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:bigmug:

At the risk of being pedantic, that should be "You're just not one of us." OK. Who the fu@k are you talking to? Cripes! 201 posts in this thread.

Just out of curiosity, why would you need to shorten a 1" long gas in tube?

After fermenting, the yogurt needs to be strained to get Greek style yogurt. Note that when I make a 2 gallon batch of yogurt I will drain off 3 to 4 quarts of whey. Since last March I have used Noosa yogurt exclusively for my starter culture. I have reduced the maximum temperature from 180°...

That would be Rusty Rocket Socks. He was a Rudy Abyssinian. Name sake of Rocket Socks Brewing.

This part of my OP is rather perplexing. When I did extract brewing, I don't recall needing any extra sugar.

I recently read the following on another forum. "Are you seriously saying that you have stuck enough LME into a pot to just ferment the small amount of sugar remaining in the extract ? Those Extracts are made specifically to give flavour and are Intended to be fermented with additional sugar...

After cooking at 180° for one hour, I cool the milk to about 110° and add the starter. I then set the controller at 115° and ferment for about 12 hours. The whey that I drain off the finished yogurt makes a pretty refreshing beverage when lightly carbonated. Seriously. I take it to work for...

I've tried several brands of yogurt as my starter. Dannon and Yoplait make a pretty decent yogurt. Lately, I've been using Noosa. I can't ever seem to find it unflavored so I use the honey flavored stuff. My wife and I really like the flavor and texture we get from the Noosa culture. I make...

Yup, My Mileage Varied. They weren't wet enough to cause that kind of problem.

I found some "wild" hops last fall. I'd like to know what difference it makes if I dried them or not before putting them in the freezer. I just tossed them in the boiling wort when I used them. I'm pretty sure that should have caused the cell walls to break down. How/why should that have...

Recapping over-carbed beer will work if you've prepared properly. Get the bottles of beer as cold as you can without freezing them. Pop the cap off a bottle while jostling it around as little as possible. Put another cap on it immediately. Getting the bottles damned near frozen is the...

There is nothing magical about an airlock. You don't NEED an airlock. You are fermenting in a carboy. Take a square piece of Saran wrap and fold it over a couple of times. Place it loosely over the top of your carboy and hold it in place with a rubber band. If you stay with this hobby long...

I went to the local liquor store and bought several cases of returned bottles. I think I paid $1.25 a case for the bottles. I had to cull out some of the bottles because they were kind of rough looking. I took the culls back to the liquor store and traded them in for a $1.25 deposit. I clean...

Stevehaun, You tried. cjgenever, Making and using a double male extension cord is just recklessly dangerous no matter who you trust. I hope nobody follows your example.

Why would that be necessary?

I'm thinking of getting one of these. Would you care to elaborate?

Get the remaining bottles as cold as you can without freezing them to minimize foaming. Pop the caps off of 2 to 4 bottles and immediately recap them in the same order that you opened them. Don't let them foam over for too long before getting a cap back on them or you will loose too much...

You could always wait until it gets colder.

What do you have left? I'm just down the road.