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Bottle bombs are created by too much sugar being in the beer at the time of pitching - incomplete fermentation, or too much priming sugar added. Adding fresh yeast won't make a real difference, since there's still viable yeast in the beer - it just may ferment quicker if the old yeast has been...

Al Capone, being a good Italian boy from Chicago, what do you think he'd have done if you served him a half-burned, half-raw slice?

Being fat and ugly doesn't make you Ron Jeremy, nor does spending time in jail for tax fraud make you Al Capone.

I think that may have been me that called her a hummingbird, because she's hyper as **** and she NEVER SHUTS UP. But I say that with love.

Also, referencing "Sex and the City" isn't helping.

Wait, you're quitting homebrewing because too many other people are doing it? You realize how much that makes you seem like a tool, right? Homebrewing is OVER, man! https://www.youtube.com/watch?v=YlGqN3AKOsA

Grocery store, should be with the molasses and other syrups. If the store's got a section of British foods, look there, too. Worst-case, should be able to find it in a Whole Foods.

Play around with some dark crystal malts (120°L-ish), including Special B malt. You don't need much; they're potent. Those malts will bring out some of those types of flavors. Dark Belgian candi syrup, too, might get you in that direction. You might look at some Belgian dubbel recipes for...

You know what I had the other day that was very reminiscent of pipe tobacco? Mission fig-flavored ice cream. Maybe it's the tobaccos I've smoked, but that was all I could think of was that it tasted like my pipe tobacco smells. I'm wondering if targeting some of those dark-fruit flavors...

Yeah, except I can't recall any instances of someone finishing that statement with ".... because it will taste better!" It's always "... because it's easier" (which it is, objectively, I don't care what you say; one big bottle >>>>>>>>>>>> fifty little bottles.)

I have to ask, though... who are these "bottle-conditioning SUCKS!" fanatics? I've been around homebrewers for a long while now, and I can't say that I've ever met someone with this attitude. Is this thread sixty responses to one single guy?

Meh, some people are dicks. Not a lot you can do about that other than not take it to heart and not be a dick yourself. **** it, have a homebrew and let it go.

Well, what does "bottle conditioning" mean other than "there's yeast in them there bottles!"? I contend that it's the yeast that this person is noticing, as was noted there's a good chance it was stirred up on the trip to the shop.

If people are tasting a difference, I suspect the most likely culprit is not pouring carefully; there are dregs in bottle-conditioned beer that aren't present when beer is kegged. CO2 is CO2, though.

I *vaguely* remember getting cut off in a bar in Brattleboro with Glibbidy, Kai, Hippie, olllllllllllllllllllllllllllo, and a whole bunch of other HBT'ers several years back. I blame Kai; he's a silly, silly drunk, which you'd never guess when he's giving some serious lecture on water chemistry...

They aren't beers, is the thing. They're competing with the Smirnoff drinks and Mike's Hard Lemonade and things like that, which don't bother me because they're at least honest about what they are. The Redd's pissed me off because it promised "I'm an ale!" when for all intents and purposes, it...

It may or may not be the absolute worst, but the_Wife wanted to try Redd's Apple Ale the other night. It's one of those beers that pisses you off because it doesn't say anywhere on the label that it's brewed by Miller... but once you read that it's brewed with "real apple flavor and caramel...

The whole concept of "**** the law, just do it!" is nonsense. Why are you going to sell your beer to? What bars are going to buy from you? You obviously aren't getting a distributor. Who are you marketing to? You going to run a speakeasy in your basement? What happens the first time...

Oh, where's Cape? " And, we think sticking your toe in the water is for weenies--starting a brewery is big risk-taking venture, and we haven't seen many become a success in the brutally competitive brewing business by starting out timidly." http://www.soundbrew.com/smallfaq.html

Yeah, it's up to the judge... but to my mind, it's distinct enough, particularly given the geography.