I am writing a business plan to start a beverage factory in Thailand, and would like some advice on how I can protect my IP (recipe and methodology). [more inside]
I sometimes make iced coffee by placing a glass mason jar filled with ice into my single serve coffee maker and letting it brew / fill with hot coffee. I include a metal spoon inside the jar to act as a kind of heat sink and prevent the glass from breaking due to thermal stress. But should I bother? Does that spoon actually do anything?
What would the most nutritionally useful beer have in it and what would the process be for making it? [more inside]
While cleaning out my parents house for their upcoming move, I discovered and inherited seven large jars of honey that have been lurking in the basement for 20-30 years. What are some interesting things I can do with what appears to be 5-6 liters of honey? [more inside]
In Eduard von Grützner's painting Vor der Brotzeit, the monk has something in his hand. What is it?
If all goes well, I'll be away from home for up to 20 months, beginning this winter. What home-made foods, etc., could I make before leaving that would be super-awesome after aging for a year or two? [more inside]
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]
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.
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?
What are the best online and bricks-and-mortar outlets for purchasing homebrewing equipment in the UK (London)? [more inside]
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]
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 ?
How easy is it to brew non-alcoholic beer at home?
What is the minimum water temperature that will give me enough caffeine / taste from french-pressed coffee grounds? [more inside]
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. Help!
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]
Has anyone ever heard of a blind taste test for coffee preperation methods? [more inside]
Can I start a private club to function like a CSA, but for homebrewed beer? [more inside]
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]
A question for sake brewers. [more inside]
Wine- (and beer-) making without buying a kit: What kind of equipment to buy, and where? [more inside]
I'm looking for a serial-port temperature controller thingie for a bizarre cooling system I'm building, for a beer fermenter. [more inside]
Which alcoholic drinks contain the greatest and least amounts of yeast? [more inside]
AromaFilter: Nice apartmemt, next to a brewery. Will there be unpleasant exhaust from the brewing? [more inside]
Beer brewing yeast to match my favorite brands? [more inside]
Tell me how to brew coffee from whole beans. [more inside]
Is home brewing beer stinky business? [more inside]
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]
Help me make the perfect cup of coffee. [more inside]
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.
I'd like some advice on brewing green tea at home to refrigerate and drink cold. [more inside]
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?
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]
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]