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I think the overall answer relates to the strength of the alcohol. Vodka (at 40%) may prevent bacterial growth, but like the other guys said, certain strains of bacteria/yeast can stand various levels of alcohol. Your standard sacc strain may go up to 10-12%, but brett can get up to 12%, and...

Sounds delicious

Just used Ahtanum for the first time today, but I loved the smell, exactly what I was looking for in my APA

What does he want to do in the Coast Guard? If he wants most of the same benefits and a lot better pay, have him check out Military Sealift Command. He'll still be a civilian with a Fed job, but much better living conditions, pay rates, benefits, etc. PM Me for more details

Absolutely agree with cyclonite, bottle with a very small amount of yeast to carbonate. Are you kegging or bottling? If you can top your fermentation chamber with a little extra CO2 (from your kegging bottle) after checking the grav, it couldn't hurt. The yeast strain doesn't really matter, it...

Dude, if it's not more humid inside your carboy than out, I'd be worried. They say in the maritime cargo business "Hot to cold, vent bold (to drive off condensation); cold to hot, vent not (to prevent condensation)." Essentially, if your wort is a bit warmer than ambient temp, condensate is...

StarSan, like JetDry, applies a coating to the container that will kill head retention. Rinse before transferring your brew in, but do it quickly, and in a sanitary fashion.

Your descriptors sound like you really know what you're doing but: How do you know there was no conversion (iodine test)? Hour soak at what temp? What's you water chem like, and did you make any adjustments?

Honestly, you could easily use a Carlo Rossi jug for your mead, just make sure it's clean. I wouldn't suggest balloons as an offgassing container because it could very easily lead to rubbery off-flavors, but it's along the right lines. Despite your location, you should be able to look up some...

If you listen to the Vinnie Cilurzo interviews on the Brewing Network, he talks about the weird interactions between Crystal malts and American hops. For some reason, the flavor interactions seem to work a bit better with British hops. Beyond that... it really sounds decent, as long as you know...

what's the OG of the wort? Some beers (high grav) need a little extra oxygen to promote propagation, and so a rousing of the yeast and a little extra O2 boost during the first 16hours is recommended, but if you're doing a hoppy beer or anything at a fairly low/average gravity, as long as you...

I don't have the book on hand (gave it away to a good buddy), but according to JZ and Chris White's "Yeast", (from what I recall), the only real downside to overpitching is possibly fewer esters, fewer flavor compounds and a more 1 dimensional flavor aspect from the yeast. Make sure you let it...

Orval is friggin amazing after a year and a half, an entirely different beer, and much better for it. The brett takes over and creates an incredibly drinkable beer incredibly different than fresh Orval.

Probably best to harvest from new bottles or use a similar strain bud. You could harvest from these bottles and grow it up, but you'd have to start with a small starter and grow it up, though after all this time, no telling what youd end up with. Although, if they're still surviving at this...

Seven Bridges Cooperative - CLOSEOUT Hops I know I've seen some places with other aged hops for sale, just seems to be the wrong season. Otherwise, start an aging program now...

Absolutely agree with Reno_eNVy on this, don't screw up the whole batch by adding straight wasabi in the wrong proportions to the secondary. Try varying amounts of the tincture in a small measured sample of the beer to see which proportion works best. And if you happen to have some existing IPA...

At this point just feeling things out, but the overall plan would be mainly to write out the proposal, detail out the minutiae and submit it to a company that actually makes games to see if they would pick up on it.

Right, that's what I was afraid of, too hard to capture what the final product actually tastes like. Hopefully using grain bill and hop incidence and proportion data as found in Designing Great Beer or by comparison to actual award winning recipes would help narrow things down a bit.

Just looking to feel this out before I put too much more effort into this but would anybody out there play a brewmaster simulation game? The general idea would be just like most of the tycoon games out there where you can build your beer empire by building a brewery piece by piece, but would...

do you have corn tortillas, a muffin sheet, and cheez wiz?