Recent content by steakandale

You just need anything the right shape (and plastic not glass). a single rose vase from the corner market. The hydrometer has the scale on it, not the cylinder.

Hey relax - you SCORED a case of un-lipped un-slobbered on beer. I went to my neighborhood pizza joint and asked the cute waitresses about gathering bottles, they thought brewing my own beer was really cool and interesting... but I suddenly got weird about strangers lipping all those bottles and...

There once was a man from Nantuckett... Aw you're drunk!

Ohhh I LIKE Thor's Hammered!! or glogg, berzerker, skirmish whatever

+1 on bagging that... Honey is something around 80% fructose and glucose but varies widely - which makes it tricky to prime with. The yeasties will keep on eating until its gone. I can't even say if you will taste anything of the honey after that, as the bulk of the honey's body will be consumed.

I don't consider mine to be slippery. Try giving it a good hot scrubbing and see if there is some king of film on it. It should jam in somewhere near halfway and they don't pop out. This is assuming you have either a blow-off tube or airlock also installed. If its air-tight all bets are off on...

Whoops never mind I'm around .55$ a pint

Anyone?...Anyone?... Bueller? I thought that was an easy question. I'm new to trying these darker SRM grains. Are they prone to bitterness if temps are too high? or amounts are off?

My last batch was my own try at a Dunkelweizen. I took EdWort's bavarian recipe that I've made several times before, and like - and added just the darker grains found in 2-3 dunkels. 7 lbs German Wheat 4 lbs German Pils .35 lbs Special B .35 Crystal 40L .125 Carafa special...

I don't think he ever sanitized... that... microphone??

and... secretly updates BATF of everything you put in there... bwooop bwooop bwooop Edit: just kidding. Don't get out your foil hats just yet.

How long should you be careful about maintaining temps? You should be careful with it throughout primary. The most active phase of fermentation, around 3-4 days is mainly when you might see the biggest jumps. You are within ideal range though for the remainder. This is a good thing to know...

Hot-peppers! I Love me some o them! Serranos, Jalepenos, hatch, big jim, yumm! and something I GREW - that LIVED and I get to eat! and we cook at home a lot if that counts, home-made pizza, I like making my own dough, grilled sometimes is nice and smoky.

That's only one way to look at the whole thing. The smaller guys fight for their market share too, and lobby, and defend their business interests, you have to in order to survive. and DONT FORGET 15$ a six pack The entire three-tier system is a direct result of the post-prohibition 21st...

As a side-question from all the usual arguments and discussion regarding macro vs micro brew, the big ones buying up the smaller breweries... Would you buy and drink a richer, medium hopped ale with a little malt backbone to it, if it came from the big guys? I mean like a 2-hearted, or...