Search results

Hit Total Wine to pick up stuff for kid’s 21st tomorrow, and God apparently thinks I’ve been a good boy this Lent, because this isn’t available very often.

Considering how many people are killed by them annually, I'd do it pretty formally so as not to offend, "This is Mr. Nut, Coco to his friends."

Got a couple issues of beer porn *cough, cough* in the mail yesterday.

Shouldn't there be an "e" at the end?

Don't knock blacksmithing in your back yard; it worked for Nero.

This makes as much sense to me as Biblical Hebrew, which is why I rely on the experts. :mug:

Amazing label.

I read a thread a few years ago that mentioned that O2 in the headspace slows down the CO2 absorption. I figured since there is only so much room for gas anyway, it was rational that filling it with CO2 would speed up the effect I wanted anyway (fizzy H2O). Do not ask me about the rules...

This Wisdom from the Elders is why I purge the headspace of any keg 15 times, including when I make mineral water, and I add 1tsp of Ascorbic Acid to kegs of fermented beverages. It's not perfect, but it means I can RDWHAHB more often.

Cheating. Carrier Pigeon or nothing.

I think this is sold, thanks for looking!

HB Fresh Hop PA (Homegrown Cascade, Old Mission, Chinook, Comet, Medusa, Saaz). They didn't have my normal WLP007-Dry English Ale, so I thought I'd sub in 13 instead. My mistake, the bubblegum esters are overpowering (fermented at 65F, FFS!). Thank God a slice of lemon neutralizes the flavor.

Still want this gone, need some floor space.

Didn't your Mama teach you not to abuse alcohol? Sidenote: Love the marble surfaces for the brewery.

Some old and big beers are blended with younger/smaller ones to adjust ABV and flavor. I'd do this before adding H2O.

Hops also help break the surface tension of the boil, assisting in avoiding boil-overs. But some recipes avoid hops in the beginning, so....

Sometimes, infections can be happy accidents. Unless it's black or red mold, it shouldn't hurt anyone. So if it tastes good, cool. If not, clean everything well and hope you knocked it out, or buy new plastic/vinyl/silicon.

A lot of fruit seeds contain cyanogenic compounds (ex: apples, cherries, apricots, and, apparently, avocados), which is why certain fruits have to be treated with caution when using them in fermentation, mashing/pulping them, keeping seeds in the fermentation (whole or broken), etc. Some...

Soon, you will fill it with deliciousness and the universe will be complete.

For the price, that’s a nice one. I miss Concha y Toro wines, though.