« on: December 01, 2010, 02:03:49 AM »
Yep, what the others said. I always boil for at least 5 minutes (I use the microwave to avoid carmelization) and add the sugar to the bottling bucket first. I rarely have a problem.
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Friend of Laphroaig #449737, someday I hope to get there and have a dram on my square foot of Islay.
So Brussels man, tell me what is so awesome? Truthfully I didn't find much to love about the city. Some great bars...
Ha, I taught my wife to be my standby mechanic back when I was racing motorcycles. She was good enough to tear the engine down to the cases in under 1 hr
As for the female brewers, well you met my wife, she was the reason we brew.She came home one day with all the buckets,grains,extract and brewed our very first batch.
+1 on splashing in a little water to bring out its bouquet...just make sure its a good quality water...something on the soft side (low mineral).
I've been adding a single cube of RO ice to about a finger of scotch (or bourbon) and I'm liking it.