I was diagnosed with frozen shoulder several months ago. PT and stretching have gotten me back to 90% movement. I honestly wasn’t sure I would ever be able to throw a baseball or swing a golf club again. It took a couple surgeons and an mri to determine that there was no real physical damage...
not meaning to hijack the thread, but don't you use the test strips at the beginning of the mash? Since the mash is darker in color, how do you read those test strips? doesn't it just stain the strip?
I just had a brew day tried my hand at BM's centennial blonde and followed all of the calculations from beersmith. I had my mash at about 153 degrees and I needed to bring that up to 168. I used about 2.75 gallons of 210 degree water and i was only able to bring the temp up to 160 degrees...
I stashed a bottle of fermcap in my fridge and now the consistency and color of elmer's glue... I thought when I used it previously it was a a clear liquid...
I brewed a batch of brown ale and kept the temps optimal for the first 10 days,then life happened and I kind of forgot about this batch... for about 10 months. Is it doomed?
Keep in mind that my original post was simply questioning, not grilling. i attempted to contact the vendor through normal means (phone and email) with no response. he stated in his vendor thread that orders placed before the 6th would be sent before they moved stores. I don't like not knowing...