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Just add yeast, apply pressure release cap, stupid easy. I feel guilty saying I "made" it.

I'm laughing cuz it's not bad. Canadian 2 row with a mild hop to it with lots of carb. Surprised the crap out of me. I was thinking gimmick and little questionable calling it a home brew. Ends up costing a dollar a beer.

Anyone else try this? My friend gives me this 2L bottle labeled Bohemian Blonde 4.0 that he receives as a gift for XMas and says you better make this its homebrew. I look at it and it is basically pasteurized wort that you add a little vial of yeast to and put a special cap. Beer 2wks.

Beano my friend. You may be drinking a fair bit of yeast if you aren't pouring to the shoulder and leaving it in the bottle or cold crashing it out for kegging. Not going to hurt you and is a good source of Vit B but gets some people pretty gassy.

What are we in the 1930s? REAL Men only drink DIPA's, it's a given!

Code please. Papa needs some extra kegs.

S cotty- called since childhood T he B ass- band friends use it cause I'm the bass player. Shortened down to Scattybass or ****ty fish by some.

On a budget in college(for lab related degree "go yeast")and decided to make lots of beer instead of bar hopping drinking a little bit of crap beer. Cause bar beer is dollar wise a lot more costly than ingredients. 10 bar beer or ingredients for 5G. That's easy math even for a college student.

"like in a bucket" replace bucket with bathtub/sink and then all jokes about prison hooch ect...

Fuggles will and EKG is a nice combo. I have a EKG will cascade on tap right now and it is really nice.

5oz of Hershey cocoa at flame out makes a seriously good chocolate stout. It was my first deviation from the can instruction. Now a complete deviant. Haaa

Fermentables are the LME and what ever you can get out if the pilsner and cara. If you are talking about the sugar for bottling you can always set some at a bulk food store. Do some reading about DME, it's a much better product to add than straight up dextrose.

I kind was thinking more along the lines of a Hydra when I heard the name, 10 heads with tongues sticking out. No good with photo shop or I would do it.

Mine!

My Favorites column on untappd has 2 commercial brews and the rest are my brands of home brew.

My liver is crying thinking about this.

Best advice I saw and I am doing on my next keg is to cold crash the fermentor to clarify the beer. Rack it cold to the keg and put on 30 psi for 24hrs and then take down to serving pressure all in the keggerator. The last part about the cold 30 works great.

I guess Remy got tired of responding to these threads years ago. RAHAHB. Bring it up in temp a little and after 72h with no action then maybe look at repitching.

Looks like a fungal of some sort. Take a bit of it to the local college, high school or hospital and ask then to take a look at it under a microscope. I find most folks very Accommodating if you explain what your doing and what your looking for.

Being Canadian I feel obligated to comment on this thread. I agree that AK should be in a category of its own, that being said I like "Canadian Pale Ale" as to me it is like the "Bass" of Canada. All the other specialty beer listed that are not Molson or Labatts are like Michalob type craft wannabes