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what about using (unused) organic chemistry glassware for brew/mash/cool/fermenting? after all, distilling/separating etc is what the glassware is made for, just on a tiny scale

offer to trade beer for babysitting.....

then go simple...use BIAB or if you have a very small batch, use a strainer at the end. small batches can be cooled in a sink of cold water, and heated/mashed on the stove in a pot you already have. bottle it a flip top bottle. so the smallest you can do would depend on the smallest you can...

What is the difference between an intentionally soured beer flavour and the flavour of an infected batch? What is the flavour of each type of bacteria?

If it smells nasty, dump it. Cut your losses and try again. Don't waste any more time and effort on it. If it is too hoppy, but otherwise smells nice, taste it and maybe keep it for a few months to see if it mellows . Or add more wort to dilute the hops. Slight burned taste might be...

HA!! we cracked open a bottle of coffee mead that I made in April 2014 last night. When I made it the recipe said it had to age for a long time.... they were right! every 6 months or so we would try it and each time it was very harsh and "ashy". Finally at 6 years it is more mellow and...

NO!! why waste good pre-beer??? its called "quality control testing"

why not make a 21-25L batch, start it the week BEFORE she is due to be born (trust me you will be too tired to do it after) and open one bottle on her birthday every year until age 21-25? try beet powder for color? or make a blueberry mead, its a nice rich red color, so is blackberry.

Lets keep everything in perspective... if you are making tasty beer and having fun... you have a great system. Try other set ups if that seems fun, otherwise stick with what you've got.

first, where did you get the fruit? if it was store bought frozen fruit, you can just let it defrost (still in the sealed original bag), refreeze, and defrost again. then pour into your disinfected (net bag lined) bucket (with a lid). stir twice a day with a disinfected large spoon. It will...

JaOM recipe was designed to mimic what ancient people did (and had to work with). It is also a simple way for beginners to start or for people who cannot get exotic wine/ale yeasts. If it is too sweet, add more water/less honey or use a wine yeast. You can remove any sulfates/oils from your...

Read joe's recipe for ancient orange mead JOAM. It is designed for bread yeast Except only use the zest juice and orange pulp. Leave out the white part of the Orange. This will allow it to age and mellow faster. Let your mead sit on a shelf for a month until it is clear. Then it should be...

Imake mead all the time. I never rehydrate my yeast. Unless you are doing really high gravity meads or low nutrient or high acid meads you should be fine. Mead just doesn't foam up like beer does. Look for little bubbles along the sides or sniff the bubler for the smell of alcohol. Give it...

Guys, your killing me. either make something tasty or throw it at your neighbors 1) take a bottle/ jar and rinse it out with hot water 2) add 1/3 of honey and 2/3 boiled (and cooled to room temp) tap water until it is 3/4 full (NOT MORE, or you will be really sorry) 3) throw in 25 raisins 4)...

WHAT A GREAT IDEA!! get a "ready to use" wort and completly eliminate (for the winter) the boil at all! Just ferment ( or at worst , boil plain water, cool, add both do fermentor and you are done) No smell and your brew day will shrink to about 20 minutes!. Fiesta brew has good kits (I think...

If brew-day is exhausting then you are doing something wrong. this hobby is supposed to be fun, not a drag my brew day is 4 hours, start to finish, including set up and clean up. You need to simplify (as suggested above) or go smaller. Bring back the fun and remember the KISS principle You...

Stir first. Then Split your must into two containers and add the same amount of boiled (cooled) water , leaving at least 4 inches airspace. Add nutrients and yeast and an airlock. Next time try a SMALLER batch. Try 5 litres, just to get your technique figured out

if even 71B wont grow because you added too much honey to your mix, then I wouldn't worry about it. Nothing else will grow either.

Your wine is unlikely to be even finished fermenting, let alone aged to enough to be tasty. But a BOMM mead would be. And mead is traditional for a wedding

But what about the bagged frozen fruit you can buy in the grocery store? has it already been sanitized (maybe irradiated?) before being sold in stores?