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A few days ago I read some blog post about how you should never accept cloudy beer at a pub, because it's a sign that they didn't use enough finings. I'm sure to be the first to complain when there's not enough fish in my Guinness.

To my knowledge, all dedicated fermentation buckets commercially available, barring perhaps the VERY cheapest ones, are heat resistant. But put up a picture of yours to be sure.

It looks like building a boiler/masher from a kettle and a bucket is a very common thing, both among Swedish and British brewers. So I guess a cheap kettle and another fermentation bucket is my next stop!

The problem with measuring tapes is that it'll be fingered pretty thoroughly by everyone who ever used it, all over, and covered in all sorts of skin oils that bacteria thrive in. So it might be a bacterial colony, waiting to conquer your wort. It could also be out-competed by the yeast and not...

All right, so tomorrow I'll be getting my supplies for my first extract brew. Now, eventually I'd like to do all-grain brewing, and I need some ideas... My stove has a fan above it. Meaning, something the size of a brewpot could impossibly be used there, as it would damage the fan (I've got...

Fermenting seemed to have stopped - I stirred, and no activity. I added stabilizer to make sure, and then moved the batch to a perfect-size small damejeanne. I put an ad hoc-seal on it, from a wine cork with two shrink foil caps around it, and then 3 layers of tin foil, each layer secured with...

Let us use Wikipedia again. http://en.wikipedia.org/wiki/Binding_energy#Mass_deficit Thank you and have a nice day. Edited to add: Yuri: Right. Sorry.

Bah, now that I cleaned the outside properly, I notice that the incide is entirely covered with this burnt or dried crust. It took a lot of manual labour with a dough scraper to remove it on the outside, and I have no idea how I would remove it from the inside. Maybe with boiling sodium...

Hm... I think we've got one of those high-pressure water cleaner things in the garage. That should do the trick.

^This is wrong, for one. The "mass" that we measure is only a measure of the amount of energy in a substance. Mass-energy equivalence, if you will recall. Nuclear reactions are NOT the only way mass and energy can be converted into each other - indeed, mass is a FORM or a measure, or perhaps a...

I got this old neat flask along with a few others when I bought a bunch of Damejeannes from a neighbour today. Now, there's some sort of goo stuck to the flask, both on the outside, and most notably, the gasket was pretty much stuck to the flask itself. I'm not sure how to clean it away. I've...

I never said the amount was significant, only that you were wrong.

Gravity acts on all forms of energy, this includes bonding energy.

By the way, I've ordered the necessary ingredients, should have them by Monday. I'll put progress updates in this thread.

There is, actually, to be fair. There are not nuclear reactions, for sure. However, the sugar molecules weigh more than the resulting alcohol/oxygen/CO2, the rest of the weight (just about infinitesimal) being either conversed to heat, or used in other chemical bindings between say, proteins in...

Actually I meant to invoke the first law of thermodynamics (which is essentially conservation of mass in a relativistic context) Anyway, the point is, no mass is added by the yeast cells, it is simply the case that not 100% of the disappeared extract turns into alcohol. (Also, your CO2 figure...

Yes, but they cannot "add" any weight to the wort.

Thanks, AC, that helps a LOT! I'm familiar with sanitization and I have a few products - Star San, as mentioned, ChemiPRO Oxi or something like that, an oxidizer anyway, and finally good old household bleach. Hm, yes, I think I can pull it off. Well, in a day or two when I'm solvent and can...

Are you suggesting a partial mash here? That's an interesting method. But perhaps I should go all-extract för my first shot at brewing? Ah, I think I see. You suggest making a full-size batch, but using less water while brewing? Okay, remember, I'm new to this. I need instructions and a fairly...

Indeed. I do make wine as well, so a damejeanne or two will surely come in handy at some time anyway. So, where was I. Right, a scaled-down version of the pale Ale described here: http://www.howtobrew.com/section1/chapter1-1.html I'm not sure how much to scale it down, I was thinking half or...