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Clay/hide/gut boiling pot. Well insulated coals for stable heat. Fabric/bunched grasses to strain. I seem to recall toasting buns with cracked barley and water was one of the more ancient methods. As for thermometers and gas, well some modern AG brewers like myself don't bother with such...

My regular HB-hounds don't mind what the beer comes from. Only had about 2 in 50 Coopers PET bottles leak on me, not too bad considering their superior caps and light-proofedness. But when you can buy full soft drink bottles for <$1/L (bigger bottles also shorten bottling time) and you have...

*Hobbit eyes open widely* You mean they come in pints?! They could serve half jam jars for all I care, But I wish they'd have their price and product regulated. $4.50 for a flat Old is why I drink at home. My german pint mug is mostly for show - beer goes warm and flat too fast in the buggers...

Licorice candy was once made from licorice plant. It contains the same aromatics as aniseed according to wiki. It does have a cloying sweetness it imparts as well. Possibly the dried licorice root powder I bought was a concentrate, but it was not labelled as such. Just a word of warning so no...

That sounds as an awesome ale. Except the rosehips, the slightest taste of which induces sickness in me. :icon_cheers:

Complex animal-fats, esp. from predatory organism are beyond replacement by plant based lipids. Levels of assimilable iron and b12, incomparable. Milk/bones as calcium, Liver for vit A (more than 7x any green source, and more assimilable) Brains for sheer weight of Omega 3. Selenium, which is...

Smoking is a small part of diet and lifestyle. You can do a lot to offset the damage your doing. And I like to remind myself of Japan having one of the highest smoking rates and lowest cancer rates (of developed countries) I figure this to be due to their moderate protein consumption, possibly...

When your already smoking meat and malt, might as well make the small leap to therapeutic plant matter. I roll racehorses of white ox, two a day - unless i'm drinking on a mission, in which case it scales up infinitely. Smoke and ethanol are a fine pairing, much like guava and brie.

Turmeric tea as cheap? Costs $40/kg in my local store. Prob just a teaspoon of whole licorice root to 2L (though depends on your taste, tolerance and type of drink) If you get licorice root powder (also cheap from health food shops) though, use only the slightest sprinkling as that **** is...

I wholeheartedly agree with QB. I've tried vegetarianism (smartly, with all the sprouted nuts, beans imaginable; balanced protein quantities and a decent metabolism) and you can indeed survive. I even think it's better for a clear state of mind. But, I don't think the body of any vegetarian...

2kg invert sugar and too much hops to 15L water was my last brewski. And whilst not quite alcowater (tastes like a strong fizzy hops tea) it's certainly a minimalist, functionalist brew. Gets the job done, soothes the aching muscles and delivers near instant somnambulance. But why are we here...

hehe, big user of dex :) good for what ales ya. Sugar adding an objectionable taste? I've heard it suggested before, but could not conceive of it myself. If anything I've found dex to ferment out to an almost synthetic nothingness that I find lacks appeal. And colour, body and those subtle...

No probs! Lime drink not made from a kit. Memory seems to recall... 6-10 limes + some zest A dozen sultanas (or your yeast nutrient equivalent) Two heaped dessert-spoons of dried coriander seed 2kg sugar To 20 odd litres of water. ----- Many herbs/spices are antibacterial, thus negating some...

Less is more, agreed; BUT long-term, these flavours diminish (esp. if you strain the herbal solids out). I'm a bit of a herbal whore and make the strongest ginger beers I can afford to. Really stimulating. Find it hard to sleep after a night on these. Chilli's pass their heat on really well, I...

I'm a bottler too. Ofcourse, you could ferment it dry and calculate the exact volume of fresh juice to prime with. But I'm lazy. They don't take long to carbonate on the fructose/apple-juice. It's straight into the fridge after a day or two to prevent bottlebombs - drink it a few days later...

It gets exxy, but if the person likes a real gingery drink (like your avg ginger beer/ale/cordial) then I'd go 2kg/~20L. Otherwise it's a real background flavour. And boiling kills the ginger flavour (as does freezing, drying, etc) so I'd do it just briefly enough pasteurise (a few minutes if...

Yeah the brigalow is :icon_vomit: Tastes like artificial Flavour and sweeteners - though there must be some real apple in there somewhere. I like to ferment using real apple juice, either take it to half-dry and bottle it as is Or take it straight down to dry and prime it with a good bit of...

Certainly repitch with cider yeast, very keen. I pull mine while still actively fermenting, a short way from semi-dry .. Bottle up (the unfermented apple juice is the primer) and use the dregs to start a new batch. Or many new batches :) Yeast ferments apple juice pretty easy, no need for...

A glass bottle or PET bottle (opposed to cans) can be re-used hundreds of times, the caps dozens of times ... you can recycle it all from home Without transportation, garbage pick-ups, smeltering or any energetic process other than a quick clean and a capping. And THEN you can STILL use it to...

Unless the postal truck was going this way anyway... You aspire to do very well. That's the way, **** the regular advice to the contrary. Not just bones, dairy, grains, but everything; newspaper, fresh ink cartridges, sump oil, excrement - all good for a healthy hot compost. (I'm serious, read...