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I don't think I can find any rice hulls here. Would any cellulose material do the job? As in lettuce leaves or similar? Or would steeping the grains in a mesh bag prevent that?

I'm in one of the beer hating regions of the world right now, but I think I got together everything I need to make a sort-of all grain wheat beer. If you guys could look over the ingredients I have on hand, my plans, and tell me what the problems are and how to fix them, it would be a huge...

I decided to pop a few of the bottles and sprinkle a little turbo yeast in. Hopefully that'll dry them out and carb them up. I'll find out in a few weeks.

I always thought they would start playing around the first week of January. But now I think the whole thing is shot.

I'm starting to believe the season is tossed.

Fermented out just fine, racked it off the trub. Bottled it with 1 2/3 cup sugar to carb it up. But after about 3-4 weeks in the bottle, the wine is sweet and not enough bubbles. Any ideas? Here's my recipe: 5.5L white grape juice 3kg sugar ~75g citric acid Red star champagne yeast Topped...

Yeah, and now I'm even further from a game. KHL is my only hope of seeing some hockey. I wouldn't mind watching Datsyuk or Malkin tear up some Russian ice.

Now that the world series is over, this lockout is really starting to bother me. I really hope someone starts broadcasting English language KHL games.

Agreed

That guy's a commie. And probably hypocritical. I doubt he take a smaller salary than he could have and gives the proceeds to other suckier writers. The owners own the businesses and take the risks. They should be able to pay whatever, or as little, salary they can get someone to accept...

I met some German guy who owns a brewpub in Honduras. When we talked about brewing, he told me that all the debris in your wort puts in crap that causes hangovers. He told me to get it clean as possible. He makes phenomenal beer and I trust him, but I have no idea if it's true. I usually...

I wouldn't worry about it myself. But if you do add some acid, be careful. When adding after fermentation, a little bit of acid adds a whole lot of pucker.

pH is a measure of your acid. Just follow that. Any base you add to neutralize will create water and salts. I don't know what that'll do to the taste, but I'd guess it'll change it somehow.

I wish I felt this way, but I'm the perfect sucker for NHL owners. As soon as the lockout ends, I know I'll buy gamecenter and watch as many games as I can.

I totally agree. And as for the rookies on 2 way contracts, either they got assigned to the AHL and they're still getting paid what they're used too, or they got stuck with the big club and they get 10k per month strike pay.

Those guys making the league min made $525,000 last year. Now they are getting $10,000 per month strike pay. If they're having trouble paying bills, they're idiots. That being said, I'm on the player's side. The owners signed those contracts in good faith and they should pay them out...

But take my advice with a grain of salt. I've skunked my share of beer. ;)

If the yeast are all dead, I think they would just sink to the bottom of the fermenter. Toss in a new pack the next day. If they start fermenting though, you saved yourself that hour drive. I can't see a down side.

Pitch it and see what happens. Any yeast spores can probably take the freeze. Worst case scenario: nothing happens.

For mine, turns out that 2 weeks just wasn't long enough in the bottle. The beer tastes fantastic now and seems a little better each day.