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The Oldest beer style still being made is Sahti, the following might give you some ideas. Many of the really old descriptions of brewing processes leave me wondering where they got the enzymes from. Baking bread and them mixing the loaves into water sounds a little iffy to me. Unless the grain...

The strength of the acid is important too! I think that will be part of the post, likely to be 88%, if you have 80% you will need to adjust accordingly. The drop I was referring to was 5 of 0.1pH drops or 5 times 0.6ml times the mass of grist (9kg). Mark

Looks like the perfect solution to serving beer with the classic hand pulled look and flavour. I'm not a fan of Nitro; it guts the beer suppressing a lot of hop and yeast flavours. There would be no problem using CO2 to pour (it isn’t mixing with the beer) and should give very much the same...

I wouldn’t, it was pretty bad young and won’t have gotten any better. Keep it as a bar piece, absolutely a better display than beer. Mark

Proper beer line won’t smell of plastic at all. Did you go to Bunning’s or a real home brew shop? Personally I always get Dual Layer barrier tube. The inside is Nylon which is smooth (low turbulence) and resists bacteria imbedding in the surface as well as being opaque to Oxygen transmition...

The best I can find re Asian Lagers are high adjunct versions of American Lager, usually with 30-40% rice. Lots of yeasts get talked about but Carlsberg is probably the ancestor of most of what is being used. Probably run hot (~12oC) at high pitch rates. I would seriously think about doing a...

Brad covered most of what I would look at, just one point that would concern me. You are looking for around 37% boil off in 1 hour. That’s a fairly brave prediction. To get that you would be in real danger of scorching/burning the wort; especially at higher gravities. Generally even in a well...

Personally I'm grateful for your efforts and wish WEAL would put a sock in it. Mark

Interesting, the thesis that is based on was delivered in 2005 and has been widely discussed over the last 18 or so years, even on here (see attachment). Valid point tho, I would like to see a lot more discussion of processes and methods here (and elsewhere). There are a lot of factors that...

My favourite is the Weyermann Floor Malted Bo Pils One of the things I like about Weyermann in general is its consistency. I have copies of old COA's (certificates of analysis) that go back well over 10 years; they vary by fractions of a percent. But have never tasted malt as good as the FMBP. Mark

It's very doable; in fact a lot of big breweries do so and for the same reasons. To get more beer out of the same sized equipment. I'm going to say that mostly it’s done by the makers of mass market (mega swill) beers that are perhaps focused more on price than quality. There are a few very...

Nah!

Not really the issue - or not all of it Brewers using filter presses to separate sweet water from grist crush in a hammer mill which produces powder, from the husks to (under 0.2mm). All the Coopers beers are milled this way. Not saying that fine husk fragments wont exacerbate the extraction of...

One of the best I've seen is old 4 drawer filing cabinets They hold a brews worth of long necks per drawer, and being metal, if something goes wrong, they are fairly bomb proof. They are really cheap, often free which doesn’t hurt. Mark

Most look a bit like this, I would look for an Alla made in France, not too expensive and usually pretty good quality. Lots say they are a three scale hydrometer but home brewers mostly use the S.G. scale. It should say the temperature that its calibrated at, usually 20oC. If you jump on...

Take a close look at your hydrometer, most home brew hydrometers are 2,4,6... rather than 1,2,3... so your 3-4 would be 6-8 (Oh well 1.006-1.008 really). Which sounds much like you would expect. Mark

It's probably a blend of Sodium Metasillicate (a detergent and not the same as Metabisulphite which isn’t) and Sodium Carbonate (AKA Washing Soda) which is a pretty good cleaner. There could be some Sodium Percarbonate in it but I doubt it as its relatively expensive and they aren’t claiming to...

I think you will find it's Mauri 497 Lager yeast. There is an old saying among brewers We make wort, yeast makes beer It would be a good idea to have a read up on how to get the most out of your yeast, you will make better beer and at little or no greater cost. Mark

I find it better than most of the other options. In a large commercial recirculating mash/lauter a pump would be pulling wort down through the grain bed and filtering it as the wort was returned to the top. They have the advantage of a meter or more of grain bed depth and pressure head to...

AHB can be a bit of both; a lot of people get invested in whichever choice they settled on. Its fair to say that a many are highly motivated by price; which isn’t the only consideration. I am on my second Braumeister, have brewed on several including the larger commercial ones. Have had the...