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Most of those can be bought online for cheap, or local pet stores. I've never seen them above 20lb storage size though, so if they are bigger it may be harder to find. Also, it was a year ago they posted, May help to Pm them

Even 1-1.5lbs of wheat malt, which has a ridiculous diastic power, would greatly help. My white ipa and witbier lately has been 40-80% wheat malt, and the rest flaked grains and I'm usually hitting 80%+ with biab

I'm wondering if the starches in the flaked grains never got a chance to be broken down by the enzymes. If I am using that much unmalted grain I run it through my Mill and give it an extra long mash (90-120 minutes to make sure the enzymes do their trick). There also may not have been enough...

Definitely try the top one. Sour beers Dan be amazing, and sour beer can make some amazing whiskey. Bottom I wouldn't because of the flies. Even if there was alcohol, flies can carry anabaector and reduce the alcohol to vinegar.

Had some once. It is a delicious brandy made in the same way as cognac from what I remember. Double distilled wine which is then long aged on used oak. I would go for a pot still and use a redwine or mixed Base and see what you come up with

If Rum, I would add to the pit or make an essence jar if I had one and it was running low. If whiskey or Apple brandy, I would add to the next ferment.

I could be wrong but I am pretty sure most whiskeys, just like Scotch (which is a style of whisky) are hop less, due to there being no need for the bittering or preserving nature of them, and because the oils can both potentially "contaminate" the condenser and leave a off flavour to the...

If you're worried about bottle bombs, do a couple of the bottles in plastic PET and put all of them in a tote. Check the plastic bottles regularly and if you notice they are starting to get over carved or may blow put them all in the fridge

I always try to let mine sit at least a month longer than my paler ales. My last dark ale (a dark mild I over bittered, whoops) had a strange and unidentifiable taste that took me ages to figure out (it tasted like vegemite of all things). But two months in the bottle and a month in the...

Are you talking about the wash/beer having a blue film on top? Need more info here, like did it ferment, did you sanitizer etc

Huh, I just bottles my 90 shilling thus week and got a lime gose and a saison fermenting away too. Not often I see people making Scottish ales that aren't wee heavies

No where near that amount, but that's because since I have been on graveyards my time out with friends drinking has become limited, which means I am mainly brewing for myself now, which means about 5gal a month depending on strength. Back when I was regularly sharing beer I would have 10-15...

The US started their discontinuation of premix kegs about 8 years ago and wrapped up about a few years back, replacing everything with BIB, Canada just did their last year, and my site itself got rid of a little over 9k, while both of the major plants back East each got rid of more, by a...

PepsiCo just discontinued use of their premix kegs a year ago and thousands were sold off from their main branches (Montreal, Missisuaga, and Vancouver (where I work)). And from what I hear Coke has started doing the same starting almost a year ago too.

I still find this crazy. The used pony keg market just got flooded, like major flooded. Yet prices are still high

Many British style beers do this for colour, flavour and making it lighter for easier drinking. My last Brown ale I used homemade #3 invert and the sample I took tasted amazing already. Also depending on your yeast, dme or lie, recipe and if you bottle or keg your beer would end up at 5 to...

Funny enough I posted about doing the exact same thing after reading the GW molasses beer threads and sparkling water beer threads, and then went ahead with it for a fake neipa a couple of weeks ago. In the end it turned into a very thin, slightly astringent brut ipa taste wise. My recipie...

1L and 710ml bottles also work well for this and are small enough for one person to have in a day or two while being thicker and better for carving than the relatively thin 591 bottles

Good job in using the enhancer instead of table sugar (that much of a percentage of sugar in beer can be okay in some styles but not all, or many even) Next time I would also recommend using a better yeast. While coopers dry yeast is surprisingly good quality (it does both ales and lagers...

I would go with lower is better. Also, depending on the instruction you got, it says probably bottle in a week, but I would wait 2min for their kits. Did you use sugar or dme to bulk it up? Also in this attempt and your earlier ones, did you use their yeast or another?