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bouncing off this, DONT stock to much liquid yeast. Obvious a few of the common ones (American Ale?), but something exotic (Begian sours) should be prepaid order type things. What can happen if you are not careful is a lot of old yeast, and then your business has to absorb that cost

Yes and Yes.... I have a theory. If it is fermentable some has tried it. Probably recently even if not documented to everyone. I'm aware of things like bacon [craft] beer and fermented horse milk. Jack Keller's wine recipe page has just about anything fruity (watermelon and tomatoes for...

Well one break out is from the Treasury Taxation Beauro(sp?) (TTB) a portion of the IRS/Treasury. They define alcohol as being one of 3 things. 1. Fermented with malt = beer. 2. Fermented without malt =wine. 3 distilled alcohol aka spirits. As usual, check with a lawyer before using this...

but that would explain why he is making beer.... after all he needs something to drink if he lives there :p

I can't see a way of the FAN to get out of the wort. N2 isn't FAN .... I suppose it could get into the yeast and then drop (flocculate) but it won't evaporate out, WAY to heavy to do that. As how to measure? I'm not sure you can do that at home. there are 'standards' as to how much each type...

I was going to say that you could get one of those comercial drink coolers from Lowes or Homedepot, then I say your in NYC, and I'm stumped. And your link is the right sort of thing. I'm not sure how you'd use that with heating water and all.

I've never had a problem when I stirred. - My kitchen sink has a hose that extends so I can stir and fill at the same time. I once didn't stir and had an OG of 75 on a 45 beer... - that's because I draw from the bottom, not the top. But again, stir for accurate gravity, and to get more O2...

OP, I find it interesting that it took so long for a May birth month. Have you looked at the statistics on that? The odds of 1 person not being born in May is .91% (or 334 other days of the year -365) so to get to 67 before a May birthday is 99.7% ... that's pretty impressive.

look up "tragedy of the commons" which if not this, is closely related. Basically when nobody owns something (commons, fishing areas, etc) Everybody abuses it and takes what he can, and the area is soon despoiled and useless for the common use it had before.

Not just that, but if the fraud is to aggregious, people stop trusting, and stop buying or selling and then everything falls further apart.

In Middle school in a class of about 40 I shared a birthday with one of the other students. I don't know if there was another duplicated. I'd heard of this before (birthday paradox - or coincidence?) but hadn't seen the reasoning until I read your 2nd post, and that makes perfect sense. A...

this is probably your best idea going forward. And thirsty is as thirsty does ;)

The question was "was it possible that carmelization could result in a higher og" and I think the answer to that is yes. But I take your point also. We make nice neat chemistry equations, but the solution is usually a lot messier than that. So it would be best to say, his ferment could be...

tentatively I'd say yes. going from what it makes see here http://www.scienceofcooking.com/caramelization.htm Caramelization Products: 2C12H22O11 = 4H20 C24H36O18 Caramelan 3C12H22O11 = 8H20 C36H50O25 Caramelen Continued heating yields caramelin C125H188O80 ok so if these are just...

I wonder if the bacteria for this can go into a protected state (spores?) ... basically they aren't killed by boiling. There are 2 solutions if they need more heat. 1. pressure cooker where you can get it to about 250F instead of 212. 2. Tyndalyization which was used before the pressure...

I'll admit I've done 2 kit manufactures. Island Mist (think wine coolers, these tend to be about 7%ABV and sweet, although grape, not apple based) and Special Reserve which was an ice wine. I've done a lot of skeeter pee (lemon wine) and 2 wine from fruit (1 peaches, came out dry and one...

Id suggest you look for pyment or cyser recipes. (grape juice or apple juice) and see if you can get it to fit. with 15lb I'm guessing you have about 1 gallon of juice. If it were me, I'd make a sweet mead subbing 1 gallon of juice for 1 gallon of water and just go from there with a standard...

I can see that HBT post "So the sprinklers went off.. do you thin it contaminated my wort?" Or "now my OG is messed up?" perhaps a "that really redefines the sparge" the sprinklers themselves are all temp sensitive on a mechanical system - the valve is held closed by something that breaks...

Honestly, there is no way of knowing how much you get in each, unlike beer, lumpy food (like soup, stew and Casserole) are subject to local areas of variation. But in principle everything should average out, which is what we have to assume evenness, and that local inconsistencies average out...

You handle it just like you would if you were adding 1/2lb honey and 2lb of DME to a batch of beer that you knew was 5.25 gallonsand OG of 1.049 already. so you take the carbs per serving fo each ingredient, total that. Figure out how much one serving is and how many you have in the whole...