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You should make sure to give the compost bin some regular stirring, it isn't the grain I'd be worried about but all the extra moisture with potentially not enough oxygen. I don't know if you've ever smelled what a compost bin smells like when it goes anaerobic, but it really isn't pleasant. I...

Man all this talk of cheap beer drives me nuts, it is against the law to sell a 24 of beer in ontario for less than 28.40 (26 dollars plus .10 each for deposit). Its supposed to keep people from drinking too much. Ah well, I suppose thats what got me into the hobby initially so its not all bad...

Skunking occurs with both visible and ultraviolet light. The usual range quoted is 350 to 500 nanometers (350 is close to the edge in UV, then you go to violet, indigo, blue and 500 is green). White light contains the frequencies which 'can' skunk beer, whether they will or not comes down to...

Jefe: A what? El Guapo: A *plethora*. Jefe: Oh yes, you have a plethora. El Guapo: Jefe, what is a plethora? Jefe: Why, El Guapo? El Guapo: Well, you told me I have a plethora. And I just would like to know if you know what a plethora is. I would not like to think that a person would tell...

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Oh wow thread from the dead! I suppose that I didn't update though so my bad. By the way, the beer was just fine, although it really didn't sit around too long to let any potential nasties take hold. I kind of feel like this belongs in one of Revvy's threads :) Oh, I ended up removing the...

Close but no cigar (unless of course he can ferment his beer up to 95% abv). a 5 percent ABV beer would boil at 95 degrees C. By the time it got up to 98 degrees or so you would be looking at around 1 percent alcohol. There is a real point of diminishing returns above that (ie more water and...

In Canada, alcohol manufacture and consumption is provincially controlled. In Ontario, there are no specific laws that I can find that specifically relate to homebrewing, only to ferment on premise facilities. These laws mostly centre around licencing, and there is no limit as near as I...

Hopefully they will come out with an "I've been living off of beer and moose pepperettes for three days" aroma. Oh wait, I've got that one nailed. I think I might lay off the CK Obsession variety prior to the hunting trip lest the local moose population get the wrong idea. :p

It is interesting to hear that the hops slowed down the trace, I would be a little worried about adding them right at trace, as I have seen a soap that started to trace re-liquify when a fragrance was added. That one never ended up quite right, and I ended up with DOS (the Dreaded Orange Spots...

Zamial, that is an interesting ingredient list, from the sounds of it that soap is a melt and pour type soap that uses embedded hops to add fragrance and texture. It sounds like Tinga is using cold process, which means that the hops will be added at the same time that the chemical process of...

:off: yikes, I keep a bottle of the ardbeg 10 year old around, and there are very few people who seem able to appreciate that through the peatiness, I could not imagine what the supernova would be like. As a bit of an aside, I have found that adding just a few drops of that to a mid-grade...

I've done 70 gallons of beer and 20 gallons of wine for a total of 90 this year 39717.5 + 90 = 39807.5

I did that with KingBrianI's fireside barleywine, I just had the first couple of bottles. Nothing to write home about, but certainly not a waste of time (considering the wort was essentially free, the yeast was washed, the only thing that actually cost any money was the .5 oz of hops). Some of...

Agreed on the control. I just brewed a 2-row smash not because I particularly wanted it, but more because I want to better understand what the other malts are bringing to the party in my other beers. Its all about understanding our process to make us better right? :)

I don't know if you can get this, but I loves me some single malt (Dalwhinnie is easily one of my favorites), and the Innis and Gunn Winter Beer nearly blew the top of my head off. Seriously, I would bet the farm on any scotch drinker being able to really appreciate it. I have never brewed a...

I think that the 59 degrees might be causing things to progress slightly more slowly than you might expect, which means more time would definitely help. This is not neccesarily a bad thing, although that is getting close to the bottom end of temperatures for most ale yeasts, as I have usually...

Personally, I ordinarilly don't advocate dumping regularly, and unless you need the space I might wait this one out. Realistically, I do not hold out a lot of hope for this batch, so if dumping this out is what is keeping you from trying again, I think you might want to consider trying again...

The one gallon jugs are great fun for experimental batches. Do whatever you want, and worse case scenario that learning experience only cost you one gallon of beer/wine/mead or whatever. Seriously, those one gallon jugs are worth it, especially when you are dialing in a new process.

You might have more luck posting this in the wine forum, where they have more experience with recipes like this but there are a couple of problems with this recipe. first all of the lemon and lime juice have acidified the 'must' and fermentation would be tricky at best. Some people have...