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Is there such a beast in Beersmith 2 or do i have to look elsewhere? Oh and Stux... You're always answering my questions... You're stalking me aren't you... Or is it beer-fueled man-love???

Can you explain that a bit better - I've been using my refactometer for start and end gravity readings - and yeah, I thought my jump in FG was something I was doing wrong whilst mashing...

and finding this gem... http://stempski.com/bath_cooked_eggs.php was a bonus!!!

Hop vodka sounds like a fine idea :)

So just sterilse the hop bag and I'm golden... yeah, I'm cool with that... I did do a search - seems dry hopping doesn't find what you need but keg hopping does... Either that or I'm tired from looking at too many coal trains today...

How do I sanitise when Dry Hopping into a keg for 7 Days? I've got a love golden ale I want to dry hop... It's not a technique I'm familiar with, whats the best way to sanitise the hops (fresh flowers in a nylon hop bag) before adding to the keg???

Didn't think about that - normally Google Translate makes a hash of what I'm trying to translate... But thats usually because I'm playing Eve Online and I've been called a ****** because I've violenced their expensive spaceship... Although more info on the kiln would be great... I've been doing...

<H3 class=entry-header>Germany's Oldest Brewery Found in Bonn</H3>Article in the Bonn Rundschau about the discovery of a late second/early third century AD brewery in Bonn - at Adenauerallee 206. Around 200 amphorae pieces have been found. This makes it Germany's oldest brewery. Premiere in...

And too my utter shame.... I passed out after just drinking the Suffolk Peated Ale... I blame a long, hard week at work...

It's more - do I have the right level of nutrition for a friday night dinner?

Bacheloring for most of the evening... GF's at a dinner party... This evenings entree: Sierra Nevada's 2012 Floral Ale Main Course: Timothy Taylor's Landlord Strong Pale Ale, St Peters Suffolk Smokey Peated Ale, Sierra Nevada Hoptimum IPA. Dessert : 750ml St Bernardus Prior 8, Abbey Ale...

I thought the whole reason you did the quick wort chill was to avoid DMS in malt's prone to it, like ****** American 6-row barley... I'm using mainly Weyermanns Pilsner malt and Thomas Fawcett Marris Otter as my base malt and have never noticed a DMS issue with no-cubing... In medieval times...

Reminds me of the world's best pickup line... "Excuse me miss, does this hankerchief smell like chloroform to you?"

Nope, it's the one and same... There's only enough room in the world for one of me... Until he zombie apocalyse tho and I get my tasty brain eaten... :unsure:

I made a bilberry liqueur that had that effect on several ladies :rolleyes:

:unsure: Dont forget - http://www.amazon.com/gp/aw/d/0812219996/r...0040&sr=8-2 This one is very interesting and would make a great addition to a modern well-healed brewer's bookshelf... I've been doing medieval and renaissance brewing for 20 years now and everyday is a surprise... Like...

As a medieval brewer... I'm fulling armed with the techniques to stay in the brewing game... :blink: Medieval brewers and bakers would be constantly refreshing each others stock with 'good and fresh balm' and in some parts of europe is was stated in law that you must provide yeast when...

Does Schlenkerla make any beer that is bad? I'm going to have to make a pilgrimedge to Bamberg one day :)

A side question: I've never dry hopped in the keg. What's the best way to sterilize the hops before adding them to the keg???

If you're looking for toffee flavours in a cider... I took about 4KG of honey, boiled it down to a deep dark toffee, and then added 18L of apple juice... It's like a cider with some very yummy toffee/candy apple/toasted marshmallow flavours. There's a recipe for it in Le Menagier de Paris, a...