Search results

So after the rest put it back in at freezing straight away. Iv read something about stepping it down 2 degrees every twelve hours till you get to freezing. Does it matter or is it just preference

I love anchor steam and a good bock or ipa so I'm all over the place as far as tastes

I have built a temp controlled freezer so I can get pretty much any temp

I'm goin to try making a yeast starter and I want to try and lager the beer but I'm not sure what type of beer I want to make. Do you guys have any ideas

^^ Iv decided that ale is just a buzz word at this point

When you can con not one but two women to cap the bottles on your gingerbread ale

One of my sisters friends turned twenty one a few years ago and was ridiculously over served to the point where she almost fell down a flight of stairs. So I asked a bouncer to cut her off. The girls got mad at me but the next day she thanked me

You have to boil Masson jars to get the air tight seal I don't think your beer would appreciate that

Do you also cuddle with the wort chiller

Are we going to start doin this like the electricians eight years experience and a test to get your masters

Not going to lie the thought crossed my mind

I need it

My payment for cutting up a tree for my mom

My aunts new husband makes wine in one

Why does Austin homebrew send me emails for really cool stuff I want at discount prices right after I place an order

It blew my mind when the pirate women was like I know your an expert and I'm over a hundred thousand dollars in debt but I really like dressing like a pirate for some reason so I'm just going to completely ignore every single thing you said

I recently got the scores back I. My first contest and got dinged pretty bad the guys on here said most of it was yeast related and suggested I start making starters. I have a few questions such as how long will a starter stay good. And how dig should I make one. Basically a simple run down...

I'm not even sure how to respond to this but it's fantastic

In sure a lot of it is probably staged but if its not how could you argue with an expert in your field when your losing thousands a month when he's trying to help

I really like the show I find the science behind how things like chair hight and lighting can affect how much money the bar can make, it's interesting but what I can't wrapt head around is why the owners ask the host for help then argue with him.