Search results

Hmm. I only buy the 750s anyway, but I'm sure there are people that prefer the smaller bottles. Not sure if that would be a good move on their part.

You're either doing it wrong or your equipment is faulty. One stroke is more than sufficient.

Finishing sweet doesn't make it mead any more than finishing dry would make it red wine. It's a spiced, unhopped ale. If you're interested in odd things people used to drink, it sounds perfect for making buttered ale or wassail.

Honey Apfelwein Appearance: Golden yellow, a slight haze. Nose: Apples and alcohol. Taste: Funky, apple-y, and dry. Some rubber and yeast notes. Mouthfeel: Dry, some hot alcohol. Overall: Definitely could do with some age (whoops, my bad). Though I try not to get tetchy about...

IPA Appearance: Pour was a bit absent-minded, so I'm not sure if the lack of head is my fault or the beer's. Nice coppery color, a ring of white bubbles around the edge of the glass. Nose: Grapefruity hop aroma, honeyed caramel underneath. Taste: Piny and citrusy hops predominate, with...

I love deadlines. I especially love the whooshing sound they make as they go by. Brewpastor, Jacobyhale, and Landhoney will each receive two (2) 22oz bottles of the 8-8-8 RIS. One of you (selected randomly) will also be receiving a 22oz bottle of my Lhune Dhone Brown Porter (I would have...

Do note that McClelland's is actually a range of four single malt whiskies, each from a different region. Highland - Glen Garioch Lowland - Auchentoshan Speyside - Possibly Macallan Islay - Bowmore No age statement, but I believe they're 5yo.

Well, let's see. You'll be wanting gin, bourbon, vodka, scotch, tequila, brandy, rum, and a couple of liqueurs. (All prices cited are for 750ml bottles and current as of today, unless otherwise specified. Prices are only a rough guideline; the actual price may be higher or lower depending...

Um, A Song of Ice and Fire. Like it said in the bit you quoted. http://en.wikipedia.org/wiki/A_Song_of_Ice_and_Fire

Yeast...well, yeast don't like to be frozen. The yeast cells contain water, and water has this tendency to expand as it freezes and form crystals. Burst yeast == dead yeast. Even if all of the yeast aren't dead, the metabolic viability of any remaining has been severely messed with...

And from the real part of Michigan we have: The Coney Island hot dog The Boston Cooler (an ice cream float made with ginger ale (purists like myself insist on Vernors) and vanilla ice cream.) Possibly also the ice cream float itself, but that's less clear. Supposedly there's also...

Smoked Porter Appearance: Opaque brown, minimal head. Nose: Sweet, roasted malt. A hint of smoke. Taste: Too much smoke. A background of earthiness, caramel sweetness, and cocoa. Dry, very slightly astringent finish. Mouthfeel: On the light side of medium, good level of...

All of the information I'm finding about Mead Day 2006 has the featured recipe as Curt and Kathy Stock's 'Strawberry Cabana Mead'. This recipe is available from http://p068.ezboard.com/Mead-day-2006/fchicagoareabrewingfrm9.showMessage?topicID=3.topic However, I was also able to track down...

Background: Brewed by HomeBrewTalk member brewt00l. Received as part of the 08/08/08 RIS swap. Sampled early due to brewer's concern over possible hot-side aeration during sparging. Appearance: Opaque black with brown highlights. Minimal brown head displaying no retention. Nose: Rich...

Belgian Tripel Appearance: Deep golden-brown, good clarity. Thin off-white head quickly subsides into a ring around the edge, but the ring then proceeds to stick around. Nose: Smells Belgian. Spicy phenols, citrusy esters. A hint of caramel. Some alcohol is evident, but that's okay...

internetwines.com tends to have a healthy markup on items they sell. To pick an example at random, they sell Talisker 25yo for $266.89--the place I normally buy whisky sells it for $169.99.

Bought the six-pack tonight and tried the Grape Pale Ale. I didn't sit down and do a formal review yet, but it's pretty good.

No, it couldn't. C. botulinum won't grow in honey. If you feel otherwise, feel free to provide documentation of a case where it has.

Depends. You'll need to take a gravity reading to figure out how much fermentation is left to go.

The toxin will be denatured, the spores (which are remarkably heat resistant) will not. The toxin won't be present in the first place, the spores will be. Do you see a problem with your reasoning here?