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Worst micro: Abita Purple Haze. The tasting experience was as follows: "ooh, blueberry! ...wait a second. gah! bud light!" Worst macro: the beast ties with natty light, for obvious reasons Worst somewhere in between: Leinenkugel's Sunset Wheat. If I wanted fruity pebbles, I'd buy Fruity Pebbles!

I started brewing at 18, and nobody at my LHBS ever looked at me funny or requested ID. Your mileage, of course, may vary.

+5 Rye Saison +5 Dampfbier 19091

in!

So I attempted to make a honey citrus wheat beer the other week, using Safbrew WB-06 (their dry hefeweizen yeast), since I've read that it's relatively mild on the phenolic character. It's been unusually chilly around here, so it was fermenting in the low to mid 60s, so I was expecting more of...

Yeah a few 5 hour energy shots in five gallons isn't going to do a thing, except maybe add a delicate hint of piss flavor. If you're really interested in noticeable caffeine content, you'll want to get yourself a tub of anhydrous caffeine (add with priming sugar maybe?) and add a measured amount...

Hi all, Due to an order mixup on the interwebs, I've been sent 8 oz of Saaz and 4 oz of Mt. Hood hops that I didn't plan/pay for. I've been told I can keep them, in addition to my original order. Does anyone have any good ideas for what to do with these, given that I don't have the ability to...

Macros I'll go out of my way to drink: PBR (actually quite tasty in my opinion) Ziegenbock (also pretty tasty, and kegs periodically go on sale for like 45 bucks) Olde English 800 (let's be honest with ourselves, 40s are awesome) High Life (in large part due to their advertisements) BL Lime...

3267 + 5 = 3272 My first all grain!

Obviously it should be bluebonnet blonde! Also I would love a taste... Jorgen on the facebook thread.

Hmm- you could centrifuge to separate the cells from the plasma, and then discarded the plasma, that would remove all the clotting factors. Then resuspend the cells in distilled water to lyse them, centrifuge again for a lot longer to separate all the cellular debris, and save the liquid. You'll...

Universities around when everyone's moving out! I have five minifridges, none of which I paid more than five dollars for.

So this might be a little out there, but add the dry ice to the keg to simultaneously cool the beer and carb to taste once you're at altitude? Sorry if that's completely ridiculous- it's late :drunk:

Tomacco!

Hmm- isn't freeze-distilling a beer up to 40% abv starting to get dangerous? I know one of the major reasons non-professional distilling is frowned upon [other than the missed opportunities for taxation], and why they generally don't save the first fraction of distillate is the potential for...

From lupulin come two lupulic acids - humulone and lupulone. One of these, "humulone", has the following chemical formula: C21H30O5. "Cannabinol", the active principle of marijuana, has the chemical formula.of C21H26O2. I can't decide whether to laugh or rage. These people are retarded.

Once your beer is fermented, you want to avoid oxidation, meaning that you should minimize the beer surface area exposed to air. That means no bubbles, and no agitation of the beer near air. So yes, very gentle siphoning always.

...half 10 and half 20?

How are you planning on chilling the water? I've got a batch right now living in a half-filled bathtub with a fan blowing over it (ghetto, I know- temporary measure until I finish building my fermentation chiller), and it's maintaining at around 68 (8 degrees below ambient) just by evaporative...

1125.5 + 5 = 1130.5 For comparison to the batch of apfelwein I've got going!