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Boiling (rolling boil, at sea level) for 5 minutes also "sterilizes". If it's good enough For surgical instruments in the field, it's good enough for beer. Yes I have tested this micro biologically.

or it has fermented enough that it has used up all the sugars and is now "dry". what yeast did you use? is it a tasty sour or nasty tasting sour? like yogurt?

the BOMM method of fermenting mead specifically recommends adding potassium (potassium carbonate) in the initial startup mixture. its not the potassium part you need to worry about. baseline. is your yeast growing? see any little bubbles along the sides of your fermenter? if the yeast is...

1) time... gravity will eventually clear it for you 2) cold.....your fermenter should be small enough to fit in the fridge 3) serve your beer in frosted glasses and ignore the haze.

So what was the recipe for earwig ale, and should you add the earwig to the mash or dry hop with it?

How big are the oranges and lemons? I can get lemons that are 1", 1.5" or big 2" lemons Oranges range in size from 2-4" That's a big difference in flavour if the Dandilion flavour is delicate

What does dandelion wine taste like?

Then do a 2.5 gallon batch. I do half size batches quickly and easily on my kitchen gas stove burners. With a soup pot. Easy to lift, done in 4 hours, including a movie or shopping trip while it mashes. K.I.S.S. Principle. Do it the easy way first..... Then when it seems fun, try more...

Start simple and small. Learn how to brew and basic sanitation first. The "ready to ferment" or "just add water" kits may not be fancy or "gourmet" but you need to practice FIRST. Otherwise you will be one of those disappointed people selling brewing equipment on eBay and will never realise...

which is better (in terms of flavour extraction without bitterness/ashy flavour and decreased aging time): Using cold water to steep fine ground coffee, filtered thru a coffee filter and added to must Or Adding whole coffee beans to primary/secondary Or Adding smashed (but not ground) coffee...

5 gallons on a stove is really hard. awkward, heavy and dangerous. its hard to stir, heavy to lift or squeeze, the bottom of the bag burns, and normal stoves struggle. you are more likely to drop the bag/pot and is is just a frustrating struggle. if you HAVE to do 5 gallon batches on a...

you dont need a few hundred $$ to start all grain. you also dont need exotic equipement. If someone is just starting out USE HALF SIZE RECIPES. 2.5 G recipes fit into typical sized soup pots, on the stove. use a net bag (BIAB) and chill in the sink.

All grain is only as expensive as you are willing to let it be. I started all grain brewing when a beer store opened up in my city and it was relatively easy to get the grains and have them ground. As for extract vs all grain... If you were trying to teach a kid to bake a cake all by...

I have been given a can of Coopers Australian dark ale. It makes 23 litres/5gallons. I usually do smaller batches since I cannot lift 23 kilograms. So I was going to put this beer kit and associated sterile water into two 10L/2.5G fermenters. And I thought, why not try and make 2 flavours...

What I meant was since there was no picture, we done know if it was real mold (in which case I would toss it and buy a new kit) or floating trub. People have been making beer since before there were cities, with no form of sanitation. they didn't all die. Spoiled beer is usually obvious...

since you are already fermenting it, just leave it. if it is infected you will notice a color change and it will not smell like beer. If you had already boiled it and left it on the stove COVERED and sealed up tight, then maybe it was NOT an infection. leave it and re-evaluate it before you...

did you use wild picked fruit or store bought fruit? do you dunk your fruit with a sanitized spoon twice a day? and if it is only day 5, leave it and find out. fermentation is, after all, basically allowing stuff to "spoil" under controlled conditions. if you are getting the same smell in...

but if you DO invent a teeny tiny set up, I would love to see a picture of it

maybe the smallest practical size is the smallest bottle size that can be carbonated = a 500(?) ml stubby and a crimp on lid. or a 250ml coke bottle(?) because you cant have beer without bubbles and cant have bubbles a bottle/contain that can withstand carbonation pressures