Homebrewing

Nitrogen is the primary growth limiting element for yeast. Therefore, the more nitrogen, the more yeast. After first using simpler nitrogen sources the yeast moves on to amino nitrogen.

ceres beer is not imported in the us, unfortunately

YES!!!! There are several homebrew supply stores in OK that can get you started. So relax and have a homebrew.

The laws may differ state to state, but generally speaking you must be 18 to purchase brewing supplies in the US. Even though the age to purchase and consume alcohol is 21, when brewing beer you are actually creating wort... it's not an alcoholic beverage until it completes fermentation. As far as actually brewing it at home, I don't believe there is a specific law regarding the age, other than the examples I mentioned above.

That is 360 ounces

Fruit: berry (homophone: bury (cover up)

If you are just storing it, it will probably last as long as it would in a can. Once tapped, you would be lucky to get 36 hours at room temperature. Less if you're using a hand pump tap.

If you boil water long enough, all the water will evaporate. However, since you posted your question in the Homebrewing category, let's answer the question with that in mind. If you're making a 5-gallon batch, you can expect to lose at least a gallon during the 90-minute (or longer) boil. When I'm making five gallons, I don't actually boil the whole five gallons. I usually boil three to four gallons and then add enough sterilzed water after the boil to equal five gallons. This helps in the rapid cooling process, which is essential in causing the "cold break," an important step in beer making.

Easiest way without having to modify a keg would be tosiphonout the liquid. If the spear is still installed you will first need todepressurizeand remove the spear.

16 ounces

The purpose for keeping a stable temperature is to allow the yeast to perform it's best. When you leave yeast in colder temperatures the fermentation process slows down and can even go dormant. If it is to hot, it can kill the yeast culture. You want to keep it a little be higher then room temperature.

hope this helps!

It will work, however you run a higher risk of darkening the malt extract and your hops will not "saturate" as well as in a higher volume boil. (I.E. slightly more hops will be required)

You can get sick from drinking any alcohol, regardless of its origin. Alcohol is toxic (poison) to humans, that's why it gets us drunk and why drunkenness is called 'intoxication'.

Use potatoes

cause everyone turns old and grumpy, even most people in their 20's too. And they all do drugs and the girls are dried up like old ladies. And everyone just stays in their house and there is nothing fun to do anyways.

On average, residents in Canada bring home $928 weekly. That would equal to $3,712 monthly, that would equal to an average hourly wage of $23.20.

Yes. Special beer- or wine-making yeast are selectively bred for taste and alcohol tolerance, but I have been using ordinary baking yeast for home brewing for years, with great results.

It is illegal to distill alcohol for either personal or commercial use without a federal license to do so.

A case of twenty four 12 ounce beers is 24x12= 288 ounces. Five 128 ounce gallons is 640 ounces which is 640/288 cases = 2.22 cases or 53.33 beers.

The organisms that have the most attractive quality (i.e. brightest feathers, or best fighting skills) mate the most often and therefore produce offspring with the same traits.

Organisms that have behaviors that encourage reproduction would be more likely to reproduce.

15.5 US Gallons

36-38 degrees

Sink the Bismark