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Alcohol is a controlled substance. No one on here has said that it was wrong. They have just pointed out that its illegal and you are posting about it on a public forum. Keep it on the DL.

I support local business if the prices are close and I always try to pay cash so they don't take the hit from Mastercard. We don't have a LHBS but when I was into scuba we had the same argument all the time. The fact was our LDS had terrible prices and offered service with an attitude. I...

I use the spaghetti sauce analogy to describe the difference between extract and AG. On a related note I finally shut my father-in-law up about how Budweiser is #1. I said that Bud is the best selling beer in a country where hip-hop/pop is the best selling music. Quantity /= Quality

If I wanted to get into illegally selling controlled substances I would go with something with a higher profit margin.

It seems that most of my thirsty friends are getting interested in homebrewing so its becoming a non-issue. I even offer to teach them on my equipment so they can give it a try and only have to buy the ingredients.

The tshirt and beer thing is like a hooker that charges for the condom then sleeps with you for free. However, there needs to be a workaround for the thirsty friend scenerio. They should be able to pay for the cost of the beer. As long as no profit is made it should be all good.

I found this equation Grams needed = (2 IBU x 23 litres x 10) / (5% alpha x 10% utilisation) @ http://www.absolutehomebrew.com.au/?page_id=28 The website gives all the details. I'll try it if the champagne yeast doesn't get my SG down enough.

I am considering a hop tea to balance a beer that finished too sweet. I have some US Magnum. Say I wanted to add 5 IBUs to a 5 gallon keg. How would I determine how to make the tea?

Did it all work out in the end? I'm dealing with the same issue right now. I brewed 10 gallons of a Fat Tire clone. Started at 1.060, fermented at 65F for two weeks and got to 1.020. I was hoping for 1.015 or a bit lower but decided to force carb half of it to see what it would taste like...

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i was concerned about a stuck fermentation so i took a gravity reading. i started with 1.050 and now have 1.010. since it is supposed to finish at 1.002 it looks like i am in good shape. i tasted the sample and it was cider-like with alcohol and no funky bacterial tastes. QUESTION: i brewed a...

my starting gravity was 1.050. after 24 hours i started getting bubbles in the airlock but that has pretty much stopped now after just 3 days since pitching. tempurature is 76F. should i be worried about a stuck fermentation or is that about average since my SG was lower?

I brewed a batch last night using Nottingham.

I'm glad i found this thread. I was very bummed that my beer is completely flat after almost 2 weeks. I feel better now.

All I have on hand is champagne yeast. Will that work?