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One linguistic disfluency that bugs me is people prescribing how words should be used only to describe how words used to be used or how a set of "rules" say they should be used. Language evolves and pronunciation and spelling evolve with it. Rules are broken so often that they are only useful...

The amount of sugar you can dissolve in water is usually far more than you put into your wort. You can dissolve 4.2 grams of sucrose per ml of water at 90 degrees C [1][2] and it would be even higher at boiling. I couldn't find figures for maltose but I would have to imagine they would be pretty...

The 40oz was NOT a typo. Keep reading into the thread. Fresh grated ginger has a some heat and some more subtle gingery flavors. Boiling the ginger which this guy did, removes the heat but leaves the subtler flavors.

There are two homebrewing shops in alabama if i am not mistaken. Yes there are brewers in MS and Alabama. Tell people you brew and others who brew will pop out of the woodwork.

I tested one using baking soda and vinegar and it seems to hold pressure really well. I took the top off of it and the top came off with a mini explosion so it seems like there was more pressure in there than a beer would generally make. I am a little worried that my beer will skunk or go flat...

What I find particularly comedic is that our state is run by "get government out of my life" Republicans.

The following were taken from www.sos.state.ms.us/elections/2005/HandBook/ABCStatutes.pdf § 67-3-11. Homemade wine. Every person shall have the right to make homemade wine for domestic or household uses only, free of all restraint by this chapter or otherwise, and no such election as provided...

Dont pick any of the above mentioned people. Pick me instead. All ten times.

Yeah well I already have the ingredients for my next batch so that doesn't do me a lot of good. I have "repaired" my hydrometer and it will work for a while I hope.

Any idea where I can pick a hydrometer up locally. My nearest LHBS is 300 miles away. Thanks for all the help from everyone. I really do appreciate it even if it was mostly to calm my worried mind.

The beer tastes like beer that has been left in a bottle too long. I guess its not completely flat. After pulling the hydrometer out of my beer i saw beer down in the bottom of the hydrometer. Guess this shoots down the REALLY high alcohol beer thing. I pitched the first yeast on 5/1 and then...

The SG was taken at around 70F. However the SG has continued to drop. It is off the marked scale of the hydrometer but it appears to be somewhere between .98 and .97. This seems very odd. Will the yeast continue to work and clean up flavors with this much alcohol? I first saw the white stuff...

The temperature is usually around 70F. I did not taste the first batch but there was never any change in the hydrometer reading. So I knew there was no fermentation. I tasted the second batch but it had gone sour because I let it sit for a week while I looked for more yeast. I just tasted the...

I posted a lot of edits to the OP. I checked just now and there is whitish stuff floating in the body of the brew. Not on top like foam but down in the brew. Yeast colonies? The SG has dropped from 1.045 to under .99. So i guess that means it is fermenting. The recipe called for a final...

I started homebrewing a few months ago and I have yet to make a drinkable beer. On my first try I think i pitched the yeast while the wort was still to hot. EDIT: It was about 110F On my second try I think I was a little overzealous about sanitation and I forgot to rinse my PBW out of the...