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I have ten bombers left. Mine wouldn't really stand a chance at competition since the carbonation is too low, but it's very tasty.

Typos in thread titles.

A Flowery Song - Posts tagged 'cider'

There's not much (if anything) wrong with splitting an infinitive. Ease of reading is more important than strict compliance with prescriptive principles that are at odds with the majority usage. There's much more wrong with writing overlong sentences and not starting a new paragraph when you...

...better than a zombie double team.

Nah, it's more like 50% for me. I don't recall ever purposefully insulting someone here, though it's certainly possible. And Revvy's just crotchety. Well, comparatively speaking they are. They cover a subset of the huge range of possibilities when it comes to brewing (and rightfully so...

That's nice, dear.

Dry yeast isn't an "upgrade", it's an alternative. If you need the characteristics of a yeast that's only available in liquid form (such as Ringwood or Pacman) by all means use it, but don't fall into the trap of thinking that liquid yeast is somehow superior and will automatically make better...

I'm guessing they expected you to take them somewhere that they would enjoy, rather than making everything about you and your preferences. Or possibly they expected that if you chose a place where the bartender was so crap that simple mixed drinks were out of the question, you would warn them...

Wrong on both counts. There are certainly dangers to distilling, but no more than home canning (which you will note is entirely legal). Its illegality is (and always has been) about revenue. Back to the topic at hand. Yes, when it comes to alcohol distribution the US is extremely backward...

...with complete accuracy (and strike out liquid). However, it's possible to come close enough. 1 cup DME (untamped) is around 5.7 oz. 5.7 oz = 161.6 g. 500/161.6 = 3.1, so three cups plus two tbsp will get you in the right ballpark. 1 cup dextrose (untamped) is around 5.3 oz. 5.3 oz =...

The consensus isn't that it doesn't exist--that would be stupid. The consensus is that it is not a concern at typical extended primary times (1-3 months) and definitely is not a factor at two weeks. In winemaking, for example, the consensus (at large, not just on this site) is that when...

I've had one of Leelanau Brewing's beers , but at that point (maybe still--the website still says it, but it doesn't look like they update very often) their beer was all being contract brewed at Jolly Pumpkin. Contract brewing is a good way to start getting cash flowing in the correct...

By what reasoning? Would you write Maple syrup and Wheat flour? (If you argue for 'açaí' you might have a point.)

We're talking $1/fl. oz. for the cheapest bottle in my collection that I would count as "the good stuff". EdWort's vodka is $0.14/fl. oz. Over the course of several batches, that price difference will add up.

It's not. Green tea should be brewed at a lower temperature than black tea, around 160-190°F depending on personal taste and the specific tea.

Many (though not all) Belgian-style bottles use a smaller cork (25.5x44mm vs. 28.5x47mm for champagne corks). Yes, you need to use wire cages.

Almost certainly, since they would contain more water, which is heavy.

Apiary, if you want to get technical.

Varies from variety to variety, but it only ranges to slightly above normal mash temperature (138F-156F). An extended mash will help make sure that there's time for full gelatinisation and conversion.