Recent content by jrgtr42

Lucchino was certainly the main architect of the Sox breaking the curse and moving on to 3 more in 15 years (yeah, he wasn't with the team anymore by 2018, but plenty that he'd had a hand in putting in place were still there. The Sox are off to a pretty hot start so far - not as much in the...

The longer I spend in cube-farmdom, that movie becomes both funnier and more sad... But to the question at hand, there is a lot more to alcoholism than just drinking a lot. Some folks can drink like fish and by those markers - having it affecting them in various ways - don't quaalify as such...

So I heard this morning on the radio that West Virginia has passed a law legalizing home distillation of spirits. Up to 5 gallons per person, 10 gallons per home with 2 or more adults. Per NPR (audio) So my question is, being that it's still illegal on a federal level, how does this work? And...

I'm probably a month or so out from starting my seeds, but I'm definitely in the planning phase. The past couple years I've started the plants out inside, they get going pretty well, up to a few inches tall, second and sometimes third set of leaves then most of them just die on me. Can't figure...

there's a hair joke somewhere there, about getting old...

Personally I add about half my strike water to the mash tun, then the grains. i stir as much as I can, get it more or less incorporated, then add the rest of the water. Stir again, making sure no dough balls. I'll check the temps, and if needed add a couple more quarts of hot or cold water to...

Bird on the Wire - Leonard Cohen.

If it's still bubbling, even slowly, it's not done. Patience is the hardest thing for a new-ish brewer to learn (sometimes I think I'm still working on it however many years later.) The yest will be done when they're done. Personally, I give my beers at least 2 and a half weeks before even...

I did a smoked dark IPA some years ago that |I used a pound of peat smoked in a roughly 15 pound mash - so that's what, 7.5%|? it was a good 3 years before the peat faded out enough to be drinkable. Obviously the hops were long gone by then, so I called it a smoked porter.

I just kegged up my dark house beer. I use a schwarzbier recipe, but since I don't have a way to ferment cold and lager, i use Kolsch yeast. Pilsner, Munich and midnight wheat malts, magnun for bittering and Hallertau Mittelfrue for flavor and aroma. 1.052 SG / 1.012 FG. real happy with the...

i was wondering about that. There was another guy doing group buys here in Massachusetts for a while, but I haven't heard from him in a while. I may be interested in a sack or two, as long as they have pilsner - that seems to end up being the base I use for a lot of my brews.

I would like to say that there's no chance I'll quit brewing, but there may eventually come a time that |I realize I haven;t brewed in ages, and may as well clear out that area of my basement. Or I get to the point that I get too old to handle the house, and have to downsize. In that case, i'd...

I have a basement space for my brewery. |When we moved in, I was brewing outside the basement with a turkey fryer, but when we had the water heater replaced, we needed a plumber and electrician anyway, so I had them put in a 240-volt outlet and a slop sink in the area, for induction burner, and...

I will say that there's a ton of information out there for beginners to read - how many posts are there recommending that newbies read Palmer and Papazian before firing up the stove for the first time, and so many other books, plus resources like this forum. But that said, it's like a lot of...

OP: for clairification, you're planning on using this for temperature control during fermentation, right? Not as cooling from the boil down to pitching temps? I would think something like that would work pretty well - on paper at least - for the former; you're only looking to move things a few...