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Well, I followed your advice and dumped it in the back yard. We're due to reseed anyway.

Well, I did something really stupid. Last time I brewed, I forgot to throw out the spent grains! Anyway, I came back to find them moldy, as moist, carbohydrate-laced mixtures are wont to do, and smelling like a landfill. My initial reaction was to cover it in Oxyclean Free and pour hot water...

K, it said on the label to only use lysol on surfaces like tile and kitchen counters, and not to use it on plastic or food. Since the smell is gone, I think I'm okay. I just needed a little reassurance.

I have a 10 gallon Igloo mash tun that I found had mold in it this morning (must have left it a little damp last brew day). I instinctively responded to the mold by spraying a rag with kitchen lysol and rubbing it down, before I realized it was a vessel I use to make "food" in. STUPID!:eek...

7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 % 2.00 lb Smoked Malt (9.0 SRM) Grain 17.78 % 1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 % 1.00 lb Caramunich Malt (56.0 SRM) Grain 8.89 % 0.25 lb Chocolate Malt (350.0 SRM) Grain 2.22 % 0.75 oz Fuggles [4.50 %] (60 min)...

Well, I have some bad news. That harsh taste was sulfur, and I think the Montrachet yeast just simply hated that acidic environment. I had to dump mine. I will definitely try it again later, with a more tolerant yeast. I might also add some malt next time. Sounds like ec-1118 is the...

I have five gallons of it gone dry in my fermenter. I tasted some from the hydrometer without backsweetening, and it tasted harshly sour, more sour than I would expect lemonade to taste. I'm going to try killing the yeast and backsweetening, as I don't think it's an infection (it was just...

I'm interested in doing an IPA with Australian hops (part of a Team Fortress 2 themed beer series I'm making, and this is to be the Sniper's beer), and I keep coming across Galaxy hops, which sound really intriguing. They taste like "citrus and passionfruit," and have a ton of Alpha acids...

I'm a relatively new brewer (about 4 months now) who just went all grain, and I just tried a lambic from the liquor store and really liked it. Yes, it was Lindeman's, but that was all they had and I didn't know it was controversial here. However, I imagine I would also like a dry...

Thanks for the recipe. It's my second all grain (first was Haus Pale ale!), and it's fermenting very well. I came out with nearly 6 gallons (too much sparge water, most likely), but I came pretty close to the target so that's okay. It's a very enthusiastic ferment. There wasn't much...

There are too many terms out there for fermented apple juice! There's hard cider, apfelwein, and scrumpy, and I'm interested in finding out the difference. From what I read on Wikipedia, scrumpy can be clear or cloudy (although it's usually cloudy), dry or sweet, and possibly tannic. Since...

Thanks for the suggestions, everyone! I will have to try a braise, and the baked beans sound good, too. Pork and chicken seem to be the natural pairing, as well.

I have some three month old apfelwein (from my first ferment ever), and I'm now thinking about how to use it. It's great to drink, but I was wondering if it'd be good as an ingredient for cooking? Does anyone have any recipes to use it? Obviously, it's not something in every American...

My first starter didn't work (1 week with no activity or change in hydrometer). I diluted to 5 gallons from a 3 gallon batch, adding water, yeast nutriant, and yeast energizer and another campden tablet in proportion, started another starter, and it's been going great! The only thing I'm...

Apparently, it's a big contraband down in the Sudan. According to the article, it's actually good enough it would still sell if alcohol were legal. Would it be about the same to make as raisin wine, perhaps? It says the gin is a distilled beverage, so of course we can't make it.

I don't consider myself a hipster, but I'm afraid the label might fit. I wear ironic t-shirts (right now, I'm wearing my college's sobriety night shirt), eat local, and generally have a disdain for anything popular (aside from Lady Gaga squee!). I also can. That's hip, right?

I have a batch in Oxyclean. If they're not better by tomorrow with a scrubber, I'm giving up and just bottling with the label still on. It won't be classy, but it's homemade. Next time, I'll specifically ask for no Heinekins. I now consider them one of the bad labels. FWIW, Sierra Nevada...

Ugh, I just got a couple bags of empty Heinekins on Craigslist, not realizing what a PITA plastic labels are. I peeled the labels off one by one for one bag after soaking in hot water, which was okay, but now the glue is still there. It's really sticky, as in so sticky I'll pick up one bottle...

Well, I dunno about brewing, but Michael Jackson did a lot to make craft beer mainstream...

Just to be clear, I have it fermenting in a 5 gal Lowes bucket. Or does this even essentially need a secondary? Why exactly is it that most newer beer recipes here recommend a long primary, but most wine recipes still have a secondary? Is wine less prone to aeration, but more prone to...