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I thought this thread died, a long time ago... Glad to see it's still around! I did malt and brew with lentils three years ago (see the beginning of the thread). I stopped growth when the acrospire was half the length of the lentil. I dried 'em, then kilned them at 200F for an hour. I...

Despite decimated defensive department, dominance! GO JETS GO!

How Lowe can the Oilers go? Sometimes, when I think about all the poor management I've seen in the Blue Bombers organization over the past few years, it makes me sad. Then, I think, "Well, at least the Bombers are not as badly run as the Oilers"...and I can at least grit my teeth, and get on...

What yeast and at what temp are you fermenting? I'm wondering if some of the pepper aroma might get scrubbed away...coming from the "I want distinct pepper aroma, with possible pepper flavour" end of the spectrum... Sounds like it should be good one way or the other...keep posting, please!

I compost 'em, or feed 'em to pigs at a farm near where I work. I think over the holidays, I'm going to try make pine cone and suet feeders with some. Roll a pine cone in softened suet, and then in birdseed...in this case, spent grain. Sounds like a plan...I have an excuse to brew a small...

I try to brew custom batches for friends and colleagues every so often. My co-workers boyfriend tried to get in on the action. Hard to take his begging for beer seriously when he asked for a beer with "low IPAs...if the IPA number gets too high, it's too bitter". I've seen IBU/IPA confusion...

Thanks PorterPounder...you make a good point! I got so excited, I didn't think that some of the nasty stuff might be staying in solution and not getting scrubbed out by CO2. Figure I'll let the SG drop to the low 20's, then warm it up to about 65F (the temp I normally ferment with Notty) and...

I decided to try a pseudo-lager with Nottingham. It's Light DME, bit of crystal 10L for body/head, Northern Brewer for bittering, NB and Liberty for aroma; OG 1.041. Fermentation temp is 55F. It's about 56 hours since pitching, got about 1" of krausen, and way more airlock activity than I...

Subscribed. I've been looking at peppercorn use rates all over HBT and elsewhere this morning; though I'm coming from the other end of the this topic (how little pepper can I add but still add aroma and a bit of flavour), the idea of a pepper-loaded beer is...intriguing. Let me know if/when...

I threw some into an APA instead of flavour and aroma hops. It was...okay. The pineapple aroma sure came through, but the taste...was camomile. So, I kinda got what I was looking for. I think I would have been a happier camper if I would have paired the pineapple plant with something like...

I did end up brewing a swankey last spring, with another batch a few weeks ago. I used Randy Mosher's description from Radical Brewing[I] (brew a light gravity brown ale, and add anise) as my guide, and modified my go-to mild recipe, from Dave Miller's [I]Brewing the World's Great Beers...

Yup! My skeeter-pee drinking friends and family prefer xylitol back sweetening to splenda - 'round these parts, works out to be cheaper, too. I second the folks who say EC-1118 for a complete, dry ferment. I've used it in skeeter pee and a few meads, and it finishes bone dry, lets you...

This is one of the many reasons to grow hops. The "green screen" on the fence around my yard provides a source of brewing ingredients, and a nice screen for those times when one does not want to track mud into the house just to answer nature's call.

Fusels have been mentioned, what about acetaldehyde? Is their any green apple taste/aroma in what you're drinking and then getting the hangover from? A friend of mine gets pretty ill from beer with any noticeable acetaldehyde profile. Just a thought. Personally, if I drink smart, homebrew...

It's a refractometer. I love mine, for all the reasons mentioned, AND for checking fruit sugar content before harvesting. Be aware, once fermentation starts, the alcohol content will mess with your readings, and SG won't read true. I use this tool to correct.

I've only used BRY 97 once, and it took a long time to take off, temp was kept at 68. Went fast once it started. It was a bit estery - not sure I didn't like it, but there's yeasts I like a lot more, and BRY 97 costs more than other comparable yeasts around here (such as US-05 or Notty)...

We actually had a "homebrewer's pot luck" going-away event for a co-worker last year. All of the people who make beer or wine brought a few, and it was an awesome, memorable moment for the departing guy, and our remaining team. The annoying/triggers-a-sense-of-dread-in-me factor with having a...

There used to be three kids who would push my head in the snowbank after school. The "nice" kid in the bunch was the one who told the other guys to only push my head in clean snow, without road gravel or dog-yellowed spots. That's the kind of "nice" a turbo juice brew will be. Having both...

The last time I seriously thought about fermenting a straight sugar wash/wort/syrup as opposed to obtaining some really cheap wine, I lacked the requisite gov't issued documents to do so...and couldn't find someone with a valid ID willing to pull for me at the offsale... However, giving the...

Zen and the Art of Zymurgy (Zen and the Art of Archery) The Fermentation-driven Life (Purpose Driven Life) The Wealthy Brewer (The Wealthy Barber)