more economical. Cough up the bucks and but a grain mill too. The old Corona styles mills are slow but they are cheap and do an acceptable job. I really try to support my local guys, they're working hard for my business...

I doing the same thing. Works very well.

I've had M20 start back to working a week after it appeared to be finished. Give it extra time.

The homebrew shop where I bought my first gear had a three gallon option, I went with five. At the time I was single and was drinking a lot of beer. Five gallons seemed to make sense. There was no financial advantage as gallon for gallon it costs the same for ingredients. There is a time...

I think the German word "kaput" is the most fitting word devised by human kind. Just the energy of it and the finality of it are descriptive enough to make its meaning pretty obvious. Antidisestablishmentarianism -- ist.

Welcome! There will be failures. There will be less than palatable beer. Most all of us did it starting out. It will get better though as you learn more and improve your process. Two biggest things beginners need to succeed early on are SANITATION and temperature control. I think lack of these...

I don't think the five gallon keg, known formally as a Cornelius keg, got into general use until the early 1980's. They were used primarily to hold soft drink concentrate in bulk for restaurants and convenience stores. Five gallons was the standard before then.

I do 3 - 4 gallon batches, stove top, biab, in a five gallon kettle. Smaller batches mean I get to brew more often which means I have more variety on hand. Smaller batches also mean less weight too have to deal with. You're not required to make five gallons at a time. I've always wondered...

I still do buckets for most beer fermenting and will continue to. They're easy to carry and they fit inside each other so they take up less room. I do have one glass carboy I use for diastaticus yeast, like Belle Saison. I don't need this very often so I can fill it with sanitizer and let it...

Go through a sack of grain with a microscope or just a magnifying glass. You'll be surprised what you find. Brew on.

I'd add some dme rather than boiling for hours. In a beer that big you most likely won't notice the difference.

how long do you think until any potential critters have met their maker? It's in a friend's freezer. He said it could stay a week max.

or even just cling filmed it until I could get a proper stopper.

I've won a couple ribbons in a local competition with stovetop beer. Might take a bit more work on the stove but it's very doable.

Pot on the stove. Did this in an apartment, a 14x70 single wide, and still do it in the double wide. BIAB makes it easy. I do 2.5 to 3.5 gallon batches in a five gallon kettle. Sorry about the divorce. Mine was pretty tough.

Hydrometer or refractometer?