Search results

Electroplate it. IIRC the first step in chrome plating is to lay down a layer of copper. Check with a chrome plating shop in your area.

I don't know about moving it to the high end of the temp range. I have a cyser going with Wyeast 3333 - German Wheat. The yeast has an attenuation of 70-76%, alcohol tolerance of 10%, and temp range of 63-75F. I chose the yeast because I wanted the apple to carry through along with some clove...

I'd go for the real thing. Check out a reptile pet store in your area and get 1 large feeder rat, or about 1/2 lb of feeder mice and drop them in whole. :eek:

24" x 24" slat plates, 70 psi desired: 24 X 24 = 576 sq. in. 70 * 576 = 40,320 lbs, or about 20 Ton 5 Ton Jack, 70 psi desired: 5 X 2000 = 10,000 lbs 10000 / 70 = 142.86 lbs square root of 142 = 11.93", or about 12" x 12" slat plates.

I've never had dry yeast go "dead". Keep it dry, and cool (refrigerator). A few days before you want to start your next batch make up a starter, and put the yeast you want to use in it. Give it a shake every time you walk by it. If it hasn't started working when you want to do your batch...

Lets see if this works - 1st Post, also first pLambic: Pellicle Pic 1 Pellicle Pic 2 Pellicle Pic 3 Beer was brewed 10/23/10, using a turbid mash and aged hops. Cooled naturally in the boil kettle overnight, with a square of plywood over the kettle to keep critters out. Moved beer into...