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Pleased to hear it! Your last remark, "...and slowly build from there." That is the core of homebrewing. It's all about gaining the courage to actually do it and slowly building from there. I also enjoyed our chat and I wish you the best. Edit: Also, talk to Lizard about your water. You're...

Bingo! See? You're already half-way there! A good homebrewer never, ever gets rid of a perfectly good fridge! You got this, my man! :bigmug:

Wish I could offer more help, but I can't. Others will. You don't need to build a fancy kegerator. You just need a fridge, a CO2 tank, a regulator, and some cobra/picnic taps. A bog standard single-door-with-the-freezer-on-top fridge will hold two 6-gal and two 5-gal kegs with a 5lb CO2 tank...

Also, buy a case of 100ml beakers. These things are incredibly useful. They're great for capturing pH measurements, weighing brewing salts, and hops. They also help you to organize your boil additions. While your mash is doing its thing, break out your scale and beakers and weigh your hops and...

Boy golly, you're going to get all kinds of answers to that question. In the olden days of yore I started on ProMash, then switched over to BeerSmith. I like BeerSmith because it's very detailed and I can push the software to do exactly (given a carpenter's concept of "exactly") what I want it...

I can't speak to the Brewzilla, but as someone that has been allergic to the notion of home ownership for decades, you can certainly brew cleanly and with very minimal clean up in a small kitchen. I've been doing it for decades, brewing 6gal fly sparged AG batches in a small apartment kitchen...

TILTS are great, I love both of mine and wouldn't trade them for the world. Nevertheless, they can be a squirrely, especially on large, vigorous fermentations at high krausen. You currently appear to match those criteria. Personally, I kinda think of high krausen with my TILTS as being that...

It's a pleasant drive and one that I made daily when I used to work on Kent Island. The only downside is that if you take 50 you have to cross the Severn River Bridge, which can be a real drag on a weekend morning this time of year.

"All of the great global styles started in a small, unassuming fashion. So it was, too, for Beach Beer, first being brewed in May of 2024." Quoted from Mylox Cerverix's seminal work A History of Brewing in the Early 21st Century; University of Portland Press, Portland, OR, 3218.

Over the decades my gravities have gradually diminished, then plummeted. It's been years since I've brewed above 1.060 and I seldom blip above 1.050 anymore. I find I enjoy the challenge of making small, flavorful beers because it really is a challenge and there isn't much beer there to hide...

And some that Helles that I’m happy with. Needs more calcium next time to help it properly drop.

And a glass of fizzy yellow swill, finally starting to drop properly clear.

Nice cool day today, so it's APA. Gotta get this keg dead before things turn properly hot.

My man! You've got taste, sir! A toast with my Panther Piss HB American lager.

Get it!!!! I've used the Apera for about 5 years and it is, hands down, the easiest, least fussy meter I've ever used. It's way faster and far easier to calibrate than my old Milwaukees. Whereas pH measurements were a chore with the Milwaukees, the Apera has made pH measurement as routine and...

That's a pretty good party trick and, if you think about it, a far better way to organize that beverage.

My 10gal SS Brewtech holds temps like a champ compared to the old cooler-based rigs I built in the past. I bought the tun with the intention of returning to fly-sparging, so it felt funny going with the "tiny" 10-gal tun, my old batch sparge square cooler tuns were substantially bigger. Perhaps...

I agree. Writing from the USA, my UK ales made a quantum leap when I started kegging, CAMRA be damned. They improved further when I started minding my oxygen at packaging, CAMRA be angry. They became much more vibrant when I adopted LODO, CAMRA be foaming at the mouth. ;) Minutia aside and...

Dayem!

If you're keen on brewing big beers, I would strongly suggest looking at the literature available on, and the brewing philosophy employed in the making of, Belgian beers. Sure, they make great big beers, but they do it with an eye toward making "digestible" beers. We might call that drinkable...