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In the same way that I don't think the Americans planned the attack on the twin towers, I don't believe in extract twang. There's only bad process and bad yeast.

There are some dry yeasts that are comparable to the liquid yeasts for Belgian Wit: Safbrew WB-06 and Safbrew T-58. I have produced Belgian Wits using both and I find them 90% there in flavour with the Wyeast Wit Beer strain.

Really? Atmospheric pressure and temperature has more relation to forcing gases out of the fermentation vessel than all that yeast creating cubic metre upon cubic metre of carbon dioxide? You really should go back to university, probably hand in that degree you have and tell them they've made a...

First off, I don't know why you keep on inappropriately referring to me as pal. Second, it's clear you don't have a very scientific mind, based on what you've just written. And try and keep your posts succinct; you've harped on like a broken record in that post, repeating your badly written...

There are two ways of measuring the rate of a chemical reaction: in the case of fermentation, measuring how fast the reactants are used up (with a hydrometer) or by measuring how fast the product is produced. This is basic high school scientific investigation technique. Whereas the airlock...

Reducing the volume of water completely messes up the balance of the beer. I brewed an IPA, only topping it up to 20L, and it was far too bitter.

There are a few disadvantages to using a blow-off tube. It is used because you don't feel your head space is large enough to accommodate high krausen. The krausen is then piped off instead of just settling back down into the beer. Not only do you lose beer, but you lose a lot of the...

You'll probably throw the balance of the beer out. An IPA should be more hoppy than it is bitter. Adding all that DME will probably make it too sweet. When using that kit I reduce the amount of water to 20L, add the DME and dextrose, and add Columbus flavouring hops. I find that this...

You don't see anything wrong with pitching the yeast at 32 degrees centigrade?

I agree with what you're saying, but the inventor of Star San actually recommends a very mild bleach and acid solution as a sanitiser.

If you're referring to my post, that isn't what I wrote whatsoever. During an interview on a home brewing podcast, in which the topic was sanitisation, the inventor of Star San very gracefully recommended the aforementioned acidified bleach solution. Of course, he went on to advocate the use...

Well Clorox are going to say that aren't they.

1) Cherish your ribbons, just as you are, but don't think that this makes your opinion more valid than anyone else's on this forum. 2) That may be fine for your water. But I'm giving general advice to people with a range of different water profiles. For example, in the North of Norway, in a...

I'm just passing on my experiences and knowledge to the forum. If people want to use it (and in this instance save themselves time and money) then they can; essentially, you've just done the same thing as me, but in your opinion, I'm to be criticised. You really are a silly and aggressive man...

What do you consider the correct ratio of bleach to water? The information that's provided on the pack? Use an acidified bleach solution with only 28 mls of bleach in 19 litres of water (use the same amount of vinegar to acidify) and this is a real killer. The bleach doesn't become effective...

I use Charlie's no rinse sanitiser with great effect and with no off flavours in my beer. As it only requires a 30 second contact time, I have my beer bottled in around 40 minutes. The amount of bleach used just isn't enough to cause a noticeable chlorophenol taste in the beer. The...

Where's your empirical data to back up your claim? A great no-rinse sanitising solution can be made up using bleach. 1 floz of bleach mixed with 5 US gallons of water, and then acidified with 1 fl oz of vinegar (it's important to not combine concentrated bleach with vinegar) makes a no rinse...

The owner of Star San recommends using 1 floz of bleach and 1 floz of vinegar in 5 US gallons of water for a NO RINSE sanitiser. Now that's cheap.

You'll struggle carbonating your beer to style by bottle priming. There's one major problem with your method.

I believe the wizardry you might be referring to is called isomerised hop solution; you can add this for bittering with no boil, and flavouring hops can be boiled with dextrose.