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  1. reverendfrag

    "Cooking beer" - a harebrained idea

    So we all know cooking wine: wine that is not intended to be drunk, only cooked with. What about cooking beer? I'm speaking of a beer flavored in such a way that you would never, ever want to drink it, but would be perfectly acceptable for use as a marinade. For example, a garlic/rosemary...
  2. reverendfrag

    A question about temperature

    I'm brewing my first batch of beer right now (5 gallons of pale ale). I live in Atlanta in an apartment with poor air conditioning. The air temperature in the closet I've been keeping my fermenter in gets up to around 78 in mid-afternoon. I understand that this is a few degrees higher than...
  3. reverendfrag

    Atlanta Noob

    Hi there! I'm Andy from Atlanta, and I've got my first batch of beer in primary fermentation right now, just a-bubbling away. It's an American ale, fairly amber in color, with 2 oz. of Cascade hops in it. The wort smells fantastic, and I can't wait to taste the final product. I can't...
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