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I keep a thermometer in the boil and turn off and on as needed.

In the wonderful book "Bröd" by Jan Hedh, I found a nice recipe - beer bread. Recipe called for Guinness but recommended any good beer - I used my pale ale. It's a regular mixed grain (Rye and wheat) bread, with 50% beer instead of water, and a topping of rye and beer...

It's not a TERRIBLE lot. Go to the gym and do some basic barble exercising. If you're a healthy, strong male you should pretty quickly (months) get into the upper 100's as far as deadlifts go, and hopefully do a decent fraction of that as power cleans (jumping and lifting over your head). After...

I was at a Czech restaurant and saw a beer I never had tried - Baron Trenck. I order it, and notice that the description says something about how the extra ABV% improves the taste. I expect something around 7-8%. I get the bottle and look at it. It's 14%! Jesus. Will this even be drinkable? I...

Fungal spores are everywhere in the air all the time. It's why wild fermenting works. Sometimes, fungal spores you don't want in there get in.

I opened my second today. The cork flew off when I did - luckily it was in a swing top bottle. I left it in the fridge for a while this time. I noticed that there was some sediment suspended in the bottom quarter or so, that seemed to ruin the colour. I think leaving it in the fridge for 24...

When I was in the US this summer, I was seriously fascinated with the prevalence of gin & tonic. It happens on OCCASION that someone orders it over here, but it's usually met with laughter and "Got malaria, or what?".

Hm, there's a one that's just a tad more expensive with a precision of 0.01pH and an accuracy of +-0.02 pH. I guess I'll go with that then, when I order one.

Yes, but there is the mashing process in all-grain which is water chemistry dependent. Boiling extract, not so much.

Okay, so if I make a dark lager with a bit of roast malt, I should use maybe 1% of sour malt, and a teaspoon of calcium chloride? Hm, there are some hand-held pH-meters around 100$, with an accuracy of 0.2 pH. That would be good enough. Not right now, though.

First beer I had once I turned 18... Let me think for a second. A few months before as I was 17 I had had two 3.5% pilseners (you can buy 3.5% at the grocery store at 18 but nothing stronger than that here, the party people were lazy, you also need 20 to buy from the alcohol monopoly, which has...

It didn't say what it was in the report, unfortunately. But I found a forum for aquarium enthusiasts, who also hate chloramines, not listing my commune as one of the chloramine ones, but one of the communes using ozone to purge. I don't know if they use any residuals (but in that case presumably...

A buffer, ey? Seems like the sleek and simple solution. And my favourite brewing store has it. Am I in luck or what.

I would doubt it's algae, at least any of the common kinds (e.g. something like the kind you get in aquariums), as they thrive by sunlight. He's got it in a fridge. Maybe there are some chemotropic algae that can grow in wort though...

So I recently got the report from the tests run on my drinking water from my commune (Yes, the smallest administrative municipalities of Sweden are called "communes"). Therefore, I want to get a head start in preparation for my first all-grain brew. I want to brew a dark lager. I haven't yet...

The reason for them being expensive is that they have to be purer, and free of certain harmful compounds. I don't believe it's an active certification process (the administrative overhead would be enormous), rather, the FDA samples randomly selected products.

They don't want you to understand, they want you to keep buying their overpriced kits of subpar quality. Incentives just don't align there.

Oh, no worries, thanks for clarifying.

It's formed a compact sediment in my bottles. But as always in the art and science of homebrewing, YMMV.

I would say you're better of diluting it with distilled water, or any soft bottle water.