Recent content by Hibob!

Let me elaborate - I would siphon my still-fermenting apfelwein to a clean carboy just to get it off the yeast cake. I then add the juice or mashed fruit (cherry, blackberry, peach, etc ), slap on a ferment lock and walk away. I like my ciders dry, so the loss of sweetness is not a bad thing...

Whoa, whoa. You can eat hop shoots? I was always told shoots coming off rhizomes are alkaloid i.e. bitter.

Not to thread-jack or anything, but I've made the patersbier from NB and it's a fine beer, but everything on the NB review pages is 5 stars. "Best beer I ever made!" "Hit of the party!" "The empty keg was sawed open and we bathed in the dregs! Would brew again!"

http://byo.com/stories/article/indices/30-extract-brewing/418-can-botulism-spores-grow-in-concentrated-extract-with-its-high-sugar-content Mr. Wizard claims botulism is not an issue.

$10 worth of extract (really old spoiled) vs. possible death what would I choose? If I had found a can of peaches in the back of the cupboard, I wouldn't think twice about pitching it. But being a HBer, and finding out after his death that my father at one time at least had an interest in the...

Hmmm. This is a pre-hopped malt extract. Is there a specific hop for Canadian Ale? Cascade?

Thanks, guys. The extract is hopped, so a packet of dry yeast and I'm good.

In cleaning out my late father's house, we came across a GW Kent Personal Brewery, still in the box, with a can of Mahogany Coast Canadian Ale extract. I wonder if I could make a batch for homebrew for dear old Dad, but would not want to call it Botulism Bitter. 1. I cannot find any date on...

On my third Apfelwein, after one week in primary I racked it to secondary with a half gallon of black cherry juice. Can't remember the brand, but it was canned w/o preservatives and 100% juice. The finished product had just a tinge of pink and after two months was smooooth.

A4J. Crap.

I've made a dozen batches with my Coopers fermenter. Works like a champ. But listen to AJ7. I went cheap and used bleach to clean/sanitize my Coopers and my brews picked up a foul taste. I was about to call Austin home Brew to complain when I started to do a little research.

What are you using for a cleaner? Chlorine bleach, if not rinsed thoroughly, can react and cause a rubbery after-taste.

Had the vasectomy 15 years ago. Easy, easy, easy. The problem is subsequent infection - the worst case of blue balls you could ever have. Just keep 'em clean and tell your wife she's in charge of "sample collecting".:ban:

Batch. Darnit.

My first cider used Nottingham - very dry finish with no hint of a yeast or bread taste. Like the Master, Ed Wort, says, start another batcc immediately.