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Matt, no need to worry. Ciders are often more forgiving than beer, and I have never had a problem leaving beers in primary for up to three months. I generally leave a cider on the yeast for a couple months and then to secondary for a few more. The only reason not to would be to attempt to...

Over about 400 batches, my experience is that with the mash tun already heated to temp, grain at room temperature has enough thermal mass to lower you mash liquor temp by about 6 degrees C, or 10 degrees F. This is based upon my normal water to grain ratios of 1.25 - 1.85 QTS per lb. I think...

I'd say your rather low on your base malt, and way high on your crystal and dark malts for a 19-20L batch. Guinness is foremost a dry stout, so any additional body and sweetness is counter productive. Eliminate the crystal and reduce the dark malts to less than 10%. You might want to check...

The foam is a good thing. Star San is great stuff and the foam has sanitizing properties as well. No worries.

I have not posted much to this forum, and I am not in the UK, but this is one of the nicest beer forums I have found. I hope you enjoy my tale of woe. It is notable for background that I brew all grain in ten gallon+ (really 40ish liters for those on the metric system) and use modified half...

Mike, I didn't see what your starting gravity was, or your lautering/ sparging techniques, but everything sounds spot on. Even the boil--one way to make up for a less than ideal boil vigor is to boil a bit longer than an hour. Most professional breweries plan for far less boil evaporation...

Hello, been lurking for a bit, but brewing for a dozen years. Couldn't help but respond here. For extract brewing, as long as the tap water meets health codes and tastes OK, its fine for brewing. No need to spend on bottled water. As someone else pointed out, it may just be someone else's...