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Most faucets have screw-on aerators.

Use smoked malt, and use apricots instead of peaches. Apricots will give you more peach flavor than peaches.

There should be some live yeast. Need to make a starter.

The LME will be fine to use, you may find it darker than you expect, but that just happens with age. I quit brewing for 7 years and my first brew coming back used LME from an open container (really dark 'light' extract), and it turned out fine ... Seemed fine to me, I might not have the same...

Tucan stout should leave it sweet enough. I think you may over-do it with the lactose. My suggestion would be to just make the Tucan Stout and then taste when ferment is ended. You can add the lactose later if you think it still needs it. You can even add it at bottling since it is...

I partial mash, so use between 0 and 4 lbs of LME for each batch depending on whether it is a session beer or a Barleywine. I don't buy extract often, but I have found the best prices are when Northern Brewer has sales. They offer 3 kits for $19.99 each, or on Columbus Day they offer some kits...

Replace the sugar with extract. Sugar is 100% fermentable and will leave the beer thin. Extract will leave some unfermentable sugars that will make the beer more 'fuller'. A 1.044 beer should have very little or no simple sugars as it already has very little malt. Using all extract will add...

I've been doing this for years (probably 10+). I'll take about a pint to a quart out of my starter and place in fridge for about a week, and build up my original starter for however I want for the brew. The idea is the yeast will take in the nutrients it needs to survive the cold temps from...

I would just use sugar. I think beer enhancer has some unfermentables in it (maltodextrin) mixed with sugar. So you would need more beer enhancer than sugar to get the same carbonation. And not knowing the fermentability of the enhancer, you would not know how much to use.

As far as I am aware, there isn't any such thing as a Canadian gallon. There are 2 standard measurements for a gallon: The US gallon, and the Imperial gallon. Imperial gallon = 1.2 x US gallons US Gallon = 3.785 liters Imperial Gallon = 4.546 liters Whatever pot you use, should be at...

1 to 2 ozs of fresh beans in 5 gallons. No need to grind them, just toss in the whole beans, coffee readily gives up it's flavor. We only grind them because we want coffee in 10 minutes. No need to sanitize fresh roasted ..... they have been roasted, and they have no nutrients for anything to...

I often buy in bulk, and when there are sale prices, so I usually have plenty of most things, so I didn't stock-up on anything in particular. About 2 weeks ago I selfishly took the last 2 packs of toilet rolls in my local supermarket (just 6-packs, not the large packs) because I was not sure...

It is a pellicle, some type of wild organism. Probably lactobacillius. If it tastes fine, package and drink. No rush to drink as this type of contamination takes a long while to have an effect on the beer ..... but should consume withing 6 months to be safe. If it is acetobacter, you will...

I gave up for 7 years (young kids in the house, and too much going on). I'm really glad I didn't get rid of my equipment, as it would have cost a lot to get back into the hobby. It's now 13 years since I restarted brewing.

Looks pretty good process. I'm impressed that you are starting with all-grain.

Just leave it where it is. Make sure the airlock is filled. You can leave it in the Primary for several months without any worries. No need to secondary. There are a lot of good arguments why you should not use a secondary for most beers.

I buy from Hops Direct and Yakima. I keep resisting the urge to buy their sales recently as I have 30 lbs in the Freezer. But I really could do with some Mosaic. 11 lbs of any hop is a lot to get through. You might want to think carefully about it. 1 lbs of hops in a 12 gallon batch doesn't...

NB gets it's LME from Briess and sells it under the name of Maillard. If you want to know the spec on a Maillard LME, go check the Briess website. Selling the malt under their own name would give them the option to change Suppliers, if they had issues with Briess.

This reminds me I have a couple of brews that have been on fruit for several years. I went crazy making sour beers and then just stopped drinking them. I like them, but had too many. I think I have about 25 gallons of sour under airlock, and very mature. I should see what they are like, and...

I have not had a problem. Yes, if I push the lid down when wet it will pop back up. What I do is; as I put the lid on I turn it, even when it is fully seated I make it turn a little. It takes a little effort, but it stays in place. No duct tape, no clamps, no weights. I have heard about...