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  1. W

    Man, I love Apfelwein

    Apparently, though it's not clear whether "common" really applies.
  2. W

    What is Apfelwein

    I think a lot of that wikipedia entry came from threads here.
  3. W

    anybody left their fermenter lid off?

    Where there any mice or bats or dogs or anything floating in it?
  4. W

    Question about Graff & Hops

    I like how people here say "This recipe is great! But I substituted the main ingredient for something completely different and replaced all the other ingredients with some stuff I had lying around then followed a completely different preparation procedure." :)
  5. W

    Additives, and Cancer.

    If you want to grow irish moss then I hope you live near some tidepools.
  6. W

    Can anyone help make Rolling Rock clone

    This is an important step if you want the authentic RR aroma.
  7. W

    The Extract "twang" - what is it?

    What does the only sources being forms have to do with anything? Anyway, reading those forums results, it sounds like it should more accurately be called "stale old extract twang" or "inexperienced brewer twang".
  8. W

    Brewpubs in downtown San Francisco?

    Noc Noc's does usually have a nice selection on tap and in bottles. I think they rotate their offerings pretty often too. It doesn't look like somewhere you would expect to find a good beer selection though. They recently added some windows in the front so it is less cave-like now.
  9. W

    Would this chill my wort fast enough?

    Around 3-3.5 gallons of 100F wort topped off to 5 gallons with cold tap water usually puts me right around 75F in the carboy.
  10. W

    Would this chill my wort fast enough?

    Maybe it's just bad internet knowledge, but doesn't adding O2 when the wort is still hot cause oxidization right away? I've read that you don't want to aerate it until it is below 100F or so. I shake the hell out of the partially filled carboy to oxygenate after it is cool.
  11. W

    Would this chill my wort fast enough?

    I cool about 3.5 gallons from boiling to about 100F in 20-25 minutes with an ice bath. Stirring (the ice bath and the wort) regularly helps a lot. Just make sure to stir the wort gently and with a sanitized spoon.
  12. W

    Brewpubs in downtown San Francisco?

    It's not that bad, but they give the distinct impression that you as a customer are inconveniencing them. Which you probably are, but they aren't supposed to let you know that. Maybe surly bartenders are supposed to be part of the atmosphere.
  13. W

    Buying a keg, legally

    These days tool rental agreements usually just require you to leave a credit card number that they can charge a replacement cost to if you never come back. And if you read your apartment lease it probably says that they will bill you if the repair/cleaning costs when you move out come to more...
  14. W

    Saison yeast temperature question

    I like the water bath + aquarium heater solution. It probably only needs to be a tub deep enough to put the carboy in six or so inches of water.
  15. W

    Brewpubs in downtown San Francisco?

    Yeah walk from Anchor to Magnolia for dinner and stop at Toronado to rest before climbing the last part of the hill. You also might try The Page (on Divisidero and Page) which is a block out of the way on the short trip from Toronado to Magnolia. They have a good beer selection (though...
  16. W

    Homeopathic Beer?!

    I don't believe the thing you said about honey.
  17. W

    Hops = sanitized?

    http://www.howtobrew.com/section1/chapter5-1.html
  18. W

    Bay 2 Breakers in San Francisco

    I imagine it is less fun for the people left with piss-soaked and trash-filled front yards the day after.
  19. W

    Example of the 'accuracy' of using the term "skunked".

    I find the that the easiest way to explain the smell to someone who isn't sure exactly what they are smelling is "smells like Corona".
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