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No one is allowed to willingly ship alcoholic beverages across state lines in the US. However, UPS and Fedex do a fine job shipping as long as you don't walk in screaming HEY I'M SHIPPING BEER! When they ask whats in there I say glass breakables. If they probe deeper, I say birthday gifts. It all works out fine. I tend to avoid the USPS because they are ...


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Each shipper has it's guide lines. http://www.fedex.com/us/developer/product/WebServices/MyWebHelp_Oct08/Content/WS_Developer_Guide/Alcohol_Shipping.htm That being said. Homebrew is shipped with UPS or FedEx, not USPS. Start with lining the box with a plastic trash bag in case of breakage. Pack it well with 2inchs of firm packing paper in a lose wrinkled ...


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I would use cider yeast (like WLP775 or WYeast 4766). I think strong hop flavors would be out of place, so I would go for aged hops (like people do for p-lambic), and something low-alpha with citrus notes (Strisselspalt would fit the bill). I agree you should ditch the molasses – mojitos are typically made with white rum, which would not have any molasses ...


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I'm assuming you mean the mojito cocktail, made with mint and lime. A North Carolina brewery called NoDa Brewing does a mojito-inspired beer called the NoDajito. You might want to look into that for inspiration. They went all the way with the mojito theme and used mint leaves and lime zest. I'm not quite sure why you'd want to add molasses to the beer, or ...


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Hmmn that’s an interesting one I would probably drop the molasses and swap to agave syrup and use Citra hops 3-5 grams and then do a dry hop with a bunch of mint. Also since a mojito has a very clean flavor profile I would probably do a lager of some sort so that at least narrows down your yeast a little. Assuming your talking about making a beer like a ...


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Ciders run a higher risk of infection from bacteria and more commonly a wild yeast. This is why everything the cider must touches needs to be sanitized with a product like starsan. Brewing beer has the advantage of a boil and hop antimicrobial properties. But once the wort begins to chill it's vulnerable to infections, just not as much as a cider must. ...


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I don't think so, especially given that cider and beer brewing are substantially the same. I've brewed over 50 batches of beer using standard sanitation without ever having a batch contaminated. I've also brewed one batch of cider. I'm not a clean freak -- my method seems similar to the one you described. I just wash out the carboy and tubing with either ...


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If you're using malt extract, this could be "extract twang." Not all extract gives this off flavor, but some does. I suspect it mostly depends on the quality and age of the extract. It seems to be more of a problem with liquid extract than dry. I would describe the off flavor as a slight sourness in the finish, accompanied by a sort of astringent dryness. ...


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Well its purely speculation but if the off flavor is the same across three batches, and you're sure your sanitizing process is spot on, I'd say its likely to be either your fermentation temperature, your water or a little of both. If the beers are a little fruitier than you'd expect that could be fermentation temperature. If you ambient temp is 72F you ...


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Grats on your first brews! Sounds like yeast stress esters from possibly under pitching or lack of oxygen, maybe even autolysis if it's sitting in a primary for 3 weeks. Suggestions: Use a yeast calculator. Single pack or vials are usually only enough up to about 1.040 OG. Use a starter to grow a proper pitch or use multiple packs. Oxygenate your wort. ...



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