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I am getting Chinese garbage again on Homebrew Talk - again. Haven't seen it in about three weeks but now when I look at the Forum I get several Chinese "posts." They breed quickly, like fruit flies, and later on tonight I may have a thick pile of these maggots crowding out legitimate posts...

Rick Mercer did a segment on his visit to FM a few years ago. I coincidentally just watched it two weeks back and like usual it was funny and entertaining. Recent events add a little poignancy to it now: https://www.youtube.com/watch?v=YIFciS63s9E

Boots and an apron seems to work so far for me.

Just remember gelatin is melted cow. They take all the animal parts they can't sell with cows (and pigs) and render them into yucky stuff. Gelatin is what comes out the end. If you're cool with all that then no problem but it might not be cool with vegetarians and vegans won't touch it. Just...

That beer is long dead. Any flavors will have completely oxidized or "vinegarized." I would leave it the way it is. It's kinda neat to have an UNOPENED full can of beer that is 34 years old. If you open it then it is just another empty can and who cares, right?

I just did something similar converting pounds to kg. From a recipe for an IPA I got off this forum; it called for 1 pound of Crystal 20 (out of a total 18 pound grain bill brewing 5.5 gal). I "converted" this to 1 kg (2.2 pounds) like a total idiot. While not as dramatic as your error, which is...

The Grainfather thread is too long and random to be of use to me, a Grainfather owner. Here is my first suggestion to you. When you assemble the Grainfather you will not be told about the yellow fiberglass band (about 4 inches wide) that sits inside the Grainfather. You, like myself and...

I made a nice coffee stout (cold brewed into secondary) that my beer-hating wife even praises. One dark and stormy night I was force carbonating this at 40 PSI for 24 hours in the kegerator. The coffee stout keg was sitting quietly next to an already carbed IPA. I thought I'd have a glass or...

I was never a Prince fan and it was with the news of his passing yesterday that I realized my mistake. I watched many of his videos and interviews mostly for the first time and was quite moved. The first thing that hit me was this guy played the guitar like Jimi Hendrix. I mean, totally...

I came to the same conclusion but it would be nice to have this confirmed by some (real) research, other than me just drinking homebrew every night!

I just went through this with my water profile for Auckland. The reported "hardness" for Richmond is 86 ppm, according to the report you attached. This is a combination of your calcium and your magnesium content. They did not break that number down in this report and you would have to contact...

I have the same setup but do use a heater because we need it in New Zealand. One thing I've noticed and will pass along though, is keeping the chest freezer full helps reduce cycling. When I had only one beer fermenting in there I noticed it cycling on and off fairly regularly. Now I have...

Wort is most vulnerable to infection pre-boil. Bacteria can set in and sour the wort and even though they won't survive the kettle boil - the sour taste will. Like you, I always turn the heat on the wort as soon as I start sparging. I use a Grainfather and it still takes a good 30 minutes or...

Every night now this site turns into Chinese on my laptop. It's the weirdest thing but all the threads in the "Newest Forum Threads" become Chinese ads for different universities. Then when I try and open "Forum" all the threads are in Chinese too. In the morning we are back to English. I have...

Just bought Mitch's book. Thanks for the tip!

Sparging is where you will find the greatest difference, I suspect. Give the grain bed time to let the water work it way through. Depending on your grain bill this can vary. I sometimes find using my sanitized paddle to push through the bed to the bottom and twist it around a little can help...

I think this is an excellent explanation of what is going on and why beer is safe (and water is not). I would also add beer is an anaerobic environment - no oxygen thanks to the CO2 production of the yeast. This makes a doubly inhospitable environment for bugs like mold and algae. They have...

I have this setup with an STC 1000 which works great. I keep the setting as others have said, at max cold. There is very little cycling as chest freezers are insulated. I am not paranoid about getting the last 10th of a degree of temperature measurement in my wort for the following reasons: 1)...

You will want to check how old those filters are. Since you are in a rental my guess is they are original and therefore not working anywhere near optimal performance levels. I am using a new carbon filtration "system" to get rid of the chlorine and chloramine taste from my city water. In fact...