Recent content by Dinbin

I have only lost a single bottle. But it was a hard core infection. Had a smear of something left over from the last batch.

We did a tour of the lost Abbey brewery this year and this was their blow-off for one of the big fermenters. And yes, we tasted the foam!

For a first batch, don't waste any worries about hitting a "style" right on. If you get down to the nitty gritty, the differences between some styles is hundredths of a point in IBU's Color or Original gravity. All that stuff can just mess with you when you are just starting out. Don't sweat the...

While I agree 100% that you want to let the brew age in the bottles for a few weeks to help develop the flavors, I don't think leaving it the primary for 3-4 weeks is really needed. I've found that aging is aging, in the bucket or in the bottle. Unless you have a lot of particulate floating...

I figured the same. A quick search online gave me this: http://www.greydragon.org/library/brewing_root_beer.html

Root Beer Extract + Cane Sugar + Water + Champagne Yeast = Root Beer. Mix well, bottle and wait for a few weeks. Chill and enjoy. Not trying to be a smart ass, but I find the easiest way is to just follow the instructions on the package. :)

Are you kidding me? Do you have any idea how much money is out there to be made from building and installing the energy systems of the future? If it was going to undermine the capitalist system you would not see the big corps putting so much money into it. Do you realy think T. Boone Picket...

Useing two Plastic fermenters. Only real complaint is that they can be a bit cumbersome when transfering liquid. Price Payed: $13.00 Recommended? Yes

Useing two Plastic fermenters. Only real complaint is that they can be a bit cumbersome when transfering liquid. Price Payed: $13.00 Recommended? Yes

we have both their brews on tap at a lot of local bars and restaurants, the pale ale is the most common one I find, but I'm a big fan of their heffe when ever i find it. :mug:

We got excited to see the big brewers trying to expand their offerings to appeal to a larger section of beer people, but i was very unimpressed with the porter. I found it to be.... not a porter. But like the amberbach it may interest more drinkers in the wider world of beer that is out there...

+1 on the splenda. If you have a keg set up, you just mix to your desired flavor and put it under pressure. You could also do natural carbing with some corn sugar ans champagne yeast once you get to your preferred sweetness. We made my wife a batch of ginger beer that way and its fantastic, the...

Beer is good. Wine is good. But beer that tastes like wine is just wrong.