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I don't weld, but I've seen a few friends. Normally they try to get that "quarter roll" appearance, so the weld looks like a stack of quarters. I'm sure this method would be harder to clean, because bacteria could stay in the creases of the weld. I've seen a few guys who weld without the...

Metal and hard rock. Everything else sounds too weak and it bores me. ;) I can't even listen to the radio anymore, as I feel disgusted after a few songs and turn the station to some news or something. I'm an avid guitar and electric bass player. Used to play the clarinet and saxaphone, but...

erm... I bottled that fermented apple juice last monday. I just opened one now, and there is very little carbonation, pretty much un-noticable. I primed with 5.5oz of corn sugar. It was my understanding that it should be carbonated in about a week. I know I'm jumping the gun a little here...

CO is famous for their microbrews. Sadly, I've never stopped there so I can't really help you. But I'm sure they are all over the place. Alice Cooper has a bar there too :p

I just see it as big government telling everyone what to do and how to run their own business. A bar is a private establishment, and laws telling them what can or cannot go on inside is just a form of dictatorship. What's next, government telling people they can't smoke in their own homes...

I'm just a noobie... but it'll be OK. As long as there isn't any kind of perservative in the cider to kill the yeast. The pasturization just gets rid of any bacteria nasties that may (and are) living on the apples while they are mashed into cider. The radiation they use to pasturize (UV...

That's just one form of pasteurization. UV radiation or heat radiation.

I'm just a noobie but I'm thinking a few things. First of all, a finishing gravity of 1.021 sounds too high. Secondly, I'm willing to bet you took your hydrometer reading while the wort was way too hot, so it read really low. I wouldn't worry about it. If it's f***** up, it's f***** up...

The second I come home after work. I'm usually very crabby and tired, so my after work beer gives me a chance to relax.

Ok, thanks, AZ Dave. Just a small update. I racked the cheatin' cider to a secondary today, and took a small sample for a hydrometer reading. First of all, they hydrometer read 1.000 @ about 70°F.... erm... so does that mean it's finished fermenting? There's still bubbles in the airlock...

OK, will do. I did have another question though. It's about how much priming sugar to use. Normally, when brewing beer, the recipe called for between 4 - 4.5 ounces of corn sugar. Every recipe I've used was for 5 gallons though, and my cheatin' cider batch is 6 gallons. Would I use the...

Hey... I've never heard of this "Reinheitsgebot" thing before so I googled it. However, it says: "Furthermore, we wish to emphasize that in future in all cities, markets and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly...

If there was a homebrew store anywhere near here, I'd go there instead of buying off of the internet. I absolutely HATE buying stuff off the internet... probably due to the fact that I do it all the time :p. It's just living in ND, there isn't much up here. But I'm sure a lot of people feel...

So you're basically saying there's a "hump" in the quality of a beer. Meaning, it gets better with age till a certain point, then the quality decreases? Is there any way of determining this "hump" point? I mean if it's your own recipe, there would be no way of determining the peak flavor...

I'm sure with the proper licenses and fees and all that jazz, you'd be able to sell home brew. I just don't think it'd be worth doing all that for the hobbist home-brewer. Me and 2 other friends have been planning to open a bar for a long time now. Since I started brewing beer, they all...

I've been thinking about this since I started brewing beer. If beer gets better with age (at least the beers I brewed have), why is Budweiser pitching this "day fresh" campaign? Wouldn't they be be better off saying "Aged one year" or something like that, as opposed to their current strategy...

I don't know about CA law... but I'm sure all states require a license to sell alcohol.

Ok... I have to ask.. why aerate the wort in the fist place? What does it do? Why do it? I'm a newbie to this, but I've brewed about a dozen batches, and never aereted my wort. Should I, and if so... why?

LOL, I think my cheatin' cider batch might be botched. It smells like a sulphur fart coming out of the airlock. And its fermenting so fast, my whole kitchen smells like a nasty fart. I had to open all the windows to clear that smell out of there, now my place is a chilly 55°. I'll let her...

Aren't hops the closest relitive to "you know"? The first thing I noticed when I opened my first bag of hops was how much it smelled like "you know". You'd think it'd add bittering qualities and flavor like hops. I also tried some of that special brew in Maastrict. It didn't taste all that...