lumpher

Have you tried multiple outlets? It's possible that 1 isn't pulling the full 110v. Another consideration is what Fluke mentioned...

Yep, definitely. This is what it would cost me including shipping (about $43) with the code, and I live in BFE Texas. Can't touch 1 for...

Was a work in progress for awhile. Took years to get to this. And I know its not as nice as what some others here have. After we...

Whether you're a paid member or not, this site is very helpful. There's a lot of knowledge here to get you from complete novice to pro.

This. Traditional "Cellar temp" is considered to be 50-55F.

I believe the traditional notion of "cellar temperature" is wine-focused and centered around 12°C or 54°F... Cheers!

Maybe it was mixing liters and gallons, and the yeast went crazy trying to rectify that. That's a fast ferment.

I'm gearing up my lager stock for the Texas Summer, so on deck this weekend is

Pabst Barley Wine... They're trying a new flavor for the selective crowd.

BBBLLLLLLEEEEEEECCCHHHHHH!!!!!! Damn it!... I read your post too fast to begin with and the part about 'both are sweet to taste' went...

Might be. I see some living organism spelled out "ONE GALLON" in the mead like it's calling for help.... No, seriously, it looks all...

All I can say is, just read a little about salmonella and botulism and make your own decision. I make beer, wine, kraut, vinegar, roast...

I agree with this. If I wanted peanut butter flavored stout or porter I would just pair the beer with a peanut butter sandwich, best of...

No. Just...no. Some things just aren't right. The term "Abomination" was created for 2 things... Damien (Omen) and using compost slurry...

That depends on how long it sits and at what temp. Not stabilizing then backsweetening leads to new fermentation unless the yeast is...