Recent content by 2-0turbo

What they don't know won't hurt them.

Well, I'm not sure. You don't say, but did you cool your sample before measuring the OG? If you measured at 175°F, a 1.012 reading would be something like 1.039 corrected. You're not clear on that. I have done stove-top BIAB for my last five batches now. You should have brought your strike...

I have a similar story. I brewed an Octane IPA from a Midwest kit and then hurt my back. I wasn't able to lift, move or anything for a couple months. My beer sat in the fermenter for 16-weeks on the yeast and it also, was fantastic. Granted, I don't think my taste is refined enough to be...

I usually cook Salmon fillets (less than 1" thick) for about 15-20 minutes at maybe 400°F. But, I use Al foil. You might be able to get away with less time and have a more tender dish.

It's funny that this is a Toyota. Either the guy just has his foot buried in the carpet (possible) or he is not pushing on the gas and this is one of those "unintended acceleration" cases. But, is is clear that the engine is being commanded to full throttle by either the electronics or the...

I posted my brew session and current status to my blog. It includes some more write-up and pictures.

For what it's worth, I'm using Wyeast 1272 in this beer. I'm over 12% now (somewhere below 1.026) and it is winding down. Wyeast's website says it will only go to 10% (the same for almost all their yeasts) but it seems to be doing okay at 12%. As others have touched on, I think the key is...

The pressure cookers you buy are ASME stamped, as is every domestic hot water heater. At least mine are. Every pressure cooker, as it is direct-fired, should have a stamp on it and be designed to ASME code. As others have indicated, yes, they have pressure reliefs on them, in fact, redundant...

I'd say the more important thing that even the film (even though they are linked) is to get a fast lens. 1.8 minimum and 1.4 if you've got one. That will take full advantage of the fast film and let you shoot some decent handheld shots, with NO flash as others have suggested.

Yeah, sorry. I don't mind the "guugle" recommendation, but that stupid script that fills in Google for you drives me crazy. I struggled to find suppliers here in France when I moved here about 1 1/2 years ago, especially as when I came here, I didn't speak any French. Now, I know you have to...

I had the same problem in Paris. I guess the people recommending Google assume that everyone spells "Home Brew supplies" the same everywhere in the world. I have had great luck with Brouwland. They are in Belgium and you might find they have good prices. I have ordered from them several...

I was at 1.026 last week using Wyeast 1272, so I'm sure I'm below that now. So, I don't think mine stalled out. I haven't thought yet about adding more yeast during bottling. That is kind of my unknown at this point. But, if I'm below 1.026 (I'll know in a few weeks when I check it again)...

Smokinghole, what sugar did you prime with? How many volumes did you carb to? Based on what you see above, is it right? Too much? Too little?

I'm at 3.5 weeks now and its not done. I'm kind of stuck right now because I don't have an empty fermenter to even transfer into. I'm waiting on a DFH 60-minute clone to finish (now at 2.5 weeks and still bubbling) before I have an empty fermenter. The more I'm thinking about this beer now...

Update: After 3-weeks, it is still slowly bubbling away. Much slower now, but still here and there. I very optimistic that I'm over 12% alcohol based on my last reading. I'll probably let it sit a total of 4-6 weeks on the primary yeast cake and then transfer to the secondary for extended...