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I did a tripple bock that took nearly 6 months to taste ok. At one year it was just right. Give it time.

So I went to the homebrew shop and talked to the main guy about this. He discourged me and for good reason. He made the point that shrooms shouldn't be mixed with alcohol cause it numbs the effects. Psychedelics typically enhance the senses, alcohol does the oposite. Its a waste of shrooms and beer.

Plastic corks just don't have the same class. But yea I don't see why they wouldn't work, and you could probley re-use them

I wouldn't think there would be more zinc then one of those cold ezze cough drops, but I'd avoid future use. I would say the beer is bad, give it to me and I'll dispose of it properly.

So I am at the end of a brew, after I fill the primary I shake it up to get some oxygen into it. While I am shaking I drop the primary and I have 4 gallons of cold stick wort all over the kitchen, and spreading. So sad, hours wasted on cleaning and brewing...:(

haven't seen a piece? I think you may need to buy a whole new regulator, check williamsbrewing.com

I think champagne bottles may be a different size(the opening), not sure though. I collected mine from one of the bars out here in the city.

Just you typical belgian beer bottles, the 750ml's. You'll need 25 for a 5 gallon batch. Morebeer has the bottles, hoods, and corks... check it- http://morebeer.com/browse.html?category_id=1099&keyword=&x=1&y=1&page=2#results

Thats not that big of a deal with these corks. There composit, like partical board. Also they are coated. They retain their memory and won't dry out. It takes at least 5 years for a natural cork to dry out.

Usually take just a taste pre-hopped. Hops float. Last time I took a taste at the end, my taste bud were off for a few hours.

Picked up some belgian corks and wore hoods from morebeer.com, went to my local brew store and rented a cork press, presto! I've got corked beer. Highly suggest it for the beers you plan on aging, gives it that extra flare and it really doesn't take much more time than capping. Bellow is a kriek.

I wanted to make a shroom beer. I was thinking 1-2 onces for a 5 gallon batch, and since they have a sunflower seed taste mabey do a porter? Any suggestions? And what would be the best time to put them in, at the end of the boil or during the mash? What temp does psilocybin break down at?

I use to work with this russian that made his own moonshine(vodka) and wine when he lived out there. Booze was illegal so they had to make it. I was talking about airlocks and he didn't have a clue what I was talking about. They would tie a latex glove on to the end of the carboy, that may be...

Once I used a glass of water with a blow off tube. After I did the transfer I forgot about the water and started drinking it, perplexed on why it tasted so funny. I don't santize most things after the primary fement; hoses, airlocks, bottles... usually just the secondary, every thing else gets...

guy at the brew store says 6 months- a year depending on the OG

how much hops? I've seen 4 oz for the 5 gallon batch. Does it matter what time I throw them in the boil?

12/06-- Fixed.

Trying to put together a partial mash for a kriek. I can handle 5lbs of grain. I've dug into the history and traditon. From what I've gathered the hops are "aged", aka stale. The mash is 30% wheat and 70% barley. My questions are what kind of Barley and what kind of hops? Also the cherries...

Didn't think about this till this thread but... Say your were going to drink it that evening, then oxygen would not be a problem. flip the keg upside down, put a hose-less connector on the liquid side(a breathing port), then put your tap on the oxygen side and let gravity do the work. You...

Wouldn't shaking it introduce too much O2? I would steal a sample and taste it, if its still sweet just moving the bucket/carboy will rouse the yeast. I would go with its done, move it to the seconday and let that yeast settle out.