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]
posted by Mngo
on Aug 4, 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 -
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 -
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 -