mashani wrote:Or Kvass. Kvass done the real way is like Kombucha except its actually good.

True dat.

But all things considered,

Well done! You've done yourself and the Borg proud!

I'd go for a women's T with the original design!

OK! I wonder if I add a little pepper-infused vodka... Maybe next time.

I'm planning a pepper pale ale brew tomorrow. I don't want to mess with sanitizing peppers but I have this and I wondered how strong the pepper flavor is. The 1-lb jar is intended for a 5-gal batch. I'm looking for a recognizable bite but I don't want it to overwhelm.

beer candi

Inkleg wrote:Nice find alb, but it's not on my wish list. I found it on Amazon for $5 with free shipping. It's on the way.

Me, too!

His recipe aside, what's that gunk in his airlock? And where's his krausen supposed to go? I got a kick at the end where he rates the can of beer he's drinking as, "not very nice." It must not have had enough sugar for him.

Just kegged a milk porter, bottled a few for my niece. I'm going to put it on nitro. I've got the equipment and gas, but haven't actually used it yet. I also put down a quick summer ale with amarillo, galaxy, and citra. Fruit bomb. Sipping on a local citra pale ale. It's summer, y'know.

While they deserve chastisement for their heavy-handed business practices, Budweiser also deserves a moment of grace now and then for their patriotic undertakings and generosity. Yes, I realize it's good marketing, but still...

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Use a spray bottle for the apple juice, it's easier.

Are they double-walled or just single?

For pork, rub it all over with plain yellow mustard before the dry rub. You won't taste it, but it makes the rub stick and the vinegar in it helps the rub penetrate. Each piece of meat has its own timetable. As in brewing, patience is the key. A thermometer will get you in the ballpark, but your fin...