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if there was anything, in my opinion, that could make the future more bleek than "global warming" or robots taking over the earth, this might be it.

in case you didn't notice, I am from the US

I'm looking into making edwort's Apfelwein recipe with the Wyeast, and my question is if I can substitute apple cider for juice. I know the difference between cider and juice is that juice is filtered and cider is basically juice with all the apple solids left in. What I'm basically after...

I assume you are referring to the Apfelwein everyone is talking about

....anyone got a recipe for one?

...true, but on the same token, I really don't think the demand for beer will go down if at all. I mean, it's been around for centuries, so unless those dorks up on capitol hill make it illegal again, I don't think it's going anywhere anytime soon...at least I hope not.

Whatever you do, don't try Magic Hat Circus Boy...most disgusting Hefeweizen, if not the most disgusting beer, i've ever had

I didn't think to rehydrate before starting brewing, i'll have to try that next time around.

when i say starter, i mean something that one has to prepare by making wort ahead of time, and then pitching the yeast into that to give it time to activate before actually pitching into the final target brew

but what i was trying to say was, is it better to pitch a yeast starter because the yeast are already active, and they can get right to work eating up the fermentables upon being pitched in order to stave off an infection and also, when using an 11g packet of dry yeast (i've used Nottingham's)...

i understand that the use of the term "fermentation" when referring to secondary fermentation is a bit of a misnomer, but what i'm wondering is if any sort of flavors are or can be produced when in a clarifying vessel (aside from dry hopping, of course)

alright, the guy at my LHBS said that there are actually MORE yeast cells in a packet of dried yeast than in a yeast starter, but what makes yeast starters better or more preferable? is it because yeast cells in a starter are already active when pitching or what?

does all ester production occur only or mostly in the primary fermentation, or can it carry over into the secondary, and would it be beneficial to transport the beer to cooler temperatures (not cold, just cooler) after primary fermentation?

i can't say my brews have ever come out dry, except the first one and that's another story, and i've never had a bottle bomb

well i don't really have anything to compare it to, i would think it would be called sour, but i wouldn't know how else to describe it. i guess it'd be more tart than sour, not unbearable, but it definitely makes it less enjoyable come to think of it, i might describe it more as estery...i've...

well all the recipes i've used thus far are boxed kit beers assembled by the store i buy them from, so i'd like to think/hope they don't put old LME in their kits. i looked on the can of LME i'm about to use, and i didn't see anything along the lines of an expiration date printed on the can...

i was aerating at pitching temps, right before pitching the yeast

I'm about to brew the first batch that I've made in quite some time, but I'm a bit nervous about it. The last two batches I made, a red and a brown ale, came out sour, whereas the previous two batches, a red ale and an IPA, came out just fine. The only variation in procedure I made was that I...

the beer was in the secondary for a week, yes i chilled it, i put in the extract at the beginning of the boil and i used irish moss like i said, i could care less if its cloudy cause it still tastes excellent, just wondering why

just cracked into my 2nd batch, irish red ale, after 3 weeks aging...no complaints about the taste whatsoever, but just out of sheer curiosity, i'm wondering if anyone could maybe tell me why it came out cloudy