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Just made a beef bourginon-type stew the other day. Season and cube beef into 2 inch peices and brown on a hot skillet in batches. Remove the browned meat and set aside. Turn the temp down to medium and add sliced onions and celery. After they soften add four cloves of garlic, smashed. Cook...

For hops I would experiment with Sorachi Ace in the aroma, if you can get it. Brooklyn uses this hop in their saison, and it's all lemon all the time. Might try that instead of the lemongrass.

Also, don't make a lot of it. If it's going to be that hot, people won't eat a lot of it. Don't want to be tossing out a gallon of ingredients. Seeds are the key, habenero, serrano, etc. Also if you're going to use commercial hot sauces, be careful, because many of these have vinegar in them...

Hey guys, Got out of the mead game for a while there, but I'm looking to get back into it. I've got an old bottle of nutrient (prob 2 years old), think this is still ok for SNA?

I've made a mead (again, around 10%) with Wyeast 1056, which is essentially the same thing. I fermented at room temp, which pushed up the fruity esters from the beer yeast. Came out very nice.

No dig intended, just a little surprised by the answer is all :) Like I said, one way or the other this is all good info to know.

Thanks Kabouter, I posted this to get a feel for what other homebrewers might think of the idea, and I guess I'm just a little surprised at the negative response. Thanks to everyone who responded, one way or the other. It's good to get honest feedback for what others are into or not.

So, you wouldn't go to a friend of a friends house for some beers and food? It seems like fear, both of the cleanliness of the food/beer and of other people in general is the main deterrant here. I find that kind of sad. I'm a cynic, to be sure, but at the same time I don't assume everyone I...

I didn't really intend to debate the legalities, I'm well aware of where these underground restaurants stand. I was really just curious about interest, to see if this is something people would want to try. We can debate the laws forever, but I will say this one thing; homebrewing lived in...

Huh, I'm surprised. I thought that homebrewers might be more open to this idea, after all it was homebrewers who started speakeasies in the first place. Don't let the Man get you down guys ;)

Hmm, wow, seems like you guys are a little skittish ;) As far as being busted for health violations or alcohol, it's extreamly rare. Many chief health inspectors are aware of these "restaurants," but unless there's a complaint about someone getting sick, they don't waste their time. The...

Hey all Just feeling something out here, wondering if you think there's enough interest. You may have heard about "underground restaurants" popping up across the US. From Wikipedia: I was thinking of getting something going in my apartment, but with homebrew as the main beverage to...

Shameless self-plug http://burgersandbrews.net/ Shameless non-self-plughttp://www.beergeeknation.com/ Video reviews on some very interesting beers

A buddy of mine interned there for a little bit, and brought some of his homebrew as his "resume." He handed one to that dude from the video, he tried it, made a face, and said "I want a real beer." And walked over to one of the tanks to pull a glass. That dude isn't even a brewer, he's just...

This looks like a good way to kill a Saturday, I think I'll try and get up there. I'm glad it goes so long (10pm), don't have to feel rushed :)

@telejunkie Just carafa II. I tasted it, and while it did have less roast than say, chocolate or roasted barley, it wasn't roast-free. Basically I'm looking to make a schwartzbier IPA. A tiny little roast, with a lot of color. @Bulldog I'm excited too. If you are looking to brew this, I would...

Alright, just transfered this to a keg, and I have to say, the roast quality is still too high for me. I ended up with two pounds of carafa II in a 10 gal batch, which colored it up real nice but still left it tasting like a hoppy stout. I dryhopped it with 2oz of Amarillo and 6oz of Citra. I'll...

I listened to that show too, it's what got me thinking about this technique. They've run into this issue before, when trying to translate a probrewers recipe into a homebrew setup. When a probrewer says "flameout," it actually means that the hops are staying in hot wort for up to an additional...

I've been wondering about the pro whirlpool process myself. I've recently upgraded to 10 gallons, but I haven't upgraded my immersion chiller. This means with my smaller chiller, it takes significantly longer to chill my volume down. So almost by accident I'm mimicking the long, high temp, post...

I would use the peppers themselves, and omit the seeds. I've had a few chile pepper beers as well, and you're right, the heat doesn't really come through (except sometimes as a little tingle in the back of your throat). I would add them as you would dry hops, (boiling will blow off all that good...