Recent content by ringobob

Ed's toes are back on page 1... I'm interested in his input if he cares to make any, but I highly doubt he has any objection to condensing the knowledge in this thread so that it's easily accessible. Any such summary would be incomplete without his name prominently displayed anyway. Here's...

We'll see how long my resolve lasts, but I've started combing through this thread to try and condense the knowledge down with respect to recipe and process questions and variations. I keep on seeing the same questions over and over, and I have my own questions that I know have been dealt with...

Started batch #2 last week 22,352 + 5 = 22,357

The short answer is that, pretty much, if you want to try it, it'll probably be OK. This stuff seems to be pretty hard to screw up. That said, it has turned out badly occasionally for some people for various reasons. If you're concerned about headspace, just make more. As mentioned, if...

In my limited experience, what you're describing sounds like a young, raw product that needs age. That seems unlikely, given that you started it 8 months ago, but that's what the character sounds like to me. Has it been sitting on the lees this whole time? Perhaps if some of them got mixed...

When I worked in a restaurant, we cleaned the coffee pots every night by putting in salt, lemon slices, and ice, and giving it a good few swishes, left everything in there till morning. Germs don't like salt or acid, and the salt and ice acted as glass-safe abrasives. That said, other's advice...

Well, sure, I'll throw my hat in the ring. First batch, 5 gallons, started Sunday. 21,174.5 + 5 = 21,179.5