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14

If home brew goes bad, then you can taste it. Even then, it still won't make you sick. It just tastes bad. All the warnings about maintaining good sanitation are just to keep your beer tasting good - not to prevent disease. I suppose you could get sick if you didn't rinse out any cleaning chemicals that you used. And if you were distilling, then you could ...


11

It sounds like it was bottled, intentionally or otherwise, with sugar present in the wine. The residual yeast digested this sugar turning it into alcohol and CO2, providing the fizz. It's safe. Wine generally doesn't get "unsafe", it goes bad. As wine is exposed to oxygen it turns to vinegar. This is safe but unpleasant to drink.


7

I'm deliberately avoiding addressing whether this question is appropriate for this forum. A question was posted on meta regarding that issue, presumably in response to this question, so it's possible that this will still be closed. In the meantime, however... You could brew beer with potatoes, and there would, of course, be challenges in that alone - ...


7

In ancient times brewing was used to make dirty water safe to drink. So relax and as long as it smells and tastes OK everything is fine.


5

As long as your beer has alcohol in it, it is pretty much guaranteed to be safe to drink. Lots of live yeast in the beer can give you gas, and acetaldehyde can worsen hangovers, but other than that you're safe.


4

I would stick to the wood chips that are available from your homebrew supplier. There is a large selection available. One may be temped to cut up an old liquor barrel or cubing a known safe species of wood. But care needs to be taken not to contaminate the wood with the cutting tool, saws have coatings and oils etc. The chips made for brewing have been ...


4

You may be interested in Wood Toxicity and Allergen Chart presented at The Wood Database. With very important warning: Just because any given wood is not listed on the chart, does not mean that it is completely safe to use. It simply means that adverse reactions have not been reported as of yet. That said, there is over 200 kinds of wood in this one ...


3

It will be absolutely fine. Drink and enjoy. By dropping into the fridge so early you just caused the yeast to stop their work. By removing it and allowing it to warm you have restarted the fermentation. You could happily leave it out of the fridge for a few months and so long as the bottles can handle the pressure that could build you would have no issues. ...


3

Buy fresh potatoes regardless of what you want to do with them. Come on!


3

I would be cautious. I'm not a chemist, but here is what I could find on the subject: The biggest risk appears to come from plasticizers used to make your PVC probe flexible. PVC is very brittle; the plasticizers are used combat that. A study published in the Journal of Applied Polymer Science shows high rates of leaching of plasticizers in PVC at high ...


2

as a side note, digital meat thermometers with a thin flat cord attaching a probe to a base station work REALLY WELL! I splurged and bought a high quality one ($30) and it's amazing. You insert the metal probe into the mash and the thin cord allows you to close the lid and monitor temp on the base station. You can even set it to alarm at certain ...


2

Post mashing you've actually removed much of the nutritional portion of it and put that stuff in your wort. The primary component left then is all that fiber. Even using the unmashed malt for the normal human diet, its a very high fiber to nutrient ratio. You can eat it but it is a lot of fibrous material to digest. Thoroughly cooking it will soften the ...


2

You don't want to eat the husk. You can, but it's about like eating a wood toothpick. But we need husks in the mash as they work as the filter for lautering. As for using a spent grain. After a mash you will spead it out very thin to dry, turning it often. Puting it on a screen with a fan below helps speed up the drying process. Wet spent grain can "spoil" ...


2

If the white bits are on the top, it is probably a mold. I once got this when I tried using honey as a sweetener instead of sugar. To get rid of the mold I first skimmed all of the white bits off the tea and then poured most of the brewed tea out except for a very very small amount. I then rinsed my scoby and added it to the small amount of brewed liquid and ...


1

Over the weekend I kept thinking about this and I have done a bit more digging and found this article from bear-flavored.com, in which they speak about brewing with 4 different woods and discovered this company Black Swan Cooperage who make barrels and aging additions out of 8 different woods listed below: Cherry - Butter brickle, ripe cherry, fresh grass, ...


1

What you're describing is called a colony of cells called a pellicle. According to Home Brew Talk's wiki: A pellicle is a lumpy, slimy white film that is formed by some strains of wild yeast, notably brettanomyces, during fermentation. A film on your beer in the fermenter or the bottle almost always indicates an infection, unless you have ...


1

Presence of a fizz depends on wine production methods. Intentionally or not there might be fizz in it. I guess your friend has presented you with a bottle of sparkling wine. I'm not a sommelier but after drinking quite a lot of different young/sparkling wines I can tell that the only problem occurred - (very rarely) slight indigestion if the wine was too ...



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