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I've got about 10 apples, 5 bananas, 8 oranges and 3 kumquats left over from the holidays. They are starting to... turn. They're getting spots and the bananas are black. I don't want to waste them, so I'm going to experiment with them and make a multi-fruit wine. My LBS is closed until...

Haha. Thanks much. One last thing. Can beer be stored in these? If yes, for how long? For instance, after a batch has finished fermenting, can I rack it to one of these and then tap it a few months (2,3,4,6,10) later? I'm thinking of big beers that would normally need to be put down in the...

I know a guy who has 6 Pinlock Cornelius Kegs that he is selling for $10 each, or all six for $45. He's says they all work perfectly (I work with the guy, so I trust him). I've never done kegging before, but is this a good deal? I'm also still learning about the different equipment and I've...

Eschatz - You know, that's a very, very good point, haha. I couldn't think of any off the top of my head, but my local grocery store has a really good selection and figured I'd probably be able to find one. If not, then I'll find a bottle conditioned ale (maybe a wit). And Revvy- Sorry about...

I've followed all 15 pages of this and have a recipe. Would this work, or not so much? Zombieiser - 1 Gallon Batch 2 Pounds Corn Flakes 2 Pounds Rice Chex 1 Pound Table Sugar 3 Teaspoons Angostura Bitters Cultured Yeast from a Bottle fermented lager From what I've read in the past, I'm gonna...

Oh wow. Both White Labs and Wyeast's sites blow Danstar's away. Now to compile all this. Thanks!

Thanks for the idea. I've already done a lot of checking, using as many different search terms I could think of, and have searched through about every nook and cranny of some of the major yeast manufacturer's sites and haven't found anything. I was hoping it would be easily available, haha. If I...

I'm looking at brewing a New Year 2009 Barley Wine at about 9 percent ABV and letting it set until, well, New Year's Eve 2009. I usually use Nottingham dry yeast for most of my beers but am looking at spreading out a wee bit and trying some different yeasts, starting with this beer. This brings...

I just got through opening one of my newest beers, my Old Man's Beer. It's an extract Ale made with Pilsener ingredients (except for the yeast (don't currently have a way to lager)). I made this for my dad, who is a die hard Bud/Miller fan, hopefully as a gateway to good beer. After letting...

Thanks for all the advice! I've read some about the Hopsickles in the past. I'm going to track those down as well. I was thinking more of a world record for IBUs. I'm wondering what that super limit is.

Back in my college days, I played a game called Edward 40 Hands... Duck tape two freezing forties (I think of Steel Reserve or Old English (I can't remember)) to your hands and have to drink them before you can remove them. The cold was so painful I chugged 80oz of malt liqour in about a...

I was at my local liquor store today and saw that they have a few bottles of Stone Ruination and Dogfish Head 120 Minute IPA. I've read great things about these beers and it got me wondering; does anybody know what the current most hoppy beer being sold is? I've searched (using the search...

Wow. When I think of commercial brews, I tend to think of Coors, Budweiser, Miller, etc. Of them, I like Pabst Blue Ribbon. But when it comes to Good Commercial Beers, I agree and like to swig Chimay breweries fine craft. Also like Ayinger as a brewery.

Wow. I've always thought about shooting the left over, used brew-flavored vodka, but never got up the nerv. I commend you! How does it taste?

i'm working some nottingham yeast in an Amber Ale that looks just like that. most explosive fermenation I've ever had. enjoy!

Here goes. I set this up this morning. Recipe: 1.5 ounces of Czech Saaz Whole Leaf Hops .750ml Kettle One Vodka (I'm using Kettle One, although Boru or Vikingfjord would probably work for a little cheaper) That's it. I, like enderwig, am going to let it set for 10 days. Although I'll...

I'm going to have to get a scale, haha. Will try your measurements. Thanks much.

I'm looking for an average formula that would let me know how many tablespoons, teaspoons or even cups of priming sugar per gallon (or ounce) of beer to be bulk (bucket) primed. I suck at math and am getting ready to prime 1.8 gallons of a 'specialty (so hoppy it'll burn your mouth) beer'...

Haha. Glad to see I'm not the only one. Ya'll have convinced me, I'm gonna give it a try also. This opens the door for more technical questions. Any sugestions for how many ounces or what type for a 750ml bottle of decent, smooth mid-range vodka? Also, wondering how long I should let it 'steep'.

Haha, no problem dude. I fixed it as it was worded kinda funny (beer + forums = funny words). Was thinking about dry hopping also, just worried about it not taking the flavor very well. I know alcohol helps to extract flavor (like Vanilla) so I'm wondering if a drink with 40% ABV extract...