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I've never done it, but it has been done. Methode Champenoise for Beer - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing) And there's even photos!

Don't use anything you wouldn't drink! (If you would drink rubbing alcohol, please seek psychiatric help.) Putting non-potable (or non-palatable, like vinegar) liquids that close to your beer is just asking for trouble. As already mentioned, changes in temperature can suck the liquid right...

With serving temperature, it's always best to err on the side of too cold. Wine served too warm will not cool off unless you're in a very non-convivial setting, whereas too cold is easily rectified by simply being patient. That said, I prefer to serve most meads at around 55F. The exception...

As long as you have the sugars, diluting the wort will not make it taste watery (barring psychological effects). You should be able to dilute it at any stage up to and including serving (with carbonated water), but I'd personally feel most comfortable before fermentation or during early...

Well (he said, putting on his crotchety nitpicker hat), I wouldn't call it a lambic unless it was a braggot (lambic being a beer style). Spontaneously fermented is a perfectly good descriptor all on its own, with a long history of use in various fermented beverages that aren't lambic...

I think you've confused two 'm' words: caramel/crystal and roasted malts do not need to be mashed, but they do need to be milled. Milling exposes the inside of the grain so that flavour and sugars can be extracted.

I'm not so sure. While I couldn't find a direct cite for the calorie use of yeast, a study comparing the nutrient content of a beer diet with one where the grains were consumed directly found that the caloric content was quite similar. Replacing ~425 g of grain with beer (produced from the same...

Low-carb is not the same as low-calorie. The Beano will convert more of the complex sugars to simple sugars that the yeast will eat and convert to alcohol, but since alcohol is also a source of calories this will not change the caloric content of the beer to a significant extent. OG is king...

Nibs are roasted, dehusked, lightly crushed beans. They still contain the full amount of cocoa butter that was originally in the bean (though you'll probably extract less than if you added chocolate liquor, which is nibs that have been finely ground to release the fat). To entirely avoid...

No worries about infection after disinfecting the spices in alcohol for a few weeks, but I second the question about the tonic portion of the equation. If you're planning to add the flavour to the beer, Jeffrey Morgenthaler » How to Make Your Own Tonic Water has a good recipe for...

No. Both liquid and dry yeast come in various strains; there is a wider range of yeasts available in liquid form since the ability of different strains to survive the dry yeast production process varies greatly. Danstar's dry Nottingham is a specific strain of yeast just as much as any White...

Bottle conditioned beers in particular seem susceptible to batch-to-batch variation in clarity and sediment. I've had some commercial beers that were crystal clear despite multiple BA/RB reviews citing sediment and cloudiness, and others that had an appalling amount of sediment that no one else...

Snobs. I used to accept just any random bargain-basement snob, but lately I've been limiting my collection to fine, hand-carved snobs with clear areal delineation and thoroughly studied discrimination.

For the most part, yes, because they're trying to get fresh fruit flavours, which are different from cooked fruit flavours. However, if you look through fruit wine recipes (both here and at The Winemaking Home Page ) a bit more carefully, you'll notice that quite a few of them involve cooking...

And where did you read this? Boiling honey is usually advised against, since it potentially drives off some of the more volatile aroma and flavour compounds, but that doesn't mean you can't heat other things. (And you can make a good mead with boiled honey; one poster on rec.crafts.meadmaking...

Sure, mead already has sugar in it, but caramel gets its flavour from the *caramelised* sugar. A quick Google search will return several pages explaining how to caramelise sugar.

See, I don't get this whole "acquired taste" thing. Sure I wasn't drinking RISes at 18--I wasn't drinking anything. The only thing I really bounced off of when I first tried it was white wine (odd but true). The things people point to as acquired tastes (Islay Scotches, sour beers, hoppy...

I'm pretty sure you have these steps reversed. The roasting helps loosen the husk/shell. See Lindt Switzerland - Chocolate Production2

Leaving some ullage is a good thing if you're planning to store the bottles for any length of time. If you don't leave space, any expansion of the liquid will put pressure on the bottle (less important if you're using beer bottles, since they're designed to hold pressure); since air is fairly...