Recent content by prosper

I bought liquid sucralose on ebay - pure, uncut stuff dissolved in water. 2 to 3 drops per pint is all that's needed, it's potent stuff. You could carbonate with sugar, if you wanted to - 1-2 cups in a 5 gal batch should make it nice and spritzy, and it should ferment almost all the carbs...

not a one. Been brewing for several years now. Even some old bottles that have been around for over a year are fine - if there was even a low-grade infection happening it would have been apparent by then

I recently made some 'Nookie, which I liked very much :) http://hopville.com/recipe/292923/american-ipa-recipes/nookie

2-row. Kiln it a bit in the oven to come up with something more like maris otter (or even more for vienna or munich), or use it as is for paler beers. You can make a decent english beer with 2-row, and a decent pilsner. But you cannot make a decent pilsner with maris otter, or a decent english...

one of my first all-grain batches ever, and (I think) the first recipe I drafted myself from scratch. It's not a well-constructed recipe - it's a bit of a kitchen-sink batch, but I totally lucked out and got an amazing (and repeatable) Maple Stout: 43% 5 0 American Two-row Pale 23% 2 12 Maple...

lol - my bad

D'oh! Reason number 458,211 why politicians and bureaucrats all suck balls: http://www.cbc.ca/canada/calgary/story/2010/11/30/calgary-alberta-beer-alcohol-content-ban.html Alberta bans extra-strong beer over binge risk By CBC News CBC News The Alberta Gaming and Liquor Commission has banned...

My bet on percieved body: The Rye contributes the most body, and it's usual grainy rye flavour The Oats come in second, but with a neutral flavour profile The mix in 3rd The barley 4th, and the wheat in last place, with a slight doughy flavour contribution. The overall favourite - too hard to...

I go through about 20oz per month, mainly due to slow leaks all over the place, but also including carbing and dispensing. I'm not too worried about it, though, as I buy CO2 in bulk (~70lbs for $40)

water bath is easy. Go find a bucket that's big enough to hold your fermentor, fill the airspace with water, and insert the cold probe

I gave it an honest shot - I used it actively for about 18 months, posting status updates, pictures, and interacting with others' pages. The Event planning features are kind of nice, but ultimately I found that the people I cared to interact with were people I normally dealt with in real life...

I enjoy a good cigar every few weeks. Cohiba siglo iv's are my overall favourite, and then cuban partagas - but I also enjoy CAO brasilias, Padrons, macanudo maduros, cuban hoyo de monterrey and bolivars - and arturo fuente also makes a bunch of really tasty cigars. The non-cuban Punch cigars...

the yeast. It is absolutely critical to produce the right characteristics in your beer. Nottingham is a fine yeast, but it's not going to be anything the like the original, it's too attenuative and not estery enough - both of which are probably what you're talking about by 'sweetness.' Also...

too many to choose from. I roughly divide all beers into 3 categories: 1. complete crap. The worst of the worst. This accounts for maybe 10% of the beers that I've tried 2. 'meh.' Middle-of-the-road beers. These are beers that I can enjoy under the right circumstances, but are generally rather...

Best. Weyermann would also be a contender, if it were available, as would Dingmans (though Belgian pils is not the same as German pils). If I could get imported malts for those prices, I would only ever use Hugh Baird Pale Ale (Maris Otter) and Best Malz Pils malts for all of my brewing...