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I've always enjoyed making my own equipment as part of the hobby. This requires other tools and skills which not everybody has the time and space for. I love my system and have no desire to replace it. I've probably less than £250 in it, it is far more versatile and can produce comparatively...

Three ways to approach this .. - Devise a perfect method to accurately read the temperature of the exterior of the vessel... - Measure the internal temperature of the fermenting wort... - Let your taste buds and experience guide you ... The first is useful if you don't trust yourself and you...

Also need to add based on reading some of the replies above that 85-86% efficiency is about where I'm at. The thinner your mash the less sparge liquor you'll have and generally, the lower your efficiency.

I'm going to say ... ignoring any variables regarding the mash tun, lauter tun, filtration, grist composition etc ... Mash thinness influences efficiency and enzyme activity. The thicker the mash the greater proportion of enzymes are present and thus the more concentrated they are in comparison...

I am going to try the red grape powder and see if I can bring up the body (from what I've read) with some concentrate, maybe some juice if I can find it at a reasonable price and am trying to see if it is worth farting about with tannins, acid blend and so on. From experience cheap wine kits...

Hi I started out making cider, then beer, then mead and got REALLY into making beer to the point where it is now my job. Alongside that I made some wine, mostly kit, the occasional country/vegetable wine and the occasional wildcard brew, like squash, random juice, dried fruit, home solaria...

Oh man. I'm going to have to get a book out. Calcium chloride in good (dry) condition 1g/L gives 482.3ppm chloride and 272.6ppm calcium. If your water is already 31.55ppm and 80ppm then 0.37g/L gives an increase of 178.451ppm chloride and 100.862ppm calcium. This gives you roughly 2:1 chloride...

Add 0.37g per litre of total brewing liquor calcium chloride and no calcium sulphate direct to the mash. Treat all liquor with 80% lactic at a rate of 0.185ml per litre or 0.33ml of AMS/CRS.

The older I've gotten the less I seem to need to sleep. My girlfriend is 8 years younger than me and I can see in her similar sleeping habits to what I used to have. I think back to when I was a teenager and I was pretty much useless at getting out of bed and found it very easy to linger in bed...

Where do you intend to store and dispense your keg from? Space/practicality defines a lot of what you need. If it is to live in a fridge and be poured from inside the fridge then gas, regulator, tap etc need to suit. If it is going to live in a kreezer, be part of a bar setup, again, different...

Use yeast strains at temperatures with ingredients known to limit higher alcohol formation? Thing is, these are fractions of a percentage differences here so at normal consumption levels it makes very little difference. Don't drink too much and don't drink on an empty stomach. If you drink too...

Onion is classic summit boiled less than 20 minutes for me.

Huell melon, manderina bavaria, hallertau blanc, moteuka, el dorado, idaho 7... there are quite a lot of good combinations, but of course they aren't the same. Other good hops, but as expensive or more ... vic secret, galaxy, simcoe, nelson sauvin.

Supply and demand. I think it is down to people drinking less overall. Without a younger generation feeling flush enough to drink copious amounts of cheap, but subjectively poor quality alcohol the model for high volume low margin doesn't remain as profitable. You've still got money being spent...

I think back to when I started my drinking career and I don't remember seeing anything other than tetleys, john smiths, boddingtons, worthingtons, newcastle brown and guiness. Occasionally 6x (expensive, considered a treat) and ushers (terrible) because they were local I guess. Newcastle brown...

Personally I'll stick to T90's, but I know a guy who dry hops quite successfully with leaf while being quite paranoid (from my perspective) about sanitation. He puts them into a blender and adds boiling water slowly until it forms a homogenised green slurry which he adds directly to fermenter. I...

What was the recipe? How did you calculate your anticipated FG? Do you usually get normal attenuation with other yeasts? How is your mash? Thermometer calibrated?

Personally I like to add it to the boil to help mix it in and sanitise, but you'll get away with using a little less adding to fermenter or even more on packaging due to the lack of losses at these stages though it is fairly cheap. I don't like adding it at any point where mixing it in will...

I find calcium always wants to be at least 150ppm, slightly higher not a problem as a rule for various related process reasons. To do this I use calcium chloride and sulphate with the ratio more important than the actual amounts. While widely differing amounts but the same ratios are not the...

I know it opens a can of worms when people use words like never and always. From my perspective us05 never clears without fining, but that is from the perspective of typical use. If you make a pils with it, bottle it and then leave it in the fridge for weeks without moving it, maybe, would it...