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Even if they are lead they won't breakdown fast enough to make a big difference. I'd be worried about the glass. There was a day I would say go for it, but those days are long gone. Cut your losses and throw it out Trip

I am going the freezer route myself and got the temp controller from Beer Beer and More Beer Trip

Glad I talked myself into a food saver. Was a little pissed that Reynolds had this on the cheap just after I got my food saver. Happy now though, sorry it is at your expense though. Trip

It looks like you are using a top cropper yeast. I think what you are seeing is the yeast cake. Trip

I am showing 22 IBU using the standard AA for the hops. Trip

That did cross my mind actually, but I couldn't link it to beer. :) :) :) Trip

Albumin is protein, same stuff that you get from egg whites. I believe that it can lead to chill haze if you don't get rid off it. Don't take that as gospel, I can't prove it. Definatly boil it if it is unpasteurised. I only use about 500 g for 23 L or about 1 lb for 5 gallons. It does...

I have always added mine to the boil so I can get rid of the albumin. Thats going to be a large brew isn't it? Something like 8 or 9 percent? Trip

They already had the copy on that so I tried something similar, remember, there are 24 beers in a case :mug: :) :) Trip

I use a digital for the strike/sparge water and an external digital as well as a dairy thermometer for the mash Trip

Hi folks, Kind of gost lost and ended up here, fortunatly I like beer so I am not to far off the beaten path me thinks. Been brewing for some 18 years or something like that. Anyway hopefully I will fit in here, I am pretty much at peace with the world, not a lot of bling but can...

I seem to hve been transported here from some where else. Hope no one minds if I stay. :mug: :mug: :mug: :mug: Trip