BooZe On A BuDgEt !!!! ThAts RiGhT SaVe YoUr PeNnYs

[wildguy6969]

allright ladies and gentleman !
boys and girls !
drunks,bums , junkies



post your "homebrew,jailbrew , booze recipes !!
Let's let's help the cheep, poor , angry , depressed and poor !!

give a man a fish and he may eat !!! teach a man to fish and he may eat forever !

[wildguy6969]

it's the holiday season ! tis the season to be jolly !!!!
and the jolly drink !!!!



So Grab your Bread or yeast !
you grab your cran or your b-a ---- naan !




you can make a discusting booze on the cheap !!! evan better than in jails !!
in jail they use bread as there yeast .... so it aint that strong more toxic i think .... u could buy cheap yeast for a couple of euro or yen !
wich will make your booze .......... ooze goodness !

[wildguy6969]

:Dswim says bonko the homless toothless clown say's drink up !

Bonko likes to use apples and lots of suger !

bonko say's your mommy and daddy might smell the booze fermenting !



BoNko also Say"s iF conVicts Can dO it So cAn yoU

[wildguy6969]

They Take tons of this stuff out of jail cells daily !!!!!

And Why noT it's fun to make and to taste :D

[wildguy6969]

u could make some pretty damn interesting shit !


herbs , plants , fruit , garbage ( hahaha ) the last part was a joke (hahaha)

[wildguy6969]

Basikly any fool can make booze bt it takes a smart one to beat the fools !

cheap anit always good !!!



but it is when you have no money ! but if you perfect your craft !!!!



it's like gold !


use good stuff to make it ! dosant need to be a drab afiar !
drink it in a nice cup !!

garnish with all the fixans !!!! rose petals and all . why not lime ! a dash or to of wormwood maybe some salvia !!
use springwater ! make it organic add some sorta upper plants no SwIm SaYS ChArLe ZippY Do Da SayS wOw !

[wildguy6969]

SOME GOOD HERBS AND PLANTS !!



wormwood
calamus
ephedra
salvia
hops

Mint


any thing really !!!! you can add kratom or kanna !!!!!!!!!!!!!

But reSerCh Before uMake anything using herbs People !!! this is for historical use and research only only

[wildguy6969]

It’s nearly impossible to stop because, one, the prisoners will go to great lengths to get it, and two, alcohol is remarkably easy to make. All you need is a little knowledge, something that will ferment, and time. And there’s plenty of all three in any prison. Most recipes involve fresh fruit and wardens at some prisons have went so far as to ban fruit from prisoners’ meals in hopes of curtailing production. The convicts, ever resourceful, were later found to be making pruno from cake frosting, bread, jelly and milk. Which goes to prove, where there’s a will, there’s a way to get smashed.
To discover how easy it is to make pruno, we assembled two teams to attempt separate recipes. The first is a proven classic, the second a modern variation.




Recipe #1: Classic Pruno (by Hank Soboski)
This recipe is part of prison folklore to the extent it was described in detail in a famous poem called Recipe For Prison Pruno by prison poet Jarvis Masters. (See bottom of page.) Using nothing but the poem for reference, I proceeded.
What You’ll Need:
A Sealable Bag (Ziploc or a heavy-duty garbage bag with rubber bands)
10 Peeled Oranges
1 8oz Can of Fruit Cocktail
50 Sugar Cubes
6 Teaspoons of Ketchup
Tap Water
Day 1
I combined the oranges and fruit cocktail in a large Ziploc bag, sealed it tightly, then spent fifteen minutes squeezing and mashing it lovingly until it was the consistency of a pulpy paste. I added 16 ounces of tap water and resealed the bag.

I ran hot water over the bag for fifteen minutes, then wrapped it in three towels to insulate the heat and start the fermentation process. The bag ends up being the size, weight and temperature of a newborn infant and you may start having tender feelings for the cute little beast. This is normal. Especially when this realize when this baby grows up he’s going to get you drunk. I hid my baby in safe, dark place and let it sit undisturbed for forty-eight hours.
Day 3
I unwrapped the towels to discover my baby had ballooned up nicely. This, I surmised, was due to the gasses given off by the fermentation process. I opened the bag and it gave off a light scent of, well, rotting fruit. I added fifty cubes of sugar and six packets of Heinz Ketchup. After resealing the bag, I waited for the sugar cubes to dissolve, then kneaded the pulp a little to ensure a good mix. It struck me that I could have very well used uncubed sugar. I ran it under hot water for thirty minutes to make things pleasant for the bacteria, then rewrapped my baby in towels and put it back in a safe dark, place.
Day 4 and Day 5
I kept a close eye on my prodigy. The sugar accelerated the fermentation process and by Day Five it looked as if my baby was thinking about exploding into something I didn’t care to clean up. I opened a corner of the bag and let off a little gas.
Day 6 through Day 8
I reheated the bag in the sink for fifteen minutes every day, then rewrapped it in towels. I noticed a floating colony of mold that had taken up residence was growing very nicely. Was my baby sick? Was this normal? Was there no hotline I could call? I put it back in its safe place and hoped for the best.

Day 9
Gripped by a mixture of anticipation and dread, I unwrapped the bag and opened it. As a precaution, I had scented toilet paper stuffed up my nose, but the bouquet still came on like a rotten gauntlet across the snout. My baby had mutated into some form of Frankenstein creature with very bad personal hygiene. I quickly ladled out the large pieces of rotten fruit and the spectacularly successful mold colony, then strained the remainder through a tea strainer.


The Taste Test
I had to fight hundreds of thousands of years of human evolution and instinct to get down the first swallow. Even with my nose stuffed with toilet paper, my first instinct was to vomit out what my lizard brain told me was deadly poison.
But I remembered that I reacted the same way to my first taste of whiskey and carried on. I fended off the idea of mixing it—with drain cleaner, gasoline, anything.

I forced down a cup’s worth, expecting it to eventually get easier. It didn’t. Each new swallow was a fresh insult. I added ice in hopes it would mask the taste or at least kill some of the bacteria. Aside from tasting like moldy and rotted fruit, it tingled against my tongue as vast bacteria colonies rose up and counter-attacked.

When I’d fought and gagged my way through half the first pint, my stomach started rebelling. I could imagine what it was thinking: “Great God, we’re being poisoned! And, get a load of this shit, the fucker keeps sending more down! Are we committing suicide? Did I miss a fucking meeting?”
To put it bluntly, classic pruno tastes like a bottle of Thunderbird filtered through a dumpster full of rotted garbage. Also, a stray dog laps it up from the alley floor and vomits it into a dirty hubcap.

Did it get me drunk? A pint of pruno earned me a mild buzz. Not a “snifter of brandy on the balcony” buzz. But rather a wretched, stomach-churning, sour-mouthed buzz. The equivalent of back alley sex with a toothless crack whore. It’s sex, yes, but you feel more horrified than satisfied.
I’ve never felt a great deal of sympathy for our nation’s prisoners, but I do now.


Recipe #2: Rich’s Orange Jack (by Nick Plumber)
I acquired this recipe from a recently paroled friend of mine, Rich, who’d experimented extensively with cellbrewing while serving out his debt to society.
What You’ll Need:
A Sealable Bag
3 Containers of Orange Juice Concentrate
1 ½ Cups of Sugar
3 Dinner Rolls
Tap Water
Day 1
The dinner rolls, Rich informed me, are are added for their yeast content, which explains why this recipe takes a third less time than the classic version. While incarcerated he’d mixed this mash in a trash bag ensconced inside a plastic jailhouse footlocker. Lacking such, I used a trash bag and a five-gallon plastic bucket. I combined all the ingredients and I tied off the bag leaving plenty of room for the gasses to expand into. According to Rich’s system I would let it sit for five days, “burping” the bag once a day to let off the gasses. Rich suggests that the best time to do this is right after lights out, since the guards won’t be by for a while and the odor of fermenting juice is pungent and unmistakable.
Day 2
I didn’t notice much activity. The bag wasn’t filling up with carbon dioxide and I fretted that I hadn’t added enough sugar to get the yeast kick started. I decided to be patient.
Day 3
The bag was slightly swelled, but not enough for me to burp it.
Day 4
The bag was starting to bloat, so I opened it slightly and squeezed. A strong smell, like a screwdriver with the hint of rising bread, filled the room. According to Rich, this was a good sign.
Day 5
I burped the bag again. The odor was getting very sour. Rich had warned me of this, so I added another ½ cup of sugar and retied the bag.
Day 6
The moment of truth. I assembled a panel of tasters, opened the bag and peeked inside. A foamy mess of soggy bread floated on top of a thick orange liquid. In the interest of keeping the procedure as authentic as possible, we strained the brew through an old t-shirt. We served it on the rocks with a twist of morbid dread.


The Taste Test
Ivan, after smelling it, refused to drink it until we called his manhood into question. He had a sip, ran straight to the bathroom and threw up.

Not a good sign, to be sure, but the rest of us were made of sterner stuff. It smelled like rotten underwear and looked like Satan’s venereal urine, but this was for drunkard science, by God.

Counting to three, the remaining tasters and I took a drink simultaneously. We grimaced in unison. It tasted exactly as bad as it looked and smelled. Like a screwdriver that’d been sitting in the sun for a week. Baker put his down and refused to have another drink. Dignan took one more tiny sip, shuddered and surrendered.

Which left it all up to me. Bracing myself, I downed the rest of the glass. Remarkably, It stayed down. I sensed that there was a decent amount of alcohol in it but was there enough to give the kind of buzz that would make me forget a five to ten year stretch of hard time?

Sneering with disdain at the shattered panel of tasters, I calmly filled another glass. In the big house they would all be my bitches. I added more ice and let it sit for a moment— chilling it could only help. I tried to put myself in the mental state of a prisoner: I haven’t had a drink in months or longer, and this is all there is. There are no liquor stores, no bars, no bottles of scotch hidden under my roommate’s bed. Nothing. Just monotony, brooding danger and a powerful urge to get out of my head, even for just an hour.

I expelled all my breath and sucked down another glass. Vinegary, yeasty, with a rusty shank of an aftertaste. I was feeling a slight buzz, but I didn’t think I could stomach another glass. It was booze all right, but two glasses was my non-incarcerated limit.

To reward myself I poured a nice glass of whiskey to wash my mouth out and ruminated upon the experiment: It works, yes, but I wouldn’t recommend trying it in any but the most desperate of conditions.

--Nick Plumber

[wildguy6969]

Recipe For Prison Pruno
A poem by Jarvis Masters
Take ten peeled oranges,
Jarvis Masters, it is the judgment and sentence of this court,
one 8 oz. bowl of fruit cocktail,
that the charged information was true,
squeeze the fruit into a small plastic bag,
and the jury having previously, on said date,
and put the juice along with the mash inside,
found that the penalty shall be death,
add 16 oz. of water and seal the bag tightly.
and this Court having, on August 20, 1991,
Place the bag into your sink,
denied your motion for a new trial,
and heat it with hot running water for 15 minutes.
it is the order of this Court that you suffer death,
wrap towels around the bag to keep it warm for fermentation.
said penalty to be inflicted within the walls of San Quentin,
Stash the bag in your cell undisturbed for 48 hours.
at which place you shall be put to death,
When the time has elapsed,
in the manner prescribed by law,
add 40 to 60 cubes of white sugar,
the date later to be fixed by the Court in warrant of execution.
six teaspoons of ketchup,
You are remanded to the custody of the warden of San Quentin,
then heat again for 30 minutes,
to be held by him pending final
secure the bag as done before,
determination of your appeal.
then stash the bag undisturbed again for 72 hours.
It is so ordered.
Reheat daily for 15 minutes.
In witness whereof,
After 72 hours,
I have hereon set my hand as Judge of this Superior Court,
with a spoon, skim off the mash,
and I have caused the seal of this Court to be affixed thereto.
pour the remaining portion into two 18 oz. cups.
May God have mercy on your soul

[FriendlyToker]

Epic. You have started and finished the conversation with yourself.

[wildguy6969]

How to Make Your Own Alcohol


Making your own alcohol at home can be fun and really easy. All you need is some simple ingredients and some cheap tools and you can make a gallon of alcohol in less than a week. No cooking or filtering required!




Instructions.Things You'll Need:
•1 clean plastic milk jug
•1 large balloon
•1 packet of yeast
•Water
•2 cups white sugar
•1 can juice concentrate (defrosted)
•Small funnel
Step
1Put the funnel into the opening of the milk jug.

Step
2Pour the yeast, sugar and fruit juice concentrate into the jug.

Step
3Put the lid on the jug and shake the mixture together.

Step
4Take off the lid and use the funnel to fill the milk jug with water.

Step
5Put the cap back on and slosh the mixture around while holding the cap down with one hand.

Step
6Take the cap off and stretch the balloon over the mouth of the jug.

Step
7Set the jug in a cool area for about three days. You will see the balloon fill with gas from the alcohol forming in the drink. You will know when the drink is ready when the balloon deflates.

Step
8Store the drink in the refrigerator.

and enjoy

[wildguy6969]

How to Make Kool Aid Wine

This is a fun, extremely easy way to make very cheap but drinkable alcohol. It won’t replace a nice beer or wine, but it's perfect for occasions where you need plenty of cheap alcohol. The initial equipment investment is about $5, and ingredients will usually only cost you about $4 for 4L of “wine.” It’s around 8-10% alcohol. A litre translates to $1 for a night - you can’t beat that price in any store! It’s drinkable after about 2 weeks, but improves greatly after 3-4 weeks.



Ingredients•4L jug or two 2L soda bottles
•a fairly long piece of thin rubber hose
•a funnel
•a measuring cup
•1 balloon
•1 rubberband
•1 pin
•3.5 cups of white sugar
•1 packet of traditional dried bread yeast (avoid “quick-rise”)
•2 packages of Kool-aid in whatever flavour you want.
•14 cups water


Steps1.Assemble your equipment and ingredients.


◦Most of the equipment used can be stuff found around the house, and bottles can be fished out of people's recycling bins or reused if you drink bottled water. If you clean the bottles with dish detergent and let them soak in bleach for a few minutes, then rinse them well, you'll have nothing to worry about.
◦The rubber tubing can be found in Home Depot for about $4. It is intended for use with ice makers. You could also find it in aquarium stores or just about any hardware store, but may pay a bit more.
2.Disinfect the equipment that will be used in the bottling process, including the bottles, funnel, and rubber hose, in a large pot of boiling water for at least three minutes. This will kill the critters that could potentially be plaguing your equipment. If you fail to do this step, the bacteria could kill the yeast and/or spoil the wine.
◦Be sure to use a different pot than the one you use to make the sugar water.
3.Boil the water to kill any form of bacteria. Use the jug or bottles to measure how much water you will need. Fill a large pot with water and the sugar. As it gets hot stir to dissolve all of the sugar. Let the water and sugar mixture cool to room temperature.
4.Activate the yeast. Pour the packet into half a cup of warm water (not hot or you'll kill the yeast) with a teaspoon of sugar. Let it sit for a couple minutes, then stir it lightly. Move on to the next step.
5.Use a clean funnel to fill the jug or bottles with the cooled sugar water. Do not over fill. Leave some air space for foaming.
6.When you can see that the yeast has been activated (getting foamy) use the funnel to pour it into the bottle. Add 4 more cups of warm water, cap it, and shake it again. Make sure all the sugar is dissolved and that the yeast is mixed in.
7.Find a safe location where you’ll be able to store the bottle upright, such as inside a bathroom cabinet, in a basement, or behind a desk. Take the balloon and poke a few holes in it using the pin. Take the cap off the bottle and stretch the balloon across the opening. Put an elastic around the balloon on the top of the bottle to hold it in position. Carefully put the bottle in a plastic bag that will catch any wine that overflows or spills. Put the bottle in your decided location and leave it there for about 2 weeks, until the balloon isn't full of gas anymore. The balloon will fill up with gas which will leak out the holes in it, but when the gas stops, the holes will close and air won’t be able to get in and ruin your wine. This process is where the alcohol is being produced, and is called fermentation.


◦If you use 2-Litres, then instead of using balloons you can tighten the cap to just before it is fully sealed, which will let gas escape when it builds up but won't let any in when it stops fermenting.
◦Instead of a balloon, you can use a common fermenter airlock. They cost about $1.50.
8.When you can see that the balloon isn't full of gas anymore, the fermentation is over. Remove the bottle from its location, and be very careful not to shake it up. At this point, the alcohol has actually been produced and this stuff will get you drunk, but it is “flavorless” and is an acquired taste. (If it has gone bad, usually from something unsanitary, it will taste like vinegar. It makes you want to puke on one sip, so it's pretty obvious.) Waiting a little bit longer and finishing the rest of this will yield a much better tasting product.
9.Separate the dead yeast. There should be a fine layer of dead yeast and such lying on the bottom of the bottle. This stuff isn’t poisonous, but it tastes awful and is known to give you bad gas. Place the bottle somewhere relatively high, such as on a counter, and put the second 4L bottle on the floor underneath. Using the rubber hose, siphon the unflavoured wine into the empty bottle without sucking up any of the gunk on the bottom. Try not to let it splash around too much. When only a small amount of wine is left right above the sediment, stop siphoning and throw the rest out.


◦Another way you can remove the dead yeast is to strain your liquid through a properly cleaned cloth.
◦Switching containers is not necessary; it's done to get rid of the dead yeasty-beasties. Yeasty-beasties cloud the wine, taste bad and can give you diarrhea. Aesthetics count. It is difficult to be proud of cloudy wine but a crystal clear 14% wine is something to be proud of, regardless of how you did it or how cheap it tastes!
10.Add the two packages of Kool Aid powder to the wine in the new bottle, cap the bottle, then shake it for a few seconds to mix it thoroughly. Try tasting a bit, it will probably be awful. Don’t dump it out, it will get way better! Adding some more sugar here may improve the flavor a bit, but it really needs to age a little while longer. Leave it in the second 4L bottle for about a week or so, and check on it whenever you can to make sure there isn’t gas building up inside the bottle. If it is bulging a bit, just open the cap enough to let the gas escape then close it again.
11.After the third week has passed, siphon it again except into small water bottles. You will fill nearly 8 regular 500mL water bottles. The smaller bottles are much easier to hide and to drink from.
12.When the wine is around 4 weeks old or older, it should be ready for consumption. Have fun and don’t be afraid to tell people you made it yourself!



[edit] Tips•Increasing the sugar and yeast won't make this alcohol any stronger. The yeast dies when the alcohol reaches about 10%, extra sugar will just make it sweeter. If you want to get hardcore, you need to build a "still", and distill the stuff. The thing with this is it's way more complicated and dangerous if done wrong. It's often called moonshining, you sometimes hear stories of alcohol fires or stills blowing up, which is no laughing matter. Home-brewed alcohols (beer and wine) are perfectly legal to produce, but illegal to sell without the proper tax stamps. Home-distilled alcohols (spirits) are illegal to both produce and sell in the United States [1].
•You can try putting the wine in a fridge a couple days before you plan to switch containers. This can help cause the yeast and other sediment to settle to the bottom, making the transfer easier.
•Kool Aid is entirely for flavouring. You could easily use Gatorade or any other flavoring.
•After the wine is finished and has been bottled, check on the bottles every week or so to see if any more gas is being produced. If the bottle is bulging a bit, just loosen the cap until the pressure escapes then tighten it again. Keeping them in a fridge can eliminate this issue.
•Using a Clean American Ale beer yeast (available at any homebrew shop) will produce a better, less phenolic taste. Keeping the "ferment" between 68 degrees F and 75 Degrees F will also limit phenol production.
•The wine should last for at least two months, but it is best to drink when it is between 1 to 2 months old.
•Higher Alcohol levels can be achieved if better yeast is used. Some homebrew shops carry a turbo / distilling yeast that can get around 20%.
•The biggest tip possible with homebrew wines is "patience", at two months it's generally drinkable, at six it gets it interesting, it a year "that's nice", at five .... "wow... why do we buy wine?"
•If you boil plastic 2 liter plastic bottles they will shrink by half their size.Keep an eye on them.



[edit] Warnings•When adding the Kool Aid, do it in a sink or bathtub. Occasionally, by the same process as that of Mentos and Diet Coke, the 'wine' foams rapidly and overflows the jug as the Kool Aid is added. Since it's just foam overflowing, you'll hardly lose any of the wine. However, spilt Kool Aid is brutal to clean, so do it in a sink just in case!
•This is real alcohol, it has the same health risks as any other wine or beer. In moderation you are fine, but drink too much and/or too often and you may face serious health problems. It will impair you, so don't drink it and then drive.
•If you absolutely have to take this in your car, at least make sure it is in the trunk. Depending on laws for your area, you might face fines if it is found, since the bottles are not sealed.
•In most areas, making your own wine is perfectly legal, but you are not allowed to sell it. Regular laws regarding minors still apply. If you think it may be an issue, check with local laws before making this.
•This will smell horrible after fermentation.
•Never ever put the original 2 liter cap back on the bottle during the fermentation process or the pressure could build until the bottle violently explodes.

[wildguy6969]

HEY KIDS !!!!



rember when you are making this fun stuff !!!

it smells really bad !!! and hey if u rember how to make this !
and you are stranded or broke !! this will pass the time all most double !
not to mention if you become p.o.w of the drug war ! and get locked up
you dont have to be sober :D

[wildguy6969]

once the drugs are gone !!!

2nd choice booze , sex , murder

[wildguy6969]

US man sues for right to be drunk



http://news.bbc.co.uk/2/hi/americas/4665771.stm

[wildguy6969]

DRINKING BEER
What kinds of beers are there?


Q: What are ales?
Ales are generally beers made with top fermenting yeasts. They are brewed at "warm" temperatures, normally between 50 and 70 degrees Fahrenheit.

Q: What are lagers?
Lagers are generally beers made with bottom Fermenting yeasts. They are fermented at cooler temperatures, generally 35 to 50 degrees Fahrenheit. These cooler temperatures mean longer fermenting. The process of fermenting at cool temperatures is called "lagering."

Lagers are said to have originated in Germany where the brewers found that they could change the flavor and smoothness of their beers by storing them in cold caves.

Pilsners (most American beers) are a subset of lagers. The style originated in Pilsen Chezkoslovakia, and the definitive beer of this style is Pilsner Urquel.

Another type of lager is a "Bock" beer. A bock is typically a lager made with a bit more of everything, and is somewhat stronger. Mai-Bock's are a subset of that style that are brewed in the early spring time (Mai is German for May).

Q: What are lambics?
Lambics are specifically Belgian beers, made in a certain part of Belgium, specifically in Payottenland east of Brussels in the Zenne valley. The beer may well be named for the Payottenland town of Lembeek.

Lambics are fermented using wild, air born yeasts. Brewers often have their primary fermenting vessels on the top floor of the brewery so that they can open holes in their roofs to let the yeasts, rain, dust, bugs, and whatever else into their beer.

Lambics have a very distinctive taste, and are often flavored fruit. Whole fruit is often added to the beer causing a secondary fermentation. These beers can range in taste from fairly sweet to very vinegary and sour. Often considered to be something of an acquired taste.


What are the government classifications?


Q: What is malt liquor?
In the United States, Malt liquor is a classification bestowed on beers that are above a certain alcohol content. The laws vary from state to state in the US. Many beers have been given the title malt liquor, even though that is not their true type.

Q: What do 3.2 and 5.0% mean?
This is a "rating" of the amount of alcohol in the beer, by volume or by weight depending on where you are.

Q: What is Reinheitsgebot?
It is an old German "purity" law that delineates the ingredients that can be used to make beer. Under this law, there are only four; water, barley malt, hops, and yeast.

"Rein" means clean or pure; "-heit" means "-ness"; so "Reinheit" means "cleanliness" or "purity".


What do the terms used in beer commercials mean?


Q:What is "Dry" beer?
Dry beer is beer that has less malt, and more corn or rice sugars added to it during the brewing process. This produces a lighter, slightly more alcoholic, "dryer" tasting beer. It also probably reduces the brewing costs. The style is said to have originated in Japan.

Q: What is "Cold Filtered?"
Cold filtering is beer that is physically filtered after it has been brewed, before it is bottled. This tends to eliminate all sediments (yeast and malt leftovers... things that can give beer character), and makes the beer clear.

Q: What does "Heat Pasteurized" mean?
It means the beer has been heated after fermenting, killing all of the remaining live yeasts and any other microganisms. It means that the beer will not continue to age in its bottle.

Q: What does "bottle conditioned" mean?
It is beer that has not been pasteurized, and still has live yeast in it. It will continue to age in the bottle, and the character of the beer will change over time. For some kinds of beer this is good, for others it means they will spoil after a while.

Q: What is "draught" (draft) beer?
It is beer that has been drawn or pulled from a cask. Beer from pressurized kegs is often referred to as draft beer, but this is probably a misnomer, or an "Americanism"

Q: What is ice beer/ eisbock?
Whats the difference? Ice beer is beer that has reportedly been fermented a nearly freezing temperatures. This is another ploy by Megabrewies to convince people that their beer is something different or better than everyone elses. Ice Beers are basically another style of light American lagers.

True eisebock's are beers that have been frozen after they are fermented to raise the specific gravity and alcohol content of the beer. The water in the beer turns to ice when the beer gets cold enough. The ice crystals are strained or filtered out, leaving a beer with a higher specific gravity and generally a higher alcohol content.


Miscellaneous Questions




Q: How do I judge a beer or what is good beer?
Good beer is determined by an individuals tastes. It has been suggested that trying a wide variety of beers will usually help a person figure out what beer tastes good.

Q: What makes beer go bad?
Bad beer is beer that tastes bad of is spoiled. Beer can and will spoil under certain conditions. Mishandling and old age are the two biggest causes of spoiled beer. Skunked beer refers to beer that has been lightstruck, causing the hops to take on a skunky odor. This is often happens with clear or green bottles, and tends to be prevalent in certain imported beers.



Making Beer
WHERE DO I START... How do I make beer?
Beer is made with basically, water, barley malt, hops and yeast. The water, malt and hops are boiled to produce a wort. This wort is cooled, put into a fermenting vessel, and the yeast is added (pitched). This vessel is sealed with an air lock, and the beer is allowed to ferment (sugar and water is turned to alcohol, carbon dioxide, etc) and age for a period of time. When the fermentation is over, a bit of additional malt or other sugar is added (for carbonation), and the beer is bottled or kegged. It is once again allowed to age for a period of time, during which the additional sugars carbonate the beer, and the taste of the beer developes and ages. The beer is then consumed.

How should I store my homebrew?
The most common method is in bottles. These can be either the Grolsh kind, that have a stopper that is attached to the bottle, bottles that you put a crown cap on, or bottles that you cork. How do I get the labels of the bottles that I am going to use for my brew? The most effective method is Commonly said to be by soaking them in a solution of water and ammonia. Most labels will fall off after soaking overnight.

[wildguy6969]

Drink Water to Avoid Hangovers
The best hangover remedy is to make sure to drink water while you're drinking alcohol. Ideally this means interspersing an occasional glass of water while you're drinking. But even if you can't do this...drink a large glass of water before bed and set another next to your bed to drink from in the middle of the night. Despite the simplicity of this method, most people don't do it.


Avoid Mixing Distilled Liquor with Beer/Wine
When drinking to the point of getting drunk, combining multiple types of alcohol together is more likely to lead to nausea and/or vomiting. Mixing distilled spirits alcohol with beer or wine is reportedly particularly problematic, especially if the hard alcohol is added later.


Alcohol Takes a While to be Absorbed
For those without a lot of experience drinking, it's important to know that alcohol takes a while to be absorbed into the bloodstream after drinking. Practically, this means that if you drink too fast, by the time you first notice effects, the alcohol which has yet to be absorbed could be enough to make you sick. Pace yourself.


Diuretic Effect
Alcohol is a diuretic that blocks vasopressin (Anti-Diuretic Hormone) from regulating the osmotic gradient of the blood, therefore it is not the overall amount of fluids, but the total alcohol content that affects urination frequency. In other words, one pint of ale will increase urination as much as a good-sized shot of hard alcohol, although increased fluid intake will also increase urination independently.

[ashxcore]

Epic. You have started and finished the conversation with yourself.I LOL'd.
But oh no, we're interrupting! How very rude of us! :p

[Pickled]

Going back to what prisoners get up too to get high.
A friend swears that in the States ,they were making a buzz out of paint and rust on the pipes.

[weaselknot]

Going back to what prisoners get up too to get high.
A friend swears that in the States ,they were making a buzz out of paint and rust on the pipes.

Ha! from experience, cough cough, sounds plausible. I actually spent some time at a place where drying out and smoking any green leafy type substance (I'm talking about shit that comes in on your dinner- spinach, turnip greens, even green beans) was the norm. People smoked pencil shavings when they ran out of "greens".

Anyway, the norm for alcohol production was this:

Get as many servings of either peaches or pears- or especially mixed fruit- the heavier the syrup the better. I'm not sure if high fructose corn syrup contributes to fermentation offhand, but, whatever.

the official measurement was "about this much in a trash bag", and things went much better if you threw a couple sweet rolls along with the four or five slices of bread...(Dolly Madison brand, cherry, was preferred).

Listen to this shit. Hot water wasn't what you would call "plentiful", so the best bet was to light a constant small fire under the stainless steel toilet and try to keep the temperature of the water in the bowl a nice cheerful don't-boil-the-fucking-fruit temperature.

Anyway, throw the bag in. It's somewhat pleasant after about 30 hours or so- still fizzes, kinda like a peach beer I'd imagine.. after about 3 days, it's not pretty. Drink at your own risk, or if you happen to be in prison.


whatever.

[wildguy6969]

Ha! from experience, cough cough, sounds plausible. I actually spent some time at a place where drying out and smoking any green leafy type substance (I'm talking about shit that comes in on your dinner- spinach, turnip greens, even green beans) was the norm. People smoked pencil shavings when they ran out of "greens".

Anyway, the norm for alcohol production was this:

Get as many servings of either peaches or pears- or especially mixed fruit- the heavier the syrup the better. I'm not sure if high fructose corn syrup contributes to fermentation offhand, but, whatever.

the official measurement was "about this much in a trash bag", and things went much better if you threw a couple sweet rolls along with the four or five slices of bread...(Dolly Madison brand, cherry, was preferred).

Listen to this shit. Hot water wasn't what you would call "plentiful", so the best bet was to light a constant small fire under the stainless steel toilet and try to keep the temperature of the water in the bowl a nice cheerful don't-boil-the-fucking-fruit temperature.

Anyway, throw the bag in. It's somewhat pleasant after about 30 hours or so- still fizzes, kinda like a peach beer I'd imagine.. after about 3 days, it's not pretty. Drink at your own risk, or if you happen to be in prison.


whatever.

that was a wikid storie ............ people can be most inventive at desprate times :) i like the way the toliet bowel was used :D

[wildguy6969]

Drink at your own risk is right :)
hahaha if iam stuck in a sober hell i would defo be drinking that shit :D