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Finlandbrews, the reference made on Page 150 in Water refers to a range of sulfate to chloride ratios from 9:1(lots of sulfate)to 0.5:1 (twice as much chloride as sulfate) As an example, on page 141 he references Burton's water ratio as a 51:1 ratio sulfate to chloride. People know Burton as...

Do you want us to go to the calculator for you? http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ You will be happy you learned to do your own paperwork.

I think if we actually care about the safety of our fellow brewers, friends, family, children and pets, we would be wise not to mess around. Its not worth it. You saw the guys leg, you heard about the one that embedded shards of glass into all the walls around the explosion. That's serious...

Well if its dry you should have an adequate cell count for sure! And that yeast will most likely produce a more estery product, geared towards a Bavarian wheat (hefe). Should work great. As for the orange zest, go for it, just don't go overboard, you are already going to have some Raspberry...

Yeah that sounds on par for a good wheat. I do several hefeweizens and they all use extract in some proportion. It would turn out well for sure. What yeast are you going to use, the dry? It would probably be an American ale type strain, and would be more neutral then the Bavarian style...

Hmm, this is very exciting and curious content. I'm trying to find ways to shorten my brew day. I just got an immersion chiller which saved me 45 minutes. My mash is one item I was hoping I could shorten for some beers, and I do have iodine and a watch plate now for tests, so I may do my own...

I've done so many of these kits and tasted them brewed by other novice home brewers. I've generally been satisfied with the kits, but I have always used liquid yeasts with them. I varied the op up water, totalling between 19-24 litres. Sometimes I found the beers to be a bit heavy for style...

Just outlet the immersion chiller into a bucket or three and use it for your laundry machine. Or use it to water plants. Sent from my iPad using Home Brew

Well the sulphate in Gypsum can affect the perception of bitterness and flavor, while the calcium is a simple nutrient to the yeast. So, it may still have some effect of helping your hop flavor, though the yeast nutrient part is probably almost to late to affect anything. Im sort of a rookie...

Sulphur smells can be common among different strains of yeast, and often will completely dissipate. I often get them with Belgian yeasts. Now, the real question is, did you calculate how much yeast your beer actually needed? If you did 5 gallons of average strength beer, you need 150-200...

What exactly is the purpose of your experiment? You haven't listed a full procedure for making anything really... if you want a realistic constructive critism a real recipe you intend to follow with water used, yeast etc. 1. If you are mashing grain, adding jam and boiling all you are making...

And so I forgot to post it, duh! Sent from my iPad using Home Brew

So I have been refining my favourite style, the Hefeweizen, for almost a year now. I have changed and tried to master the details over five batches of Hefe now, arriving at Hefeweizen Number 5. I decided to start learning about labels and try some stuff I thought might be cool, sort of fresh...

Sounds good, experimentation is something new, as alot of the old school brewers and traditonalists of the past would only stick to style and recipe guidelines. Our generation of brewers have opened the floodgate of what can be in a beer, and its great! Please let us know how it tastes, maybe...

Well, I will give it a shot. The Wheat DME should be enough to give you a decent gravity. For a hefe, those hops are not to style, and will most likely overshadow your Hefe yeast flavors. At that temperature though, you will be filled with over-ripe banana flavor. So perhaps your fruity...

I would let your bottles sit for a while longer before judging any of their qualities. Ten days is a very bare minimum for most beers, and certainly half the time alot of beers needs to shape up. Your carbonation at this point may be fizzy, harsh large bubbles, but you want the smaller bubbles...

I tried this for the first time yesterday. Decent quality printer paper with a laser printer at work. Cut the labels out carefully with scissors. I took a basting brush and and sauce cup filled with 2% Canadian milk ;) I did a wet coat on the back. The edges tried to curl back, so I grabbed...

Just... Add it? Secondary is old school and not required for most stuff. Anything you can add to a secondary can by dropped Into primary. Sent from my iPhone using Home Brew

Well WB-06 is definitely a Wheat beer yeast, and certainly not the typical American strain either, which gets you closer. But I've brewed lots of Hefe and lots of Wits and the WB-06 comes on with banana and clove flavours. I was drinking a few glasses of my Hefe last night that I brewed with...

Everything weird boy said is what Im saying. Cut the coriander to 15g or less. Not sure about cumin, never used it in a Wit. Recipe is fine, but I would cut the carapils altogether. As for your hops, you are doing all late additions which will make your beer very hop forward. I would use a...