And the best part is, you can brew three litres of lager for around £2.
Posted on 06/06/2016 3:15:21 PM PDT by PJ-Comix
And the best part is, you can brew three litres of lager for around £2.
That's the most ridiculous...uh...I...uh...
Wait, what were we talking about?
Yeah...that's what I was thinking... I'm getting awful finicky in my old age...
Don't mess with the brew..!
:)
Nope
Okay, I just googled and this is what I found-
“The ‘Beer Bar’ uses a hop-filled concentrate called Blondie, that you just have to add to sparkling water.”
“The Beer Bar appears to be the same as any other SodaStream, except instead of mixing the water with flavoured syrup, it’s mixed with ‘beer concentrate.
It ships with a 1-litre bottle of concentrate for a light beer called Blondie.
One bottle of Blondie yields 3 litres of beer that is 4.5 per cent alcohol by volume”
That’s pretty low alcohol but stands to reason since it is being diluted by 1/3. They can make a flavor concentrate but apparently not real high alcohol.
Because it's f★★king close to water!
Thanks, it’s made from a liquid concentrate. Isn’t there a patent on a powdered vodka?
I just read an article showing the top beers sold in the U.S., Bud Light and Coors light are WAY ahead of ALL other brands, by FAR.
Another reason I worry about the future of my country :-)
I agree. I’m getting old, but I can still tell a potato vodka from grain alcohol treated.
Love me some Coors light! Rock solid conservative here.
I love lots of other beer too, but Coors Light is my regular, nightly choice.
Question: I’ve been told honey takes a long, long time to ferment. How long will your mead need to sit before drinking?
When I make beer I can begin drinking out of the giant container after a few days, as alcohol is created. Don’t think I’d have the patience for mead.
I don’t even know. When it stops bubbling and turns clear.
I’ve read anything from 2 months to 6 months before bottling. Then anywhere from a few weeks to a year before maturity.
My first batch is a month old and the bubbling has slowed considerably. Over the last week, it’s started visibly clearing. Should’ve racked it last week, but I’m waiting for my new siphon. I should be able to taste and bottle it in another month (from how it’s behaving).
Now I did use a champagne yeast instead of bread yeast, so that might make a difference in fermentation time.
But this is the first time that I’ve ever done this, so I’m flying blind. There’s a mead-making class in our town this weekend and I need to go.
My goal is to start 3 gallons a month - once I actually figure out what I’m doing.
I can make beer too. Like magic all I do is yell “Get me a beer” and one appears in my hand. Now where are those clean t-shirts?
Awesome - great idea using champagne yeast.
I always use champagne yeast no matter what type of beer I make, so as to get the maximum amount of alcohol.
Well, daughter and I managed to rack the first three gallons (with all of the grace of two chimps trying to do long division). The stupid raisins kept clogging the hose and reversing the siphon.
After two attempts I got fed up and strained the last gallon, then we let it settle and finished it.
We’ll see how it goes.
(Yes. We’re definitely taking the class on Saturday.)
The good news is that my daughter got several mouthfuls of mead while trying to get the siphon going and she said that it tastes perfect now! lol!
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