Homebrewing

A "powder keg" was a large amount of explosives.

The term is often used often used to describe a dangerous situation, one that can explode causing some kind of extreme harm.

A quart is a unit of volume, and a pound is a unit of weight, so there is no direct conversion of the two. If we know what substance we are talking about (such as water, for example) we could then ask how much a quart of water weighs (about two pounds, but I am estimating).

No

Anheuser-Busch

Asafetida has a taste and aroma reminiscent of sauteed onion and garlic. It is used in most vegetarian and lentil dishes to both add flavor and aroma and reduce flatulence.

yes

The stored starch is a by-product of photosynthesis. Photosynthesis produces glucose; plants can convert and store excess glucose as starch. Both sugar and starch are types of carbohydrates.

No. They sell them in stores.

Penis.

The Milwaukee Brewers began playing in 1970 and they called Milwaukee County Stadium their home through the 2000 season. In 2001, Miller Park opened and that is currently where the team plays their home games.

1.32 US gallons.

Fruits don't start out with alcohol.

But when sweet fruits start to ferment, the sugar in them turns to alcohol.

It happens to pretty much all fruits.

In the full and complete version of Landstalker, after the Dragon is defeated, Nigel and friend go back through the island to get everyone off before the volcanoe explodes. All the Orcs are running loose throughout the island now, time is running out. Nigel saves the day, his fairy companion is changed back into a girl, he gives her the ribbon and then they sail away. Unfortunatly this verison is extremely rare and can not be found on the internet as yet.

Because people buy them.

I'm afraid you have to make up your mind... do you want rubbing alcohol, which is known as isopropanol, or do you want ethyl alcohol, also known as ethanol. Ethanol is typically made by fermentation, and isopropanol is generally made by reduction of a ketone.

See the Web Links to the left for more information about the synthesis of alcohols.

They can be both. If one has high expectations for themselves then it may push them to try harder and succeed. Or on the other hand if people have high expectations for someone that hasn't any for themselves. They may see it as too much stress and crack under the pressure. and if you are not good under pressure

up to 14%

It's a solid

It take in-between 5-15 days to ferment most wines and another 5-15 days when you are on your second fermentation.

There are 128 ounces in a gallon. One percent of that is 1.28 ounces, or approximately one and one quarter ounces.

To make homebrew Dreamcast games, you'll need a few essential tools: a Dreamcast development kit or a compatible emulator, a programming language like C or C++, and a suitable development environment like KallistiOS, which is a popular library for Dreamcast development. Start by setting up your development environment, then write your game code, utilizing the Dreamcast's hardware capabilities. Finally, compile your code into a format the Dreamcast can run, such as a CDI or GDI image, and test it on real hardware or an emulator. Don't forget to explore online communities and resources for tutorials and support!

Yes.

If a keg has a leaks the beer will go flat. It is the pressure of the carbon dioxide (without oxygen) in the keg that keeps the beer from spoiling or going flat.

You can add more yeast to a stuck fermentation, but there are a few things you should consider first:

Wait for one day before determining whether your ferment is stalled or not. Some brews are very slow and releases tiny, difficult to spot bubbles whilst others will ferment like crazy. A sure fire way to check if a ferment has stalled is to siphon some of the liquid into a plastic bottle and screw the lid on tight. Leave it for about an hour (in the sink or bath tub) and if the bottle expands, your yeast is active.

If you are certain your yeast is stalled. Try to identify why this has happened before adding any more, if conditions aren't right you'll only be sending more yeast to their death which can ruin the flavor in the long run.

Different yeasts have different temperature thresholds, too hot or too cold could kill the yeast or put it to sleep. Check the conditions your yeast works best in and, if appropriate, try to relocate your carboy/brew bin to a warmer or cooler location before adding more.

Certain brewing additives can also kill your yeast, such as sodium metabisulphate (present in Campden Tablets, stabilisers and some sterilizing agents) - if you have used any additives, make sure twenty four hours have passed before doing anything else.

Once you have gone through the above and are certain you have done your due diligence in trouble shooting - you can add more yeast. The best way to do this is through the 'starter bottle' method. Siphon some of the liquid into a small glass or bottle, add your yeast (following any instructions required to activate it) and wait. Once the contents of the glass or bottle have started to foam, you know that yeast is active. Go ahead and tip it back into your carboy or brew bin.

Brewers yeast produces more alcohol and less CO2.

Bakers yeast produces more CO2 and less alcohol.