Recent content by KeithMoonsLiver

There are many oxidants besides oxygen.

Every one of the IBU formulas is off, some of them significantly so. My advice is to just stick to one formula and through experience gain an idea of how bitter each calculated IBU value is. Then you can adjust each one to taste, rather than trying to get a number within a certain range. What...

I just stock my fallout shelter with a lifetime worth of dry yeast.

when in doubt, ban things

Blame the customers, not the businesses. This type of thing wouldn't happen at all if more americans liked good beer.

seems like there are as many different opinions as there are replies to this sort of question. i would be interested in seeing an actual study on the subject.

not designed to hold much pressure, could also explode

I use both but will never buy another glass one.

the bourbon barrel aged rasputin is even more awesome than the regular, IMO

nothing like plopping a few scoops of vanilla ice cream into a big glass of chocolate stout if you pay close enough attention you can literally feel your lifespan shortening

Maybe the bartender will remember this the next time he gets all pissy with paying customers.

Bottle it and see what happens, IMO.

Well, if your dry yeast wasn't alive then no wonder you weren't getting good results. :)

if it tastes anything like a starter, then bad. really bad.

Land of the free