the cheaper the better...

[ralphd]

I lived in Ottawa for several years, and liked the wide selection of beers as well as lots of cheap ($1/bottle) beer. After moving back to NS a few years ago, there was some sticker shock having to pay ~$2/bottle.
Aside from finding popular mainstream beers (like bud & coors lite) boring, I don't think I'm much of a beer snob. As long as it has flavor, I'll like it - from an oatmeal stout to a wheat beer (esp. with a hint of coriander). If it's cheap or I made it myself (or both), it's even better.

I've done a Couple of the coopers kits (found a few on sale for $10 at Noble Grape last year), and found them nearly foolproof. My last batch I used about 50/50 cane/corn sugar and it turned out fine. Recently I found an article by Labatt that indicates sucrose ferments just as well as dextrose (with a slight difference in fermentation time), so in the batch I just started I used just cane sugar in addition to the hopped malt.
http://beer.suregork.com/sugar_utilizat ... tation.pdf" onclick="window.open(this.href);return false;

[GasMD30]

I'm having flashbacks to my biochemistry days... Awesome find and welcome!

[redoubt]

[Juniper Hill]

[jtmwhyte]

Welcome aboard

[mr x]

[GuingesRock]

Hello

[ralphd]

I'm having flashbacks to my biochemistry days... Awesome find and welcome!

Thanks.
I guess I could've also mentioned I'm a science nerd.

[ralphd]

I lived in Ottawa for several years, and liked the wide selection of beers as well as lots of cheap ($1/bottle) beer. After moving back to NS a few years ago, there was some sticker shock having to pay ~$2/bottle.
Aside from finding popular mainstream beers (like bud & coors lite) boring, I don't think I'm much of a beer snob. As long as it has flavor, I'll like it - from an oatmeal stout to a wheat beer (esp. with a hint of coriander). If it's cheap or I made it myself (or both), it's even better.

I've done a Couple of the coopers kits (found a few on sale for $10 at Noble Grape last year), and found them nearly foolproof. My last batch I used about 50/50 cane/corn sugar and it turned out fine. Recently I found an article by Labatt that indicates sucrose ferments just as well as dextrose (with a slight difference in fermentation time), so in the batch I just started I used just cane sugar in addition to the hopped malt.
http://beer.suregork.com/sugar_utilizat ... tation.pdf" onclick="window.open(this.href);return false;

I also should add that I have a low tolerance of non-scientific self-proclaimed authorities. So for instance if someone posts "Experienced brewers know to use liquid instead of dry yeast", I'm likely to call bs.

Unthinking respect for authority is the greatest enemy of truth - Einstein.

[mr x]

Experienced brewers know how to use both.

[GuingesRock]

Experienced brewers know how to use both.

Smart.

Nobody knows how to use dry yeast. Read Lellemand's rehydration instructions. Uses a lot of non specific, semi-scientific, totally confusing jargon that can be interpreted in a hundred different ways. It's like instructions for a witches brew.

[mr x]

Yeast, malt, hops, and even water to a certain extent are all living things. Mix them together and it is a witches brew in some regards...

Sent from my Nexus 4 using Tapatalk

[GuingesRock]

Yeast, malt, hops, and even water to a certain extent are all living things. Mix them together and it is a witches brew in some regards...

William Shakespeare (1564-1616)
from Macbeth

A dark Cave. In the middle, a Caldron boiling. Thunder.

Enter the three Witches.

1 WITCH. Thrice the brinded cat hath mew'd.
2 WITCH. Thrice and once, the hedge-pig whin'd.
3 WITCH. Harpier cries:—'tis time! 'tis time!
1 WITCH. Round about the caldron go;
In the poison'd entrails throw.—
Toad, that under cold stone,
Days and nights has thirty-one;
Swelter'd venom sleeping got,
Boil thou first i' the charmed pot!
ALL. Double, double toil and trouble;
Fire burn, and caldron bubble.
2 WITCH. Fillet of a fenny snake,
In the caldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder's fork, and blind-worm's sting,
Lizard's leg, and owlet's wing,—
For a charm of powerful trouble,
Like a hell-broth boil and bubble.
ALL. Double, double toil and trouble;
Fire burn, and caldron bubble.
3 WITCH. Scale of dragon; tooth of wolf;
Witches' mummy; maw and gulf
Of the ravin'd salt-sea shark;
Root of hemlock digg'd i the dark;
Liver of blaspheming Jew;
Gall of goat, and slips of yew
Sliver'd in the moon's eclipse;
Nose of Turk, and Tartar's lips;
Finger of birth-strangled babe
Ditch-deliver'd by a drab,—
Make the gruel thick and slab:
Add thereto a tiger's chaudron,
For the ingrediants of our caldron.
ALL. Double, double toil and trouble;
Fire burn, and caldron bubble.
2 WITCH. Cool it with a baboon's blood,
Then the charm is firm and good.

ps. As far as I can make out, the experienced professionals don't do any of that stuff. They just throw the dry yeast in the wort, as is, totally unceremoniously.

[GAM]

Shakespeare is a Brewnoser!!

Sandy

[akr71]