>>384
I think he's still around.
The difficulty is that without the direct references to anons here, his trolling is almost completely GENERIC in the sense that every midwit wannabe troll pretty much acts in the same manner.
-- anyway, seems like it's become an NON-Issue anymore.
Good time to Relax, Crack open a homebrew and enjoy the pre-2013 4chins feel of the boards.
I'll see about posting some of the malt extract cans and other good reference material/recipes.
It's kinda funny how homebrewing seems to have gone the way of coffee in the last 10 years. My first batch, an Armenian Imperial Stout, out of 'The Joy of Homebrewing' I did was in umm, I'll just say Pre-911, and it was simplicity at it's finest.
Truly the heart of good homebrewing reduced to it's simplest form is:
☼ Clean and sanitized equipment, however simple
☼ quality ingredients
☼ Proper process
☼ clean racking off procedures if bottling.
That's IT
>>386
>says the "wort" can be pretty smelly
KEK!
Yeah, no more than baking bread can "Stink up the house"
I mean, if your wort smells bad to you, you probably did something wrong. Hops and hop pellets can have a skunky smell, but if they smell "Doggy" (You'd KNOW) those hops are BAD.
You should really try it.
you don't have to spend out a ton on it either.
▢ 5 gallon primary fermenter w/ an airlock (foodsafe plastic bucket with an airlock or just buy 2 $30 glass 5 gal carboys.)
▢ large stockpot for boiling the wort
▢ asst'd funnels and food grade tubing (for transfer from primary-->secondary--> racking into bottles
▢ Bottle caps and capper
▢ Good ingredients and a recipe.
That's really it.
Simpler is sometimes better, since those beer kits with the plastic barrel dispenser or whatever is hard to clean and sanitize effectively. That's really where most n00bs go wrong, dirty or unsanitized equipment--you shouldn't worry too much about it later in the ferment since once the yeast gets going it kinda protects itself. just don't leave it open in a moldy closet or somehting.
*Remember: humans have been brewing beer for well over 2000 years, the pyramids were built with it as fuel.