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Looking for a mash tun using a false bottom no bazooka screen please. In a water cooler would be preferable. Living in Canada, Montreal These things cost a hell lot more than in the US!

Add lets say a cinnamon stick to vodka. Just enough to cover it. Let it for a couple minutes then put it in.

Not at all! You can add it during boil, fermentation or secondary. You will get different results from each one. Make sure to sanitize what you put in.

You could boil 8L of water, put an amount X of DME and then use the hops for bittering or other use. You will need a full 60 minutes boil.

Temperature control is very important when fermenting. If your beer changes temperature that much it will alter taste and you might even kill the yeast. It should be relatively stable 2-3 degreesis fine

You are right is is still very cloudy. You cold crash at what temperature? Also, it takes sometimes more than 2 weeks in primary to clear a beer. You should try transfering to secondary for another week or two.

I wonder what the ABV would be in a beer/wine like this. Someone else wants to try it?

The easiest way I find is to use a bag. Boil, put the hops in, let it stay for 1-2 weeks then out of the carboy. Quick and clean

You dont need hops to make beer. Hops gives you bitterness and flavors ina beer. Especially those kits. They are the easiest way to get started. You did the process perfectly. Kits like this are cheap but they make cheap beer too...

When I get a violent fermentation, I try cooling the wort 1-2 degrees and I open the lid just a touch, leave the airlock on though and I put it back a couple hours later.

I used a knife to make a mark on my brewing spoon. Not very accurate but does the job in the end!

Actually, it won't affect it at all. It is just safer not to take off the lid. Also, open air fermentation can cause trouble. Flies can fall into the beer and more risks of infections

I would never recommend that... You mean using the yeast in the air or using a specific type of yeast and let the lid off?

If your brew is not close to FG, the only reason might be not enough oxygen, temps or the yeast sucks. In all the scenarios you need a new pack of yeast and it might be a good idea to switch to a new kind.

There is a way to by-pass this kind of infection no? Removing the top part and bottling right away. Then drinking them asap

You have to taste the beer to decide if you want to keep it or throw it away. That's going to be your decision to make. Not all infections can scrap a whole batch. They will alter the taste, yes.

Alright thanks guys! Really appreciated. I will find a way to get the next batches lower

I pitched at 75F because I was going to bed a bit after. Fermentation started about an hour after pitching. Fermentation temperature was at 66F (in a wine cellar so very stable) which is perfect for the first couple of days. Usually I move the bucket to room temperature around 72F after 2 days...

I've been brewing for about a year now doing all-grain, partial mash and even extract sometimes. I really like mini mash because it is less trouble for a beer that I would bring to a get-together. This is what I did here. I brewed a mini-mash OG 1.048 monday night, pitched the yeast (did a...

If you think the water you drink has too much chlorine in it and you are not sure, buy some filtered water. Less than 5$ for a 5 gallon. Worth the shot. You could even brew the same batch twice with tap and filtered water and see the difference yourself.