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So, I'm new to brewing, and have been reading a lot here on HBT, and am in the process of reading "Strong Waters" by Scott Mansfield. I don't actually have sufficient equipment to actually brew anything at home yet, I am notably missing a temperature controlled fermenting chest or beer-specific...

My understanding is that the difference between pasteurized milk and ultra-pasteurized milk is the temperature the milk was raised to and the length of time that it was kept there (with ultra-pasteurization being higher for both). And my understanding is that pasteurized milk is okay to use...

I'm thinking of cold filtering some coffee, adding some sugar and some yeast (I've yet to work out the exact recipe, but I don't think that should be necessary for this question), and then fermenting it for a while. I know that the yeast will eat the sugars and convert them to CO2 and...

I'm completely new to brewing, I haven't brewed a thing yet. I'm basically just here doing a bunch of research before I actually start. One thing that I'm unclear on is the amount of headspace that should be left in the carboy/fermenter. I've read many people say in many places that you want...

I'm a new member to this forum, and I'm interested in getting started. I've been reading some threads, and they've been really helpful and informative. But one thing that I haven't seen is a compilation of mistakes that people make. I've found that knowing what NOT to do can be just as useful as...