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I think the reasoning behind it is there are those wishing to make good beer, and those who just make beer. At the end of the day those just wishing to make beer will go their way while those who wish to make a better beer will follow the proven science of brewing.

Have you ever thought of getting a water report from an independent source? Although the water report should be made available on request from the authority. https://byo.com/article/the-power-of-ph/

Sterilising comes in two parts, the first part is an alkaline clean, if you don't do that no amount of acid based steriliser is going to work. http://www.milkthefunk.com/wiki/Quality_Assurance

Any luck with the Pill Rod? I just looked on Keg Lands forum seems you are not alone, quite a few with the same problem.

Best thing about mistakes is what they teach us, happens to all of us and helps to be a better brewer. It isn't the equipment you use which makes you a better brewer, it is yourself. But for me the Brew Devil with a few tweaks is what I use.

I have been thinking along similar lines, (automated stirrer) it is the only real way to equalise the temperature of the mash throughout, plus there are other benefits too. https://byo.com/mr-wizard/mash-stirring/

I haven’t said I don’t like his videos, I have only watched a couple they are very good for new brewers. It is when one branches out and starts to think critically that brings up some contentions. As a new brewer we are all impressionable so we believe what we read or see. But we have to also be...

I was a porn movie star under the name of Maxwell Hung. I wasn't really but I like to tell people that. I don't think telling someone qualifies the master brewer suggestion. If I was a qualified master brewer I would be working in a brewery raking it in, instead of sitting in an accounts clerks...

I just think that the marketing of a lot of home brewing merchandise is about convincing us to buy what we don't really need.

Really! Where was he employed as a master brewer?

aheadbutt

I did read on another thread,'There is no wrong way to make beer'.😂 I think quoting David Heath and Marshall Schott, two home brewers as an authority on brewing science beggar's belief.

What Charlie Bamforth says I have read before volatile's are driven off in two ways the boil and the ferment, I haven't got a pressure vessel yet. When I do that is what my aim is, to carbonate the beer towards the very the end of fermentation by the application of some pressure.

You aren't alone, it is mentioned a lot on forums, I will only force carbonate if I am in a hurry. Otherwise I prime with dissolved sugar, problem is CO2 will have to be introduced for the pour. That is one of the advantages of the bladder inside the keg. The beer conditions in the bladder and...

Is this based on your say so or scientific proof?

Well I wasn't alive in the 1970's so I wouldn't know, maybe you can provide some up to date information on the length of the boil.

Depends on what you want to achieve from your brewing. If you just want something that will pass as beer why even bother with 15 minutes. Hop utilisation, foam stability, DMS removal plus a host of other things which the boil is intended to do.

Read any good scientific papers from Wiley online, or watch the podcast by Charlie Bamforth. Also look out for Tim O'Rourke PDF The Function of The Boil.

The crown caps which have the polymer oxygen absorbing lining cost a little more (or did when folk believed they worked) the bags are clearly marked Oxygen Absorbing, but they did absorb hop aromas. I think that is what led to there down fall within the brewing industry. The idea was to spray a...

Two problems, Schott doesn't have a scientific background in beer or anything beer related. He is just a home brewer who makes money every time someone hits on his website Brulosophy. So it is in his interests to put up all the pseudo experiments to draw in anyone who is willing to read them.