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Your beer is finished. You made it that way. Just relax and adjust your process for the next batch. Maybe you mashed too low, or it started right but the mash ended up too low?

One particular thing I like about Asian cuisine like chinese or vietnamese, is this balance they try to achieve with the five tastes (sweet, sour, salty, bitter and umami). No flavor bombs! You basically need to put just enough so that you can taste it, but not too much that you can't taste the...

Wow that is some serious wisdom. Cheers.

I found my open source version on eBay for 80$. Used it once, worked like ****. Toronto brewing company holds the original one. I might get it at some point. Tilt™ Hydrometer and Thermometer Amazon also has it, one day shipping. TILT Digital Wireless Bluetooth Hydrometer & Thermometer for...

Temp control is kind of optional for ales. As long as you stay between lines of what is recommended on the packet, you will be fine. If you want to go pro, then your beers will need to be brewed exactly the same way, with same temp etc... Otherwise, you're fine. And I see that you brew hop...

I tried to do the same with the 10.5 and figure out how to do 10 gallon batches. The weak point is obviously the boil. No way around that. I know that some kettles have an attachment to make them higher. Never seen that for the anvil. I would buy one in a heartbeat. I ended up getting two mash...

Looks like you used a refractometer, isn't it? They don't give accurate results with finished beer. I'm not familiar with adding sugar for a second fermentation. But if the first one is done, your yeast is most likely sleeping tight. Also, if you've added that much honey, and you bottle, be...

Oh thank god. For a moment I thought we were having an invasion of eco-friendly brewers.

Ah yes. A warm beer in a dirty glass. Bonus if you have those raw unsalted peanuts to go with it

Soooo, your task failed successfully?

I'm gonna take a wild guess and say until your beer looks clear enough for you. 1 to 3 days maybe?

I make a nice Altbier with Vienna malt. 80% Vienna 10% crystal 10 or 20 10%crysyal 60 or 70 1oz saaz or hallertau @60 .5oz saaz or hallertau @10 .5oz saaz or hallertau @ flameout Mash @155 for body. Wyeast 1007 german ale Ferment @room temp Absolutely delicious.

Any American lager. Or any watered down beer. I think we should bring back the Babylonian Hammurabi's law and drown the big commercial brewers in their own ****** diluted beer.

Wow nice.

The grain father sparge water heater is a perfect hlt for me.It holds 4g, heats up in a decent amount of time and you can kind of control the temperature, although not as precise as my anvil foundry. But does the job for cheap.

Just a thought that I had recently. I started by doing 5g batches. I wished I could do 10g. Then I realized that I should be practicing so 5g was perfect. For sometimes, I entertained the idea of scaling up. Then I realized that I do like to brew, so I don't mind doing it often. And I dont...

Achieved the perfect pour today. I usually struggle like a ghetto rapper. Vienna lager HB

After trying everything to get decent coffee at home, I gave up. Today came in the Nespresso machine with automatic (easy!) milk frother. Dunk the milk, press the button, and perfection ensues. Quest over. Kombucha fermenting @82F in the background.

When I worked, in another life, for Molson, before they merged with Coors, they were boasting about how they were brewing and fermenting a batch and bottling 1.5 batches. Those were 5% beers. I'm pretty sure since then they figured out how to do double. Especially with a 4% beer.