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Just bagged up 9 oz. from 1/2 of a plant, 3 more to go. How many has everyone got.

Has anyone tried to hook up pressurized air to their cooler mash tun to get all the wort out of it to increase efficiency?

Having problems making my mash pH I have tried throwing a handfull of acidulated malt in my mash. My water is from my well 200 ft down and has a 7pH and is a little hard. Has anybody used Buffer 5.2. Some of the reviews dont sound that good just wondering.

I want to make a Kolsch beer and I know you do the primary in the 65 deg. mark. then drop the temp for the secondary. Will this affect my bottling. I don' keg yet so I have to bottle condition.

I was thinking of adding lime to a Cream Ale recipie that i am already going to add peppers to. I was thinnking it might be like a Mexican Food Beer? When should I add the lime. Boil off? Secondary? Would it taste to wierd with the Peppers?

I am going to brew a 6 gallon batch of cream ale. I am using corn that i malted myself as a experment. 3 gallons of the cream I am thinking of dry hoping with 1/2 Oz. of Willamette for 7 days. The other 3 gallons I plan on choping up a couple of Hatch Chillies soaking them in some light flavored...