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Water chemistry for extract brewing, and I have very hard water, but with LME it just doesn't matter...that said in an All Grain it's very important. The most important thing...keep very good records and notes!

+1 Kevin58 It's not rocket surgery, we tend to over-think things it the hobby but it tends to all come out in the boil. Kevin's advice is bang on. If however you still feel the need to adjust the water I suggest going to store bought spring water and adjust that with the correct amounts of...

This used to be called "Sneaky Pete's" if ypu live in NZ in can be used as the base for a really good vodka.

A PDQ note on saving yeast...bottle it. Take a teaspoon of the yeast you want to save and put it into a sterilized bottle and top-off with beer, any beer is OK, add corn sugar to prime and cap. This will keep for up to two years and is easily reactivated and doesn't use fridge space.

There's your problem right there!...You are definitely not drinking enough beer...at your age you shouldn't have a mind left!...absent or not you still have one, so drink up Buddy! Drown that st##!

You'll have a better chance of IDing this when you get the hops off the vine...try https://www.fix.com/blog/how-to-grow-hops-for-beer/

Kits are a great "dip your toes in the water and try it out" deal. Slowly you get ready to jump in...not the deep end, just the "half grain and half extract" shallow end...then you get up the guts to go off the diving board "All Grain" and brewing is exciting and great...then one day you look...

I'll go find my brewing log and dig up my Irish...need to do a scale down, but this was one of the best stouts I ever brewed...I will post the scaled down recipe.

This post was well worth reading over...In fact it's been quite a spirit booster. I was very ill a few years back and had to cut back on my beer consumption...drastically, (is a good word)...I had to lose a lot of weight and cut back my drinking to 4, YES four beers a week...I stopped brewing, I...

Hi Danger D, We feel your pain! We've all been there, just brew-on. Look at the simple stuff first, don't over-think this, and don't get discouraged. Did you have a hint of this when you were extract brewing or is this happening only since you started mashing? If it's since you started mashing...

I answer this question and BANG! the very next brew gets a bug! Jinxed myself. Did an APA lot of taste and aroma hops, gone to the taste and smell of a Lambic. I took out a gal and added 8oz each of Crystal 60l, black malt and roasted barley:-cold to boil removed grains and reboiled with more...

I would be surprised if 1 in a 100 unplanned infections had a good result.

K, Very Good response! Spot-on! Kiwi.

Hi Brewtah, No, not all infections are "BAD" the key is control. Guinness takes 6% of it's stout and infects it with Brettanomyces (this according to the Official Guinness site) A lot of Belgium "Monk Brewed" beers use a controlled infection to sour their beers. It's uncontrolled infections that...

There was a little booklet written by a homebrewer:-Pat Anderson, in the late 1990's called "Using your Cornelius keg system" I tried to find a copy on-line and couldn't find one. He had a chapters on Counterpressure bottling, Forced Carbonation and dispensing from a Corny system. Good little...

I suggest you use the opportunity to do two brews. One at 1.5gal and one at three plus. Not only will this allow you to test each batch boil size, taste and hoppiness, you'll have twice as much brew to enjoy! Then keep us posted on the results.