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double post wtf?

Not entirely, if it tastes like a familiar antibiotic (penicillin), or like band aids, then it could be bacteria. If it's like eating green apples it's bacterial too. If it tastes like vegetables then it's probably bacteria causing DMS.

Yeah i think GW is a more heated debate than Aluminum vs Stainless Steel, lol... Don't break em they contain 'dangerous amounts of Mercury' and you'll have to call EPA to de-mercury your house. *sarcasm* BTW, the outside ones blow. we got one for an outside lamp and if blew 10 hours later, a...

After everything else said about the plastics involved, i'd say that this is one that doesn't get as much attention.... The guy at my LHBS told me about a guy who kept complaining that all of his beers had a really wierd flavor, EVERY one of them had it. He told him to bring him 2 beers to...

I must say Van Gogh Vodka is the absolute best i've ever had... i'd actually rather sip it than mix it with anything....

I am tired of the debate all together.... Some people say it doesn't exist, the Carbon Dioxide is a product of raised temperatures not the other way around. Some people say, "WE'RE KILLING THE PLANET!". Some people say, no it's the earth that emits more 'greenhouse gasses'. Let's put it...

Baker's Chocolate..... i used 100% Cacao in a stout, was great... somewhere along the lines we did get an infection though (i blame it on poor sanitation practices at some points), however the chocolate was in with the boil so.... Anyway, if anything i'd use Unsweetened Bakers Chocolate, or...

LMAO! NEVER try and kill snakes by filling their homes with gas and lighting it with HIGH winds and very very dry grass..... man less than 10 seconds....

ok but is it not denatured by heat when you boil it for bottling.... if it requires more time, let it boil... and again we aren't talking a large amount of honey 1/2 - 3/4 cup in 5 gallons.... they're talking on a larger scale..... i've never really had it come out drier than expected in rhe...

People have already used these in SOFC and had success.... search Peltier and check some out. Our idea was to actually step this up.... Using a well insulated cooler some water in the cooler to retain cool temperatures and the fermenters straight into the water.... we have confidence it'll...

It's not that it's necessarily dry like you would think in the wine sense.... Roasted Barley gives it that stout dryness if you get what i mean.... that roasted coffee type feeling of dry.... Try a nice Northern English Brown Ale... (usually the base for Nut Browns) Alternatively you could...

honey is not 100% fermentable (at least i think) unlike Dextrose which is. It will be no drier than dextrose. That little bit isn't going to really change the full flavor it'll just add a small characteristic.

Brewpartner and I are actually formulating a way to use Peltier Coolers (TEC) as a fermentation cooler and maybe even lagerator.... I'll post when we get it up, running, and tested.

I'm not putting the recipe down it just doesn't look 'traditional'. If you've tasted the recipe use it. I was just observing the ingredients and IBU's. It'll be dry-ish, but there's nothing that will make it terrible or bad... Let me know how it goes with the nuts, i'd like to see how a...

Chemically Oxyclean and Cascade dishsoap are the same.... I actually read that somewhere on here and i can vouch it cleans just as well, and removes bottles labels just as well too...

wonderbread???????????? hmmm interesting..after looking at human blood components on wikipedia i noticed there's some ingredients people use in brewing or have access to.... Aluminum Copper Iron Zinc Citric Acid Fructose Potassium Carbon Dioxide Ethanol Fluoride Folic Acid and of course...

interesting.... are you referring to macadamian nuts? if so that's be an interesting flavor.... First try a small test... grind them into a powder and boil with some water.... the oil should separate and come to the top, you should be able to pull the oil off.... test to see if the water...

no there's definitely a difference between homebrew and commercial... i got a buzz off 1 or 2 of mine the other day and it took about twice that of the same ABV commercial.... I blame it on faster drinking.... No really i think there's probably something to homebrew alcohol that your body...

Sometimes, depending on what i sanitize, i will rinse.... To me it seems if you let something sit the recommended 15 minutes with bleach that that will kill all nasties contained therein. Rinsing just takes out the crud leaving a perfectly clean area.... Of course like i said i only do it with...

No offense but just because it takes longer to ferment doesn't mean it's not good for priming... if honey was cheaper i'd use it more often.... Personally the couple time's i've been able to use honey it turned out fantastic it gave it a slightly different character you can't put your finger...