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I'm not so worried about ABV or specific calculations, more concerned that the yeast will struggle and throw off flavours if the wort is out of it's league.

Hoping for some advice on this one. Brewed for the first time in a while today shooting for a solid Imperial Stout, and after higher than usual efficiency and not quite enough water, I've got 18L of 1.090 wort on my hands... I've pitched a pack of Wyeast 1469 West Yorkshire Ale, which probably...

Link I'm curious, what do you need at a bare minimum to knock out a half decent brew? If you were stuck on an island somewhere, could you make beer? When brewing at home, what dodgy substitutes have you used in a pinch? Reading that article got me thinking about what's really essential to...

Thanks ianh, this is quite useful even for a beginner like me who's only doing K&B brews. Even though I'm not making use of all the features, basic stuff like estimating alcohol content and what gravity readings to expect is very handy :)

Hey everyone... it's been more than 10 years since I last made a brew, and if you'd tasted it you'd know why. After spending the last few weeks reading through this forum I'm amazed at the knowledge here, and I now see what went wrong in the past (poor attention to sanitisation, no temperature...