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Yes, I am glad to hear someone is keeping up the old traditions - Imagine if everyone went to uni just to study and act all straight-laced! My College actually had it's own bar. They wouldn't accept getting stoned and throwing paper aeroplanes off the roof as an engineering project, though...

You don't actually need to sparge with BIAB - that's the whole point. I actually picked up a 30l electric boiler with a built in thermostat for a song so I literally do the whole lot in one vessel. I pre boil the water to remove chlorine, add salts and let it cool to about 70C while I grind the...

I think you are going to have to pull it apart and replace the motor - remember you need the one with the extra set of contacts. I also advise not drinking when driving - you are far too likely to spill your beer.

Yeah, some of the cheap and nasty bottles are more nasty than they are cheap!

The size is in the ad. I have some similar to the second largest and find that at about 3/4oz the pellets swell up to fill it, limiting the contact with the beer. Works OK in the boil, but why bother? For dry hopping you need to use less than 1/2oz for efficient extraction and it still doesn't...

Yes, they have a useby date, but they will keep a long time after this. They tend to go dark, and I agree they seem a little more bitter, but generally taste OK. I have actually used kits and liquid extract that was about 5 years past date and it was very drinkable!

Best before dates on food are a legal requirement and bear no relationship with beer aging. Hop and ester flavours tend to fade the most over time, so while an IPA has a peak date it will eventually become bland. Stouts and Porters actually require low levels of both so improve with age, but if...

Worms also like the spent grain, or it can be mixed directly into soil to improve it's water holding ability.

I dry hop with pellets loose on top of the brew these days, but dry hopping imparts more aroma than flavour. Flavour extraction peaks about 15 minutes before the end of the boil, but different flavours can be extracted with shorter times or at flame-out which also reduces bittering. Having said...

You can't make bread from it for the same reason you can't make beer from it (though grain from high abv brews might have enough sugars left for a low abv low quality beer as someone pointed out.) All the starch has been converted so there is nothing to make bread with.

You are correct the sulphur comes from the nutrient, the smell tends to be more prevalent in faster brews/higher temperatures. If it's in the air, it's not in your brew, so what's the problem? In beer the sulphur adds flavour, but you distill a wash and filter it through carbon, so who cares?

Why would you chuck it out? - I buy stuff like that at garage sales to stick on my mantle piece!

I drink alone a lot since the wife left me. My son is usually with me so I can't go out much. I solved my drinking problem by ramping up my home brew and getting set up with kegging and all-grain. I bought a sack of grain and now I can afford to drink as much as I like - no problem...

Wow! You have a huge hand! Not familiar with the recipe, but IPAs are good for keeping for a long time, and with time everything mellows. Try it after conditioning, though, as that kind of flavour often becomes less prominent once all the trub has settled out.

I'd give it up. He wouldn't know - modern vodkas are priced in direct relation to how tasteless they are, the exact opposite to beer.

Erm, yes it will. You haven't learned any science yet, have you?

You will usually extract less with less water in your mash, though your figure seems low. get a cheap electronic thermometer from ebay where you can sit the sensor in your mash (stir every 20-30 minutes.) It is good idea to buy a bottle of tincture of iodine from your local chemist - take a...

I'm a bit of a fan of heavier beers, especially at the moment as I need to prepare for winter. I suspect your main problem is a poor choice of yeast for this style. Brewer's Friend does warn you that your mash efficiency will be lower for this style and you need to be careful of your mash pH...

What most of us think of as cerveza is actually a wheat beer, as that is easier and hence cheaper to grow in Mexico. Most recipes contain 40-60% wheat malt with mostly bittering hops, little flavour/aroma but European "noble" hops work best. It is for the cloying flavour of the wheat malt that...

That looks like the kind of cheese I enjoy - not flavours I'd like in my beer unfortunately. Hard to tell without putting some under a microscope, but I'd actually be wary of tasting the beer underneath myself and you wouldn't believe some of the things I've eaten and where I've eaten them!