Recent content by Cipper

I must say I've been drinking and brewing for years but never really liked it. I DO like making a mess in the kitchen though. Chris

A more relevant question: how many pseudonyms does "revvy" use on this listserv? Chris

From the homebrewtalk wiki: Sodium Metabisulfite 'Sodium Met' is probably the most familiar 'no-rinse' sanitiser to homebrewers. It is sold as a white powder in all homebrew shops and most supermarkets that carry a range of brewing ingredients, and it is found in most starter kits...

Quick question: how did you sanitize your fermenter? Chris

I've often wondered why orange juice isn't marketed with bacon flavor. Usually you have bacon and eggs with oj, why not put the flavor in with the oj so you can enjoy the bacon flavor while sipping on the road? I tried pureeing a strip of bacon in a blender with oj but I think you need to...

You went all grain before you learned to malt your own? Talk about putting the cart before the horse! We really need someone knowledgeable to write a site primer for beginning brewers. Brewers should learn techniques in a logical progression, such as: 1. Learn to age your beers. This...

So you actually broke up with him before he broke up with you? Chris

Well, somebody gave me a thumbs up! Chris

I think the biggest threat to the company is the idiots on this newsgroup. Chris

It works great, I had an older model. It uses a small co2 cartridge to keep the beer carbonated. Very convenient for brewing half batches (2.5 gal). Initial fermentation in a 3 gal carboy, then pour into the keg with extra sugar and hops if you are dry hopping. The only problem I had was...

I take that back, it was probably one of Saranac's seasonal brews but I don't remember which one. Chris

I'm leaning toward the licorice or aniseed explanation, because I tasted the same flavor in one of Magic Hat's dark beers (I think it was Howl), which uses totally different malts (crystal and carafa). Chris

That explains a lot. I wonder why they don't mention it on their website though. Chris

Anyone know what specialty malt gives a licorice (or anise) flavor to some dark beers? It's really nasty and I want to avoid it. I tasted it in SA Imperial Stout, according to their web site they use Two-row Harrington, Metcalfe and Copeland pale malts, Caramel 60, Munich, Special B...

Well, I assumed the alcohol would kill any bugs, but I guess it doesn't prevent rotting. I didn't get sick when I drank it, anyway. Chris