Recent content by tetrylone

Hmmm. Texas to Canada to Texas to Canada to New York to Canada??? Yeah that seems a bit weird.

Dantodd is correcto!

Here's the best trick ever: Buy some steel scrubbies, not steel wool but the thick kind of steel scrubbies. Wet the label, scrub it for a few seconds with the scrubbie, let sit for about thirty seconds and then hit it with the scrubbie again and the labels come right off no prob. Also, as you...

War on drugs.... nearly thirty years on and still losing....

Sounds like you should open a LHBS in Lexington!

+1 on starsan. That stuff rules!

Good question. I'm not sure at all. This requires more research....

OMG So many responses!

It should be ok as long as you store it in vacuum sealed bags or at least in a sealed container away from moisture and other air. The major problem you are trying to avoid is to let the grain get "stale". If you've been storing it in open air containers, you'll end up with beer that tastes like...

These would be fresh figs.

Ok. So I did some math of my own and am hoping that if I'm incorrect, some of you can correct me. Here is my logic: On average figs way about 50 grams. Of that 50 grams about 9 grams are sugar. I'm putting 5lbs of figs in which would be 2240 grams of figs. Since figs are about 18% (9/50) sugar...

Hi everyone! I just finished a brown ale this weekend that i intend to add some fig puree to. I am curious to know if anyone has any formula or idea as to how much alcohol or gravity potential added fruit brings to a recipe. For instance: I am adding about 5 lbs of fig puree to my secondary...

Wayyyyy of topic man!:off:

Title says it all. Does anyone have a recipe for a true roggenbier they would like to share? :mug:

Yeah bro - Relax and take pride in the fact the the yeasties are having a grand ol' party in yer wort right now. Seriously tho- depending on the ingredients as well as the type of yeast you are using, you will get a myriad of different smells from tasty beer type smells to nasty rotten egg...