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Again, you don’t mention you’re enjoying the hobby or making something that tastes good. Just the pressure to be perfect. There is no “have too”. Beer making is part precision and science and part artistry. If you are 5 points different than the theoretical gravity, pour yourself a home...

Or maybe you have the wrong goals. Instead of being frustrated because you are not getting EXACTLY the volume and gravity stated in the recipe…. Maybe your goal should be to have fun and produce beer you/your friends like. As long as you are making tasty beer, approximately the recipe...

Shouldn’t it be possible to take a used yeast cake add sugary sterile water or a bit of new wort to it, wait for fermentation to start and for the trub to settle and use the yeasty water as a cleaner source for adding to your next brew?

Enzymes are not damaged by freezing. Overheating, yes but not freezing

I tried banana mead…. Yuck

Sorry not from Toronto, but New Westminster BC… Anybody else from the Vancouver BC area?

Tipping is a reward for doing EXCELLENT or EXTRA service. If you have to do it for ordinary (required) sales service then it is just an unwritten part of the stated price tag. You get charged for the grain and the service of grinding and packaging it. This is the basic ingredients/service...

Maybe….. send it to me in a month and I will taste test it for you….

Yeast nutrients….

I agree. They are much better fried w a bit of salt.

If you can’t easily get real Koji mold spores and are willing to be creative, why not use malt as your source of the enzymes that free the sugars from your “grain” or bean culture for the yeast to eat? See what happens!

Mead doesn’t foam up like beer does And top up with juice instead of water. Why dilute your mead? Do a modified JOAM and let it age at least 3 months after bottling. If it tastes like rocket fuel, let it age another month and taste again. Repeat until tasty or gone. Modified JOAM : use ale...

So w what does it taste like? Still good or too hoppy?

Do half batches. 2.5 gallon should work on a stove top just fine. I do it all the time

Also add 1Table spoon yogurt as the souring strain

What is the odd way your mead is behaving? Why is your mead stressed? What recipe are you using?

Sorry didn’t read your post carefully enough… There are some interesting YouTube videos about people trying to sprout and toast their own grain. If they can do it you can too. Eventually. After all somebody somewhere had to do it at home originally, or beer wouldn’t exist. But first you...

No, you can’t buy a bulk bag and make different flavours from it. At least not at your current level. The different flavours are made by sprouting, drying, and toasting the base grain specific amounts then cracking or grinding them to specific thickness. Quite difficult to do correctly in a...

try only using the fruit meat/juice and zest and an ale yeast. Should be drinkable in 3-4 months. But better as it ages

New methylin blue?