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None of the text is invisible. I'd post a screenshot to prove it, but that would take effort. Also,

Not really looking for another hobby right now, but after browsing around I couldn't resist ordering a vacuum brewer.

53 pages *would* be an epic thread...but this one's only on page 15. Hmm. I hate people who think that page numbers are meaningful even though most sites allow you to vary the number of posts per page. ;)

Like kefir, kumis is fermented by a culture containing both yeasts and Lactobacilli. The Lactobacilli are what breaks down the lactose.

The lactose is broken down into lactic acid, so you have no excuse.

I run BeerTools Pro in a VirtualBox WinXP instance. Some people have had success getting it to run under WINE in the past, but the current version does not work under WINE (registration fails).

Not that impressed with Charles Shaw (high batch-to-batch variability), and they don't do spirits in Michigan.

The recipe assumes familiarity with the basics of mashing (and does things slightly differently than I would). After mashing, you should vorlauf (recirculate the wort until it runs clear), and only then drain your first runnings. As for sparging, there's really no need to bother with this...

What type of Stilton? How much?

Concord grapes aren't green, so I'm fairly certain that your identification is not correct.

Cite, please. I'm not aware of any way to make brown sugar without molasses, and a random selection of sugar companies' websites (http://www.chsugar.com/Consumer/golden_brown.html Products and Processing: Retail Michigan Sugar Company - Products) as well as checking the two types that I have in...

Last I checked, the turkey content of tofu was quite low. Has that changed?

Yes, because Oregon is entirely peopled by aliens whose tastebuds are not well suited to our Earth beer.

The green one should be the closest to the correct temperature.

I've had a commercial 100% pomegranate wine, and it's amazingly like a grape wine. I really have no idea what benefit the flaked barley is supposed to provide. Boiling is not the same as mashing, and flaked barley doesn't have enzymes to convert the starch to sugar in the first place. I'd...

Should add a bit.

General recommendations for FWH are to use low alpha finishing hops (FWH takes the place of some or all of your late additions) and it should comprise at least 30% of your total schedule. Adjusting your proposal: 2 oz. Amarillo @FWH 0.5 oz. Centennial @FWH 2 oz. Simcoe @60 min 2.5 oz...

Hopefully. They haven't said they stopped. Indeed. Currently I run it in a Windows XP virtual machine under VirtualBox. Adds an overhead of around 5% CPU utilisation (on my AMD Sempron 3300+) when the VM is idle.

Sanitization is a perfectly good word. Sanitation - The devising and application of means for the improvement of sanitary conditions. Sanitize (v. trans.), sanitization (n.) - To make sanitary; to disinfect.

Theoretically you could use a yeast that ate sugars that the first ignored, thus not having to add any sugar at bottling. I don't know that anyone does this, however. They may want to use a neutral yeast just to ensure that the flavour doesn't change unexpectedly while bottle conditioning...