Erisian Brewer's Cadre. Or: How I saw the Goddess in the first place

[Precious Moments Zalgo]

56 bottles of THIS bottled this evening



It tastes like chocolatey coffee and cardamom. The cardamom is really pronounced but doesn't overpower the coffee. This was not easy to do. It tastes just like a Turkish coffee.
SUCCESS!


(ya like my labels? HAHA!)

Wow, that sounds great.

PMZ,
is woefully ignorant and has no idea who the guy on your label is. 

[Suu]

Turkish from Snatch!

http://www.youtube.com/watch?v=GQXl9K265eA

[Precious Moments Zalgo]

Somebody put a bunch of public domain books about homebrewing into a bit torrent.  Mine has finished downloading, and I'll be seeding it over the weekend if anyone is interested.

http://www.homebrewkorea.com/forums/viewtopic.php?f=2&t=769&p=5815

Here is the listing of books:
Accum - 1820 - A Treatise on the Art of Making Wine from Native Fruits.pdf
Accum - 1821 - Ubhandlung uber die Kunft zu Brauen.pdf
Anon - 1760 - The Compleat Brewer or, the Art and Mystery of Brewing Explained.pdf
Anon - 1768 - Every Man His Own Brewer; or A Compendium of the English Brewery.pdf
Anon - 17-- - London Complete Art of Cookery; also The Complete Brewer Explaining the Art of Brewing Porter, Ale, Twopenny, and Table-beer.pdf
Anon - 1807 - Remarks and Experiments on Different Parts of the Process of Brewing; Particularly on the Continued Application of a Boiling Heat During the Operation of Mashing.pdf
Anon - 1826 - The Vintner's and Brewer's Guide--Manufacturing Wines, Malted Liquors, Cider, Perry, Vinegar, Spirits, etc.pdf
Anon - 1830 - The Wine Drinkers Manual.pdf
Anon - 1847 - Practical Information on the Best Method of Brewing from Sugar.pdf
Anon - 1847 - The Secrets of the Mash Tun; or, Causes of Failure in Producing Good Ale or Beer.pdf
Anon - 1848 - How to Brew with three-fourths Barley to One Fourth Malt.pdf
Anon - 1855 - Practisches Lehrbuch der Bayer'schen Bierbrauerei.pdf
Anon - 1865 - The Art and Mystery of Making British Wines, Cider, Perry Cordials and Liquors--Also, the Whole Art of Brewing.pdf
Appligny - 1783 - Instructions sur L'art de Faire la Biere.pdf
Barclay - 1865 - Handy-book for Licenced Victuallers, Brewers, Wine Retailers, etc..pdf
Beik - 1864 - Die Bierbrauerie.pdf
Black - 1835 - Practical Treatise on Brewing - 1st Ed.pdf
Black - 1849 - A Practical Treatise on Brewing - 4th Ed.pdf
Booth - 1834 - The Art of Brewing - 2nd ed.pdf
Braverstock - 1824 - Braverstock on Brewing.pdf
Bromwich - 1783 - The Experienced Beekeeper.pdf
Buchanan - 1861 - The Culture of the Grape and Wine Making - 7th ed.pdf
Busby - 1825 - A Treatise on the Culture of the Vine and the Art of Making Wine.pdf
Byrn - 1852 - The Complete Practical Brewer or, Plain Accurate , and Thorough Instructions in the Brewing of Ale, Beer, and Porter.pdf
Byrn - 1860 - The Complete Practical Brewer or, Plain Accurate , and Thorough Instructions in the Brewing of Ale, Beer, and Porter.pdf
Carnell - 1814 - A Treatise on Family Winemaking.pdf
Chadwick - 1835 - Practical Treatise on Brewing.pdf
Clarkson - 1853 - Instructions for Brewing Porter and Stout at an Expense of 4d and 5d per Gallon.pdf
Cobbett - 1826 - Cottage Economy Containing Information Relative to the Brewing of Beer, etc..pdf
Collingwood - 1792 - The Universal Cook and City and Country Housekeeper -- Including the Making and Management of Made Wines, Cordial Waters, and Malt Liquors.pdf
Combrune - 1758 - An Essay on Brewing with a View of Establishing the Principles of the Art.pdf
Combrune - 1802 - L'art de Brasser Traduit de L'anglais.pdf
Cooper - 1757 - The Complete Distiller.pdf
Coxe - 1817 - A View of the Management of Fruit Trees and the Management of Orchards and Cider.pdf
Davies - 1810 - The Inkeeper's and Butler's Guide , or, a Directory for Making and Managing British Wines - 13th ed.pdf
Denman - 1864 - The Vine and its Fruit.pdf
Digby - 1669 - The Closet of Sir Kenelm Digby Openend; Several Ways of Making Metheglin, Cider, Cherry-Wine, etc.txt
Dublin Society- 1733 - Instructions for Managing Bees.pdf
Dufour - 1826 - The American Vine-Dresser's Guide Being a Treatise on the Cultivation of the Vine and the Process of Wine Making.pdf
Feuchtwanger - 1858 - Fermented Liquors: A Treatise on Brewing, Distilling, and Rectifying.pdf
Ford - 1862 - A Practical Treatise on Malting and Brewing.pdf
Gray - 1823 - Observations on the Vinous Fermentation.pdf
Gray/Savage - 1866 - Ale in Prose and Verse.pdf
Gray - Key to Gray's Brewer's Assistant.pdf
Grey - 1866 - A Runlet of Ale.pdf
Gumbinner - 1846 - Handbuch der Praktischen Bierbrauerei.pdf
Hall - 1818 - The Distiller.pdf
Ham - 1828 - The Manufacture of Cider and Perry - 2nd ed.pdf
Ham - 1829 - Theory and Practice of Brewing With Malted and Unmalted Corn.pdf
Haraszthy - 1862 - Grape Culture, Wines, and Wine-Making.pdf
Harper - 1860 - The Manufacture, Imitation, Adulteration, and Reduction of Foreign Wines, Brandies, Gins, Rums, Etc.pdf
Hitchcock - 1842 - The Cause and Prevention of Acidity in Malt Liquors.pdf
Hughes - 1796 - A Treatise on the Brewing of Beer.pdf
Husmann - 1866 - The Cultivation of the Native Grape and Manufacture of American WInes.pdf
Jonas - 1818 - The Distiller's Guide; Comprehending the Art of Distillation and Rectification.pdf
Kidd - 1808 - Remarks and Experiments on the Different Parts of Brewing.pdf
Knight - 1801 - The Manufacture of Cider and Perry.pdf
Lacour - 1853 - The Manufacture of Liquors, Wines, and Cordials without the Aid of Distillation.pdf
Levesque - 1836 - The Art of Brewing and Fermenting in the Summer -- and the Making of Malt.pdf
Loftus - 1856 - The Brewer: A Familiar Treatise on the Art of Brewing with Directions for the Selection of Malt and Hops--and the Making of Cider and Wine.pdf
Marchant - 1888 - In Praise of Ale.pdf
Maxwell - 1747 - The Practical Bee-Master.pdf
McMullen - 1852 - Handbook of Wines: Practical, Theoretical, and Historical.pdf
Mead - 1867 - An Elementary Treatise on American Grape Culture and Wine Making.pdf
Mener - 1839 - Die Bayerische Bierbrauerei.pdf
Monzert - 1866 - The Independent Liquorist; or, the Art and Manufacturing and Preparing.pdf
Monzert - 1889 - Practical Distiller.pdf
Morewood - 1824 - An Essay on the Inventions and Customs of Both Ancients and Moderns in the Use of Inebriating Liquors.pdf
Morrice - 1802 - A Treatise on Brewing Wherein is Exhibited the Whole Process of the Art and Mystery of Brewing.pdf
Mulder - 1861 - De La Biere - Sa Composition Chimique, Sa Fabrication.pdf
Nutt - 1834 - Practical Directions for the Management of Honeybees.pdf
Otto - 1865 - Die Beirbrauerei, die Branntweinbrennerei und die Liqueurfabrication.pdf
Oxford - 1835 - Oxford Night Caps, Being a Collection of Reciepts for Making Various Beverages Used in the University - 3rd ed.pdf
Palmer - 1824 - The Spirit, Wine Dealer, and Publicans Director.pdf
Phipps - 1825 - The Vintner's Guide.pdf
Reemelin - 1859 - The Vine-Dresser's Manual; an Illustrated Treatise on Vinyards and Wine-Making.pdf
Roberts - 1835 - British Winemaker and Domestic Brewer.pdf
Roberts - 1847 - The Scottish Ale-Brewer and Practical Maltster -- Including India Pale Ale.pdf
Shultz - 1850 - Theoretisch-Praktische Bierbrauerei Nach Ihrer Ersten Entwicklung Bis Zum Jetzigen Standpunkte.pdf
Shutzenberger - 1893 - On Fermentation.pdf
Smeed - 1845 - The Wine Merchant's Manual: A Treatise on the Fining.pdf
Strong - 1867 - Culture of the Grape.pdf
Strutt - 1825 - The Practical Apiarian.pdf
Terrington - 1869 - Cooling Cups and Dainty Drinks; a Collection of Recipes for Cups and Other Compounded Drinks.pdf
Thomas - 1862 - How to Mix Drinks, or the Bon Vivant's Companion.pdf
Thomson - 1849 - Brewing and Distillation.pdf
Tizard - 1850 - The Theory and Practice of Brewing (3rd ed).pdf
Tizard - 1857 - The Theory and Practice of Brewing (4th ed).pdf
Tovey - 1864 - British and Foreign Spirits.pdf
Tuck - 1822 - The Private Brewers Guide to the Art of Brewing Ale and Porter.pdf
Warder - 1713 - The True Amazons or, the Monarchy of Bees -- Also, how to make the English Wine or Mead.pdf
Watkins - 1773 - The Complete English Brewer or, the Art and Mystery of Brewing in All its Various Branches.pdf
Wigney - 1835 - A Theoretical and Practical Treatise on Malting and Brewing.pdf
Wigney - 1838 - An Elementary Dictionary (of the brewers trade).pdf

[Luna]

Awesome, thanks, I'll be looking for it.

[Triple Zero]

What I'm currently brewing:

Code Select Expand

19:29 <+triplezero> currently brewing a sort of pineapple/strawberry/apple/honey mead kind of
                    concoction. with all the fruit I can't see what could go wrong.
19:29 <+triplezero> it was fresh pineapple indeed.
19:29 <+Kai> Sounds good.
19:29 <+triplezero> it was sitting in my kitchen too long so I decided to just blend it to a pulp and add
                    applejuice honey and yeast
19:31 <+triplezero> it's just... the fucking thing has been fermenting for over 3 weeks and is still bubbling
19:31 <+Kai> Trip: sounds like it's going to be yum.
19:32 <+triplezero> hope so. i should use wine yeast instead of bread yeast though. I fear it's causing a
                    funny flavour.

I got a big 8L (2.1 gal) plastic bottle that used to contain mineral water. No waterlock, just covered with two sheets of plastic and a rubber band, each sheet has a tiny hole punctured to let the CO2 out, but they don't align, so no bacteria can fall in (is the idea).

For sterilisation, I used to use a few teaspoons of bleach and rinse 3 times. But since this one had just contained pure spring water, and due to the tap-thingy in the cap never had any contact with outside air, I just rinsed it with hot water a few times.

I used to be quite paranoid of getting stuff "infected", bleached everything, every tool, spoon or whatever the brew came in contact with. But then one time I guess we didn't RINSE IT OUT PROPAH and the yeast didn't do much, like Richter warns about. Turns out it does in fact do something, cause my friend never touched it afterwards, put it in a closet and when I helped him move we found it again, 2-3 years later. It was done, and it was delicious, kind of like a sherry with a hint of honey.

Anyway, it's always better to be safe than sorry. But personally I find that if you're just reasonably careful with not getting dust or dirty surfaces in the brew, rinse with hot water, it'll do just fine. I think it's something to do with that if the yeast is going strong, it'll kill off some of the buggers. Also, but someone may correct me on this, there's not all that much bacteria floating around in the air, at least not the kind that would want to live in your brew and spoil it. And since my dishwasher does 90 degrees celsius (194F) (I think. maybe it's just 70), even the wooden spoons are sterilized every 2-3 days.

Come to think of it, my approach probably wouldn't work so well if I did my dishes the old-fashioned way in mucky greyish water just so hot it doesn't burn my hands

<3 dishwasher



... just wish my brew would stop bubbling so I can kill the yeast, let it sink and drink it.

[Suu]

we worked on so much stuff today I lost track.

Richter made his Armageddon krupnikas.

No really, it made him cry when he drank it.


...and he was influenced badly by our local crazy brewer to use not a half of a chili, or a full, no...try 4 full bhut jolokia peppers, hydrated in Everclear, and then pureed in a food processor. 

[Don Coyote]

we worked on so much stuff today I lost track.

Richter made his Armageddon krupnikas.

No really, it made him cry when he drank it.


...and he was influenced badly by our local crazy brewer to use not a half of a chili, or a full, no...try 4 full bhut jolokia peppers, hydrated in Everclear, and then pureed in a food processor. 

That sounds painful.

[Sir Squid Diddimus]

Sounds fucking delicious!

[Luna]

we worked on so much stuff today I lost track.

Richter made his Armageddon krupnikas.

No really, it made him cry when he drank it.


...and he was influenced badly by our local crazy brewer to use not a half of a chili, or a full, no...try 4 full bhut jolokia peppers, hydrated in Everclear, and then pureed in a food processor.  

That sounds painful.

"Evil" might be the correct word.  I'm telling you, the stuff looked menacing in the pan...



My contribution to the day's festivities, on the other hand, looks much more innocent.

[Suu]

Sounds fucking delicious!

We're making people sign a waiver before they drink it. I had a drop, nay, a finger swipe of the top of the jar and my tongue went numb on impact.

[Triple Zero]

Damn. That's a lot of Labrador noses.

[Luna]

Damn. That's a lot of Labrador noses.

Yep.  They squirm and whine when you take 'em off, too.  Suu had to sit on 'em for me.   

[Cainad (dec.)]

we worked on so much stuff today I lost track.

Richter made his Armageddon krupnikas.

No really, it made him cry when he drank it.


...and he was influenced badly by our local crazy brewer to use not a half of a chili, or a full, no...try 4 full bhut jolokia peppers, hydrated in Everclear, and then pureed in a food processor. 

Oh for the love of bejesus

I consider myself strong in the ways of The Spice and The Heat... but there are some things which were not meant for mortals.

[Luna]

we worked on so much stuff today I lost track.

Richter made his Armageddon krupnikas.

No really, it made him cry when he drank it.


...and he was influenced badly by our local crazy brewer to use not a half of a chili, or a full, no...try 4 full bhut jolokia peppers, hydrated in Everclear, and then pureed in a food processor. 

Oh for the love of bejesus

I consider myself strong in the ways of The Spice and The Heat... but there are some things which were not meant for mortals.

Tried a taste of it.  To my surprise, I failed to immediately spit it out or vomit it back up.  It still needs bottle time, but really, it's... 

Well, fuck, it's hot as blazes, and I was leaning on the kitchen counter begging for something, ANYTHING to drink, no I don't CARE what, give me SOMETHING for God's sake... 

[Suu]

Listen, you bitch about not being able to handle spicy very well, and when I damn well warned you all that eating bhut jolokia in my vindaloo gave me a nosebleed (in addition to the hemorrhoids, oh yes, I didn't mention that did I? That fucking pepper burst more capillaries in my rectum than LMNO has vibrating cock rings. I poured from my orifice searing white hot pain and blood for 3 days and had to sit on a goddamn pillow.), I figure you'd heed the warning, for fuck's sake.

No complaining anymore from you, or anyone else who drinks that vile concoction. Ever. You did it to yourself. Enjoy the butt fire.



This is the word of your Princess, and as such, is incontestable and punishable by splashing that shit on various mucus membranes.