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I agree with @Langerz : getting the ingredients is easy :) I would start with a faitly basic recipe. 1 or 2 malted grains (the brew shop can grind them for you) and 1 or 2 hops. Tell us what sort of beer you like and we can help with a recipe. I'm also thinking BIAB (brew in a bag) and a 1 step...

If it is the odd bubble, it could just be pressure changes (basically, the effect of the weather). Even in a fermentation chamber ;) You could try take a sample to check. Refractometers are nice for this as you don't need much liquid. Just remember that you need a correction table to get to...

Check out your indoor temperature and find the yeast to match There is more than you think! I have no aircon and no heating and still can brew good beers :)

No problem, but I would use half a pack as I am a cheapskate ;) If you use half a pack, then fold over and close. Vacuum seal if you can, otherwise put in a ziplock bag (pressing out as much air as possible). I think yeast flavour only occurs if you keep the beer on the yeast for a very very...

@khannon is correct. It's a different size. The carbonation cap pumping kit does fit on a "normal" pet bottle, but that doesn't help much. (Although I have a feeling something is possible there. Just haven't figured it out yet. Wondering if it is possible to put a co2 source on the pumping side)

I use colanders. Just because I have them and they fit pot and bowl (i use the bowl to let grains & water sit for a bit to try drain out more goodness)

Pandan leaves could give a nice St Patrick's day beer ;)

How big is the batch you are brewing @Clint Yeastwood ? I do small batches (2-2.5 kg grains) and can easily lift the mashed grains, but it does get heavy, esp because of the height you start of from. If you can keep the pot in place during the mash, then I would do so. I move pot and all into a...

Well, you got 2 batches to do, so use both ;) Ir flip a coin Didn't vote either as those options are missing.

I'll be able to tell you in a couple of days. Picking up my 8 litre one on Monday Kegland (and/or David Heath) makes a big issue about the size of the lid being industry standard....

Sorry, I meant 1.040 - 1.050 as starting gravity (OG) as I am expecting the yeast to take it down all the way to close to1.000. After all, it's only sugar for fermentation ;). Maybe bottle now in pet bottles, let them carb for one or 2 days without extra sugar, and then straight to a properly...

You'll still get a nice batch out of what you got with 1.070. Honestly, I would probably aim for 1.045 to 1.050. But make it and next batch weigh everything out and let us know if you get right :)

Another try at calculations... What exactly did you use: I see somewhere 2.24 kg of sugar and 8.14 litre of water? In that case you should be on 2.24/(2.24+8.14) = 0.216 equals 21.6 brix and should give an SG if round about 1.086 If not then either hydrometer or weighing scale is off Weighing...

Ouch You can make a 100% wheat beer, if you can get malted wheat. You can even use part flour in it. Biab will be the way to go in those cases. Maybe try malting a little yourself. But be careful, how are you going to explain away the smell of the wort and the bubbling fermenters? Maybe...

As far as I know, you can use any yeast with wheat. And if you biab, you can use almost any amount of wheat. I assume the ones called "wheat yeast" are the ones that resemble a German weißen or a Belgian wit.

Any specific reason why you don't go for a 1step mash?

Just got my query answered and head screwed on right again. First idea was correct. 100 gr sugar and 900 gr water should give you 1.040

Honestly, for a first beer I would make a "plain" saison. Just base malt and maybe only one type of hop. Then another batch of the exact same beer with some spices. At least then you can compare. Or if you can make a big batch, split into smaller ones, with one being your control (standard saison).

I'm not 100% sure there ;) Hope someone pitches in with the right answer.

I can't see anything you are doing wrong. Try 100 gram sugar filled up to 1 litre with water. Stir, shake, rattle & roll and you should get to 1.040. Weigh if you can. Maybe that way we can check on your sugar. Suddenly thinking that maybe your sugar wasn't mixed in properly or started...