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Making Beer

It matters a lot. Botulism isn't really a bug. It's a toxin produced by a bug.specifically, Clostridium botulinum. Wikipedia says "Although the botulinum toxin is destroyed by thorough cooking over the course of a few minutes,. The spore itself is not killed by the temperatures reached with normal sea-level-pressure boiling, leaving it free to grow and again produce the toxin when conditions are right". So sanitization.it matters a lot. To make the point, in recent news. A prisoner making pruno. OG was 1...

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It matters a lot. Botulism isn't really a bug. It's a toxin produced by a bug.specifically, Clostridium botulinum. Wikipedia says Although the botulinum toxin is destroyed by thorough cooking over the course of a few minutes,. The spore itself is not killed by the temperatures reached with normal sea-level-pressure boiling, leaving it free to grow and again produce the toxin when conditions are right. So sanitization.it matters a lot. To make the point, in recent news. A prisoner making pruno. OG was 1...
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Making Beer | faraway-homebrew.blogspot.com Reviews

https://faraway-homebrew.blogspot.com

It matters a lot. Botulism isn't really a bug. It's a toxin produced by a bug.specifically, Clostridium botulinum. Wikipedia says "Although the botulinum toxin is destroyed by thorough cooking over the course of a few minutes,. The spore itself is not killed by the temperatures reached with normal sea-level-pressure boiling, leaving it free to grow and again produce the toxin when conditions are right". So sanitization.it matters a lot. To make the point, in recent news. A prisoner making pruno. OG was 1...

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1

Making Beer: sweet mead. straight, no chaser.

http://faraway-homebrew.blogspot.com/2013/11/sweet-mead-straight-no-chaser.html

Sweet mead. straight, no chaser. It's sweet. It's smooth. It's really, really strong. No ginger or orange zest or anything added to this.just primary fermentation with a "malt forward" type yeast, then the classic D47 to bat cleanup. Like all meads, stupid easy to make.95% of mead making has to be yeast selection and temperature control during fermentation. Water to 6g total. 1/2 teaspoon yeast nutrient when sealed. 1/2 teaspoon yeast nutrient after 1 week. 1 sachet D47 after 1 week.

2

Making Beer: Let the brewing season begin!

http://faraway-homebrew.blogspot.com/2013/10/let-brewing-season-begin.html

Let the brewing season begin! Now filled with sweet mead.might be a tinch too sweet but I was anxious to try a barrel aged mead before putting sours in the barrel, under the assumption that, once it's done a sour, it's pretty much dedicated to sours. Anyway, very cool barrel the kids got me for my birthday. First "brew" of the season, although you can see a couple carboys (dandelion wine and watermelon wine) behind it. H20 to 5g total. Pinch of yeast nutrient. Subscribe to: Post Comments (Atom).

3

Making Beer: November 2012

http://faraway-homebrew.blogspot.com/2012_11_01_archive.html

This was THREE MONTHS in the primary! But now I know where that apricot flavor in Magic Hat 9 comes from. 05 oz Simcoe, first wort. Started in June, finished in November. I kept reading that this yeast would stall but to just be patient. It never actually stalled.just slowed incredibly to where it was dropping 1 gravity point a week or so. First month or so of fermentation was between 80 and 82 F. But it's really nice. Has that full apricot nose and flavor that you get from Magic Hat. Make a recipe using.

4

Making Beer: March 2013

http://faraway-homebrew.blogspot.com/2013_03_01_archive.html

Don't try this at home! I wanted to make something with brown malt.something historic-ish. Something like those porters were actually drinking way back when. The guy from Thomas Fawcett cautioned me that a couple pounds of brown malt would be plenty. You'd think a guy would listen to the maltster, wouldn't you? 3 # Brown Malt. 3 # 6 row (to convert the brown). 1 # 40L crystal. 05 oz Calypso - first wort. 05 oz Calypso - 15 min. Cool and pitch 1 sachet hydrated SafAle S-04. Subscribe to: Posts (Atom).

5

Making Beer: October 2013

http://faraway-homebrew.blogspot.com/2013_10_01_archive.html

Let the brewing season begin! Now filled with sweet mead.might be a tinch too sweet but I was anxious to try a barrel aged mead before putting sours in the barrel, under the assumption that, once it's done a sour, it's pretty much dedicated to sours. Anyway, very cool barrel the kids got me for my birthday. First "brew" of the season, although you can see a couple carboys (dandelion wine and watermelon wine) behind it. H20 to 5g total. Pinch of yeast nutrient. Subscribe to: Posts (Atom).

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Making Beer

It matters a lot. Botulism isn't really a bug. It's a toxin produced by a bug.specifically, Clostridium botulinum. Wikipedia says "Although the botulinum toxin is destroyed by thorough cooking over the course of a few minutes,. The spore itself is not killed by the temperatures reached with normal sea-level-pressure boiling, leaving it free to grow and again produce the toxin when conditions are right". So sanitization.it matters a lot. To make the point, in recent news. A prisoner making pruno. OG was 1...

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