Recent content by Swervo Maneuver

I screwed up once and had 8 gallons of a wheat/barley wort... (added the wrong extract) I took three of the gallons and added 3 or 4 diced fresh apples. The result? It's tasty. Crystal clear with a pronounced but not sweet apple flavor. G'head and try it, it might be good.

candy corn! YAY!

I think the government's taking care of that for us. God bless 'em.

If you want to caramelize your wort, why not do a 1/2 gallon boil?

I'll rack when the crusty goop at the top of the carboy and the thick glop at the bottom start to skeeve me out. Put yourself in your beer's shoes. When it seems to say 'get me out of here. it's gross,' rack.

why all the b!tching? it's freaking breakfast. drink it.

dude, I told you I put super-foamy laundry suds in the powdered oak box!

from what I've read, you might do well to just let the fresh cider do its own thing. as in, don't add anything. naturally occurring yeast (albeit slower than a hot yeast injection) has been rumoured to yield a lovely and exciting cider. If it's almost free, give it a shot: cider into...

The whole "old enough to die for your country, you should be able to drink" argument seems really asinine to me. The two things don't have any relationship. The same logic could be applied to anything. If you're old enough to die for your country, you should be allowed to shoot smack...

Yeah, my first (and only) experiment with blackberries yielded an unbelievably harsh and astringent stout. with time, though (months, I think it's 9 or 10 now) in the bottle, it's really sublime. fantastic. and good. mmmmm

yes it duz. i want the 'sparkling cider' type of cider.

I was gonna let it finish fermenting w/the champagne yeast, then prime it and bottle like with beer.

Anybody tried this one? I saw it and jumped all over it; I'd gone into the beerery looking for an IPA that would more or less rip my face off. I brought it home and it tasted like grass. Not cannabis, mind you. Somebody's freaking lawn. I wondered if anybody had experienced a lawn-like...

Hey folks. Farmers market had unpreserved flash pasteurized cider at $4/gallon today so's I thought what the hell. All I have at home now is some nottingham dry ale yeast (my emergency stash.) Anybody have any ideas about using the ale yeast to get it started today and adding champagne...

now, just because the teacher was a jerk doesn't mean you shouldn't use the software anyway.