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Was there any connection in ownership or copyright with England's Courage, a major brand at the time?

To my tastes I'd go further and say don't use molasses at all.

Confession: I needed a good ten seconds before I got it.

Too much was said. I followed your link, read through the article and have no idea what you are talking about. Some information may have come from Wiki or many other sources, but none of the post is word for word. As a general rule, citations for information that is common knowledge and...

To paraphrase General MacArthur, old threads never die, they just fade away.

You should find the sanitation improved from the two above cases. The one concern might be with glass washing.

If you've been to Vietnam, you've probably drunk it. It's literally cheaper than chips, is rather bland, but not awful, goes out in barrels not long after brewing (bia hoi means fresh beer), has an abv around 3.5%, and isn't all that bad. It is supposedly a lager. The grist comprises malt and...

I don't know what books and forums you refer to. Many times I've seen the advice in them to boil any water (see, e.g., Palmer, How to Brew). The obvious exception is when the water is mixed with extracts or used in mashing before boiling the wort, though some brewers use that as one method of...

It sounds like you've had infections, probably from at least two different bugs. Remember, you are sanitising, not sterilising. The aim is to reduce deleterious bugs so that your pitched yeast has a long headstart on them. Are you adding unboiled water at any time after the boil? Starsan...

We often treat panic attacks. "Help, my fg is too high" is the most common cause. So you're in good company. Persevere, keep brewing, drink.

May it draw a large and enthusiastic group.

Obviously it works for you, but I recall in Belize, where everybody got rain water off the roofs, it was called bird **** water.

Those additions of water with LME and with dextrose could be risky if the water has not previously been brought >80 degrees to sanitise it. Also, dextrose is usually but not necessarily sanitary. I'd heat it with the water. Presumably the water is dechlorinated.

Almost certainly it's done. I don't know their kit. What grist or other fermentables went into it and what is your volume? Unrelated to your question: I've used Notty many times but never above 18. Others may have different takes.'

Same plastic fermenter for >200 brews, never had an infection. I rinse well after use, clean with percarb and let dry at some point thereafter. Before filiing I sanitise with iodophor, which is fiddly because light and solutes in water can degrade it, but very broad spectrum..

I found that Ramapo Valley brews a very low-purine beer, but they skip mashing to convert starches. That suggests they do not use yeast, but maybe organisms like those used to make sake. Mark's (MHB) information on yeast strains is no doubt reliable, but, how low is low? Find out more as he...

I'd be wary of any purported recipe for low or no purine beer. Yeasts produce most of the purines during fermentation. Information on whether the amount varies by yeast strain is probably lacking. Commercial brewers of low-purine beers, mostly Japanese, do not say how they brew them. I suspect...

Balter what? If you mean the XPA, there have been several threads. A search should pull them up.

FYI: Honey malt is a brumalz, Canadian, from Gambrinus. Half a kilo of that and half a kilo of lactose will give you a decidedly sweet-tasting beer. What the carapils, often used in pale beers, would bring in that grist escapes me The two-row probably refers to American two-row. Why combine an...

Not necessarily. Sixty percent is a rounded number. When not exactly sixty, they've usually run a few points lower, not often higher, so 54 may not represent a trend. Word the question to address hard-core conspiratorial thinking, the percentages drop, but stay scary.