Search results

Bash open the simmered bones with a sanitized ball peen hammer or whatever to expose the marrow before adding to the marinade. You could make a stew with the simmering broth, but my attempt to make anything tasty from the marinade solids failed. But, I'm not much of a cook.

The people of the Middle Ages were not lunatics just because you don't understand them. The meat may have contributed yeast nutrients as well as flavor. I made versions of this several times around 25-30 years ago. There is no shortcut to getting this result. It is not chicken flavored, but has...

832 since April 1978. About 250 ten-gallon batches, the rest five. Not bored yet.

If I could have legally sold homebrew, without a bunch of red tape and fees, I'd have worked my way up to running a small microbrewery eventually. I don't claim to be a great homebrewer, just competent. I used to buy beers to try something new, or check a style out before committing to brewing...

$90 is 9.7% of my SS check. More than any other monthly bill I have. Can't be doing that for snacks and a few drinks. I don't have any occasion that special. I quit going to brew club meetings in 2008 because of the expense, and they had gotten big and unproductive, and my wife felt obligated to...

Now that the craft brewing revolution that I fought for since the mid-'80's has succeeded, I can't afford to buy any, except when I have let my pipeline run dry and am desperate, or maybe a six-pack for my birthday. The last time I bought beer without cringing, it was $6.00 a pack for something...

Precipitated chalk is Calcium carbonate, to neutralize excess acid. A ten dollar Acid Test Kit will tell you where you stand. Other ways to deal with excess acid are dilution with water, or blending with a lower acid juice or wine.

Leave it sit the 3 days, preferably under 70 degrees. Nothing will happen unless it was somehow contaminated after the campden tablets. Prepare a starter with your yeast. Some yeasts have killer factors to discourage the competition. This is not brewing. Some things are the same, but you need...

I had a cork drawer that didn't put a hole in the cork. Even sanitized, the used corks were the first to leak or get moldy. Make a bulletin board, coasters, and trivets with used corks. Make a New Year's Eve wreath. Similarly, used bottle caps were the first to leak or rust. Further, don't try...

When you have been homebrewing (764 batches) since 1978 and running a LHBS store (through 3 floods) since 1991.

If you can fill a basement up with beer, it's proof you're not an alcoholic.

When I was brewing more than I could drink in the 90's, I had two walls of a 12' x 12' basement lined with shelves about 5 feet high which were mostly full of the last 6 packs of each batch. There was also a keg system, usually with about 5 kegs serving, and wine racks for about 75 bottles, and...

Speaking as owner of a small LHBS in business for 25 years, I guarantee that we need your money a lot worse than AB-InBev does. I serve not only the mainstream homebrewers who join the clubs and read the magazines, etc, but people who are casual brewers just keeping themselves satisfied, people...

I found this thread after I posted on a similar thread. Here's the same info. I started brewing in May 1978 and have kept at it as steadily as I could since then. I summarized the first few brews on an index card and then did a card with the recipe and other details for every batch since #6...

I started brewing in May 1978 and have kept at it as steadily as I could since then. I summarized the first few brews on an index card and then did a card with the recipe and other details for every batch since #6. For that I used a German lager yeast, a step up from the generic yeast included...