I read an article about this very practice a couple of months ago. Big macros trying to make themselves look craft.
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Started in '91 and was taught by one of my cousins, who had been brewing for a while, all grain. So I started with all grain. Speaking of pre-internet, who remembers "The Cat's Meow"? I still have copy on one of my brew book shelves.
Oh, yeah! Worst recipe database ever! Did you do rec.cafts.brewing, too?
I too am unable to get a password.
Check your junk folder. It appears that the word "experimental" often makes email from the site end up in junk. If you still don't have it, contact Drew or me.
This thread has me thinking of an idea I had a while back that I wanted to try. I was thinking of trying to brew a hard lemonade using DME as my sweetener. By using a yeast that doesn't attenuate very well (like a wine yeast) you could keep it from drying out completely but still be able to bottle prime. I'm curious how much lemonade character makes it into the finished beer at this ratio of lemonade to beer.