Last Activity:01-27-2016 12:38 AM
Likes Given: 1
16 Likes on 13 Posts
Posted in thread: Is it infected and by what? on 01-22-2016 at 12:23 PM
The formation is a crystal-like "crust". Don't think it's fat. Again, I have used nibs like
this and have never had this issue. This is why I believe it to be an infection and not fat.
Posted in thread: Is it infected and by what? on 01-20-2016 at 11:52 AM
I'm sorry, but most of this is just plain incorrect information. The alcohol helps against
certain types of bacteria, but certainly not "almost everything."There are tons of different
types of lacto, ...
Posted in thread: Is it infected and by what? on 01-19-2016 at 05:07 PM
Will cooling stop the fermentation of the infection?
Posted in thread: Is it infected and by what? on 01-19-2016 at 02:15 PM
I did purge the heads space with CO2 using a picnic cartridge.
Posted in thread: Is it infected and by what? on 01-19-2016 at 02:37 AM
I tasted it and it only had the small tartness from the raspberries. Bottled and am hoping for
Posted in thread: Is it infected and by what? on 01-19-2016 at 12:02 AM
Posted in thread: Is it infected and by what? on 01-18-2016 at 11:23 PM
Ok. I brewed a milk stout and then aged it on raspberries. After two weeks all was fine (taste,
smell and appearance) and I transferred to secondary with cocoa nibs. Now after a week with the
nibs I h...
Posted in thread: Decant liquid or throw it all in? on 08-29-2015 at 09:44 AM
I find that my starters will settle out faster if left at room temp. So I leave them on the
stir plate 2-3 days and then turn the stir plate off for 2 days. Pour off 2/3 the liquid. Swirl
Posted in thread: Is there a good way to stabilize a sight glass without using eyebolt? on 07-31-2015 at 12:03 PM
I hear you, I hate drilling SS as well. I made my eHERMS control panel from a stainless steel
box and I was cursing as well. I think I went though $100 worth of cutting tools building it.
Just buy a b...
Posted in thread: Making a steak indoors on 05-27-2015 at 07:57 PM
If you can't grill it then the reverse sear is the way to go. And don't marinate that perfect
piece of meat. Just use some salt and pepper or some lowerys seasoning salt.