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I don’t drink that much coffee! Maybe I am sensitive to sulfites. I never drink wine so I can’t judge from that. But either way a teaspoon for 10 gallons would be extreme overkill.

Let me share a story I’ve told before and why you should NOT use a teaspoon. Last summer I got the bright idea to start adding potassium metabisufite to the water I brew my coffee with since our town adds chloramine. I would add a tiny bit to a 3 liter jar we have. Fast forward a few weeks...

Everything you need to know is in this thread, which is one of the most helpful things about brewing I’ve ever read: https://www.homebrewtalk.com/threads/campden-tablets-sulfites-and-brewing-water.361073/

I’m the only one drinking coffee in my house and only on the weekends or when I’m working from home but I still roast every other week, usually two different kinds and just a quarter pound of each. Like @Closet Fermenter I put the whole beans in a glass jar with a loose lid for 24 hours to let...

The most comprehensive thing I have read about coolships as they are/were used by breweries in the British Isles, Germany, Czechia, and Belgium is by Dann and Martha Paquette, founders of Saint Mars of the Desert in Sheffield, England and their former brewery Pretty Things in Boston...

There are ways of "open" fermenting (or zero pressure) fermenting that are safer than just no lid on a bucket. I prefer a loose lid approach. Upsides: happy yeast, more expressive and traditional lager flavors, never a blowoff tube needed. I do seal it up tight when active fermentation is...

Not just Hefeweizens. Read this article about Schönram brewery and look at those giant open fermenters using 34/70 brewing some of the best lager in the world. https://beerandbrewing.com/greatest-drinkability-the-bavarian-brewers-art/ I don’t know why people fear open fermentation. I do it...

To get us back to the pub, here’s my recent ordinary bitter fermented with Windsor and Nottingham. After a few weeks in the fridge it cleared up quite nicely.

I definitely don’t want the beer equivalent of this:

Google “American mild”. It’s been a US homebrew thing for probably 15 years at least.

Craft Beer and Brewing has one of Andreas Krennmair's recipes, which is a smash beer with Vienna malt and Saaz hops: https://beerandbrewing.com/recipe-andreas-krenmairs-traditional-1870s-vienna-lager/ https://beerandbrewing.com/vienna-lager-fire-in-the-glass/ I have brewed a Vienna lager with...

The article says it is a Samuel Smith’s pub, not Timothy Taylor.

I mash with a fine crush in a bag in the malt pipe in my Foundry. I do step mashes on Hefeweizens and all of my lagers and scorching just isn’t an issue. If you want maximum clove on that Hefeweizen you need that ferulic acid rest. The Foundry is made for step mashing. And definitely try open...

I just got the Jaded Scylla chiller made for all in one brewing for my Foundry and it is a beast. Saves time and water. And the thing I like about an immersion chiller is that you can visually inspect where the beer touches the chiller—on the outside of the chiller. I guess I don’t trust that I...

The oven method definitely works well, but I think these are invert sugars, not Candi syrups, which are neutralized if started as invert sugars and DAP (or a nitrogen source?) in order to start the Maillard reaction instead of just pyrolysis...

Gordon Strong back in 2017 in his BYO style profile says: “However, for judging purposes, I would group it along with Category 12: Pale Commonwealth Beer since it shares a similar balance and profile with some of the other beers in that category (especially British golden ale). It could also be...

I'm not a fan of S04. I like Verdant for hoppier bitters. I'm not super worried about perfect clarity and I like the flavor and predictability of the fermentation of this combination. Funny thing is, I haven't tried Windsor or Nottingham on their own. I should probably do that. I'm really...

I just tapped a keg of ordinary bitter. Something along these lines is becoming my standard recipe for a bitter. OG 1.037 FG 1.008 ABV 3.8 % 31.1 IBUs 5 lbs Golden Promise (Simpsons) 63.7% 1 lb Munich Malt (IREKS) 12.7% 1 lb White Wheat Malt 12.7% 4.0 oz Caramalt Malt - 55L (Bairds)...

I would try a Hefeweizen yeast that emphasizes banana/bubblegum and then look at this article and do all the things to emphasize banana and minimize clove: https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ Maybe a 100% wheat beer since barley has more clove...

I am not really interested in efficiency, other than know how inefficient my no-sparge mashing in my 10gallon Anvil Foundry is so that I can hit my numbers. But I like a well-attenuated beer that is still malty, and that is what I like about a Hochkurz mash, especially since it is so easy in an...