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Homebrewing
The how-to, recipes, equipment, tips, trouble-shooting and other needful things for those intrepid people who choose to ferment their own special blends of beer.
538 Questions
Who is the original fouder of Pabst Brewing Company?
Founded in 1844 by Jacob_Bestand by 1889 named after Frederick_Pabst.
In what mountains is Aguardiente traditionally found?
Aguardiente, an anise-flavored liqueur usually made from sugar cane, is most often associated with Colombia and the Andes mountains. It is also made in Brazil and Mexico.
How much sodium is in a 12 ounce beer?
The sodium content in a 12-ounce beer typically ranges from 5 to 20 milligrams, depending on the type and brand of beer. Most standard beers contain relatively low levels of sodium, as it's not a significant ingredient in the brewing process. Light beers may have slightly lower sodium levels, while some specialty or craft beers could vary more. Always check the nutritional label for specific information.
How long can beer grain be stored and still be good for brewing?
It depends, but the short answer is Not very long. Has the grain been rolled and cracked/crushed? Has it been stored in an air-tight bag or container? Have the mice found it yet?! The best bet is to use it very soon after you purchase it -- a few weeks, certainly not more than a few months, under the best conditions. Cracked grain, dry and stored well, several months. Uncracked and dry... years.
The stable temperature of the earth is important in the production of?
The stable temperature of the earth is important in the production of Geothermal Energy.
What happens when a bottled beer is frozen Is it still good Will the bottle break?
I left a 20 pack of bud light on the back porch and it got down to -10. Several of the bottles froze solid with no leakage. Two bottles "seeped" beer down the sides which promptly froze to the bottles. Chances are slim that a bottle will break before the bottlecap "leaks" or pops off entirely. The beer was a little flat, but better than no beer at all. I left a 20 pack of bud light on the back porch and it got down to -10. Several of the bottles froze solid with no leakage. Two bottles "seeped" beer down the sides which promptly froze to the bottles. Chances are slim that a bottle will break before the bottlecap "leaks" or pops off entirely. The beer was a little flat, but better than no beer at all.
What is a Beer enthusiast name?
http://en.wikipedia.org/wiki/Connoisseur ______________ Connoisseur is a very general term and can be used with many interests including food. The word "oenophile" is more specific and refers to a connoisseur of wine.
If you keg home brew can you drink it immediately with a Co2 tank?
Yes, after fermentation is done anyway. With a C02 tank and a Cornelius keg (old pop keg) you can either set the pressure to dispensing pressure ~5 psi or less for a week or two, or bring the pressure up to about 30-35 psi for a night and roll the key around to get some better C02 absorption, then turn the pressure back down (letting the excess pressure off the keg) to about ~5 psi again. The 30-35 psi for a night is called forced pressurization and that's about the quickest way to get carbonated homebrew.
What was the patent issued for the Nehi Silk Stocking Bottle Design in 1925?
According to the US PTO site,it is:
# 63,775 on Mrch 3,1925.
Malt is always produced from Barley and nothing else.
Barley is a grain... not to be mixed with corn (maiz) that is a normal ingridient in
Grain Whisky ..the opposite fror Malt Whisky.
Malt Whisky is fermented from Malt suger, produced from the starch in the Barley....
Peter Sweden
How do you make non-alcoholic wine?
NOTE: This recipe has no copyright. This non alcoholic drink recipe is taken from the book "Dr. Chase's Third, Last and Complete Receipt Book, Memorial Edition" by Dr. Alvin Wood Chase, M.D., published by F. B. Dickerson Company, Detroit and Windsor, in 1891.
The juice of grapes, blackberries, raspberries, etc., pressed out without mashing the seeds, adding water, 1 pint, and sugar, 1/2 pound for each pint of the juice; then boil a few minutes, skimming if any sediment or scum rises, and bottling while hot, corking tightly, cutting off the corks, and dipping the tops into wax, and keeping in a dry, cool place, gives a wine that no one would object to, if iced when drank.
