Certainly it depends upon the geometry of the pot you use, but how long does it take to boil down a gallon?
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but just as micro breweries can't hope to compete head to head with BMC but manage to do quite well, 'alternative' (I put that term in quotes because the methods used are far more traditional than 'conventional' ag) farmers can do the same using bio-dynamic and organic methods. so that's my pro-ag perspective.
It makes perfect sense, unfortunately. The state makes a lot of money from the commercial sale of beer, wine, and liquor, but only a small amount (if any) on the ingredients used to make alcohol at home. This is the true reason why it is not legal.
It's my understanding that it is an oxidation process odd the aroma hop compounds. They have more time on the FW before they would be boiled off. The oxidized compounds survive the boil and will be present in the beer.
What do you use to carbonate in the bottle?
on an only slightly related note can any of you science types explain why shaking up a sealed bottle of carbonated beverage causes it to release disolved co2 so much faster then the container is opened?
I wonder if particulates play a part in the overall nucleation and release of gas bubbles? Morticaixavier raises an interesting issue, but it appears that the primary change from coarse to fine bubbles is the CO2 hydration into carbonic acid.