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Time and cost, it's a struggle to find the time to do even extract brewing (and bottling) as it is. As for the costing that the website states they are very much marking things in their favor, the cheapest grain you can get, no spec malt, low hopping rates, brew something decent and you could...

Did you accidentally brew XXXX gold?

Assuming it was a bad batch of berries I will say two things A) Hep A can survive a very long time (months to a year) in water and I wouldn't bet on beer killing it B) Vaccines are not 100%, unless you have had your serology done to confirm immunity I wouldn't trust it . . . . Happy drinking :)

Perfectly fine, a lot of people dump the entire boil into the fermenter. I only started straining the hops out when I started harvesting yeast to make it a little bit easier.

Well, brewed this up this morning with the only change being I changed the final willamette addition to Challanger (to use the last 13 grams). Guess I will find out the old fashion way as to how well it worked in a couple of months.

I have a bunch of leftover hops and chocolate malt that's getting a little old and was thinking of doing this with them, any thoughts? 23 litres 3.5kg Light dry malt 100g Chocolate malt 100g Med crystal 30g Challanger 45 min (8.1 aa, 24.5 IBU) 10g Boadicea 45 min (6.1 aa, 6 IBU) 10g...

From the ingredients it sounds like it should be a double batch or two singles

Awesome job, just put in my order. That will make for about 2.5kg of hops in the freezer, should be pretty well stocked for the coming year.

Slow off the mark as always but do you still have stocks of these around? Would definately be interested in 225g bags of the Simcoe, Chinook, Amarillo and Willemette if you haven't sold out yet.

Sounds like something you put on a cut "Been out drinking and got stabbed in the face?..... use stabisol to sterilise the wound then stabifix it!"

1) depends on various factors, probably $2-300 though unless mates rates or painful install 2) don't grain brew so can't say but I would assume you would use the second smaller urn for heating sparge water?

But there is nothing to suggest that he wasn't willing to pay market rates for a double whacking though

I'm always confused by these, do they mean μKeg (micro keg) or do they mean uKeg (you keg). If the former when did term micro become interchangable with relatively small and when did it become kosher to interchange alphabets..... if the later... youkeg? were they afraid of apple sueing them for...

No reason not to

Sulphur and lager yeast isn't uncommon, especially if underpitched or otherwise stressed. Ride it like a cowbow

I've always dissolved them in the boil water previously then added chilled water. This is what it actually looks like at the moment with it's nice layer of juicey yeast food at the bottom.

Can't say it's same as usual as it's Nottingham and I've never tried it this low before. That said it is definately an active ferment, good krausen on top.

None of them have what you could call traditional Pilsner flavour, that said, if you must add something I would go the amarillo, maybe make up say 15g as a steeped infussion and add it. Will definately notice it but I don't think it would stand out as much as fruity citra or piney simcoe

I do have a long paddle but I'm rather uncertain about stiring the beer, It's been fermenting away for a couple of days now and I would hate to reoxygenate the brew. Also I figure if it hasn't dissolved yet a stir probably won't do much. If it was dry malt I wouldn't be worried, when I have...

Anyone ever not fully dissolve liquid malt extract before? Normally I add the stuff to the boil just after I turn the heat off to dissolve it, decided to just drop it into the fermeter on top of the old yeast cake on the weekend and dissolve it in cool water.... which wasn't overly successfull...