Recent content by Nealie

could you (would you be willing) to make that a cutout shape rather than just the rectangular shape? i bet that would look awesome on a bottle, with maybe just a slight color change for better contrast against a brown bottle.

where did the "whoo hoo!" sticker on the mlt come from? i'm envious of it.

actually i know a guy who made a variant on the cock ale that came out ok. he used various pieces of chicken meat rather than a whole bird, which he cooked slightly to avoid infection and dry-spiced/hopped/meat-ed a base scotch ale. the bottle i had was good but others said theirs tasted funny...

I'm making a dry mead that started pretty high (1.122) and has been fermenting at a slightly cool ambient temperature--the thermometer stuck to my fermenter has said about 65 degF. It's been in the bucket for just shy of two weeks and the gravity is still in the 1.060 range. Should i rack it to...

worst national beer: icehouse. it's hard to avoid in a fraternity house, but still tastes like horse balls worst local beer: nimbus abbey style ale. all esters and alcohol, no malty balance. it tasted like i drank a glass of banana schnapps. i drank about 1/4 of it and poured the rest down...

http://www.uvm.edu/~pass/perry/hops.html has info on UVM extension research on hops growing in VT. the work is not recent (no new posts since 1999) but the information is likely still valid.

For mrkristofo, the question about transplants was more about moving the whole plant rather than a root cutting. If/when I move would it be possible to swap out the whole plant (probably cutting off most of the upper vine growth) rather than starting all over again from a rhizome? eriktlupus...

There is a high probability that I will be coming into some hop rizhomes in the near future. Unfortunately I live in a less than ideal climate (Tucson, AZ) and living situation (apartment) to grow. I'm looking for advice to deal with both problems, perhaps simultaneously. 1-- How will hops...

watching my blonde ale boil as i type. mostly 2-row with some wheat and 10L to punch up the flavor a bit. flavoring with saaz and the dregs of other noble hops that have been in my freezer for too long. it should be in the bucket by 2pm MST. meanwhile i'm sitting here plotting and scheming...

i've got two cases (minus 2--clumsy roommate) of the old budweiser bottles which are taller, thicker and sturdier than most bottles made currently. they look just the same but they feel bulletproof and i love having em because i know they won't break under pressure. i've also got a soft spot...

the drinking-skating relationship has a pretty steep threshold though. we used to go drunk (and periodically drink at) our fraternity intramural hockey games. we would be fast and loose in the first period and falling coming over the boards by the third.

30gals in 2007 (25 beer, 5 apfelwein). 5 in the bucket for 2008. started in june and i'm doing about one batch a month. not bad on a grad student's income and schedule.

she said: (american) hefeweizen from draft to a pint glass i said: a medium-bodied cream ale in the same vessel (maybe just a 5L jug) i'll have to get brewing so we can have a taste-off to decide.

f.x. matt is also the home to these guys: http://www.brewerysteins.com/ if you are looking for a more interesting and moderately collectible method of serving your beer. i understand some of the original editions of the schultz and dooley steins are rather valuable.

1. How old are you? 24 2. Marital status Single, long-term and she's moving out here to start law school come next fall 3. Do you have kids? No 4. Where do you live? Tucson, AZ (originally Fayetteville [near Syracuse], NY) 5. What is your occupation? Grad Student, Hydrology and...