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So, this morning I made my first wine ever, from a CellarCraft kit that included grape skins (fancy!). And lo, I, too, was surprised by the addition of bentonite at the beginning. While I was looking up what the heck "chitosan" and "kieselsol" are (which were also included in the kit), I...

There's a drink called Cement Mixer which is a shooter: Irish cream, lime juice, sometimes rum. I'd be cool with that name taking over the entire genre of coagulated-on-purpose Irish-cream-based mass alcohol delivery methods. The trend starts here! :mug:

I hear ya. But at the same time, a few sprigs costs a million berjillion dollars, and El Cheapo here wants to see if that expense can be circumvented. :) Personally, I'm not looking to make a clone. I'm much too crappy of a brewer to ever hope anything will taste like the stuff it's supposed...

So, ya "came across" a big bucket of LME, did ya? It didn't happen to "fall" of the "back" of a "truck" did it? (I kid, I kid ...) "Non-diastatic" ... so google/Magic 8-ball returns this link ... ... but you're not breaking down other starches in, say, flour (breadmaking). You're just...

I made a 3-gallon batch of this, and it's fermenting at Day 6 right now. A couple of learnings so far: 1) Didn't want to spring for Alexander's Muscat concentrate, so I looked for a grocery stores equivalent. Ta-da: Welch's White Grape Juice concentrate, available in some stores (got mine in...

Yeah, there's still a huge variance in the pic. One gallon (128oz by volume) is 133.6 oz by weight. Only 4.3% difference from the OP's measurement method. Do you happen to have extremely light water? Or do you live in a low-gravity area such as a moon base, or some kind of semi-vacuum?

Yeah, unfortunately ounces don't follow the same convenient rules for water that metric measurements do. In metric, 1mL (volume) of water = 1g (mass) of water (at standard temperature/pressure yadda yadda yadda). But in imperial measurements (e.g. ounces), 1oz (volume) water does not equal...

Unfortunately, it won't cure athlete's foot. http://www.straightdope.com/columns/read/2700/can-urinating-on-your-feet-in-the-shower-cure-athletes-foot Sorry.

I pee in the corner of the yard where invader cats come over the fence. Just doin' my part to safeguard the homeland.

I concur: regular supermarket tofu in the U.S. is the soy equivalent of BMC beer. (And in this instance, I actually AM hatin' on BMC. Sue me.) Wanna get really hardcore? Really? I don't think you mean it. How hardcore ARE you? Because: Make your own tofu at home.

I had a batch of wort get bacteria-infected before boil, as a result of a stupid thing I did (I'd mashed and lautered, then left out the wort overnight before boiling, because stupidity). It had a slight citrus/acid twang, and I thought, uh oh ... but maybe it will go away. Went ahead and boiled...

"Man, I'd really love to turn the garage/basement/shed into a pub so that I could put up some cheeky brewery signs and drag a ratty couch in there and build a 7-tap system with free-flowing beer to serve to my friends who would be coming over all the time ... also I need to make some friends."

And, you can use the extra Knox packets to become a Gel Cookery expert.

Stouts + smoked malt + good Irish Ale yeast = bliss There's also the Rauchbier thing. Would be perfect for 1-gallon tests. As long as the smoking amount is relatively consistent from batch to batch at the distillery ...

I did FWH-ing for a while, but I didn't like how it cut waaaaaaaaaay down on the bitterness. They're not kidding about that. Part of me was like, "why am I wasting money on bittering hops that I'm just gonna mute?" I know there are subtleties that step forward when you take away the bitterness...

In fact, many one-gallon brewers have followed the thread title instructions and have united here.

Don't forget the ole jailhouse pruno standby of poking pin holes in a balloon and stretching it over the neck of the bottle. This has acted as a successful "airlock" for me, as long as you're not gonna let it sit for some crazy amount of time like months and months and months. It all depends on...

RESULTS! We did a three-bottle taste test yesterday. There were three participants, all beer snobs. Un-oaked: This batch happened to be very heavy on the cloves. Remember also that the recipe included a teeny bit of lemon peel in the boil. Your batch & ferm conditions may create different...

Lucky you! Lucky you ... ? Recently, I'm focusing on bare-minimum soap: no coloring, no scent, no additions. For my hippie granola friends with kids, or who themselves are trying to cut out unnecessary froufrou smell-um from their lives. Hot process is perfect for this, because none of...

It sat on the oak for 4 days. It tasted ... meh. Not barfy. Couldn't really taste the oak, but then again, I hadn't cracked a bottle of unmolested brew to compare it with. Let's just say, at this point, the oak is not at all overwhelming. Which is good. I generally don't trust warm...