Put hot water with coffee (in proportion) in a mason jar or a mug. Stir well. Immersion brew for 4 minutes (like you would in a french press). Pour the whole thing into a pourover cone lined with filter. What would/ is this style of brewing called? I can't find any info on this-- am I missing a memo somewhere? Is this too simple to be true? [more inside]
posted by redwaterman
on Mar 20, 2014 -
Where in the SF Bay Area (including the South Bay) can I find Pliny the Elder on tap?
I know about Bobby G's in Berkeley, but they've been out of it the last few times I've gone. (Is there a particular day of the week when you have to go?)
I also know about this list
, but it doesn't really help that much, since you can't tell which of those locations sells Pliny on tap.
posted by mikeand1
on Mar 12, 2014 -
Homebrewing brother brainstorming for a series of Classically-inspired beers. One such thought - 12 Labors of Hercules. Trying to pin down geographically helps - lots of apples, oranges, dates, different kinds of aromatic trees, etc. Milk stouts for the cattle. Have any of you seen a food/drink play on the 12 Labors before?
posted by J0
on Nov 22, 2013 -
I want to make my own brown rice and sorghum syrups for gluten free home brewing. Why is it so hard to find recipes? [more inside]
posted by Octoparrot
on Nov 16, 2012 -
Have brewed a 5 gal batch of beer which due to old yeast did not begin to ferment til better yeast was added, resulting in 72 hrs of bad things floating to the surface. Now fermenting nicely, don't want to discard the batch, but don't want to stir it when I add the sugar water at the end to carbonate in the bottle. My question, do I need to stir it in or will it achieve the same level of sugar dissolved by itself, and how long should I give it before bottling ?
posted by fkeese
on Oct 18, 2012 -
I am trying to make hard cider and am having issues.
It has fermented for two weeks steadily and burbled the airlock nicely.
But no change in gravity reading and no taste of booze.
I don't understand. If there was gas release then the yeast was active.
I had this happen last time too. I introduced yeast twice, watched air action, etc.
I make beer and wine but am about to give up on something that should be easy but is inexplicably diff.
posted by kturner
on May 3, 2011 -
What to do with an orchards-worth of apples? I have access to a semi-abandoned orchard (it's maintained, but no-one uses the fruit), and it seems a pity to have all the fruit rot; there's still a fair amount left on the trees. [more inside]
posted by Jakob
on Nov 4, 2010 -
I'm getting more and more serious about starting a brewery. I don't know where to start with the state, the city, the FDA and the ATF. (Does the ATF even care about beer? See! I need someone who knows these things!) You're not my lawyer, but maybe you know what kind of lawyer I'm looking for and how to find them! [more inside]
posted by anonymous
on Oct 13, 2009 -
Wine- (and beer-) making without buying a kit: What kind of equipment to buy, and where? [more inside]
posted by mudpuppie
on Jun 8, 2009 -
I'm looking for a serial-port temperature controller thingie for a bizarre cooling system I'm building, for a beer fermenter. [more inside]
posted by geodave
on May 18, 2008 -
AromaFilter: Nice apartmemt, next to a brewery. Will there be unpleasant exhaust from the brewing? [more inside]
posted by Goofyy
on Feb 17, 2008 -
FaucetFilter: I'm in a rental apartment, and my heavy cooking and homebrewing proclivities have me pining for a better kitchen faucet. Do you have any advice for finding, installing (and then when I move out), uninstalling a higher-end sink faucet? [more inside]
posted by garfy3
on Nov 29, 2006 -
I've recently become interested in brewing beer and stuff, and I have to wonder - How the hell do they make Bia Hoi?
It's an incredibly cheap, evidently preservative-free beer that they make in Vietnam and is generally drank the day it's released. Is it just hastily made lager like anything else? I'm basically just intrigued by the concept of making cheap, easy beer that tastes okay to pretty good.
posted by borkingchikapa
on May 23, 2006 -
HomeBrewFilter: I boiled this Belgian Ale Kit
last night. Today, there's absolutely no carbonation coming out of the airlock. Nothing. I am concerned that the yeast might have been damaged. Should I worry about it now? Or wait and see a bit longer?
posted by scarabic
on Jul 15, 2004 -
HomeBrewFilter. 7 days after bottling, I tapped one of the minikegs, just to see what it would taste like (I also tasted after the boil, and again at bottling time). I know the beer needs to be in the bottles for at least 2 weeks, preferably 3 or 4. But have I endangered it at all by opening it, tapping it, and putting it under forced CO2? Secondarily, how much is the flavor going to improve over the next 7 days? It's heady as hell, sweet, and actually not very beer-like right now. [more inside]
posted by scarabic
on Jun 29, 2004 -
HomeBrewFilter. I bottled last night and took great precautions to sterilize everything effectively. Then I found myself with the siphon hose in hand, the fermenting bucket up on the table and the bottling bucket down on the floor, and realized I had no idea how to accomplish the siphon without putting my mouth on the hose and sucking. This seems incredibly un-sterile but I couldn't recall ever doing it any other way. I was using a glass racking tube with about 5' of hose attached. Is there some better way to do this? Or should I not worry too much about it? [more inside]
posted by scarabic
on Jun 22, 2004 -