Homebrewing

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If it's old u should do some research on it but I've never seen a beer bottle with a face :) hope it help alot

I believe that all nonalcoholic beers are .5% alcohol....

I weighed one case of 24 Sleeman Original Draft on a bathroom scale and got 34 pounds. Also, if you're interested, an 18 litre jug of distilled water weighs 41 pounds.

You can purchase alcohol by the drink at a restaurant.

It ranges.

Generally beer will range from 3.5% alcohol by volume to 7.0% alcohol, but you have specialty craft brews that can be as strong as 12.0%, and non-alcoholic beers that are as low as 0.05% alcohol.

A quarter keg is 7.75 gallons of beer. This amounts to 992 fluid ounces or ....82.667 beers (12 ouncers). This would mean a quarter keg is 3.5 cases of 12 oz cans. Most mugs hold 16 ounces (preferred method of enjoying draft beer) and would equal 62 mugs.

If you are literally talking about a "cup of liquid", which is 8oz, then its about 248 cups.

If you are talking about a pint, which is 16oz, then it is 124 pints.

If you are talking about a 12oz cup, the same amount as a soda, which is 12oz, then it is 165 cups.

Let's say a beer kit sets you back 30 bucks. From a local merchant, that's a good average. And let's say you produce five gallons of finished beer from it. That's about nine six-packs. So, that's about $3.33 a six-pack. What does a six-pack of Samuel Adams Boston Lager or Sierra Nevada Pale Ale cost? Easily double that. More esoteric craft brews will cost even more! Now, I am only talking about RECURRING costs. The non-recurring costs associated with buying the gear you'll need are not factored in. But they are, for the most part, one-time expenses, so the cost of those items will be spread out over the amount of beer you brew. So brew a lot!

The primary sugar that ferments is a product of the malting process of grains. Many home brewers use malt syrup to brew their own. Home brewers may also use a small amount of milk sugar added before bottling to create the CO2 for carbonation.

Ordinary granulated sugar can be used. If you are using fruit to make beer or wine it generally contains enough natural sugar of its own and there is usually no need to add any additional sugar.

General guidelines are here:

http://www.beeripedia.com/index.php/Best_serving_temperature

The colder a beer, the more the flavor is masked. So... the basic answer is: The warmest temperature you can where you still like it... and if it's a beer you don't particularly like, serve it really cold.

well every time it was the best of the day before I get a follow back on my way home from work to be the first half of the day before I get a follow back on my way home from work to be the third time this season is a good time with the day I type this is the only thing that would

Well, the Thirsty Crowe in Silverlake used to serve it, but then they stopped which made me really sad. Once you've had Olympia, you can't just go back to drinking Pabst, because you now realize that Pabst sucks.

Never fear though, I found another joint that serves Oly in a can for 3 bucks a pop. The Monty Bar in Westlake, the raddest bar in the city. You're welcome.

6%

I don't know about the whole sperm part but i do know that beer mabey the oldest drink around next to water and whine beer actuley gets it's name from the latin word bibere meaning to drink.

mmm sperm

The main differences between ale and lager production are in temperature and type of yeast used. Lager is fermented at a lower temperature than ale and uses a bottom fermenting yeast whereas ale uses a top fermenting yeast.

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The two main reasons the beer would be so foamy, is that it is too hot or overly carbonated. The beer should be between 38 & 42 degrees to reduce the foam.

Ginger is a member of the Zingiberaceae family. originated in the in Cambodia and across Southeast Asia.

A slim keg can hold anywhere from 640 to 1984 ounces depending on the manufacturer.

I don't know, but I wouldn't try this without adult supervision, unless you are an adult, because orange juice is very acidic because of the citrus level, and if mixed with the chemical, bleach the outcome might not be too good.

It is called a dray