Yep. Too fast, hot, too high alcohol, ph, infection, can all affect taste. Bread yeast is pretty easy to work with and gives good clean results if kept happy. Never shaken or oxygenated any ferment and the layer of co2 on the ferment helps keep infections at bay. Ph is a huge factor in finishing and taste. Citric acid and pickling lime can be your friends.
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I found this intriguing:
I picked up some blue agave ânectarâ, limes and more bread yeast. Interested to tweak/simplify and see what happens. Not afraid to fortify it with orange liquer and a bit more tequila, like they did. Sounds good to me!
So, this just happened. Itâs been sitting in the cart for a while and the seller sent an offer.
Any good?
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Looks like that is a self contained mash tun and wort boil kettle? Iâm an all-extract brewer so I donât deal with all that mashing business. Always seemed like way too much for me. So I use a 24qt stainless pot on the stove. And adopted a rudimentary wort cooling method of dumping the hot wort over a couple âsmall bagsâ of ice in the fermenter bucket.
But if you want to mash I imagine a unit like that could somewhat contain the mess and prevent it taking over the entire kitchen (just most of it 
). Likely simplifies and speeds up the process since there would be less disparate parts to constantly pull out and assemble (and clean before it becomes a dried sticky mess) durring the whole process. Brewing equipment also tends to be very expensive (all that stainless) so $220 is pretty dang inexpensive by comparison. Looks like it is $283 on the Vevor site. Does it also come with the wort chiller and all those extra parts that the Vevor site shows?
I doubt it is meant for fermentation. Would need a carboy or fermenter bucket to transfer into once the wort is cooled.
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Not sure. I use a Grainfather that looks similar. It came with a counterflow chiller that I really like. I think it should work as long as you donât try to make a high gravity beer. Sparging will take a really long time. You also may want to think about something to heat your sparge water during the boil and a fermenter and a way to control the temperature of your fermenter.
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Could always supplement with extract if you want to do high gravity.
I was just thinking that
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Maybe start with a partial mash kit with pre milled grains
It ainât no Grainfather, but has to be easier to maintain temps than what I was using.
Wanted 240v but only found 120v in the cheaper models.
In glass (not plastic) for $12.99? I had to try it 
. Neat pour: I donât find anything offensive, just a pretty stereotypical bourbon. Makes a decent old fashioned. Iâve paid more for worse experiences before. So Iâd say it certainly punches above itâs price point. Probably my new go-to mixing bourbon.
Seems folks have figured this out already⌠stock at my local shop is dwindling.
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I donât know that Iâve ever had scotch. I need to try some time.
Fermented & Distilled Ditchwater (scotch) is best consumed up to the point it starts to taste like vanilla ice cream - at which time eating a meal and rehydrating is in order.
What the hell do you mean?
Sage advice from a friend and I imbibing upon local to him (GB) distilleries of Peet Bog filtered distillates. My Step Dad was right about it tasting like ice-cream once consumption levels had risen to; âthatâs enoughâ.
Its all good- no offense should be assumed.
Delving further in low buck spirits.. I grabbed some Mellow Corn while in Indiana today.
Very prominent sweet sensation hits the tongue first, then more traditional whiskey notes and a smoldering rye-like finish. Nothing bad to say. Being 50% it is rather ethanol forward. Was $20 in Indiana. I suspect it is much cheaper in KY. I heard Ohio dropped it from the list last year.
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Doing a brew party of sorts with friends. They requested a bourbon ale like Iâve been experimenting with. Ordered from williamsbrewing.com. 6lb pale LME, 4lb red LME. a couple oz of Fuggle and East Kent Golding pellet hops. Whit labs WLP007 Dry English Ale liquid yeast.
That will get ~7% ABV fermented (5gal batch). Then if I dump in a full 750ml of 40% bourbon and add on a bit from carbonation sugar it should end up ~8.5%. First time using White labs yeast. But from research WLP007 is likely the closest to what Lexington Brewing uses.
Also have a chocolate milk stout extract kit from Northern Brewer that I have been sitting on all winter. Now it wonât be done for winter. Oah well. It needs to be made soon before ingredients go south.
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Sounds great, but youâll have a long way to go before getting into the Guinness Book of Records for alcohol level in beer: âBazzaâs Bonce Bonkerâ (17%) and âUncle Igorâs Famous Falling Over Waterâ (21%) were higher, but, by all accounts, undrinkable.
That is an amazing name. But I doubt it tasted like water at all
As long as it doesnât taste like Del Maguey mezcal Iâm game to try. 
We went to a Mexican restaurant which has a âTequila and Mezcal Listâ as well as a wine list; one of the drinks was described as âa rustic style of tequilaâ. The mind boggles at how rough it must have been!