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10-25-2014 12:16 AM

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    And I love anyone else that loves that engine, too.
  • Beer,cider,wine,sake,single malt scotch; Toyota 4x4s.
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  • I like beer, sake and cider. Currently in the process of setting up a basic homebrewpub.
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  • Posted in thread: Explosion concern? on 10-21-2014 at 07:15 PM
    Welding gloves. Unless the lid is glued, cross threaded or he-manned on, you should still be
    able to grip the lid firmly enough. Available for ~$20 at Lowe's or HD.Gingerly place the jar
    into a plasti...

  • Posted in thread: Coffee Kombucha on 10-16-2014 at 07:19 PM
    I would think anything you'd use to flavor coffee (well, except for artificial flavorings and
    dairy) would work well.Caramel. Hazel nuts. Vanilla brand. Pumpkin spice.Of course, if the
    ferment alters ...

  • Posted in thread: Wort and Kombucha in same kitchen on 09-23-2014 at 01:00 AM
    If your beer is air-locked and your kombucha is tea-clothed, there is nothing to worry
    about.Personally, I'd keep the kombucha fermentor at a higher spot than the beer, but that may
    just be my paranoi...

  • Posted in thread: Kambucha is taking FOREVER on 09-23-2014 at 12:57 AM
    Define "very hot".Make sure you're not approaching pasteurization temperatures in your
    fermentor.If this is your first batch from this mother, the colony may just need more time to
    re-establish itself...

  • Posted in thread: Oily residue on Kombucha? on 09-02-2014 at 07:20 PM
    If I had to guess, I'd say it's food grade mineral oil applied to the innards of the spiggot
    for lubrication.However, I've seen similar in plain tea I've brewed. I suspect cooking oil
    might be hiding ...

  • Posted in thread: Need some kombucha advice on 08-11-2014 at 07:22 PM
    I had to stop trying to brew in my apartment because of mold. No matter what I tried, I always
    got mold on my pellicles.I also had to stop making sourdough, because the culture would get
    mold on it as...

  • Posted in thread: The Great Bottle Opener Giveaway on 07-01-2014 at 11:04 PM

  • Posted in thread: Question about Mead on 06-27-2014 at 07:26 PM
    Mead takes time. And patience. Let it age for 6 months to a year and you should be pleasantly
    surprised with how much better it tastes then.

  • Posted in thread: How to get fizzy/sparkling cyser? on 06-18-2014 at 07:12 PM
    While I prefer my wines/meads still, I can tell you if you are happy with a fairly dry ceyser,
    prime your brew following the same instructions one would for a beer. Decide on a level of
    carbonation, u...

  • Posted in thread: Mothers forming during second fermentation on 06-10-2014 at 07:22 PM
    Nothing wrong with drinking the mother right?I do it all the time. Haven't died yet. :-) Well,
    the ones that form in the bottle that is

Following Stats
-J Making the world a bitter place, one IBU at a time. Axé Cidery and Aleworks Primary: Social Lubricant Secondary: Tongue Oil Lagering: Icy Paralyzer Bottle conditioning: Liquid Courage Drinking: Loud Mouth Soup