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If you are worried about an infection because some dirty snow got into the wort, you should definetely reboil the whole thing a couple minutes since the yeast is probably not working out anyway. The yeast might be slow to start or even the temperature is too low. I would repitch another pack...

Hey guys I am looking into making my own Sweet Chocolate Stout (first one!) in a couple of days. I see a lot of these recipes using chocolate malt, roasted barley and 2-row. I was wondering if it would be a good idea to try a pale chocolate malt instead of the regular chocolate one, flaked...

For sure putting down the crystal malt to maximum 1lb. Honey malt seems fair to me as is. +1 on suppressing hop addition at 45 and 30 min. +1 on dry hopping. Most important part hehe! Try taking down a bit the hops during boil and adding more in secondary.

Carbonation in bottle takes way longer. Ive seen going from 2 weeks to 2 months really. Easiest way to check is to open one and drink. Cheers!

Adding hops at 60 min improve bitterness, yes. Usually you add these kind of ingredients maximum when there is 15 min left to the boil. You will see by yourself if you want to throw it away or keep it when its done. Also, it is kind of hard to know if the peel of 6 oranges is enough. Depends on...

It is quite rare to see an infection coming directly from the hops. Must be the bag. You can wash your bag in the washing machine with clothes no problem, leave it to dry then put in a ziplock. Then before dry hopping leave it in starsan for a few minutes. +1 on leaving a few inches on top...

You can put pretty much use whatever you want. Wait I mean sugar. But brown, granulated, glazed etc. Most people just use dextrose, corn sugar. Find a beer/wine making store near where you live and buy some dextrose! I pay around 6$ for 2kg. To carbonate one batch of beer, you will need between...

Maybe a mix of grain dust/hops? But it looks just like the sediments in and after fermentation.

Yup. Go for it :)

You should probably post your whole recipe here. I understand you cant change the thickness at this point. I just want to know if you used lactose or maltodextrin in the process. It wouldnt help lol ! If next time this happens again, mixing with boiled water (then leave until room temp) is...

It looks just fine. Yumm!

I think we forgot to mention fermentation temperature here. Some very high gravity beer will explode at room temperature. Depending on the type of yeast and the temperature you will ferment. You could have a 1.1 gravity and ferment in a 23L carboy no problem depending on the temperature. It is...

You are absolutly right. A 5gal kettle give you the opportunity to do partial mash and extract. But doing an all grain batch with full volume will not be possible :(

Well no not watery since you should get a preboil volume higher then the actual batch size. The water is going to evaporate from the boil. Getting about 6-6.5 gal preboil will give you the full 5gal batch you need after. Sparging helps extracting all the sugar you need into the mashing process...

It is a no brainer everything included kit. You could probably find everything you need buying a basic kit about $80 and buy everything in there separetely for less. Takes time to do the research and shipping though!

Some brews tend to take more time them others to ferment and to show signs of fermentation. The temperature you keep your wort at will also have an impact. Opening the lid will not infect the beer, just be careful not to throw stuff in it. What yeast did you use?

I asked the same question a while back and some answered that they did use twist bottles without a problem, but they need a bench capper to do so. I was planning on trying it myself but never did. You should experiment to know :)

To have a nice setup, you will need at least a kettle with valve and maybe thermometer, burner and bag. You can add a mash tun and hot liquor tank later on. But kettle you can easily find a 8gal kettle for less than 120$, burner for 60-80 and bag for 10. About 200$ your good to go!

I actually wash my kettle and mash tun once every 3-4 brews or so. In between, i just soak everything as fast as I can with hot water and give it a nice scrub. Nothing more. Because these items will be in contact with boiling water, it is not necessary to sanitize. But as you can see, some do...

I've found a digital thermo on ebay or amazon, can't remember, but it was 3-4$. I checked if it was accurate with 2 more I already had and it is doing a great job. I would say +/- 0.5F. Problem was shipping (5 weeks!).