Search results

Here's the pitch: Perform inventories of a subject's garage contents and score association of a particular item with obesity risk and degree of obesity. You know, rock climbing gear-negative association with obesity, plate chiller-positive association. Thoughts?

Well, presently playing guitar and belting out "Sunny Afternoon."" Maybe I am a little buzzed :D

Three beers. All sessionable. Couldn't be. Say it ain't so.

On my third Belgian tulip glass but my word, nothing beats the fresh stuff, made with loving care.. First two tulips were a Belgian Wit that began life with too much coriander (brew day mishap). But today (4 months later) is a lovely mélange of crispness, oranges, and dry malt. Now I'm halfway...

How much priming sugar you add? What's the OG/FG? What temp are the bottles at? What does kinda tight mean?

Sorry to hear about your injury. How did the carboy drop on your hand? Were you carrying. Did it fall from a table/shelf?

I signed up but have no idea what the job entails and have never attended a homebrew comp. Illumination please.

So I checked out the Party Pig website: Seems like just the ticket. Thanks.

The bladder would need to generate sufficient pressure (~20 psi). It probably does not squeeze that much.

First: know in advance you will make mistakes. Second: know in advance you will make beer and it will be good.

An airlock definitely helps by allowing the CO2 a place to escape. A blow off tube (large diameter hose) is much better as it allows foam to leave during a vigorous ferment without plugging, which easily happens to airlocks. No sure how you fit a bucket with a blow off tube though.

It's a nice sourness. Think dry white wine.

Thanks Lac.

I started my second batch yesterday and tasted a little of the early fermentation today. Just a tinge of sourness and sweetness to the rice. Which makes me wonder, what about this method of brewing rice wine leads to the sourness, a flavor I rather like but never detect in commercial sake?

I never bother using the outlet to carbonate. The CO2 gets in eventually. If I am in a hurry, I use a higher pressure than desired (eg. 30 PSI in a beer at 40F that I plan to serve with 12 PSI), put the keg on it's side and rock it like a baby in my arms for 10 minutes or so. You will...

It's hard to see the defect well but if it leads to nooks and crannies that's bad news. Beer nasties could be sheltered from cleaners and sanitizers. I'd exchange the bottle or discard.

Hydrometer readings help. After fermentation completes, residual CO2 remains in the beer. If you agitate it, you see gas evolution and foam production. Maybe not the third stage of fermentation (although it may look like it). So you take sequential hydrometer readings to assess the state of...

Served my new rice wine to guests last night. Nobody stopped at one glass :rockin:

So I re-brewed this beer and lordy almighty, it's a kick ass winner. Messing it up the first time makes this batch all the better.

OK, sure fine. Just tells me what I wants to hear :fro: