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Unless the headspace difference is excessive. In a bottle, you add back some sugar, wait for a co2 purge, then cap. Percentage wise, headspace is usually much lower in a bottle, and it ages more well. I do agree with your post though, don't get me wrong. Just trying to add some clarification...

He was referencing Type 2 diabeties, theorised to be caused by a long term insulin resistance in the blood, caused by an abnormaly high sugar intake. The body eventually disregards insulin response, because everytime it experiences it, there is too many unprocessesable sugars present in the...

Lol, I think he was referencing Luisisiana(loosiana lol I used to live at fort polk :ban:)?

Oh sweet, its a bag!

Showers are hell on weapons, but I've done it too. The best is to put it in that chem. bath and then take q-tips and pipe cleaners to em. Something most people don't know, though: the weapon needs a bit of carbon built up to fire properly. A perfectly cleaned weapon won't be ready to rock when...

Well, I for one can't wait to see the results. You could always pm me a draft to proof read :mug:

With dry yeast the manufacturer builds bubbles of happy yeast that are encased with nutrients and harvested out of an O2 rich environment, they have everything they need to get right on to fermenting. Liquid yeasts are "easier" to produce, as the production process is much more gentle, they...

Force carb it, and have a party!

For some reason I thought it was going to be an animal or something. Like a deer... for chili.

Very small dogs for sure. http://en.m.wikipedia.org/wiki/Miniature_Schnauzer FIERCE.

All-grain SMaSH American IPA, in a frosted glass, partially consumed. It is delicious. EDIT: Sorry about the rotated picture, I can't figure out how to flip it without reposting :drunk:

Lol I brew a fork bomb SMaSH Pale Ale with Marris Otter and UK Kent Goldings. Mmm... Recursive...

I gotta have my grains! 2-3 a day, keeps me healthy. 4 or 5 times a month, usually when I'm grilling or brewing, I'll put away a sixer over the course of the evening. I never regret it, and I hold my drink well. If I'm doing anything technical I won't drink at all, but I've never had a problem...

Make the jump to all grain! Buy some keg shells and some more propane burners and rig up a simple single teir all grain setup.

Warmer is generally better when aging, but after bottle pastuerising, I would think that you wouldn't get significant flavor changes over a long period. Really what you want is for it to mellow a bit; a 70 degree cupboard is more ideal than I fridge for this, in my opinion.

Cider apples have a tannin profile that helps fill in the gaps in mouthfeel you're describing. Add some tannin to the next batch or steep some black tea in your secondary for a bit of a tannin profile bite.

Ah! Then my declaration was completely unnecessary! :mug:

Nm, github ho! Mmm Java... :/ Droid2: install went fine, long load times. Seems like a nice project, but without anything new to contribute. Why not hop on board with an already established project and contribute there, if all you really want is to get your feet wet?

I suppose after 180 days active brewing service, and/or a tour of brewing duty. :ban:

It won't destroy the batch. It might not attenuate very well, and it could leave your batch kinda yeasty tasting. Really, though, dry brewing yeast isn't very expensive, and is well worth your investment.