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Studies have shown that past a (pretty low) price point, expensive wines are all about the label, and experts can't actually tell them apart just from the taste. I'm not aware of any research on the matter, but I wouldn't be surprised if coffee is similar.

I just put airlocks on the two gallons I made today. 30,129.5

This is on hold. Thanks to everyone for their interest!

I have a Dickies labcoat that I wear when brewing. I originally bought it for cooking since I was tired of spilling tomato sauce or whatever on my clothes. It looks like this. I feel like a mad scientist. :)

This is still available. Thank you for the offers so far, but I don't want to ship, and I'd like to keep trying to sell it as a package if possible.

Since my daughter was born, I haven't had time to do all-grain batches. As a result, I've decided to sell a few things. The first item is a Penrose Kettle. These are no longer manufactured. It's an American-made 15.5 gallon kettle with a 1/2" ball valve for easy transfer. The second...

Wow! I've heard some criticisms of my graff, but heat has never been one of them, even when it was young. Do you mean it actually tastes hot (alcoholic), or do you mean they drank some and it had more of an effect than they were expecting?

I changed a number of things (new MLT, brewed inside instead of out, different thermometer), so I do not feel like I can accurately guess my efficiency. White Labs charges $138 to test the ABV, along with some other things, which is not in my price range. Looks like I'll have to treat the...

I have to question this. My beer is pretty clear, and I don't filter. I find that a combination of cold crashing and force carbing gives a pretty clear product. I can also think of at least some (small) commercial breweries with beer that is as clear as what you'd get from the big boys that...

I made 9.5 gallons (supposed to be 11, but I messed up) of centennial blonde ale on Sunday. Due to numerous problems, I was pretty frazzled when I got everything into fermenters, and I forgot to measure the original gravity. Is there any way to measure the ABV of a beer without the OG? It...

I was doing some all-grain brewing in my kitchen today. Here are two problems I ran into. I thought posting them here might help out others. 1. When you are heating up your sparge water, make sure the burner that you turn on is the same one your pot is on. Otherwise, you may spend 20...

I've made two Vienna Lagers, so clearly I'm a world-class expert on this topic. I'll comment on a few parts of your recipe. The first one was a mix of Vienna and Munich, the second was 100% Vienna. I thought the pure Vienna was better, but you and I may have different tastes. By "better" I...

I used organic apple juice from the USA and from New Zealand that I found at BJs (local discount club store, like Sams Club or Costco). Most of the cheap stuff (Walmart, Target, generic store brands) are from China. It's hard to read on most of the bottles, but if you look carefully it should...

Don't be discouraged. Just use decent quality apple juice, and it should be drinkable relatively quickly. My first batch was bottled 13 days after I made it, and I cracked the first bottle 2-3 weeks (forgot to record the exact date) after I bottled. It tasted MUCH better than any cider of a...

My braid is pretty floppy.

If anyone lives downtown, and doesn't have a big place, Home Sweet Homebrew has a decent deal. I think they call it "virtual sacks". Basically, you buy a sack, but only take home whatever you need. Then you can come back and get more, until you've depleted your "sack". No idea what the...

You are correct that a chemical compound is a chemical compound. The issue is that you can't buy 100% pure CO2 (or most anything else), there are always impurities. The question is what level of impurities are there in what you are buying, and is that considered safe for what you are using it...

Awesome, thanks for the tip. I hadn't found a place yet. I'm still on my first tank, but I'll need to fill it eventually. That's not too far out of my way.

Your math on the 75% point looks correct to me. I always do SG - 0.75*(SG-FG) = time for the diacetyl rest. As for lowering the temp, I wouldn't worry about it, just throw it in the fridge. I do the slow lowering now that I have a temp controlled freezer, but for my first few I just stuck...

I know a lot of people that have gotten sick after drinking homebrew. I think their beers were "infected" with alcohol. :tank: :)