Search results

I read most of the thread, but I admittedly didn't read it all. So forgive me if this question has already been answered. If you're interested in making this taste more strongly of rhubarb (either because you don't have access to very much rhubarb, or just because you want to increase the...

I've never done it with turkey, but I've marinated steaks in (store bought) beer before. Alcohol does a really good job of denaturing the proteins and tenderizing the meat, but it won't really increase the juiciness the way a brine will.

Why bother making a juniper infused vodka? That's really all gin is- there are usually a couple other ingredients, but generally, neutral grain spirit + juniper = gin. Why not just use a gin that you like (or a gin that has a flavor that you think would compliment the beer) instead of making...

Or, you could call it The Amber Apple-Loosa, and say something along the lines of "The Black Stallion don't got NOTHING on my Amber Apple-Loosa!" Or, you know, you could not listen to me. That's probably a better decision since my idea is sounds like it's based on juvenile fiction and a fruity...

Apple-Loosa.

I'm new, almost. I don't actually have a complete setup yet (and probably won't until I get a new job). In the mean time, I've been doing a lot of reading here, other websites, and some books that I've checked out from the library and bought from Value Village. As soon as I get that job and get...

"If you were really adventurous, you can take the 28 bus that goes from downtown to Greenwood to visit Naked City Brewing. They have a great tap selection in addition to their own beers. You can also walk to Uber, which is 20ish blocks away." Not true. You'd want to take the 5 to get to...

Get in touch with a local brew club and see if there's anybody that's new to brewing that would like to learn from your experience. Maybe teaching somebody will give you that spark that's missing right now.

I think I understand the logic behind molasses being a pretty gross ingredient in fermentation, but it's my understanding that (at least in the short term) honey is also. It just takes honey a long time to actually taste good. For those of you with more experience (hopefully experience with...

Sigmund Freud. You know if he got drunk, he's have some seriously messed up stories to tell.

I would second the above stated opinion about Artisan Cheese Making. I checked it out from my local library, and was a little disappointed in the general cheese making information, but the recipes sound pretty awesome.

Sulfites are commonly used to preserve many dried fruits, as well. If you don't react this way to eating dried fruit, odds are it's not the sulfites. Edit- Which is not to say that a conversation about alternatives to sulfites isn't valuable in and of itself, just that they may not be the...

@bdh- Interesting. I had no idea. Now you have me wanting to look into a coffee fruit wine. I live in Seattle, and I figure if those beans are available anywhere, it'll be here. This town is addicted to coffee, and we have coffee everything.

I'm not planning on doing this on a regular basis, or anything. But cold crashing is something that people do, on occasion. It's just one of the many techniques used by people who know what they're doing to manipulate the final product. I'd like to know how to be similarly in control of...

It was my understanding that campden tablets prevented yeast from fermenting by raising the pH, but as it slowly worked its way back down to status quo (a process that I don't quite understand, how could *anything* be changing in there if there's no active fermentation? What's the driving force...

So, I'm new to brewing, and have been reading a lot here on HBT, and am in the process of reading "Strong Waters" by Scott Mansfield. I don't actually have sufficient equipment to actually brew anything at home yet, I am notably missing a temperature controlled fermenting chest or beer-specific...

Well, that's what I did. I made it. The consistency was a little more creamy and spreadable than I expected, but that's fine with me. It appears that the pasteurization level turned out to be fine, but there turned out to be a different problem. At the grocery store last night when I was picking...

My understanding is that the difference between pasteurized milk and ultra-pasteurized milk is the temperature the milk was raised to and the length of time that it was kept there (with ultra-pasteurization being higher for both). And my understanding is that pasteurized milk is okay to use...

Excellent. Thank you.

I'm thinking of cold filtering some coffee, adding some sugar and some yeast (I've yet to work out the exact recipe, but I don't think that should be necessary for this question), and then fermenting it for a while. I know that the yeast will eat the sugars and convert them to CO2 and...