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Hey man, be careful over there! Don't fall victim to making the Gatorade hooch (I talked to a guy who was over there, they fermented the Gatorade or something to that effect in the rafters, being that it is a dry country there is no alcohol, or at least that was what he said)

They always complain when I put the lid on. :D

I added some fresh sprigs to a batch at flameout. I like how it came out, it's a little herbal/medicinal though which some people may not like.

I disagree with indefinitely. It is highly recipe dependent. Good in terms of, it won't make you sick, etc....but good in terms of flavor is a different story. Some beers just lose all character when they sit too long. The general rule of thumb is the more complex the recipe and higher the...

While I remain highly opinionated about just about any commercial beer, I choose not to judge anyone with different tastes in beer than mine. I will call a spade a spade though. If it sucks then I'm not going to massage anybodies feelings about it :D. Will I drink a beer if offered to me...

Why is this in the food forum??? :D

I poured out a Goose Island once because it had all these floaties in it and tasted horrible. Something went wrong with that batch... For my own brew, I dumped a small amount of leftover DunkelWeizen that got old. It just didn't taste good anymore after almost 3 months.

I have one beer in particular that has been sitting for over 2 years. You can see the precipitate in the bottom of the bottle. There is no noticeable flavor that I can detect from Yeast Autolysis. In fact, this brings up the question of beer that has been "refermented in the bottle" and is...

I think you can ask Marcellus about him. :D

We pretty much pay around $10-$11 bucks a six for most beer here including Rogue. Not sure why though.

I dunno, in spite of some of the negative comments I think the Nutbrown and the Mocha Porter are very very good. Not everything I've tried from them was stellar, but in general they make some solid beer. As for case prices, they are pretty much in the ballpark with equally good or even lower...

I have done some off-the-wall stuff indeed, but really only recently. Some are just excursions, others use a commercial idea as a springboard (like Young's DCS). These all get bottled though as the intention is not to be a session beer, but something unique and interesting. However, I like...

It's probably for several reasons. I find that I get headaches from a local brewery, and I am convinced it has to do with the short turn around time. I have never to this day gotten a hangover from homebrew, my own or that brewed by others.

El Cuervo (Oatmeal Stout), Frost Giant (Strong Porter), Kashmir (Licorice Stout), Konvention (The rest of a Kolsch), Special Bitter (what's left of it) and I just put an experimental pale-type Ale on the gas which was made with Pils, some crystal, Fuggles and Northern Brewer (I think it was...

Much less than I used to. I am in the process of losing weight so I have cut beer out for the most part during Sunday-Thursday.

At any rate you really don't need much. The reason I go with Lager yeast usually is because then I can just send them to the cellar (where temps are lower). A sprinkling is all you need. I have a pack of Lager yeast that has been opened for about a year, and I call on it whenever I have a high...

Never dealt with it, but I'd imagine you'll be fine. Even if you can't see it, there is still yeast cavorting around in there unless it has been sitting for months or you have an extremely flocculant yeast (and even in that case, I'd imagine you'd still have enough to carbonate). It may just...

I think that's essentially what the majority of people are using now, the syrup. I have taken a different approach and just make it while the rest of the brewing process is going on. It takes a little timing, but is another alternative. So I only make what I need for a recipe at a given time.

Kinetics plays a huge role in beer conditioning! Not only does increased temperature speed up a myriad of reactions, from what I understand it makes them different as well. Ommegang does the same thing high 70's iirc. So yes, along with more rapid carbonation you can expect the possibility...

Cool! I got three batches in this weekend, all experimental.