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Recently I got myself a case of Corona with a few limes. I regret nothing. Pabst Blue ribbon would be the beer I wouldn't want to be caught dead with. Special points for Coors Light. Seriously. I don't even understand how that can get away with selling things like that. Pretty sure they brew a...

Right where I need it most

I really love the 3836. As mentioned on their website, the lower the fermentation temperature, the less banana flavor. Once I made a starter to overpitched and had a real strong clove flavor. Less than one pack for a 5 gallon would be underpitching and favorise the banana. Profile: A complex...

They actually love beer. And they will all drown in it. One bird two stones. Or something like that. Make them happy for the rest of their lives and get rid of them. It's like you can lit a fire for a man and keep him warm for an evening. Or you can set him on fire and keep him warm for the...

1007 does not need a starter for a 6 gallon batch.

A man comes home from a long day at work, plops down on the couch in front of the television and turns on the game. Without hesitation he tells his wife, “Get me a beer before it starts.” The wife sighs and gets him a beer. Fifteen minutes later he says, “Get me another beer before it starts.”...

I personally would not risk it. I did have to dump a batch in the beginning. That's what drives me to not take risk with sanitation. There's many corners that can be cut. In the end, it's about reducing the risk. Many will tell you that they took the risk and nothing happened. If you are ready...

That's hmmm, rude. Lol

*Beer holder

Now the ultimate question. Can you brew great classic styles? Can you make a perfectly balanced Hefe? Sounds like you would get a banana bomb and call it a day.

Bought a few packs as backup, and here in Canada, it's not only more expensive but double the price for 34/70.

All it gives is a bit more sugar. It takes time and my time is limited. I prefer to spend 1.5$ more in grain and not use my effeciency as a proof for my manhood.

Nope. But I tried Barbe Rouge in an Irish Red ale. Not bad at all.

"Fermenting" without mashing?

Some trucker dude in a poultry group, as he mentioned.

If you get rid of the fire after it burns down your house, your house is still burnt.

*1516

Oh, we are doing it now? Ok. Same as reheating frozen food is not cooking. I can't continue to read or listen to someone who says "That being said". For brewing, I have a list of words that make me instantly stop reading a post. Included are: extract, peanut butter, any variation of IPA, any...

Mmm no, more like, 6 row malt has enough enzymes to convert itself plus like 40%. Which means you can add starch from rice and the extra enzymes in your malt will convert the rice starch. So instead of 10# of malt, you put 7# malt and 3# rice, then the extra enzymes from the 7# can convert the...

I would be worried that I would only get more sugar and not much more malt taste, and that all that effort could be replaced by a cup of white sugar. May I suggest to do like Budweiser do, and use rice as starch for your extra diastatic power?