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Edit -ramblings of an *******

Edit- this one too

Yeah, a total waste of time... It's not like they have interviews with world class brewers... Either everything or nothing is funny. Everything else is a matter of taste... Well, I suppose a flame war is fitting in the circumstances.

Humour = pushing the envelope of a person's boundaries, yet remaining grounded in reality (funny cause it's true). Comedy is all about defining those boundaries. The tighter they are, (typically) the more tightly (in general) those people are wound... And the less likely they would be people I...

I find the BN crew to be hilarious and the information is great. It took me a little while to get in to, but once you get to know their personalities, you get a lot more out of the humour. JPs quiet throwaway comments can especially be sidesplitting - Justin has to maintain the facade of...

You should consider WLP 566 Saison II... I love the flavour profile, it isn't as finicky as 565 (3724), and it's closer to a classic saison flavour than 3711. I'm surprised at how folks always vacillate between 3711 and 3724 when WLP 566 is a best of both worlds type of strain.

Once it's in the keg, it's probably in the fridge... I don't bother, aside from cleaning and sanitizing the keg well. If you're leaving the kegs around to keg condition, you might have an issue, but if you're consuming the beer reasonably quickly, no need to worry, the lines are what the beer...

It'll be out in September :-P http://www.amazon.com/dp/1938469127/?tag=skimlinks_replacement-20

What about covering it with a sanitized coffee filter? Probably won't prevent all contamination but might reduce a bit.

What about covering it with a sanitized coffee filter? Probably won't prevent all contamination but might reduce a bit.

I've used plain water for the past 6 years and have never had a spoiled batch. Sounds like a waste of time and money.

I think it says Sulphuric Acid on that sulfuring bit.

"Pyrex laboratory glassware is also still made of borosilicate glass."

Yeah, they're sold at the shop for water purification or essential oil extraction. But it's positioned right next to the book "How to make moonshine" and the liqueur essences...

Oh yeah. We sell em at work... I think that one has a 10 litre capacity, and the booze it spits out is ~50%. Gotta run it through carbon to completely neutralize the flavours and aromas though.

Yeast energizer is a good idea. At the shop where I work we give out instructions for restarting the yeast in case of a stuck fermentation. Draw off a quart of the beer, add a couple of teaspoons of energizer and pitch a pack of yeast. A one gallon glass jug works well for this. Make sure it's...

Just pitched the yeast on 10 gallons of this stuff. I swapped out 5 pounds of 2-row for Maris Otter, and used .75 # of 40L malt instead of the 60, but man did this ever smell good. I can't wait to drink it. Oh and, I used Notty.

A fork is the only way to eat fries you barbarian! Seriously though, I've got a brand spanking new batch of hefeweizen ready and I am going to try it.

In the fridge they might not be great... Freezer and you'd be golden. I'd use exclusively for aroma since the AA degradation would be anybody's guess.